Light fruit cake

Recipe for light fruit cake

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Light fruit cake is a delightful dessert that combines the goodness of fruits with a light and fluffy texture. This recipe takes the traditional fruit cake and gives it a modern twist by reducing the amount of butter and sugar used, making it a healthier option. The cake is packed with a variety of dried fruits like raisins, apricots, and cranberries, giving it a burst of natural sweetness. With a hint of warm spices and a moist crumb, this light fruit cake is perfect for any occasion.

Keywords: fruit cake, light, fluffy, healthy, dried fruits

Light fruit cake details

Light fruit cake, recipe Rating: 4.4
Number of votes:95 INGREDIENTS:

450g mixed dried fruit

25g mixed peel

50g dried apricots

2 tbsp orange juice

3-4 tbsp of brandy, rum or sherry

260g  brown sugar

275g butter

4 eggs   

350g all-purpose or cake flour, sifted

1 tbsp black treacle (optional)

1 tbsp golden syrup   

METHOD:

1. Place mixed dried fruit, mixed peel, dried apricots, orange juice and brandy in a large mixing bowl. Mix well. Leave the fruits overnight.

2. Brush the base and sides of an 8-inch tin with melted butter or vegetable oil. Line base and inside of cake tin with greaseproof paper. Place another strip of double thickness paper around the outside of tin and secured with a string (as shown).

3. Preheat oven at 130-140 deg C.

4. Cream together the butter/margarine and brown sugar until light and fluffy.

5. Add the eggs one at a time, beating well between each addition. Add black treacle and golden syrup. Mix to incorporate into batter.

6. Fold in the flour. Gradually fold in mixed fruits until the fruits are evenly mixed.

7. Pour the mixture into the prepared tin and spread evenly. Make a fairly deep depression in the centre.

8. Bake in the preheated oven for 3 hours until golden brown or skewer comes out clean when inserted into centre of cake.

9. Leave to cool in the tin.

10. Turn the cake out of the tin but leave the lining paper on the cake as it keeps the cake moist and fresh. Wrap the cake in a double layer of foil and finally wrapped with a plastic bag. Store in fridge, or air-tight container (if the cake are eaten within a month of making).

11. Unwrap the cake and add brandy a little at a time every fortnightly until it is mature and ready to be decorated.