If you are looking for a light fruit cake recipe, you have to try this golden fruit cake. This cake is perfect for any occasion, not just for Christmas.
CourseCakes and Bakes
CuisineAustralian
Servings
8servings
Servings
8servings
Ingredients
150gramsButtersoftened
165gramsCaster sugar
3numbersEgg
185gramsPlain flour
60gramsBlanched almond flour
1teaspoonBaking powder
1teaspoonVanilla extract
1teaspoonMixed spice
1tablespoonLemon rind
1 1/2cupsMixed dried fruits
60mlWhole milk
2tablespoonsBrandy
1/8teaspoonSalt
Instructions
Preheat oven at 180° C for 15 minutes. Line base and sides of a deep 20 cm round cake pan with baking paper.
Beat butter and sugar in a bowl with an electric mixer until soft and creamy.
Add eggs, one at a time and beat until well combined. Add vanilla essence, mix well.
Add sifted plain flour, almond flour, baking powder, and salt mixture along with milk and fold well.
Finally, fold in mixed dried fruits, mixed spice, and lemon rind mixture.
Spread the cake mixture into the prepared pan. Bake for around 45 minutes or until a skewer inserted into the center of the cake comes out clean. Cool in pan.
NOTES – Brush top of hot cake with extra brandy, if desired.
For mixed dried fruits, I used a combination of raisins, glace cherries, candied orange, and lemon peel. Chop all the fruits into small pieces and soak them in brandy until absorbed.
To avoid sinking, dust the soaked fruits with some sifted flour mixture before using.
Mixed spice is a combination of cloves, cardamom, cinnamon, nutmeg, and dry ginger. Grind all the spices to a fine powder.
Sift together the plain flour, almond flour, baking powder, and salt.
Have all the ingredients at room temperature, especially butter and egg.
We used large eggs with an average weight of 58 grams per egg.
One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
