Light Fruitcake–Groom’s Cake Tell a Friend

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withee's light fruitcake recipe

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 cups - mixed fruits and peels, diced (1.75 pounds)
  • 1/2 cups - pitted dates, cut up
  • 1/2 cups - dried apricots, cut up
  • 1/2 cups - dried figs, cut up
  • 1 1/4 cups - light seedless raisins, 8 ounces
  • 2 cups - blanched almonds, slivered--8 ounces
  • 2 cups - coconut, flaked
  • 2 cups - all-purpose flour, sifted
  • 1 1/2 teaspoons - baking powder
  • 1 teaspoons - salt
  • 1 cups - shortening
  • 1 cups - sugar
  • 1 teaspoons - rum flavoring
  • 5 - eggs
  • 1/2 cups - pineapple juice , unsweetened
  • Directions:

    Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut. Sift together flour, baking powder, and salt; sprinkle 1/2 cup over fruit mixture, mixing well. Thoroughly cream shortening, sugar, and flavoring; beat in eggs, one at a time.

    Add dry ingredients to creamed mixture alternately with pineapple juice, beating well after each addition. Add fruit mixture, stirring until well mixed.

    Line two 8 1/2 X 4 1/2 X 2 1/2 inch loaf pans* with paper, allowing 1/2 inch to extend above all sides. Pour batter into pans, filling 2/3 full. Bake in very slow oven (275°) 2 1/2 hours, or till cakes are done. (Have a pan of water on bottom shelf of oven while baking.) Cool in pans. Makes about 5 pounds.

    If desired, glaze cooled cakes by brushing lightly with hot corn syrup. Trim tops with candied cherries, other candied fruits, and blanched almonds.

    *Or line bottom and sides of a 10-inch tube pan with paper; pour in batter. Bake in very slow oven (275°) 2 1/2 hours or till toothpick inserted in cake comes out clean.

    This cake also may be baked in graduated sizes of round layer pans for a Groom's Cake. (Fill pans 3/4 full of batter.)

    Fruitcake Pointers:
    * Cool fruitcakes in pans, then turn out.
    * Store Fruitcakes in aluminum foil, saran wrapping, or airtight container. Keep in a cool place.
    * Store fruitcakes at least a week before eating--flavors will blend, become mellow.
    * Chill before slicing--easier to cut thin, perfect slices.
    * Make fruitcakes for the holidays 3 or 4 weeks ahead. Then they'll be at their best.

    Brief Description

    An heirloom recipe you'll cherish--

    Main Ingredient:

    diced fruits

    Category:  Cakes

    Cuisine:  American

    Prep Time: 1 hour(s)
    Cook Time: 2 hour(s) 30 min


    The above recipe for Dark and Light Fruitcakes is copy of the original, even with the missing Note section dog eared or torn off. It starts with: You can mix you own candied fruits and peels if you .....


    shared by a Pascagoula High School classmate from 1958-62: Withee Carver-Brabston's family heirloom

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    Posted On:

    November 18, 2015

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