Light And Lemony Fruitcake Recipes

Steps:

• Combine the mixed fruit and Limoncello and let sit at least 4 hours or overnight.
• Preheat oven to 300 degrees. Grease 6 mini Bundt-style or large muffin cups.
• Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the milk.
• Fold in the flour. Add the mixed fruit mixture and nuts.
• Divide batter between the pans, and bake for about 55 minutes or until a toothpick inserted in the center comes out clean.
• Let cool in pans for 10 minutes. Turn out onto a wire rack and cool completely. Wrap each cake in cheesecloth soaked in juice or brandy.Wrap in foil and keep in refrigerator or other cool place for up to 2 months. Cheesecloth may need additional liquid added each week.

Steps:

• Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
• Using an electric beater, cream together the butter and sugar.
• Add the vanilla, eggs and sour cream and beat together.
• In a separate bowl sift together the flour, salt, baking powder and baking soda.
• Slowly add the flour mix into the butter mixture, stirring until incorporated.
• Add the soaked fruit with its rum, and the coconut, Stir well.
• Grease and line with greaseproof paper 2 large loaf pans.
• Divide the cake mix between the 2 loaf pans.
• Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
• Cool and remove from pans.