Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, light fruit cake. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Light Fruit Cake is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Light Fruit Cake is something which I’ve loved my entire life.
Light Fruit Cake: If desired, in a bowl combine the candied mixed peel, cherries, and dark raisins. Stir in the alcohol, cover, and let sit at room temperature at least a day (up to two days). Light Fruit Cake- rich, luscious Madeira cake that's light, fluffy and moist with a wonderful buttery taste studded with dried mixed fruits.
To begin with this particular recipe, we must prepare a few components. 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:
- Get 3/4 cup (120 grams) candied mixed peel
- Get 1/2 cup (100 grams) candied red or green cherries (cut into quarters)
- Prepare 1/3 cup (40 grams) dark raisins
- Prepare 2-3 tablespoons Grand Marnier, rum, brandy, or sherry (optional)
- Take 1/2 cup (113 grams) unsalted butter, room temperature
- Take 1/2 cup (100 grams) granulated white sugar
- Get 3 large eggs, room temperature
- Take 1/2 teaspoon pure vanilla extract
- Make ready 1/4 teaspoon pure almond extract
- Make ready 1 1/2 cups (195 grams) all-purpose flour
- Make ready 1/2 cup (50 grams) ground almonds (almond meal/flour)
- Get 1 teaspoon baking powder
- Get 1/4 teaspoons salt
- Get Zest of one small lemon (outer skin)
- Get 1/4 cup (60 ml) milk (whole or reduced fat)
- Get Some flaked almonds for decoration
A delicious fruit cake recipe for you, I hope you like it. When summer fruit is at its sweetest, it doesn't take a lot of work to transform it into one of these delicious, healthy desserts. "This cake is amazing, and it's so easy to make! This fruit cake is light, fruity and delicious. It's dotted with glace cherries, pineapple, raisins, mixed peel and almonds.
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.
It's the perfect cake to be used as a wedding or Christmas cake. I prefer a slightly lighter cake with lots of fruit and nuts. And from a convenience perspective I could not be bothered to boil all the fruit. I tried this recipe last year for christmas and it was exactly the way. Ice top with remaining ricotta mixture.
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