Light fruitcake


Ingredients 21
Servings 0
Time

Ingredients

  • FRUITCAKE MIXTURE
  • 625
    ml
    sultanas
  • 250
    ml
    mixed citrus peel
  • 250
    ml
    watermelon preserve, finely chopped
  • 250
    ml
    green fig preserve, finely chopped
  • 250
    ml
    pineapple preserve, finely chopped
  • 60
    ml
    ginger pieces in syrup, finely chopped
  • 250
    ml
    cherries, finely chopped
  • 250
    ml
    brandy
  • 100
    g
    diced almonds
  • 10
    ml
    glycerine
  • BATTER
  • 375
    ml
    butter
  • 315
    ml
    sugar
  • 6
    extra-large eggs
  • 480
    g
    cake flour
  • 1
    ml
    salt
  • 5
    ml
    baking powder
  • 2
    ml
    orange essence
  • 2
    ml
    lemon essence
  • 1
    whole glacé fruit for decorating (optional)
 

Method

 
Mix all the fruit and pour the brandy over. Cover tightly and leave for a few hours, preferably overnight. Add the diced almonds and glycerine and mix. Preheat the oven to 180 ºC (350 ºF). Line a 22 cm ring cake tin with aluminium foil (shiny side facing the tin). Spray with non-stick food spray. Beat the butter until light and creamy and add small quantities of the sugar at a time while beating continuously. Add the eggs one by one, beating well after each addition. Sift the cake flour, salt and baking powder together. Add half the flour mixture to the butter mixture and mix well. Add the remaining flour mixture to the fruit and mix well. Add the fruit mixture to the batter and mix well. Add the essences and mix. Turn the batter into the prepared ring cake tin, spreading it evenly. Cover with an aluminium foil lid and bake for 1 hour. Reduce the oven temperature to 150 ºC (300 ºF) and bake for another 2 1/2 hours or until done. The cake is done when a testing skewer comes out clean when inserted into the centre of the cake. Cool well and store in an airtight container. Decorate with whole glacé fruit, if desired. Makes a large cake.
 

Read more on: bake  |  fruit
 

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