Light Fruit Cake Recipe

Light Fruit Cake Recipe

Ingredients : Makes 23 x 13cm

225 g

225 g

225 g

225 g

250 ml

250 ml

350 g

10 ml

5 ml

2.5 ml

225 g

225 g

4

5 ml

Prunes

Dates

Currants

Sultanas

Dry white wine

Rum

Plain Flour

Baking powder

Ground cinnamon

Grated nutmeg

Butter, at room temperature

Caster sugar

Eggs, lightly beaten

Vanilla essence

Method :
  • Stone the prunes and dates and chop finely. Place in a bowl with the currants and sultanas. Stir in the wine and rum and leave, covered, for 2 days. Stir occasionally.
  • Preheat the oven to 150oC/300oF/Gas 2 with a tray of hot water in the bottom. Line two 23 x 13cm loaf tins with greaseproof and grease the paper.
  • Sift together the flour, baking powder, ground cinnamon and grated nutmeg.
  • Cream the butter and sugar together until light and fluffy. Gradually add the eggs and vanilla. Fold in the flour mixture in three batches. Fold in the dried fruit mixture and its liquid.
  • Divide the mixture between the tins and bake until a skewer inserted in the center comes out clean, about 1 1/2 hours. Stand for 20 minutes, then un-mould on to a wire rack.

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