This was one of my dad's favorite (Grandma was his mother-in-law). It is not the heavy, leaden fruitcakes we tend to make fun of!
My Private Note
Units: US | Metric
- 1Preheat oven to 300°F.
- 2Grease and flour 2 9" x 5" loaf pans (or 4 foil baby-loaf pans).
- 3Put raisins in a saucepan and cover with water. Bring to boil and remove from heat. Cool and drain.
- 4Cream together, with electric mixer, butter and sugar until smooth. Add eggs 2 at a time, beating a few minutes after addition.
- 5Add flour, baking powder and half and half and beat until smooth.
- 6Stir in fruit and nuts by hand.
- 7Divide batter between pans evenly and bake 1 hour or until wooden pick inserted in center comes out clean.
- 8Cool on wire rack.
- 9Soak 2 clean dish towels in white wine. Wrap each loaf tightly in a soaked towel and store in an air-tight container several days. Check towels after a day. If dry, moisten with more wine.
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Nutritional Facts for Grandma's Light Fruitcake
Serving Size: 1 (133 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 496.4
- Calories from Fat 214
- Total Fat 23.8 g
- Saturated Fat 12.4 g
- Cholesterol 127.8 mg
- Sodium 179.5 mg
- Total Carbohydrate 67.3 g
- Dietary Fiber 2.8 g
- Sugars 40.7 g
- Protein 7.8 g
The following items or measurements are not included: