From Granny's collection
Light Christmas Cake
Yield: 2 9-by-5-inch loaf pans
Ingredients
- 1 cup margarine or butter
- 1 1/2 teaspoons lemon juice
- 3 cups flour, reserving some to mix with the fruit
- 4 eggs, separated
- 1/2 tablespoon slivered almonds
- 3 cups combined golden raisins and mixed fruit
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 20-ounce can crushed pineapple, drained
- 2 cups glazed cherries
Directions
- Cream the sugar and margarine; add the egg yolks and beat until light.
- Add 2 cups of the flour, the pineapple, and the floured fruit last.
- Fold in the beaten egg whites.
- Line two 9-by-5-inch loaf pans with brown paper and well-greased wax paper.
- Bake at 275°F for 3 hours.
Notes
- A handwritten note beside the crushed pineapple reads 'drained'.
Read the transcription as written
Light Christmas Cake Faye Weiler 1 cup margarine (or butter) 1 1/2 Tsp. lemon juice 3 cups flour (save some to mix with fruit) 4 eggs (separated) 1/2 Tbsp. slivered almonds 3 cups of raisins (golden) & mixed fruit combined 1 cup sugar 1 Tsp. vanilla 1 Tsp. baking soda 1-20 oz. crushed pineapple [drained] 2 cups of glazed cherries Cream sugar and margarine, add egg yolks until light (beaten). Add 2 cups of flour, pineapple and floured fruit last. Fold in beaten egg whites. Line 2, 9 x 5 loaf pans with brown paper & wax paper well greased. Bake at 275°F for 3 hours.