This moist Light Fruit cake Recipe is a lovely alternative to other Rich Fruit Christmas cakes that are often eaten during the Festive Season. The mixed dried fruit is soaked overnight with the zest and juice of oranges and lemons, which plumps up the fruits giving the cake a good moist texture.
600gramsmixed dried fruits containing raisinssultanas and candid peel.
finely grated zest and juice of 2 medium oranges
finely grated zest and juice of 2 unwaxed lemons
300gramslight brown sugar
4medium eggslightly beaten
200gramsglacé cherries roughly chopped
20glacé cherriescut in half, for decoration, optional
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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 tablespoon 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.
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.