Light Fruitcake

Light Fruitcake

A typed vintage recipe for a Light Fruitcake; make this Light Fruitcake with shortening, sugar, flour, salt, cream of tartar, egg whites, milk, soda, white raisins, candied pineapple, pecans, and coconut. Bake in a slow oven for 2.5 hours.
A typed vintage recipe for a Light Fruitcake


3/4 cup shortening
1 cup of sugar
2 cups flour
1 teaspoon salt
1/2 teaspoon cream of tartar
6 egg whites
3 tablespoons milk
1/4 teaspoon soda
1 pound white raisins
3/4 pound candied pineapple
1 1/4 cup pecans
1/2 cup coconut


Cream shortening and sugar. Sift the flour, salt, and cream of tartar. Beat egg whites stiff. Add ingredients and egg whites to the creamed mixture. Add milk and soda mixed together. Soak raisins in hot water until plump, dry thoroughly. Add fruit, nuts, and coconuts to the batter. 

Pour into a pan lined with wax paper. Bake in a slow oven, 325-degrees. If baked in one large loaf it will be about 2.5 hours. If cake browns too quickly, cover with a lid for the remainder of the time. 

Makes about 5 pounds of cake. 

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