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

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

  1. 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 loaf pan with parchment. Sift or whisk together the flour, baking powder and spice. Set aside.
  2. Cream the butter, rind and sugar with an electric mixer, until light and fluffy. Add the egg yolks, beat until combined.
  3. Stir in the mixed fruit.
  4. Stir in half the sifted flour with half the milk or sherry, then stir in the remaining flour and sherry.
  5. Beat the egg whites in a small bowl until soft peaks form then gently fold into cake mixture in two batches.
  6. Bake 1-1½ hours), until golden or until a skewer inserted in the middle comes out clean. Leave to cool in the pan, completely.

Points to Note

  1. 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.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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