Prep 20 mins
Cook 1 hr
A ministers wife of ours asked me to bake this loaf for one of the ministers meetings one year. I'm not a big fan of fruit cake, because they're to heavy. I like this one very much. That way I get to enjoy fruit cake at Christmas with everyone else. (I buy the other kind so that my DH won't be deprived)
- 1⁄2 cup candied cherry
- 1⁄2 cup glazed pineapple
- 1⁄2 cup mixed peel
- 1⁄2 cup slivered almonds
- 1 3⁄4 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup white sugar
- 1 egg
- 1 cup milk, plus
- 3 tablespoons milk
- 1⁄4 cup vegetable oil
- Place first 4 ingredients in a bowl and sprinkle a small amount of flour over the fruit.
- Set aside.
- In a large bowl combine flour, baking powder, salt and sugar.
- Beat together the egg, milk and oil.
- Add wet mixture along with fruit to dry ingrefients and blend until all is moistened.
- Turn into a greased loaf pan.
- Bake in pre-heated 325 degree oven for 1 hour.
- You might want to check after 45 minute it depends on your oven.
Very enjoyable loaf, great for school lunches too. Especially great is the low sugar content. I buttered a big fat slice warm from the oven for my lunch - mmmmm !!! Made for Holiday Tag.
This is a different, maybe more acceptable to more people than old fashioned fruitcake kind of fruitcake. It is lighter, but still has the same kind of fruit and next time, I may even try to get a bit more fruit into it without making it fall. I used candied cherries, but because I'm at the mercy of what is available in France, they are green, the pinapple and candied orange peel were no problem. I also tossed in some giant yellow raisins to make up the correct amount, but I think you could be open minded about what kind of fruit you wanted in it without too much of a problem. The rest of the cake is quick and even fairly inexpensive to make compared to a regular fruitcake recipe. A nice surprise and lowfat even cake for the holidays!