Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, light fruit cake. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Light Fruit Cake is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Light Fruit Cake is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook light fruit cake using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Light Fruit Cake:
- Take candied mixed peel
- Get candied red or green cherries (cut into quarters)
- Take dark raisins
- Get Grand Marnier, rum, brandy, or sherry (optional)
- Get unsalted butter, room temperature
- Prepare granulated white sugar
- Take large eggs, room temperature
- Get pure vanilla extract
- Make ready pure almond extract
- Prepare all-purpose flour
- Take ground almonds (almond meal/flour)
- Prepare baking powder
- Take salt
- Prepare Zest of one small lemon (outer skin)
- Prepare milk (whole or reduced fat)
- Take Some flaked almonds for decoration
Gradually stir in fruit mixture until well mixed. The cake is flavoured with pineapple juice and coconut and the fruit used contains no candied peel, giving it a lighter, cleaner taste and texture than other fruit cakes. Light Fruit Cake- rich, luscious Madeira cake that's light, fluffy and moist with a wonderful buttery taste studded with dried mixed fruits. It has a delicious and festive blend of flavors that's perfect for this time of the year!
Instructions to make Light Fruit Cake:
- In a large bowl, combine candied mixed peel, cherries, and dark raisins. Mix well. Stir in the brandy to coat the fruit. Cover tightly with plastic wrap. Let stand at room temperature at least 1 day(up to 2 days) to macerate the fruit, stirring occasionally.
- Preheat oven to 350 degrees F (180 degrees C), with the oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
- In a separate bowl, whisk dried ingredients together the flour, baking powder, salt, and lemon zest.
- In a large bowl of stand mixer and using the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Beat in the egg one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute.
- Beat in the extracts. Add the candied and dried fruits, along with any juices, and beat until incorporated. Beat in half the flour mixture just until incorporated. Add almond flour, then beat in the milk and then the remaining flour mixture. Scrape the batter into the prepared pan and, if desired, decorate the top of the cake with flaked almonds.
- Bake for about 60 - 70 minutes until a toothpick inserted into the center comes out clean. Cover with a piece of aluminum foil if you find the cake is browning too much! Remove the cake from the oven. - Let it cool down in the baking tin. Cut into slices and serve.
Every baker always has a must-bake. Boil a kettle and soak the fruit while you prepare the other ingredients. Mix the dry ingredients, beat in the butter. Combine the eggs, milk and vanilla extract and beat into the mixture. Strain the fruit and fold into the cake mix.
So that’s going to wrap this up with this exceptional food light fruit cake recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
