Light Fruit Cake. Add candied fruits, raisins and almonds; toss together to coat fruit with dry ingredients. Beat butter in another bowl until creamy. Add sugar; continue beating until mixture is light and fluffy.
Mix the dry ingredients, beat in the butter.
Combine the eggs, milk and vanilla extract and beat into the mixture.
Strain the fruit and fold into the cake mix.
You can have Light Fruit Cake using 16 ingredients and 6 steps. Here is how you cook that.
Ingredients of Light Fruit Cake
- You need 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.
- You need 1/2 cup (100 grams) of granulated white sugar.
- You need 3 of large eggs, room temperature.
- It's 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.
- Prepare 1/2 cup (50 grams) of ground almonds (almond meal/flour).
- Prepare 1 teaspoon of baking powder.
- Prepare 1/4 teaspoons of salt.
- It's of Zest of one small lemon (outer skin).
- You need 1/4 cup (60 ml) of milk (whole or reduced fat).
- You need of Some flaked almonds for decoration.
This is a light fruit cake that is excellent for a wedding cake. Light Fruit Cake: If desired, in a bowl combine the candied mixed peel, cherries, and dark raisins. Stir in the alcohol, cover, and let sit at room temperature at least a day (up to two days). How To Make Light Fruit Cake.
Light Fruit Cake step by step
- 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..
Grease and line the cake tin (pan) with baking parchment. Combine the mixed dried fruit (including pineapple and currants) and crystallized ginger in a large bowl. The cake is flavoured with pineapple juice and coconut and the fruit used contains no candied peel, giving it a lighter, cleaner taste and texture than other fruit cakes. Also, there is more cake and not as much fruit as some of the old traditional recipes. If you like a lighter fruit cake that still has lots of fruity flavour, this is a good "cut-and-come-again" one.