This light fruit cake is another one of my favourite cakes. I love fruit cakes and this cake is a must have delicacy for festive season at home. The cake is not too packed with dried fruits and nuts, there is quite a bit of cake to go with the fruits and nuts, and I simply love fruit cakes this way. The cake has the right amount of raisins, sultanas, candied mixed peel, cherries and walnuts. The good thing about this recipe is that you can actually adjust the amount of dried fruits that go into the cake. If you think you would prefer lesser fruits and nuts, or prefer more of one type of dried fruit to another, simply reduce or substitute each accordingly. But do take note that when you reduce the fruits for a lighter version of this fruit cake, you cake will tend to be smaller and therefore you might have to adjust the size of cake tin you use.
The cake takes at least 1 week to ripen and is at its best if stored for 2 weeks.
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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