MOIST LIGHT FRUIT CAKE (THE BEST EVER)!
This light mixed fruit cake recipe is all you ever need for an easy, moist and lightly fruited cake, perfect for Christmas and even weddings!
Provided by Priya Maha
Categories Dessert
Time 2h35m
Number Of Ingredients 17
Steps:
- Preheat oven to 160 °Celsius. Grease and line cake tin with parchment paper and wrap the tin with 2 layers of brown paper or baking strips.
- Chop the fruits if you like them chopped and mix with ground almond. Leave aside.
- In a separate bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in all essences, lemon juice, and molasses and mix well.
- Gently fold in the sifted dry ingredients alternately with orange juice. Mix until flour is well incorporated in the batter.
- Add the mixed fruits into the batter and mix well.
- Pour batter into a greased and lined cake tin and bake for about 2 hours and 10 minutes on the lowest rack.
- Remove cake from the oven and let it rest in the tin for 10 minutes. Remove cake from tin and let it cool completely.
- Once completely cooled, wrap it neatly in parchment paper, followed by cling wrap and foil and store in a cool, dry place for 1 week before icing or cutting the cake.
Nutrition Facts : Calories 5347 kcal, Carbohydrate 711 g, Protein 65 g, Fat 263 g, SaturatedFat 149 g, Cholesterol 1246 mg, Sodium 2745 mg, Fiber 22 g, Sugar 406 g, ServingSize 1 serving
WEDDING CAKE - LIGHT FRUIT CAKE
This makes the top tier of a three tier wedding cake, or make it alone for christenings, Christmas, or whenever you need a good, lighter, fruit cake
Provided by Jane Hornby
Categories Dessert, Treat
Time 2h45m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/fan 140C/gas 3. Grease and double-line the base and sides of a deep, 15cm cake tin. Wrap a double layer of greaseproof or brown paper around the outside of the tin, too, then secure with string.
- Using an electric whisk or a tabletop mixer, cream the butter and sugar together until fluffy and light. Beat in the eggs gradually. In a small bowl, mix the orange flower water with the zest and juice of the orange and lemon. Fold the flour, then dried fruit, pistachioes and ginger into the creamed mix, followed by the juice and zest mix.
- Spoon the mix into the prepared tin and bake for 30 mins, then turn oven down to 150C/ fan 130C/gas 2 and bake for another 1 hr 45 mins until risen, golden and an inserted skewer comes out clean. Leave to cool for 15 mins before transferring to a wire rack to cool completely.
- The cake will keep well wrapped in a cool place for up to 1 month.
Nutrition Facts : Calories 157 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
ELEGANT LIGHT FRUIT CAKE
This fruit cake does not need a ripening period, and is very lovely to look at and eat.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Yield 36
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
- In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
- In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
- In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
- Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.
Nutrition Facts : Calories 429.7 calories, Carbohydrate 75.9 g, Cholesterol 45.9 mg, Fat 11.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 55 mg, Sugar 44.6 g
LIGHT FRUIT/CHRISTMAS CAKE
A lighter version of a rich dark fruit cake, ideal if you prefer lighter texture. Can be used as a celebration cake as it can still be iced. My Grandma's recipe with a twist, I add a good glug of Baily's Irish cream (at least 1 tablespoon, added to the eggs), very Moorish. Soak the dried fruits in the Brandy, 24 hours before you plan to make your cake, this way they take on the full flavour.
Provided by Enigma 1
Categories Dessert
Time 3h40m
Yield 1 large or 2 small, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 150c/300f/gas 2. Grease a deep 8 inch round or 7 inch square tin. Line the base & sides with a double thickness of greaseproof paper & then grease this as well. Make sure the paper lining the sides are taller than the tin.
- Beat the eggs & Baily's together in a jug or bowl. Sift the flour, sugar & spices into the fruit mixture. Add the beaten egg mixture to the other ingredients. Beat together thoroughly with a wooden spoon for 2-3 minutes, until completely combined. DO NOT USE A FOOD PROCESSOR.
- Spoon the mixture into the prepared tin. Level with the back of a spoon.
- Make a slight indentation in the centre of the mixture so it will rise evenly.
- Bake in the centre of the oven 2 1/2 - 3 1/2 hours. Test the cake after 2 1/2 hours by inserting a clean metal skewer into the centre of the cake. If it is cooked, the skewer will come out clean & the centre will be firm when pressed lightly. If it is not cooked, return to the oven, but test at intervals. If the top is browning too quickly, place a disc of foil or brown paper over it to reduce burning.
- Once cooked, remove from the oven & allow to cool completely in the tin. Turn the cake out onto a wire wrack, leaving the lining paper on. Using a clean skewer, prick the top of the cake in places. Spoon over a dessert spoon of Brandy. Wrap the cake in foil or muslin, if available. Place in an airtight tin.
- Feed the cake with Brandy at intervals (once very two weeks) until required.
- If using as Christmas cake, the cake can be iced as usual, or you can decorate with just a dusting of icing sugar & ribbon.
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