For a richer flavor, consider soaking the dried fruit in rum or brandy for several hours before adding it to the batter. Toasting the almonds lightly before chopping them adds a nutty depth to the cake. Adjust the baking time based on your oven; check for doneness frequently during the last 30 minutes of baking. The aging process is crucial for developing the cake's flavor and improving its texture. Don't be tempted to skip it!
Grandma Bettie's Light Fruit Cake
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PREP TIME15 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME337 hrs 45 mins
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SERVING20 People
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VIEWS9
Celebrate the holidays with this delightfully light and flavorful fruit cake. A medley of candied cherries, pineapple, and almonds creates a symphony of textures and tastes, perfect for sharing with loved ones during the festive season. Its delicate crumb and aromatic extracts evoke the warmth and nostalgia of Christmas.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol92 mg
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Fiber2 g
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Protein6 g
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Saturated Fat10 g
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Sodium187 mg
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Sugar33 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 300 degrees F (150 degrees C). Line two 9x5 inch loaf pans with parchment paper, leaving an overhang for easy removal. (5 minutes)
02
Step
10 mins
In a large bowl, gently toss the candied cherries, raisins, pineapple, and chopped almonds with 1 cup of the flour. This helps prevent the fruit from sinking to the bottom of the cakes during baking. (10 minutes)
03
Step
10 mins
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (10 minutes)
04
Step
5 mins
In a medium bowl, whisk together the remaining 2 1/2 cups of flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)
05
Step
5 mins
Stir in the vanilla extract and almond extract. Gently fold in the dried fruit and almond mixture until evenly distributed throughout the batter. (5 minutes)
06
Step
5 mins
Divide the batter evenly between the prepared loaf pans, spreading it to the corners. (5 minutes)
07
Step
1 hrs 30 mins
Bake in the preheated oven for 1 hour 30 minutes to 2 hours, or until a wooden skewer inserted into the center comes out clean. If the tops of the cakes begin to brown too quickly, tent them loosely with foil. (90-120 minutes)
08
Step
15 mins
Let the cakes cool in the pans for 15 minutes before lifting them out using the parchment paper overhang. Place them on a wire rack to cool completely. (15 minutes)
09
Step
0 mins
For optimal flavor and texture, wrap the cooled cakes tightly in plastic wrap and then in foil. Let them age in a cool, dark place for 2 to 4 weeks before slicing and serving. Basting the cakes with rum or brandy every week enhances their flavor and moisture.
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Al Padberg
Jun 30, 2025I substituted some of the cherries with cranberries and it was a hit!
Winona Bashirian
Jun 30, 2025The aging process really makes a difference. Don't skip it!
Kevin Stiedemann
Jun 29, 2025Next time, I'll try adding some crystallized ginger for an extra kick.
Sylvan Jacobson
Jun 28, 2025Easy to follow instructions and the cake turned out perfectly.
Benedict Graham
Jun 26, 2025My family raved about this cake! It's a keeper.
Norwood Robel
Jun 24, 2025I was intimidated by the aging process, but it was totally worth it!
Dakota Skiles
Jun 23, 2025This recipe is a Christmas tradition in our family! It's so moist and flavorful.
Selmer Nader
Jun 17, 2025I love the addition of almond extract. It gives the cake a unique flavor.