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Home Dish Light Fruit Cake

Light Fruit Cake

Name: How to cook Light Fruit Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Lavender

Light Fruit Cake

This cake is especially relevant for those who do not like to eat dense fruit cake but want some simple and fast Christmassy bakes . Apart from their lighter color, light fruitcakes tend to be less rich and not quite as sweet as their dark counterparts. Recipe adapted from Joyofbaking.

Ingredient

Food ration :

10 servings

Cooking time :

60 mins

3/4 cup (120 grams)

candied mixed peel

1/2 cup (100 grams)

candied red or green cherries (cut into quarters)

1/3 cup (40 grams)

dark raisins

2-3 tablespoons

Grand Marnier, rum, brandy, or sherry (optional)

1/2 cup (113 grams)

unsalted butter, room temperature

1/2 cup (100 grams)

granulated white sugar

large eggs, room temperature

1/2 teaspoon

pure vanilla extract

1/4 teaspoon

pure almond extract

1 1/2 cups (195 grams)

all-purpose flour

1/2 cup (50 grams)

ground almonds (almond meal/flour)

1 teaspoon

baking powder

1/4 teaspoons

salt

1/4 cup (60 ml)

milk (whole or reduced fat)

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

In a separate bowl, whisk dried ingredients together the flour, baking powder, salt, and lemon zest.

* Step 4

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.

* Step 5

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.

* Step 6

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.