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Light Fruit Cake
Light Fruit Cake

Before you jump to Light Fruit Cake recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to light fruit cake recipe. To make light fruit cake you only need 16 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Light Fruit Cake:
  1. Take candied mixed peel
  2. Prepare candied red or green cherries (cut into quarters)
  3. Use dark raisins
  4. Prepare Grand Marnier, rum, brandy, or sherry (optional)
  5. Use unsalted butter, room temperature
  6. Prepare granulated white sugar
  7. Get large eggs, room temperature
  8. Get pure vanilla extract
  9. You need pure almond extract
  10. You need all-purpose flour
  11. Prepare ground almonds (almond meal/flour)
  12. Use baking powder
  13. You need salt
  14. Take Zest of one small lemon (outer skin)
  15. Take milk (whole or reduced fat)
  16. Take Some flaked almonds for decoration
Steps to make Light Fruit Cake:
  1. 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.
  2. 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.
  3. In a separate bowl, whisk dried ingredients together the flour, baking powder, salt, and lemon zest.
  4. 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.
  5. 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.
  6. 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.

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