Light Fruit Cake Recipe

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Light Fruit Cake, as the name suggests, is a light and buttery fruitcake which is a perfect accompaniment for tea, or for lunchbox for the little ones. Unlike Christmas cakes, you don’t have to wait till you can relish this beautiful tea loaf. I love the subtle almond flavor and the fruits and nuts in every bite. This reminds me of the Britannia fruitcake, but believe me, it’s a better version of that. 

This recipe is very forgiving unlike the plum cake, which is a little stringent with the measures and ingredients. With this recipe, you can trust your instincts and replace the fruits and candied fruits with your choice of tutti frutti or dried fruits or nuts and it will still taste as good. As suggested earlier,though you can have this tea loaf on the day you bake it, but a day or two of storing does help the flavors to mature. 

Ingredients

  • 120 gm (3/4 cup) candied peels.
  • 100 gm (1/2 cup) tutti frutti 
  • 40 gm (1/3 cup) raisins
  • 30 gm cashew nuts broken into medium pieces
  • 5 tbsp orange juice 
  • 113 (1/2 cup) gm unsalted butter, room temperature.
  • 100 gm (1/2 cup) granulated white sugar
  • 3 large eggs, at room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 195 gm (1 1/2 cup) all purpose flour
  • 50 gm (1/2 cup) ground almonds
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Zest of 1 small lemon
  • 60 ml (1/4 cup) milk

Directions

  1. In a bowl, mix all the peels, tutti frutti, raisins, nuts and add the orange juice into it, mix and set aside.Stir occasionally.
  2. Preheat the oven at 180C with both top and bottom rods on. Butter or spay a 9*5 loaf pan or 3 small disposable loaf pans. Paper pans don’t need greasing.
  3. In a separate bowl, whisk together the flour, ground almonds, baking powder, salt, and lemon zest.
  4. In a bowl, with an electric mixer, beat the butter and sugar till it turns light and fluffy.
  5. Add the eggs, one at a time, beating well after every addition, add the extracts with the last egg.
  6. Also keep scraping the sides well in between.
  7. Add the fruit mixture to this and blend till incorporated. 
  8. Add half of the flour mixture into this, blend till incorporated, then blend in the milk, end it by adding the last half of flour mixture and blend till incorporated.
  9. Distribute the batter in the prepared pans,bake for 30 minutes, on the bottom heating and the top heating for the last 5 minutes.

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