Light fruit cake - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
- 150 g Butter (unsalted) softened, plus extra for greasing
- 150 g Unrefined golden caster sugar
- 2 Egg(s) (free range)
- 2 tsp Orange blossom water
- 1 Orange(s) zest and juice
- 1 Lemon(s) zest and juice
- 175 g Plain white flour
- 100 g Glace cherries
- 100 g Mixed peel chopped
- 100 g Raisins
- 100 g Sultanas
- 2 tbsp Apricot jam seived
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1
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.
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2
Cream the butter and sugar together in a large bowl using an electric hand whisk until fluffy and light.
For this step you'll need:
- 150g Butter (unsalted) softened, plus extra for greasing
- 150g Unrefined golden caster sugar
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3
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.
For this step you'll need:
- 2 Egg(s) (free range)
- 2tsp Orange blossom water
- 1 Orange(s) zest and juice
- 1 Lemon(s) zest and juice
- 175g Plain white flour
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4
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.
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5
Leave to cool for 15 minutes before removing from the tin, peeling off the paper and transferring to a wire rack to cool completely.
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6
Decorate your cake with beautiful large pieces of glacé fruits or simply glaze the cake with some apricot jam warmed through in a small pan.
For this step you'll need:
- 2 tbsp Apricot jam seived