Steps to Make Award-winning Light Fruit Cake
Hey everyone, it is John, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Award-winning Light Fruit Cake. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Light Fruit Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Light Fruit Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Light Fruit Cake is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Light Fruit Cake estimated approx 60 mins.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Light Fruit Cake using 16 ingredients and 6 steps. Here is how you can achieve it.
This cake is especially relevant for those who do not like to eat dense fruit cake but want some simple and fast Christmassy bakes . Apart from their lighter color, light fruitcakes tend to be less rich and not quite as sweet as their dark counterparts.
Recipe adapted from Joyofbaking.
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Ingredients and spices that need to be Prepare to make Light Fruit Cake:
- 3/4 cup (120 grams) candied mixed peel
- 1/2 cup (100 grams) candied red or green cherries (cut into quarters)
- 1/3 cup (40 grams) dark raisins
- 2-3 tablespoons Grand Marnier, rum, brandy, or sherry (optional)
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1/2 cup (100 grams) granulated white sugar
- 3 large eggs, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 1/2 cups (195 grams) all-purpose flour
- 1/2 cup (50 grams) ground almonds (almond meal/flour)
- 1 teaspoon baking powder
- 1/4 teaspoons salt
- Zest of one small lemon (outer skin)
- 1/4 cup (60 ml) milk (whole or reduced fat)
- Some flaked almonds for decoration
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.
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