Light Fruitcake
- Ready In:
- 1hr 25mins
- Ingredients:
- 15
- Yields:
-
32 slices
- Serves:
- 32
ingredients
- 3⁄4 cup maraschino cherry, undrained
- 16 ounces prunes in heavy syrup, undrained
- 1 1⁄4 cups sugar
- 3⁄4 cup vegetable shortening
- 4 eggs (or equivalent amount of egg replacer)
- 1 cup chopped walnuts
- 3 tablespoons whiskey
- 1 (15 ounce) box raisins
- 1 (15 1/4 ounce) can crushed pineapple, undrained
- 4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1⁄2 teaspoon salt
- vegetable oil cooking spray
directions
- Drain cherries, reserving 3 tablespoons juice. Cut in half. Drain prunes, reserving 6 tablespoons syrup. Pit prunes.
- Cream sugar, shortening and eggs or egg substitute at medium speed of a mixer for two minutes. Stir in cherries, reserved cherry and prune juice, prunes, walnuts, whiskey, pineapple and raisins. Combine flour and dry ingredients, add to creamed mixture and stir well.
- Spoon batter into a 10 inch tube or bundt pan coated with cooking oil spray. Bake in a preheated 350 degree oven for 1 hour and 15 minutes or until a toothpick or wooden skewer comes out clean. Let cool in pan for 10 minutes on a wire rack, remove from pan and let cool completely. Store in tightly wrapped plastic wrap. Slice and enjoy.
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