LIGHT FRUIT/CHRISTMAS CAKE
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
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.
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Miguel f Vazquez
[email protected]This cake is so easy to make and it's always a hit with my family and friends.
Jasmine Gurung
[email protected]This cake was delicious and moist. I will definitely be making it again.
Goodness Chigozie
[email protected]I've made this cake several times and it's always a success. It's the perfect cake for any occasion.
Abdul Kallon
[email protected]This cake was a bit too sweet for my taste, but otherwise it was very good.
Roshan Chy
[email protected]This cake is so easy to make and it's always a hit with my family and friends. I love that I can make it ahead of time and it still tastes fresh and delicious.
greenseal concept
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and flavorful, and the icing was the perfect finishing touch.
AC Net
[email protected]This cake was a bit too dry for my taste, but the flavor was good.
Blakk Topp
[email protected]This cake is delicious! I made it for a Christmas party and it was a huge success. Everyone loved it.
Maxinaud Dieudonne
[email protected]I've been making this cake for years and it's always a crowd-pleaser. The recipe is simple to follow and the cake always turns out moist and flavorful. I highly recommend it!
Rachel Mansur
[email protected]The cake was easy to make and turned out beautifully. I used a combination of dried fruits and nuts, and the result was a delicious and festive cake that everyone loved.
Liton Liton
[email protected]This light fruit Christmas cake was a hit at our family gathering! It was moist and flavorful, with the perfect balance of sweetness and spice. I'll definitely be making this again next year.