Light Fruit Cake. For this Light Fruit Cake I like to use a combination of candied mixed peel and candied cherries (can use either red or green). Candied fruit is actually preserved fruit that has been dipped several times. Although not a proper British Fruit Cake, this Light Fruit Cake should not be ignored.
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. This is a light fruit cake that is excellent for a wedding cake. You can cook Light Fruit Cake using 16 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Light Fruit Cake
- You need 3/4 cup (120 grams) of candied mixed peel.
- Prepare 1/2 cup (100 grams) of candied red or green cherries (cut into quarters).
- It's 1/3 cup (40 grams) of dark raisins.
- It's 2-3 tablespoons of Grand Marnier, rum, brandy, or sherry (optional).
- Prepare 1/2 cup (113 grams) of unsalted butter, room temperature.
- It's 1/2 cup (100 grams) of granulated white sugar.
- Prepare 3 of large eggs, room temperature.
- You need 1/2 teaspoon of pure vanilla extract.
- Prepare 1/4 teaspoon of pure almond extract.
- You need 1 1/2 cups (195 grams) of all-purpose flour.
- It's 1/2 cup (50 grams) of ground almonds (almond meal/flour).
- It's 1 teaspoon of baking powder.
- It's 1/4 teaspoons of salt.
- It's of Zest of one small lemon (outer skin).
- It's 1/4 cup (60 ml) of milk (whole or reduced fat).
- Prepare of Some flaked almonds for decoration.
Method Strain the fruit and fold into the cake mix. Cool on cake rack until thoroughly cold. Wrap in foil and store in cake tins. Ice top with remaining ricotta mixture.
Light Fruit Cake step by step
- 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..
Combine pecans, walnuts, candied cherries,. and sugar until light and fluffy. Mary's light fruit cake is covered with marzipan and fondant icing to look like a tennis court, but you can easily adapt it to your sport of choice. A great birthday cake for sports fans! Stir in the dried fruits and orange zest. Peel and grate the apple and stir into the mixture with the walnuts.