Thursday, December 17, 2015

Light Fruit Cake

Light Fruit Cake

This is my first attempt Light Fruits and Nuts cake! It was the best fruit cake I've ever made it.  Perfect for the Christmas time. I made this cake last year (2014) for Christmas, come out tasty and flavorful almond.
This light fruit cake is one of the favorite cakes, crunchy and fruity.

Ingredients:

  • 1 cup butter (226 gm)
  • 1 1/2 cup (240 gm) candied mixed peel
  • 1 cup 200 gram- candied red or green cherries, cut into small pieces
  • 1/6 cup raisin
  • 1 cup sugar
  •  6 large eggs
  • 3 cups (400 gm) flour
  • 2 1/2tsp baking powder 
  • 1 cup (100 gm)  ground almond
  • 1/2 cup (120 ml) milk
  • 4 tbsp rum/brandy
  • 1/2 tsp almond extract
  • 1 tsp vanilla
  • 1/2 tsp salt
  • zest of 2 lemon 

Directions:

  1. Soak the candied mixed peel, candied red and green cherries, raisins stir in brandy or rum, cover with cling wrap, and let sit at room temperature for a two or three days.
  2. Preheat oven to 350 degrees F (190 degrees C). Greased and lightly floured lined parchment paper in two       9 x 5 x 3 inch loaf pan.
  3. In a medium bowl, whisk together flour, ground almond, baking powder, lemon zest and salt, set aside.
  4. Beat butter in bowl with an electric mixer on medium high speed for two minutes.  Add the 1 cup white sugar and beat until well combined.
  5. Add the egg one at a time, beating well after each addiction.
  6. Combine milk and flour mixture alternately to the butter mixture, beating on low speed after each addition until just combined. 
  7. Stir in the candied mixed peel, candied cherry mixture, vanilla and almond extracts.
  8. Pour batter into prepared pans.
  9. Bake for 1 hour, on the middle rack of the oven until a toothpick inserted into the center comes out clean.
  10. Remove from oven, let it cool completely for 30 minutes.
  11. Slice with a serrated knife, serve immediately or cover with foil, store for a week or wrap with the cake tightly and place it refrigerator.

 





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