This moist light fruit cake recipe is another one of my true and tried cake recipes that I have made countless times now.
This lightly fruited cake has the right amount of mixed fruits in it – raisins, sultanas, candied mixed peel, cherries, and candied ginger. The good thing about this cake is that you can actually adjust the quantity of mixed fruits that go into the cake. If you think you would prefer lesser fruits, or prefer more of one type of dried fruit to another, simply reduce or substitute each accordingly. But do take note that when you reduce the quantity of the mixed fruits for a lighter version of this fruit cake, your cake will tend to be smaller, and you would, therefore, need to adjust the size of cake tin you use.
Moist Light Fruit Cake
This light mixed fruit cake recipe is all you ever need for an easy, moist and lightly fruited cake, perfect for Christmas and even weddings!
- 250 g plain flour
- 240 g brown sugar
- 275 g butter at room temperature
- 4 eggs at room temperature
- 85 g raisins
- 85 g sultanas
- 40 g ground almond
- 60 g glace cherries
- 60 g mixed peel
- 30 g candied ginger
- 1 ⅓ tablespoon molasses optional
- ½ teaspoon mixed spices
- ⅛ teaspoon baking powder
- ⅓ teaspoon lemon juice
- ½ teaspoon vanilla essence
- ½ tablespoon orange juice
- ⅛ teaspoon salt
- Preheat oven to 160 °Celsius. Grease and line cake tin with parchment paper and wrap the tin with 2 layers of brown paper or baking strips.
- Chop the fruits if you like them chopped and mix with ground almond. Leave aside.
- In a separate bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in all essences, lemon juice, and molasses and mix well.
- Gently fold in the sifted dry ingredients alternately with orange juice. Mix until flour is well incorporated in the batter.
- Add the mixed fruits into the batter and mix well.
- Pour batter into a greased and lined cake tin and bake for about 2 hours and 10 minutes on the lowest rack.
- Remove cake from the oven and let it rest in the tin for 10 minutes. Remove cake from tin and let it cool completely.
- Once completely cooled, wrap it neatly in parchment paper, followed by cling wrap and foil and store in a cool, dry place for 1 week before icing or cutting the cake.