Light fruit cake

Recipe from: 11/30/1989 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • 500
    g
    fruitcake mix
  • 160
    g
    cherries, halved
  • 250
    ml
    brandy
  • 350
    g
    butter
  • 360
    g
    sugar
  • 5
    ml
    grated lemon rind
  • 4
    extra-large eggs
  • 430
    g
    cake flour
  • 10
    ml
    baking powder
  • pinch salt
  • 125
    ml
    apple purée or well-drained pineapple purée
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a circular cake tin, 23,5 cm in diameter and 9 cm high with margarine. Soak the fruit and cherries in the brandy. Cream the butter and sugar until light and fluffy. Add the grated lemon rind. Add the eggs one by one, beating well after each addition. Sift the cake flour, baking powder and salt together and fold into the butter mixture. Drain the fruit and the cherries and fold into the butter mixture along with the apple or pineapple purée. Spoon into the greased cake tin. Bake for half an hour at 180 ºC, reduce the heat to 160 ºC and bake for one hour, and then at 150 ºC for half an hour. (Cover the cake with foil if the crust becomes too dark and the cake is not yet baked through.) Makes a large cake.
 

Read more on: bake  |  fruit
 

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