Grandma's Light Fruitcake Recipe

"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! Time does not include time soaking in wine. Makes 2 loaves."

Original is 16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (152.6 g)
Calories 513.6
Total Fat - 23.5 g
Saturated Fat - 12.4 g
Cholesterol - 126.7 mg
Sodium - 215 mg
Total Carbohydrate - 72.4 g
Dietary Fiber - 3.1 g
Sugars - 44.3 g
Protein - 8.2 g
Calcium - 89.6 mg
Iron - 1.8 mg
Vitamin C - 4 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 300°F. Grease and flour 2 9" x 5" loaf pans (or 4 foil baby-loaf pans).

Step 2

Put raisins in a saucepan and cover with water. Bring to boil and remove from heat. Cool and drain.

Step 3

Cream together, with electric mixer, butter and sugar until smooth. Add eggs 2 at a time, beating a few minutes after addition.

Step 4

Add flour, baking powder and half and half and beat until smooth.

Step 5

Stir in fruit and nuts by hand.

Step 6

Divide batter between pans evenly and bake 1 hour or until wooden pick inserted in center comes out clean.

Step 7

Cool on wire rack.

Step 8

Soak 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.