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Best Idea to Cooking Yummy Light Fruit Cake

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Light Fruit Cake

We hope you got benefit from reading it, now let's go back to light fruit cake recipe. To make light fruit cake you need 16 ingredients and 6 steps. Here is how you do that.

To prepare an extraordinary Light Fruit Cake, below are the components needed:

  1. You need 3/4 cup (120 grams) of candied mixed peel.
  2. Take 1/2 cup (100 grams) of candied red or green cherries (cut into quarters).
  3. Provide 1/3 cup (40 grams) of dark raisins.
  4. Take 2-3 tablespoons of Grand Marnier, rum, brandy, or sherry (optional).
  5. Prepare 1/2 cup (113 grams) of unsalted butter, room temperature.
  6. Prepare 1/2 cup (100 grams) of granulated white sugar.
  7. Prepare 3 of large eggs, room temperature.
  8. Prepare 1/2 teaspoon of pure vanilla extract.
  9. Prepare 1/4 teaspoon of pure almond extract.
  10. Take 1 1/2 cups (195 grams) of all-purpose flour.
  11. Use 1/2 cup (50 grams) of ground almonds (almond meal/flour).
  12. Use 1 teaspoon of baking powder.
  13. Get 1/4 teaspoons of salt.
  14. Use of Zest of one small lemon (outer skin).
  15. Use 1/4 cup (60 ml) of milk (whole or reduced fat).
  16. Take of Some flaked almonds for decoration.

After readying the ingridients, next you are ready to prepare your 5-star Light Fruit Cake by following the procedures on this section:

  1. 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..
  2. 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..
  3. In a separate bowl, whisk dried ingredients together the flour, baking powder, salt, and lemon zest..
  4. 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..
  5. 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..
  6. 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..

Then the pineapple, apricots and cherries need to be chopped roughly the same size as the sultanas. The candied peel, angelica and crystallised ginger need to be chopped smaller. I often make an Everyday Fruit Cake to take with us when we go on holiday because it travels well and keeps for a week. It's the ideal cake with a cup of tea when you've been out for the day. We're off to the coast in a couple of weeks and the sea air, combined with lots of walks, always makes me hungry.

Recipe : Light Fruit Cake

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step by step to make Light Fruit Cake

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