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Light Fruit Cake
Light Fruit Cake

Before you jump to Light Fruit Cake recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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There are lots of things you can do to become healthy. Not all of them necessitate fancy gym memberships or restricted diets. Little things, when done each day, can do plenty to make it easier to get healthy and lose pounds. Make smart choices every day is a great start. Getting as much exercise as possible is another factor. Don’t overlook that health isn’t only about just how much you weigh. You need to make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to light fruit cake recipe. To cook light fruit cake you need 16 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Light Fruit Cake:
  1. Use 3/4 cup (120 grams) candied mixed peel
  2. Prepare 1/2 cup (100 grams) candied red or green cherries (cut into quarters)
  3. Use 1/3 cup (40 grams) dark raisins
  4. Provide 2-3 tablespoons Grand Marnier, rum, brandy, or sherry (optional)
  5. You need 1/2 cup (113 grams) unsalted butter, room temperature
  6. You need 1/2 cup (100 grams) granulated white sugar
  7. Take 3 large eggs, room temperature
  8. You need 1/2 teaspoon pure vanilla extract
  9. You need 1/4 teaspoon pure almond extract
  10. Use 1 1/2 cups (195 grams) all-purpose flour
  11. Use 1/2 cup (50 grams) ground almonds (almond meal/flour)
  12. Provide 1 teaspoon baking powder
  13. Use 1/4 teaspoons salt
  14. Get Zest of one small lemon (outer skin)
  15. You need 1/4 cup (60 ml) milk (whole or reduced fat)
  16. Provide Some flaked almonds for decoration
Steps to make Light Fruit Cake:
  1. In a large bowl, combine candied mixed peel, cherries, and dark raisins. Mix well. Stir in the brandy to coat the fruit. Cover tightly with plastic wrap. Let stand at room temperature at least 1 day(up to 2 days) to macerate the fruit, stirring occasionally.
  2. Preheat oven to 350 degrees F (180 degrees C), with the oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
  3. In a separate bowl, whisk dried ingredients together the flour, baking powder, salt, and lemon zest.
  4. In a large bowl of stand mixer and using the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Beat in the egg one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute.
  5. Beat in the extracts. Add the candied and dried fruits, along with any juices, and beat until incorporated. Beat in half the flour mixture just until incorporated. Add almond flour, then beat in the milk and then the remaining flour mixture. Scrape the batter into the prepared pan and, if desired, decorate the top of the cake with flaked almonds.
  6. Bake for about 60 - 70 minutes until a toothpick inserted into the center comes out clean. Cover with a piece of aluminum foil if you find the cake is browning too much! Remove the cake from the oven. - Let it cool down in the baking tin. Cut into slices and serve.

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