This is a light fruit cake that is excellent for a wedding cake. This cake can be cooked in other size pans, just fill the pans 3/4 full.
INGREDIENTS (for 2 servings):
- 1 pound candied cherries, halved
- 5 candied pineapple rings, finely chopped
- 6 cups golden raisins
- 1 1/2 cups candied mixed fruit peel
- 1 cup almonds
- 1 cup all-purpose flour
- 2 cups butter, softened
- 2 cups white sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 1/4 cup orange juice
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 almonds, split
Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.
In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.
Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.