Light Fruitcake

Recipe Ingredients

5 cups	800g / 28oz	White raisins
2 cups	292g / 10oz	Dried white figs - chopped
5 cups	1185ml	Citron - sliced
2 cups	125g / 4.4oz	Candied cherries - halved
1/2 cup	118ml	Fruit juice
2 teaspoons	10ml	Cardamom seeds
3 teaspoons	15ml	Nutmeg
4 teaspoons	20ml	Mace
1 teaspoon	5ml	Cinnamon
1 1/2 cups	355ml	Thick orange marmalade
4 1/2 cups	281g / 9.9oz	Sifted flour
3 teaspoons	15ml	Baking powder
1 1/2 teaspoons	7.5ml	Salt
2 cups	396g / 13oz	Shortening
2 cups	396g / 13oz	Sugar
8		Eggs
1 teaspoon	5ml	Vanilla
2 teaspoons	10ml	Lemon extract
1 1/2 cups	219g / 7.7oz	Brazil nuts - chopped
2 cups	125g / 4.4oz	Walnut meats - broken

Recipe Instructions

Rinse fruits, drain and dry on towel. (If figs are very dry, let stand in hot water about 5 minutes). Cut figs into thin strips.

Combine fruit juice and spices; mix and pour over combined fruit. Add marmalade and mix well. Cover and let stand overnight.

Sift flour, baking powder and salt together. Cream shortening and sugar until fluffy. Add beaten eggs and mix.

Add flour, fruit mixture, flavoring and nuts and stir until fruit is well distributed. Pour into 2 (9 inch) tube cake pans which have been lined with 2 thicknesses of greased brown paper. Smooth tops and decorate if desired.

Bake in a 275F oven for 3 3/4 to 4 hours.

Test with a toothpick before removing from oven. May be used as soon as cool or ripened.

Baked weight should be about 9 3/4 pounds.

Source:
Cooking Live show #CL8801

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