Cape Breton Pecan Light Fruitcake

05 Oct

Promoting Cape Breton Daily


Pecan Light Fruitcake

Pecan Light Fruitcake

By: Phyllis Johnson

2 cups (500 mL)     pecan nuts, left whole
12 ounces (375 g)     candied pineapple slices, cut up
12 ounces (375 g)     candied mixed red and green cherries, quartered
1 pound (500 g)     seedless golden raisins, unwashed
4 cups (1 L)     all-purpose flour
1 teaspoon (5 mL)     salt
1 1/2 cups (375 mL)     butter, room temperature
2 1/4 cups (550 mL)     granulated sugar
6     eggs
2 tablespoons (30 mL)     brandy
1 teaspoon (5 mL)     vanilla
1 1/2 teaspoons (7 mL)     lemon extract


Grease a 10-inch (25 cm) tube pan, line with wax paper, grease paper, and dust with flour.

In a large bowl, combine pecans, candied fruits and raisins. Measure 3/4 cup (175 mL) of flour, sprinkle over fruit and toss to coat. In another bowl, combine remaining 3 1/4 cups (800 mL) flour and salt; set aside.

In large mixer bowl, cream butter; gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in brandy, vanilla and lemon extract. Add flour mixture to creamed mixture in 3 or 4 portions, stirring until blended. Stir in fruit and nut mixture and mix well.

Turn batter into prepared pan and decorate top with whole pecans and cherries, if desired. Bake at 275°F (140°C) for 3 hours, or until a skewer inserted in centre of cake comes out clean. Set on a rack to cool in pan for 30 minutes. Turn cake out on rack to cool completely. Remove wax paper.

Wrap cake with aluminum foil and store in an airtight container in a cool place to age for at least 2 weeks.



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Posted by on 05/10/2011 in Uncategorized


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