The Light Fruit Cake Recipe Not everyone enjoys a classic rich fruit cake, especially after a hearty celebration meal. This lighter version is a quick and easy alternative that’s less heavy on the fruit.

Ingredients:

12 tbsp unsalted butter, softened

1 cup light brown sugar

3 large eggs, at room temperature

1 3⁄4 cups all-purpose flour, sifted

2 tsp baking powder

1 tsp salt

2–3 tbsp milk

2 cups (10oz) mixed dried fruit such as figs,

pineapple, cherries if possible

Method:

1 Preheat the oven to 350°F (180°C). Line the base and sides of the pan with parchment paper. 

2 In a bowl, beat the butter and sugar together with an electric hand mixer until creamy, then beat in the eggs, one at a time, adding a little of the flour after each. 

3 Mix in the remaining flour, baking powder, salt, and the milk; the mixture should drop easily from the beaters. Add the dried fruit and mix in until well combined.

4 Spoon the mixture into the pan, level the top, and bake for 1½–1¾ hours, or until firm to the touch and a skewer inserted into the middle of the cake comes out clean. 

5 Leave in the pan to cool completely. Remove the parchment paper. STORE This will keep in an airtight container for 3 days.

Light Fruit Cake