Light fruit cake

Recipe from: 11/1/1999 12:00:00 AM
Ingredients 12
Servings 0
Time 35 minutes

Ingredients

  • 250
    g
    butter
  • 200
    g
    white sugar
  • 5
    large eggs, lightly beaten
  • 50
    ml
    brandy
  • 500
    g
    cake flour
  • 10
    ml
    baking powder
  • 1
    ml
    salt
  • 200
    g
    glacé cherries, quartered
  • 250
    g
    sultanas
  • 100
    g
    preserved figs, chopped
  • 150
    g
    mixed glacé citrus peel
  • 100
    g
    mixed nuts
 

Method

2‑2 1/2 hours
 
Grease and line a deep 23 cm round or 23 x 28 cm rectangular baking tin. Beat butter and sugar together in a large bowl until light. Add eggs, one at a time, beating well after each addition. Beat in brandy. Fold 400 g of the flour with baking powder and salt. Mix fruit and roughly chopped nuts together in a bowl and add remaining flour. Toss to coat fruit and nuts in flour, then fold into cake mixture. Spoon mixture into prepared tin and bake in preheated 160 °C oven for 2-2 1/2 hours or until a skewer inserted comes out clean. Makes 1 x 23 cm round or 23 x 28 cm rectangular cake.
 

Read more on: bake  |  fruit
 

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