Light Fruit Cake

For this cake you can use whatever combination of dried fruits that appeals to you. I love glacé cherries and sultanas (golden raisins) most. I also added currants (zante currants), chopped apricots and raisins. I have just finished the last slice of this cake, with a cup of coffee. Have a very pleasant week.

Cream the butter and sugar with an electric mixer, until light and fluffy. Add the egg yolks and rind beat until combined.

Stir in the mixed fruit.

Stir in half the sifted flour with half the milk or sherry, then stir in the remaining flour and sherry.

Beat the egg whites in a small bowl until soft peaks form then gently fold into cake mixture in two batches.

Transfer to the prepared tin (pan) and bake 1-1½ hours), until golden or until a skewer inserted in the middle comes out clean. Leave to cool in the pan, completely.

Light Fruit Cake

Difficulty: easy
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Preparation time: 20 minutes + overnight soaking; Baking time: 50-60 minutes; Makes: 9.5 x 5.5 inch cake

Ingredients

250g (2 cups, 8.8oz) all-purpose flour
2 teaspoons baking powder
1 teaspoon mixed spice or pumpkin spice
175g (6oz, 11½ tablespoons) salted butter or margarine
220g (1 cup packed, 7.7oz) brown sugar
3 eggs, separated
Grated rind of 1 lime (or lemon if your prefer)
1½-2 cups mixed dried fruit soaked in 3-4 tablespoons sherry or other fortified wine, overnight
2-3 tablespoons sherry or milk

Instructions

Preheat the oven to 325ºF (180ºC) ten minutes before using. Line the base and sides of an 8-inch round tin or 9.5 x 5.5 inch (24 x 14cm) loaf pan with parchment. Sift or whisk together the flour, baking powder and spice. Set aside.
Cream the butter, rind and sugar with an electric mixer, until light and fluffy. Add the egg yolks, beat until combined.
Stir in the mixed fruit.
Stir in half the sifted flour with half the milk or sherry, then stir in the remaining flour and sherry.
Beat the egg whites in a small bowl until soft peaks form then gently fold into cake mixture in two batches.
Bake 1-1½ hours), until golden or until a skewer inserted in the middle comes out clean. Leave to cool in the pan, completely.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven.
The first time I baked the cake for 50 minutes at 350ºF (180ºC) and reduced the temperature to 300ºF (150ºC) in the last 10 minutes. It was over browning.
Last Updated: February 2 2018

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