Light fruitcake

Ideas
0 serving Prep: 30 mins, Cooking: 2 hrs 30 mins
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Fruit

By Food24 November 03 2009
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Ingredients (14)

300.00 ml sultanas
120.00 ml cranberries — dried, chopped
60.00 ml mixed citrus peel — chopped
60.00 ml glacé cherries — chopped
10.00 ml lemon — zest only
750.00 ml flour — cake
10.00 ml Baking powder
5.00 ml mixed spice — ground
5.00 ml cinnamon — ground
250.00 g butter
160.00 g castor sugar
160.00 g brown sugar
5.00 eggs — large
30.00 ml lemon juice
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Method:

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.



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