Mrs. Allingham's Light Fruitcake

Submitted by Lennie

"I found this recipe, written in old-fashioned handwriting, on the inside cover of an old cookbook I picked up at an estate sale. I've copied it here, as written; I've guessed at a serving amount. I haven't made this, but I sure would like to try it."

 

• Ready In: 3hrs 30mins
• Ingredients: 11
• Serves: 24

ingredients

• 1 cup butter
• 1 cup fruit sugar
• 4 large eggs (or 5 medium eggs)
• 2 3⁄4 cups flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 lb bleached sultana raisins
• 1⁄4 lb citrus peel
• 1 slice green candied pineapple
• 1⁄2 lb candied red cherries
• 1 lemon, juice and rind of

directions

1. Cream butter and sugar; add eggs, one at a time, beating very thoroughly after each.
2. Put one cup of the flour on fruit (I guess it is assumed that you knew you had to cut the pineapple ring up); stir.
3. Beat remaining flour into butter/egg mixture; then add lemon juice and rind (I'm guessing you would chop it first, or have it as zest; Mrs. Allingham didn't say).
4. Stir fruit mixture inches.
5. Bake at 250 degrees for 2 1/2 to 3 hours.
6. Note: this is how the recipe is worded; my guess is that the batter should go into greased and floured pans, or even pans lined with buttered brown paper.

Reviews

[Amy - Ellie's Mommie]

I've not made this either, but for those that are considering it, I belive "fruit sugar" would be Fructose. Although a cup would be very, very sweet. Fructose is sold near the sugar substitutes, usually on the top shelf above the sugar, in the supermarket.