Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, light fruit cake. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Light Fruit Cake is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Light Fruit Cake is something that I have loved my entire life. They are nice and they look wonderful.
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To begin with this recipe, we have to prepare a few ingredients. You can cook light fruit cake using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Light Fruit Cake:
- Prepare 3/4 cup (120 grams) candied mixed peel
- Take 1/2 cup (100 grams) candied red or green cherries (cut into quarters)
- Prepare 1/3 cup (40 grams) dark raisins
- Make ready 2-3 tablespoons Grand Marnier, rum, brandy, or sherry (optional)
- Get 1/2 cup (113 grams) unsalted butter, room temperature
- Get 1/2 cup (100 grams) granulated white sugar
- Get 3 large eggs, room temperature
- Make ready 1/2 teaspoon pure vanilla extract
- Prepare 1/4 teaspoon pure almond extract
- Prepare 1 1/2 cups (195 grams) all-purpose flour
- Get 1/2 cup (50 grams) ground almonds (almond meal/flour)
- Prepare 1 teaspoon baking powder
- Take 1/4 teaspoons salt
- Make ready Zest of one small lemon (outer skin)
- Take 1/4 cup (60 ml) milk (whole or reduced fat)
- Get Some flaked almonds for decoration
Gradually stir in fruit mixture until well mixed. 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. Light Fruit Cake- rich, luscious Madeira cake that's light, fluffy and moist with a wonderful buttery taste studded with dried mixed fruits. It has a delicious and festive blend of flavors that's perfect for this time of the year!
Steps to make Light Fruit Cake:
- 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.
Every baker always has a must-bake. Boil a kettle and soak the fruit while you prepare the other ingredients. 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.
So that’s going to wrap this up for this special food light fruit cake recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
