Light fruit cake recipe

This light fruit cake recipe yields a fruit cake filled lightly with raisins, sultanas, candied mixed peel, cherries and walnuts. The cake takes at least 1 week to ripen and is at its best if stored for 2 weeks.

Ingredients:

120g butter
120g castor sugar

Sift together:
140g plain flour
1/4 tsp baking powder
1/3 tsp salt
1/2 tsp nutmeg powder
1/2 tsp ground ginger

Combine together:
250g raisins
250g sultanas
75g mixed peel
120g glazed cherries, chopped
80g walnuts, chopped

3 eggs
1 tsp vanilla essence

Method:

Preheat oven to 170 degrees Celsius.

Cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla essence and mix well.

Gently fold in the sifted dry ingredients. Mix until flour is well incorporated into the batter.

In a separate bowl, mix together the fruits and nuts. Fold in the fruits and nuts mixture into the creamed mixture and stir until all ingredients are evenly blended.

Pour batter into a cake tin lined with greaseproof paper and bake for about 1 hour 30 minutes to 1 hour 45 minutes or until a skewer inserted in the centre of the cakes come out clean.

Remove cake from oven and let it cool in the pan for about 30 minutes. Turn the cake onto a wire rack and remove the greaseproof paper. Turn the cake so that the top side is up and leave it to cool completely.

When the cake is completely cold, brush a little rum on the cake and store it wrapped in cheesecloth (soaked in rum) and foil in an airtight container. Let the cake ripen for 1 – 2 weeks before serving.

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