I have enjoyed this delicious fruitcake since I was a little girl. It’s a light fruitcake with a tropical flavor with glacé cherries, coconut and pineapple. It’s a holiday favorite!! It really is the best Christmas cake!! My mom got the recipe from a Ukrainian cookbook called Baba’s Cookbook (pictured below), and we slightly adjusted the recipe over the years.
This has been a family favorite for over 40 years, and one that we do not generally share — shhhh, my mom doesn’t know I’m sharing it with you! 😉 But the best recipes, even family recipes, are meant to be shared!
We make this fruitcake in either September or October, cut it up, freeze it and pull some out as we want starting in November. I always add this yummy fruitcake and other Christmas baking to platters for holiday get togethers. It’s always a hit!! The longer it sits, the better it tastes! It gives it a chance for the flavors to meld and the amaretto to mellow out. It’s so tasty!
Let’s get started!
First, halve the cherries. I like the cherries better cut smaller than being whole. Make sure you are using glace cherries, not maraschino cherries.
Next, measure out all the fruit into a bowl. I find it easier when it’s all mixed together. To the bowl, add red glace cherries, green glace cherries, mixed peel and coconut. I like using the desiccated coconut, then you’re not chewing coconut for hours! You can add sliced almonds too if you like. We used to always add almonds, but have not for years now. It’s scrumptious either way. I prefer it without, so we will not be adding any almonds.
Mix well. Set aside.
Cream butter and sugar together. I add half the sugar at a time because it’s easier to mix.
Once the butter and sugar is creamed well, add eggs. We are using 6 eggs so beat well after each egg.
Once all the eggs have been beaten into the butter and sugar, add vanilla and pineapple.
Mix well. Add half the flour, salt and baking powder. Stir well.
Then add the remaining flour and stir. No need to be gentle — you can mix vigorously!
Once flour has been incorporated, add amaretto. And it’s always tradition to take a sip of amaretto after! I usually leave just a spoonful in the cup to have a sip! We started that years ago, and I have always kept that little tradition!
Once the amaretto has been mixed in, it’s time to stir in the fruit. I don’t dredge it in flour, but you could since the cherries usually sink to the bottom!
Stir well. It looks and smells yummy!
Dump it into a pan of your choice. I use a lightly greased 9×13” pan. I have also used mini loaf pans, bundt pan or two 8” pans. I like using the 9×13” pan and then I cut it up into pieces and freeze it. But use what you prefer.
Place a pan of water in the oven with the fruitcake. This will help keep the fruitcake moist and prevent it from cracking. Bake at 275F for 1-1/2 hours or until cooked through. I accidentally overcooked it a bit, but it’s not crispy and still tastes delicious! The browned edges are chewy. We like the caramelized edges!
Let cool completely before slicing, placing it in a container or bag and freezing it. This fruitcake will last up to one year in the freezer. Since it is not soaked in liquor, it will not last on the counter top.
Hope this fruitcake will be a holiday favorite of your family’s too!
Light Fruitcake — The Best Christmas Cake
Prepare the fruit:
1-3/4 cups (200g bag) desiccated coconut
1/2 cup mixed peel
1 cup halved red glace cherries
1 cup halved green glace cherries
1-1/2 cups sliced almonds – optional
For the cake:
1 cup butter
2 cups granulated sugar
6 eggs
1 tsp vanilla
1 – 14oz can crushed pineapple
2-3/4 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 cup amaretto
Cream butter and half the sugar. Beat well before adding the other cup of sugar. Add eggs, one at a time and beating well after each addition. Add vanilla and pineapple, juice and all. Stir well. Add half the flour, baking powder and salt. Stir well before adding remaining flour. Add amaretto and stir well. Add fruit and mix. Pour into a lightly greased prepared pan. Place a pan of water in the oven with the fruitcake. Bake at 275F for one hour to 1-1/2 hours or until toothpick inserted in centre comes out clean. Let cool completely before slicing and freezing.
enjoy from Our City Homestead to yours