Fruit cake is a holiday tradition in my house. I love the thick, chewy combination of fruits and nuts. My mother’s recipe is excellent, so I don’t know why more people like it.
This recipe isn’t my mothers but it looks good. For me, it’s all about the fruit mixture used — I prefer dates, candied cherries, candied pineapple, and pecans.
Light Fruit Cake Recipe
1 cup butter
1 1/4 cup sugar
1/2 cup honey
2 3/4 cup pastry flour
1/2 teaspoon salt
2 lbs candied fruits/nuts
Cream together the butter and sugar. Add the honey and mix until blended. Slowly add the eggs, one at at a time. Add flour and salt, then stir in fruit.
Bake at 275F for 3 hours.
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