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.
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| Light Fruit Cake |