As I assemble the ingredients to make this cake I thought it appropriate to rewind and put up my original post. Is it just me that can't believe a whole year has gone by and another new year is almost on us. A person commented that it was odd this cake was called "light" which calorie-wise it is certainly not; the Light refers to the colour only!
Here is Mrs. Rumbolt's recipe:
Light Fruit Cake
2 cups butter 1 cup milk
1 1/2 cups sugar 1 1/2 cups dark raisins
3 eggs 1 1/2 cups golden raisins
1 tsp. baking powder 1 cup mixed peel
pinch salt 2 cups glazed cherries
3 1/2 cups flour 1 tsp. vanilla
1 tsp. lemon flavoring
Cream butter and sugar, then add eggs. Beat well, add flavorings. Sift flour, salt and baking powder together. Add creamed mixture, milk and then fruit.
This was the original recipe, so you can see there was no mention of pan size, oven temperature or how long to bake it. I had to work that out myself by looking at comparable batters. I've found it fits fine in a large tube pan, and should be baked at 300 degrees for about 2 1/2 hours.
My hubby loves this cake, especially the size of it!