This moist, light Fruit Cake Recipe is a lovely alternative to other rich fruit laden Christmas cakes that are often eaten during the Festive Season. The addition of glacé cherries and an apricot glaze make it truly celebratory.
Did you know that fruit cake was banned in parts of Europe in the 1900s because it was deemed too decadent? I believe this pared down, rum free version would have assuaged the authorities.
This is one of my favourite fruit cake recipes to make. I make at least one or two a year. It’s equally delicious without the Apricot Glaze and Glacé Cherries, although I think their addition makes this Christmas cake feel more special.
Step by Step Instructions for my Light Fruit Cake Recipe
Day 1:
In a large dish or bowl, add the mixed dried fruit, grated zest, and juice of the oranges and lemons. Give them a good stir then cover and leave to soak overnight.
TIP: You can let the fruit soak for up to 3 nights.
Day 2:
Preheat the oven to 170c fan assisted. Grease and line the base and sides of a deep sided 8inch cake tin with baking parchment.
Using an electric mixer, beat together the butter and sugar until light and fluffy. Gradually add the eggs, mixing until well combined.
TIP: adding about 2 tbsp of the flour after each egg will help prevent curdling.
While the mixer is on low speed, add the remaining flour. Mix until well combined. Add the chopped cherries, soaked fruit, and any residual liquid to the mixture. Mix until fully combined. Do not over mix.
First bake:
Spoon the mixture onto the prepared tin, smoothing out the top of the cake using the back of a spoon or an offset spatula. Cover the top with a sheet of baking parchment to prevent burning and bake in the preheated oven for 30 mins.
IMPORTANT STEP: Change the temperature
After 30 mins, reduce the oven temperature to 150c fan assisted and bake for a further 2 hours & 50 mins or until baked, testing the centre of the cake, at different points with a skewer, until it comes out clean.
If needed bake for intervals of an extra 10 minutes until the cake is baked and the cake skewer comes out clean.
Leave in the tin to cool for 15 – 20 mins before transferring to a wire rack to cool completely.
If you are making this fruit cake recipe for the holidays, I recommend going all out. Decorate with a glaze of gently warmed Apricot Jam and sliced Glacé cherries.
TIP: You can make this Christmas cake ahead to ease your holiday burden. This recipe will keep unglazed for up to a week if well wrapped and kept in an airtight container.
Christmas Cake Decorating Ideas
Should you choose to make this cake around Christmas time, here are a few Christmas Cake Decorating ideas that you may like to try.
Other Christmas recipes that you may like to try
- Yorkshire Tea Loaf – You can use any flavoured tea for this recipe. Yorkshire Tea happens to be one of my favourite blends
- Rich Fruit Christmas Cake – A deep richly fruitcake, ideal for covering with Marzipan and fondant icing.
Be sure to Pin this Fruit Cake recipe for later!
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Light Fruit Cake Recipe
Ingredients – Imperial /oz are approx weights which are calculated by a 3rd party app
- 600 g mixed dried fruits containing raisins sultanas and candid peel.
- finely grated zest and juice of 2 medium oranges
- finely grated zest and juice of 2 unwaxed lemons
- 300 g unsalted butter softened
- 300 g light brown sugar
- 4 medium eggs lightly beaten
- 350 g plain flour sifted
- 200 g glacé cherries roughly chopped
- 3 tbs apricot jam sieved
- 20 glacé cherries cut in half, for decoration, optional
Instructions
- In a large dish or bowl add the mixed dried fruit, grated zest and juice of the oranges and lemons. Give them a good stir. Leave to soak overnight.
- Following day after soaking the fruit overnight.
- Preheat the oven to 170c fan assisted. Grease and line the base and sides of a deep sided 8inch cake tin with baking parchment.
- Using an electric mixer, beat together the butter and sugar until light and fluffy. Gradually add the eggs, mix until well combined, adding about 2 tbsp of the flour at intervals to help prevent curdling.
- While the mixer is on a low speed, add the remaining flour. Mix until well combined.
- Add the chopped cherries, soaked fruit and any residual liquid, to the mixture. Mix until fully combined, do not over mix.
- Spoon the mixture onto the prepared tin, smoothing out the top of the cake. Cover the top with a sheet of baking parchment to prevent burning and bake in a preheated oven for 30 mins.
- After 30 mins, reduce the oven temperature to 150c fan assisted and bake for a further 2hours & 50 mins or until baked, testing the centre of the cake, at different points with a skewer, until it comes out clean.
- Leave in the tin to cool for 15 – 20 mins before transferring to a wire rack to cool completely.
- Decorate with a glaze of gently warmed Apricot jam and sliced Glacé cherries. Finish with a final glaze of Apricot Jam if you wish.
Notes
- Covering the cake with parchment paper or a silicone sheet whilst baking helps prevent the cake over baking or burning on top.
- Make Christmas easier by making the cake ahead of time. This cake will keep unglazed for up to a week if well wrapped and kept in an airtight container.
Nutrition
This recipe was first published in November 2017, but has since been updated in August 2020 with additional information making the post more user friendly to read.
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