Fruit Cake Recipe


This light cake is a quick and easy alternative to a classic rich fruit cake. To add punch, you can soak the dried fruit in alcohol first.

Time: 2 Hours 10 Minutes
Serving: 8

175g (6oz) unsalted butter, softened
175g (6oz) light soft brown sugar
3 large eggs
250g (9oz) self-raising flour, sifted
2–3 tbsp milk
300g (10oz) mixed dried fruit such as sultanas, raisins, glacé cherries, and mixed peel

1. The oven should be heated to 180 degrees Celsius (350degF/Gas 4.). Line the 20cm (8in) deep round cake pan by baking parchment.

2. A bowl is needed to mix the sugar and butter using an electric hand mixer until smooth and pale. Add the eggs, each at a different each, using a bit of flour between each. Mix in the rest of the flour and milk. Then add the dried fruits and fold it in until the mixture is smooth.

3. Place the cake in the cake tin and smooth the top. Bake for 11/2-13/4 hours , or until it is firm to the touch and a skewer placed in inside the center of the cake is clean. Let the cake be cool inside the cake tin then take it out and take off the liner paper. Keep the cake in an airtight container.

Soaking dried fruit:
When you place dried fruits in alcohol such as rum whisky, brandy or whatever you like or even in juice of fruit it will get plump and add a zing. To stop the fruit that is moist from sinking into the lower part of the cake, sprinkle it around with a bit of the flour, breaking the pieces when you throw it.

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