Light fruitcake

Recipe from: 12/1/2006 12:00:00 AM

Ingredients 14
Servings 0
Time 30

Ingredients

  • 300
    ml
    sultanas
  • 120
    ml
    dried cranberries, chopped
  • 60
    ml
    candied citrus-peel mix, chopped
  • 60
    ml
    glacé cherries, roughly chopped
  • 10
    ml
    lemon zest
  • 750
    ml
    cake flour
  • 10
    ml
    baking powder
  • 5
    ml
    mixed spice
  • 5
    ml
    cinnamon
  • 250
    g
    butter
  • 160
    g
    castor sugar
  • 160
    g
    light brown sugar
  • 5
    large eggs
  • 30
    ml
    lemon juice
 

Method

150
 
Grease and line a 22cm round or square cake tin. Combine the sultanas, cranberries, candied peel, cherries and lemon zest. Sift the flour, baking powder and spices into a mixing bowl. Cream the butter and two types of sugar until light. Beat the eggs into the butter mixture one at a time, alternating with a tablespoon of the flour mixture after each addition. Fold in the remaining flour mixture, then add the fruit mixture and the lemon juice. Spoon into the prepared cake tin and bake in a preheated oven for two to 2 and a half hours or until a skewer comes out clean.

Remove from the oven and leave to cool on a wire rack. Store in an airtight tin. This cake will keep for up to three weeks if well wrapped.

 

Read more on: bake  |  fruit
 

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