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Light Fruit Cake Recipe
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Ingredients : Makes 23 x 13cm |
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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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