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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 Simple Ways to Be Healthy. Becoming A Healthy Eater

The good news is there are recipes which are very healthy but the healthy nature of these recipes is somewhat disguised. What they don’t know in these cases truly should not bring damage their way (out of allergies, which should never be ignored).

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If you really like to cook, then there is no shortage of recipes that you may try along the way. The really great news is that you can integrate healthy cooking into your cooking routine if you are cooking for one or a household .

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

The ingredients needed to make Light Fruit Cake:
  1. Prepare 3/4 cup (120 grams) candied mixed peel
  2. Take 1/2 cup (100 grams) candied red or green cherries (cut into quarters)
  3. You need 1/3 cup (40 grams) dark raisins
  4. Use 2-3 tablespoons Grand Marnier, rum, brandy, or sherry (optional)
  5. Use 1/2 cup (113 grams) unsalted butter, room temperature
  6. You need 1/2 cup (100 grams) granulated white sugar
  7. Take 3 large eggs, room temperature
  8. Provide 1/2 teaspoon pure vanilla extract
  9. You need 1/4 teaspoon pure almond extract
  10. Prepare 1 1/2 cups (195 grams) all-purpose flour
  11. Prepare 1/2 cup (50 grams) ground almonds (almond meal/flour)
  12. Prepare 1 teaspoon baking powder
  13. Provide 1/4 teaspoons salt
  14. Get Zest of one small lemon (outer skin)
  15. Provide 1/4 cup (60 ml) milk (whole or reduced fat)
  16. Provide Some flaked almonds for decoration
Instructions 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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