I went out this morning and got all the special ingredients for my light
fruit cakes. The first batch is in. I will work on the second batch
this evening.

"Dave Smith" > wrote in message
...
>I went out this morning and got all the special ingredients for my light
>fruit cakes. The first batch is in. I will work on the second batch this
>evening.

This is the best light fruit cake I've ever eaten, no citron.

2 pounds butter at room temperature
4 cups sugar
12 eggs separated (save whites for later in recipe)
2 oz pure lemon extract
8 cups flour
2 pounds golden raisins
1 pound candied cherries (a combination of green and red looks pretty)
1 pound candied pineapple
2 lbs of walnuts or combination of nuts of choice

In large bowl cream butter and sugar until light, add beaten egg yolks a
little at a time.

Add flour one cup at a time until blended, then add lemon extract. Rough
chop fruit and nuts, lightly dust them with flour, and stir into mixture.
Don't use a mixer for this step or your mixture will turn color from the
cherries.

Beat egg whites until medium soft peak stage and carefully fold into
mixture.

Line loaf pans with double sheets of cut up brown grocery bag paper and
grease paper, this keeps the loaves from developing a crust and keeps them
light.

Bake at 275 for 1 to 1 1/2 hours depending on loaf size, or until a
toothpick comes out fairly clean when inserted in the middle.

Makes 6 loaves and recipe can easily be halved for smaller amount.

"Cheri" > wrote in message
...
>
> "Dave Smith" > wrote in message
> ...
>>I went out this morning and got all the special ingredients for my light
>>fruit cakes. The first batch is in. I will work on the second batch this
>>evening.
>
> This is the best light fruit cake I've ever eaten, no citron.
>
> 2 pounds butter at room temperature
> 4 cups sugar
> 12 eggs separated (save whites for later in recipe)
> 2 oz pure lemon extract
> 8 cups flour
> 2 pounds golden raisins
> 1 pound candied cherries (a combination of green and red looks pretty)
> 1 pound candied pineapple
> 2 lbs of walnuts or combination of nuts of choice
>
> In large bowl cream butter and sugar until light, add beaten egg yolks a
> little at a time.
>
> Add flour one cup at a time until blended, then add lemon extract. Rough
> chop fruit and nuts, lightly dust them with flour, and stir into mixture.
> Don't use a mixer for this step or your mixture will turn color from the
> cherries.
>
> Beat egg whites until medium soft peak stage and carefully fold into
> mixture.
>
> Line loaf pans with double sheets of cut up brown grocery bag paper and
> grease paper, this keeps the loaves from developing a crust and keeps them
> light.
>
> Bake at 275 for 1 to 1 1/2 hours depending on loaf size, or until a
> toothpick comes out fairly clean when inserted in the middle.
>
> Makes 6 loaves and recipe can easily be halved for smaller amount.

I love citron! Curse you, diabetes! I still have the candied orange and
lemon peel that I bought last year. It is technically expired but I ate a
piece a few weeks ago. It's perhaps a big tougher than it was before but
still tastes good. I only ever eat a tiny piece every once in a while which
is why I still have it. Takes sheer willpower not to just plow through it
with a fork.

"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>>
>> "Dave Smith" > wrote in message
>> ...
>>>I went out this morning and got all the special ingredients for my light
>>>fruit cakes. The first batch is in. I will work on the second batch this
>>>evening.
>>
>> This is the best light fruit cake I've ever eaten, no citron.
>>
>> 2 pounds butter at room temperature
>> 4 cups sugar
>> 12 eggs separated (save whites for later in recipe)
>> 2 oz pure lemon extract
>> 8 cups flour
>> 2 pounds golden raisins
>> 1 pound candied cherries (a combination of green and red looks pretty)
>> 1 pound candied pineapple
>> 2 lbs of walnuts or combination of nuts of choice
>>
>> In large bowl cream butter and sugar until light, add beaten egg yolks a
>> little at a time.
>>
>> Add flour one cup at a time until blended, then add lemon extract. Rough
>> chop fruit and nuts, lightly dust them with flour, and stir into mixture.
>> Don't use a mixer for this step or your mixture will turn color from the
>> cherries.
>>
>> Beat egg whites until medium soft peak stage and carefully fold into
>> mixture.
>>
>> Line loaf pans with double sheets of cut up brown grocery bag paper and
>> grease paper, this keeps the loaves from developing a crust and keeps
>> them
>> light.
>>
>> Bake at 275 for 1 to 1 1/2 hours depending on loaf size, or until a
>> toothpick comes out fairly clean when inserted in the middle.
>>
>> Makes 6 loaves and recipe can easily be halved for smaller amount.
>
> I love citron! Curse you, diabetes! I still have the candied orange and
> lemon peel that I bought last year. It is technically expired but I ate a
> piece a few weeks ago. It's perhaps a big tougher than it was before but
> still tastes good. I only ever eat a tiny piece every once in a while
> which is why I still have it. Takes sheer willpower not to just plow
> through it with a fork.

Nothing wrong with citron if you like it, I don't.

Cheri

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Dave Smith" > wrote in message
>>> ...
>>>>I went out this morning and got all the special ingredients for my light
>>>>fruit cakes. The first batch is in. I will work on the second batch
>>>>this evening.
>>>
>>> This is the best light fruit cake I've ever eaten, no citron.
>>>
>>> 2 pounds butter at room temperature
>>> 4 cups sugar
>>> 12 eggs separated (save whites for later in recipe)
>>> 2 oz pure lemon extract
>>> 8 cups flour
>>> 2 pounds golden raisins
>>> 1 pound candied cherries (a combination of green and red looks pretty)
>>> 1 pound candied pineapple
>>> 2 lbs of walnuts or combination of nuts of choice
>>>
>>> In large bowl cream butter and sugar until light, add beaten egg yolks a
>>> little at a time.
>>>
>>> Add flour one cup at a time until blended, then add lemon extract. Rough
>>> chop fruit and nuts, lightly dust them with flour, and stir into
>>> mixture.
>>> Don't use a mixer for this step or your mixture will turn color from the
>>> cherries.
>>>
>>> Beat egg whites until medium soft peak stage and carefully fold into
>>> mixture.
>>>
>>> Line loaf pans with double sheets of cut up brown grocery bag paper and
>>> grease paper, this keeps the loaves from developing a crust and keeps
>>> them
>>> light.
>>>
>>> Bake at 275 for 1 to 1 1/2 hours depending on loaf size, or until a
>>> toothpick comes out fairly clean when inserted in the middle.
>>>
>>> Makes 6 loaves and recipe can easily be halved for smaller amount.
>>
>> I love citron! Curse you, diabetes! I still have the candied orange and
>> lemon peel that I bought last year. It is technically expired but I ate
>> a piece a few weeks ago. It's perhaps a big tougher than it was before
>> but still tastes good. I only ever eat a tiny piece every once in a
>> while which is why I still have it. Takes sheer willpower not to just
>> plow through it with a fork.
>
> Nothing wrong with citron if you like it, I don't.

Yeah but when candied it is carb city!

On Wed, 12 Nov 2014 22:53:16 -0800, "Cheri" >
wrote:

>
>"Julie Bove" > wrote in message
...
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Dave Smith" > wrote in message
>>> ...
>>>>I went out this morning and got all the special ingredients for my light
>>>>fruit cakes. The first batch is in. I will work on the second batch this
>>>>evening.
>>>
>>> This is the best light fruit cake I've ever eaten, no citron.
>>>
>>> 2 pounds butter at room temperature
>>> 4 cups sugar
>>> 12 eggs separated (save whites for later in recipe)
>>> 2 oz pure lemon extract
>>> 8 cups flour
>>> 2 pounds golden raisins
>>> 1 pound candied cherries (a combination of green and red looks pretty)
>>> 1 pound candied pineapple
>>> 2 lbs of walnuts or combination of nuts of choice
>>>
>>> In large bowl cream butter and sugar until light, add beaten egg yolks a
>>> little at a time.
>>>
>>> Add flour one cup at a time until blended, then add lemon extract. Rough
>>> chop fruit and nuts, lightly dust them with flour, and stir into mixture.
>>> Don't use a mixer for this step or your mixture will turn color from the
>>> cherries.
>>>
>>> Beat egg whites until medium soft peak stage and carefully fold into
>>> mixture.
>>>
>>> Line loaf pans with double sheets of cut up brown grocery bag paper and
>>> grease paper, this keeps the loaves from developing a crust and keeps
>>> them
>>> light.
>>>
>>> Bake at 275 for 1 to 1 1/2 hours depending on loaf size, or until a
>>> toothpick comes out fairly clean when inserted in the middle.
>>>
>>> Makes 6 loaves and recipe can easily be halved for smaller amount.
>>
>> I love citron! Curse you, diabetes! I still have the candied orange and
>> lemon peel that I bought last year. It is technically expired but I ate a
>> piece a few weeks ago. It's perhaps a big tougher than it was before but
>> still tastes good. I only ever eat a tiny piece every once in a while
>> which is why I still have it. Takes sheer willpower not to just plow
>> through it with a fork.
>
>Nothing wrong with citron if you like it, I don't.
>
>Cheri

People don't normally eat citron straight like candy, it's meant as an
ingredient in baked goods like fruit cake, stollen, etc.
I like real citron, some is not... may as well eat gummy bears.
https://www.hort.purdue.edu/newcrop/...ml#Description
http://en.wikipedia.org/wiki/Citron

"Brooklyn1" > wrote in message
...
> On Wed, 12 Nov 2014 22:53:16 -0800, "Cheri" >
> wrote:
>
>>
>>"Julie Bove" > wrote in message
...
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>>
>>>> "Dave Smith" > wrote in message
>>>> ...
>>>>>I went out this morning and got all the special ingredients for my
>>>>>light
>>>>>fruit cakes. The first batch is in. I will work on the second batch
>>>>>this
>>>>>evening.
>>>>
>>>> This is the best light fruit cake I've ever eaten, no citron.
>>>>
>>>> 2 pounds butter at room temperature
>>>> 4 cups sugar
>>>> 12 eggs separated (save whites for later in recipe)
>>>> 2 oz pure lemon extract
>>>> 8 cups flour
>>>> 2 pounds golden raisins
>>>> 1 pound candied cherries (a combination of green and red looks pretty)
>>>> 1 pound candied pineapple
>>>> 2 lbs of walnuts or combination of nuts of choice
>>>>
>>>> In large bowl cream butter and sugar until light, add beaten egg yolks
>>>> a
>>>> little at a time.
>>>>
>>>> Add flour one cup at a time until blended, then add lemon extract.
>>>> Rough
>>>> chop fruit and nuts, lightly dust them with flour, and stir into
>>>> mixture.
>>>> Don't use a mixer for this step or your mixture will turn color from
>>>> the
>>>> cherries.
>>>>
>>>> Beat egg whites until medium soft peak stage and carefully fold into
>>>> mixture.
>>>>
>>>> Line loaf pans with double sheets of cut up brown grocery bag paper and
>>>> grease paper, this keeps the loaves from developing a crust and keeps
>>>> them
>>>> light.
>>>>
>>>> Bake at 275 for 1 to 1 1/2 hours depending on loaf size, or until a
>>>> toothpick comes out fairly clean when inserted in the middle.
>>>>
>>>> Makes 6 loaves and recipe can easily be halved for smaller amount.
>>>
>>> I love citron! Curse you, diabetes! I still have the candied orange
>>> and
>>> lemon peel that I bought last year. It is technically expired but I ate
>>> a
>>> piece a few weeks ago. It's perhaps a big tougher than it was before
>>> but
>>> still tastes good. I only ever eat a tiny piece every once in a while
>>> which is why I still have it. Takes sheer willpower not to just plow
>>> through it with a fork.
>>
>>Nothing wrong with citron if you like it, I don't.
>>
>>Cheri
>
> People don't normally eat citron straight like candy, it's meant as an
> ingredient in baked goods like fruit cake, stollen, etc.
> I like real citron, some is not... may as well eat gummy bears.
> https://www.hort.purdue.edu/newcrop/...ml#Description
> http://en.wikipedia.org/wiki/Citron

I know but I can't eat the foods that it is in which is why I go straight to
the source. I pretty much like all candied fruit but stuff like cherries
are too large and will spike my blood sugar for sure. I do only like the
individual kinds though. Not that cheap chopped mix that is mostly just
colored citron.