Light fruit cake

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Fruit

By Food24 November 03 2009
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Ingredients (11)

500.00 g fruitcake mix
160.00 g cherries — halved
250.00 ml brandy
350.00 g butter
360.00 g sugar
5.00 ml lemon — zest only
4.00 eggs — extra-large
430.00 g flour — cake
10.00 ml Baking powder
salt — pinch
125.00 ml apples — purée
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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.



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