Light fruit cake

Light fruit cake

By
From
Baking
Serves
12
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1 1/3 cups sultanas
1/3 cup currants
1/3 cup raisins
1/3 cup chopped mixed candied peel
1/3 cup glace cherries
1/2 lemon or orange, grated rind
375g plain flour
75g self-raising flour
250g butter, softened
150g caster sugar
150g firmly packed brown sugar
5 eggs
1-2 tablespoon lemon juice

Method

  1. Preheat the oven to 150°C. Grease a deep 20 cm round or square cake tin and line with baking paper.
  2. Combine the dried fruit with the peel, cherries and lemon or orange rind. Sift the flours together.
  3. Using an electric mixer, cream the butter with the sugars until very light and fluffy. Beat the eggs into the creamed mixture one at a time, following each with 1 tablespoon flour. Fold in the remaining flour, then the fruit. Add the lemon juice.
  4. Spoon into the prepared tin and bake for 2 1/2 hours or until a skewer inserted in the centre comes out clean.
  5. Turn out onto a wire rack and leave to cool. When cold, remove the paper lining and store in an airtight tin.

Note

  • Spices can be added if liked; sift them in with the flour. Use 1/2 teaspoon ground cinnamon, 1 teaspoon mixed spice and 1/4 teaspoon nutmeg.
Tags:
baking
bakery
margaret
fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again