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Light Fruit Cake

Light Fruit Cake

Recipe Submitted By: bakingmad

This Light Fruit Cake Recipe is taken from Eric’s Lanlard’s Baking Mad masterclasses held at his cookery school Cake-Boy and can also be found in his delicious cook book 'Home Bake'

Preparation Time	00 minutes
Portions	Serves 6
Skill Level	Easy
Average Rating

Light Fruit Cake Ingredients

150 grams	Butter unsalted, softened (plus extra for greasing)
150 grams	Golden Caster Sugar (Billington's)
2	Free Range Eggs
2 tsp	orange blossom water
	Finely grated zest and juice of one orange and 1 lemon
175 grams	Plain White Flour (Allinson Nature Friendly)
100 grams	Natural Glace Cherries (Billington's)
100 grams	chopped mixed peel
100 grams	Raisins
100 grams	golden sultanas
2 tbsp	Apricot Jam sieved

This recipe uses

How to make Light Fruit Cake

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Preheat the oven to 170°C (fan 150°C)/ 325°F/ gas mark 3. Grease a deep 15cm/6 in cake tin with extra butter and double line the base and sides with baking paper.
Cream the butter and sugar together in a large bowl using an electric hand whisk until fluffy and light. Beat in the eggs gradually. In a small bowl, mix the orange blossom water with the zest and juice of the orange and lemon. Sift the flour, add all the dried fruit, then fold into the creamed mixture, using a large metal spoon, followed by the juice and zest mix.
Sift the flour, add all the dried fruit, then fold into the creamed mixture, using a large metal spoon, followed by the juice and zest mix.
Spoon the mixture into the prepared tin and bake in the pre heated oven for 30 minutes. Turn the oven down to 150°C (fan 130°C/300°F/gas mark 2) and bake for another 1 and ¾ hours until the cake is risen, golden and a skewer inserted in the centre comes out clean. Leave to cool for 15 minutes before removing from the tin, peeling off the paper and transferring to a wire rack to cool completely.
I like to decorate my cake with beautiful large pieces of glace fruits. You can get these from fine food halls or deli's I glaze the cake first with some apricot jam warmed through in a small pan, then arrange the fruits and glaze again to give a professional look.