Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, light fruit cake. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Find Deals on Light Fruitcake in Bread & Pastries on Amazon. Light Fruit Cake: If desired, in a bowl combine the candied mixed peel, cherries, and dark raisins. Stir in the alcohol, cover, and let sit at room temperature at least a day (up to two days).
Light Fruit Cake is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Light Fruit Cake is something which I have loved my whole life.
To get started 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
- Prepare 1/2 cup (100 grams) candied red or green cherries (cut into quarters)
- Make ready 1/3 cup (40 grams) dark raisins
- Get 2-3 tablespoons Grand Marnier, rum, brandy, or sherry (optional)
- Take 1/2 cup (113 grams) unsalted butter, room temperature
- Get 1/2 cup (100 grams) granulated white sugar
- Get 3 large eggs, room temperature
- Take 1/2 teaspoon pure vanilla extract
- Get 1/4 teaspoon pure almond extract
- Get 1 1/2 cups (195 grams) all-purpose flour
- Take 1/2 cup (50 grams) ground almonds (almond meal/flour)
- Take 1 teaspoon baking powder
- Make ready 1/4 teaspoons salt
- Prepare Zest of one small lemon (outer skin)
- Get 1/4 cup (60 ml) milk (whole or reduced fat)
- Prepare Some flaked almonds for decoration
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.
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.
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! Every baker always has a must-bake. 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. Combine the mixed dried fruit (including pineapple and currants) and crystallized ginger in a large bowl.
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