Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, light fruit cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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.
Light Fruit Cake is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Light Fruit Cake is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have light fruit cake using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Light Fruit Cake:
- Get 3/4 cup (120 grams) candied mixed peel
- Prepare 1/2 cup (100 grams) candied red or green cherries (cut into quarters)
- Prepare 1/3 cup (40 grams) dark raisins
- Get 2-3 tablespoons Grand Marnier, rum, brandy, or sherry (optional)
- Prepare 1/2 cup (113 grams) unsalted butter, room temperature
- Take 1/2 cup (100 grams) granulated white sugar
- Make ready 3 large eggs, room temperature
- Make ready 1/2 teaspoon pure vanilla extract
- Prepare 1/4 teaspoon pure almond extract
- Make ready 1 1/2 cups (195 grams) all-purpose flour
- Get 1/2 cup (50 grams) ground almonds (almond meal/flour)
- Get 1 teaspoon baking powder
- Get 1/4 teaspoons salt
- Make ready Zest of one small lemon (outer skin)
- Make ready 1/4 cup (60 ml) milk (whole or reduced fat)
- Get Some flaked almonds for decoration
Beat butter in another bowl until creamy. Add sugar; continue beating until mixture is light and fluffy. Gradually stir in fruit mixture until well mixed. How To Make Light Fruit Cake.
Instructions 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.
Grease and line the cake tin (pan) with baking parchment. This is a one bowl, chuck it all in and beat recipe. The absolute best kind in my book. It is also a Light Fruit Cake with no nuts. It is my own preference so do throw a handful in if it isn't yours.
So that’s going to wrap this up with this special food light fruit cake recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
