Fruit cake is a holiday tradition in my house. I love the thick, chewy combination of fruits and nuts. My mother’s recipe is excellent, so I don’t know why more people like it.

This recipe isn’t my mothers but it looks good. For me, it’s all about the fruit mixture used — I prefer dates, candied cherries, candied pineapple, and pecans.

Light Fruit Cake Recipe

1 cup butter
1 1/4 cup sugar
1/2 cup honey
6 eggs
2 3/4 cup pastry flour
1/2 teaspoon salt
2 lbs candied fruits/nuts

Cream together the butter and sugar. Add the honey and mix until blended. Slowly add the eggs, one at at a time. Add flour and salt, then stir in fruit.

Bake at 275F for 3 hours.