Light Moist Fruitcake
- 1 1/2 c. chopped candies cherries
- 1 c. chopped candied pineapple
- 1/2 c. candied citron
- 1/2 c. candied lemon peel
- 1/2 c. candied orange peel
- 1 c. raisins
- 1 c. chopped walnuts
- 3 c. sifted all-purpose flour
- 1 c. margarine
- 1 c. sugar
- 4 eggs
- 1/4 c. light corn syrup
- 1/2 c. orange juice
- Combine
- fruits
- and
- nuts; coat well with 1 cup of the flour. Cream
- margarine
- and
- sugar
- together until light and fluffy. Add
- eggs,tne
- at
- a time, beating well after each. Combine corn
- syrup
- and
- orange juice.
- Add alternately with remaining flour
- to creamed mixture. Fold in fruits and nuts. Pour batter into
- well-greasedtans
- of
- desired shapes.
- For 4 1/2 x 2 5/8 x 2-inch
- pans,
- bake
- 60 to 70 minutes at 275u0b0. For 5 1/2 cup ring mold, bake 75 to 85 minutes at 275u0b0.
- Makes 8 small loaves or 2 ring cakes.
candies cherries, candied pineapple, candied citron, candied lemon peel, candied orange peel, raisins, walnuts, flour, margarine, sugar, eggs, light corn syrup, orange juice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=627754 (may not work)