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Light Fruit Cake Recipe

Light Fruit Cake Recipe
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★★★★★

4.8 from 25 reviews

A delightful and lighter version of the classic fruit cake, featuring a moist and tender crumb studded with colorful mixed fruits soaked in rum or fruit juice for enhanced flavor. Perfect as a festive treat or a comforting snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • ¼ cup (60ml) milk
  • 1 tsp lemon zest or orange zest (optional)
  • 2 tbsp rum or fruit juice (for soaking fruits)

Fruits

  • 1½ cups (200g) mixed fruit (raisins, sultanas, cherries, etc.)
  • ¼ cup (40g) mixed peel

Instructions

  1. Soak the Fruits: Combine the mixed fruits and mixed peel in rum or fruit juice. Allow them to soak for at least 30 minutes, or preferably overnight to achieve a deeper, richer flavor.
  2. Preheat the Oven and Prepare Pan: Set your oven to 170°C (340°F). Grease a loaf pan or line it with parchment paper to prevent sticking.
  3. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, indicating well-incorporated air for a tender cake.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated. Stir in vanilla extract and the optional citrus zest to enhance aroma and taste.
  5. Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt to ensure even distribution and eliminate lumps.
  6. Mix Batter: Gently fold the sifted dry ingredients into the wet mixture until just combined to retain lightness. Add milk and the soaked fruits along with some of their soaking liquid, folding carefully to evenly distribute the fruits without overmixing.
  7. Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the surface evenly. Bake in the preheated oven for 55 to 65 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean.
  8. Cool and Finish: Let the cake cool in the pan for 10 minutes to set. Transfer it to a wire rack to cool completely. Optionally, brush the top with warm syrup or rum to add shine and extra flavor before serving.

Notes

  • Soaking the fruits overnight enhances flavor and moisture in the cake.
  • Use parchment paper for easy removal and cleaner edges.
  • Brush with syrup or rum only after cooling slightly to avoid sogginess.
  • Store the fruit cake in an airtight container to maintain freshness.
  • Optional citrus zest adds a subtle brightness to balance sweetness.

Nutrition

Keywords: light fruit cake, mixed fruit cake, moist fruit cake, rum soaked fruit cake, easy fruit cake recipe, British dessert

Find it online: https://maicook.com/light-fruit-cake-recipe/