Best 3 Light Fruitchristmas Cake Recipes

Indulge in the festive flavors of Christmas with our collection of light fruit Christmas cake recipes. These delectable cakes are a delightful treat for any occasion, combining the richness of dried fruits, aromatic spices, and a touch of citrus zest. From traditional favorites to unique variations, our recipes offer a range of options to suit every taste. Whether you prefer a classic boozy cake or a healthier alternative, we have something for everyone. Discover the joy of baking and savor the deliciousness of these light fruit Christmas cakes, perfect for sharing with loved ones during the holiday season.

Let's cook with our recipes!

GRANDMA BETTIE'S LIGHT FRUIT CAKE

Grandma Bettie's Light Fruit Cake image

An easy light fruit cake that my mother made most years. Try substituting fruits that you like! To me it's the taste and smell of Christmas.

Provided by Leanne Mentz

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time P14DT1h45m

Yield 20

Number Of Ingredients 12

Ingredients

2 cups candied cherries
1 cup raisins
1 cup blanched almonds
1 cup dried pineapple pieces
3 ½ cups all-purpose flour, divided
2 cups white sugar
1 ½ cups butter
6 eggs
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.

Nutrition Facts : Calories 429.2 calories, Carbohydrate 59.4 g, Cholesterol 92.4 mg, Fat 19.4 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 9.5 g, Sodium 187.2 mg, Sugar 33.2 g

LIGHT FRUIT/CHRISTMAS CAKE

Light Fruit/Christmas Cake image

A lighter version of a rich dark fruit cake, ideal if you prefer lighter texture. Can be used as a celebration cake as it can still be iced. My Grandma's recipe with a twist, I add a good glug of Baily's Irish cream (at least 1 tablespoon, added to the eggs), very Moorish. Soak the dried fruits in the Brandy, 24 hours before you plan to make your cake, this way they take on the full flavour.

Provided by Enigma 1

Categories Dessert

Time 3h40m

Yield 1 large or 2 small, 8-10 serving(s)

Number Of Ingredients 18

Ingredients

8 ounces soft margarine
6 ounces white caster sugar
2 ounces soft light brown sugar
1 orange, grated rind only
4 eggs
1 tablespoon baily's irish cream
11 ounces all-purpose flour, sifted
3/4 teaspoon baking powder
3 teaspoons ground mixed spice
1/2 teaspoon ground cinnamon
6 ounces raisins
6 ounces currants
6 ounces sultanas
2 ounces dried apricots, finely chopped
2 ounces glace red cherries, roughly chopped
4 ounces mixed candied peel
3 tablespoons brandy
3 ounces walnuts, roughly chopped

Steps:

Preheat the oven to 150c/300f/gas 2. Grease a deep 8 inch round or 7 inch square tin. Line the base & sides with a double thickness of greaseproof paper & then grease this as well. Make sure the paper lining the sides are taller than the tin.
Beat the eggs & Baily's together in a jug or bowl. Sift the flour, sugar & spices into the fruit mixture. Add the beaten egg mixture to the other ingredients. Beat together thoroughly with a wooden spoon for 2-3 minutes, until completely combined. DO NOT USE A FOOD PROCESSOR.
Spoon the mixture into the prepared tin. Level with the back of a spoon.
Make a slight indentation in the centre of the mixture so it will rise evenly.
Bake in the centre of the oven 2 1/2 - 3 1/2 hours. Test the cake after 2 1/2 hours by inserting a clean metal skewer into the centre of the cake. If it is cooked, the skewer will come out clean & the centre will be firm when pressed lightly. If it is not cooked, return to the oven, but test at intervals. If the top is browning too quickly, place a disc of foil or brown paper over it to reduce burning.
Once cooked, remove from the oven & allow to cool completely in the tin. Turn the cake out onto a wire wrack, leaving the lining paper on. Using a clean skewer, prick the top of the cake in places. Spoon over a dessert spoon of Brandy. Wrap the cake in foil or muslin, if available. Place in an airtight tin.
Feed the cake with Brandy at intervals (once very two weeks) until required.
If using as Christmas cake, the cake can be iced as usual, or you can decorate with just a dusting of icing sugar & ribbon.

CHRISTMAS FRUITCAKE

Christmas Fruitcake image

It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.

Provided by Karen Uffelman

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Time P20DT6h57m

Yield 8

Number Of Ingredients 17

Ingredients

⅛ cup chopped dried cherries
⅛ cup chopped dried mango
¼ cup dried cranberries
¼ cup dried currants
2 tablespoons chopped candied citron
¼ cup dark rum
½ cup butter
¼ cup packed brown sugar
1 egg
½ cup all-purpose flour
⅛ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsulfured molasses
2 tablespoons milk
¼ cup chopped pecans
¼ cup dark rum, divided

Steps:

Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g

Tips:

For a smooth cake batter, make sure the butter and sugar are creamed together until light and fluffy.
Gently fold in the flour to the wet ingredients to avoid overmixing and a tough cake.
Use a variety of fruits and nuts to add flavor and texture to the cake.
Soak the fruits in alcohol or fruit juice to plump them up and add extra flavor.
Line the cake pan with parchment paper to prevent the cake from sticking.
Bake the cake at a low temperature for a long time to ensure that it is cooked through without drying out.
Allow the cake to cool completely before decorating to prevent the icing from melting.

Conclusion:

This light fruit Christmas cake is a delicious and festive treat that is perfect for any holiday gathering. With its moist and flavorful cake, tangy fruit, and creamy icing, this cake is sure to be a hit with everyone. Whether you are looking for a classic Christmas cake recipe or something a little different, this light fruit Christmas cake is sure to please.