Light Fruit Cake. For this Light Fruit Cake I like to use a combination of candied mixed peel and candied cherries (can use either red or green). Candied fruit is actually preserved fruit that has been dipped several times. Light Fruit Cake- rich, luscious Madeira cake that's light, fluffy and moist with a wonderful buttery taste studded with dried mixed fruits.
It has lots of what I consider the best part of a fruit cake, candied fruit.
Method Strain the fruit and fold into the cake mix.
This is a light fruit cake that is excellent for a wedding cake.
You can have Light Fruit Cake using 16 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Light Fruit Cake
- Prepare 3/4 cup (120 grams) of candied mixed peel.
- You need 1/2 cup (100 grams) of candied red or green cherries (cut into quarters).
- It's 1/3 cup (40 grams) of dark raisins.
- It's 2-3 tablespoons of Grand Marnier, rum, brandy, or sherry (optional).
- Prepare 1/2 cup (113 grams) of unsalted butter, room temperature.
- Prepare 1/2 cup (100 grams) of granulated white sugar.
- You need 3 of large eggs, room temperature.
- You need 1/2 teaspoon of pure vanilla extract.
- You need 1/4 teaspoon of pure almond extract.
- Prepare 1 1/2 cups (195 grams) of all-purpose flour.
- You need 1/2 cup (50 grams) of ground almonds (almond meal/flour).
- Prepare 1 teaspoon of baking powder.
- You need 1/4 teaspoons of salt.
- Prepare of Zest of one small lemon (outer skin).
- It's 1/4 cup (60 ml) of milk (whole or reduced fat).
- It's of Some flaked almonds for decoration.
This no-fail light fruit cake recipe is another one of my favorite cake recipes. The cake is lightly packed with an array of dried fruits and has no alcohol in it, making it a great family treat. This Light Fruit Cake Recipe is taken from Eric's Lanlard's Baking Mad masterclasses held at his cookery school Cake-Boy and can also be found in his delicious cook book 'Home Bake'. See more ideas about Fruit cake, Fruitcake recipes, Cake recipes.
Light Fruit Cake instructions
- In a large bowl, combine candied mixed peel, cherries, and dark raisins. Mix well. Stir in the brandy to coat the fruit. Cover tightly with plastic wrap. Let stand at room temperature at least 1 day(up to 2 days) to macerate the fruit, stirring occasionally..
- Preheat oven to 350 degrees F (180 degrees C), with the oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan..
- In a separate bowl, whisk dried ingredients together the flour, baking powder, salt, and lemon zest..
- In a large bowl of stand mixer and using the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Beat in the egg one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute..
- Beat in the extracts. Add the candied and dried fruits, along with any juices, and beat until incorporated. Beat in half the flour mixture just until incorporated. Add almond flour, then beat in the milk and then the remaining flour mixture. Scrape the batter into the prepared pan and, if desired, decorate the top of the cake with flaked almonds..
- Bake for about 60 - 70 minutes until a toothpick inserted into the center comes out clean. Cover with a piece of aluminum foil if you find the cake is browning too much! Remove the cake from the oven. Let it cool down in the baking tin. Cut into slices and serve..
Gently fold in the fruit then spoon the mixture into the tin. Cool on cake rack until thoroughly cold. Wrap in foil and store in cake tins. Light and fruity, this simple cake is perfect for an afternoon tea with friends or family. Now stir in the soaked fruits with the juices and when well mixed, spoon into the prepared cake tin.