Light Fruit Cake- A Rich, Luscious Madeira cake ; Fluffy and moist texture with a wonderful buttery taste. It has a delicious blend of flavours that’s perfect this time of the year .
If you dislike fruit cake, perhaps you should try this light fruit cake. It will change your mind about your distaste for fruit cake . It is loaded with fruit, not too heavy, not too sweet and makes a lovely snack for a picnic. It’s an ideal treat for breakfast or afternoon tea.
I made this cake to serve at an afternoon tea for a group of women and it never made it to its destination…. the mistake was I made it early in the morning , went out and by the time I got back, it was almost gone.
Yeah, I was really bummed, but you can’t cry over spilled milk . So I had to make another one, luckily for me, I had some left over ingredients and it is not a time consuming cake with great attention to details.
This recipe is basically a Madeira cake -a rich pound cake, studded with rum macerated raisins and Candied fruit . To make this cake you have to cream the butter and sugar until the mixture is light and fluffy to achieve a good structure .I remember as a teenager, whenever I was making a cake, without a mixer, I would cream the butter and sugar until I thought my hands would fall off – it was like running 5 miles…. but, I had to achieve the fluffiness by all means.
This tasty cake has a great texture for soaking up rum, syrup and sauces, and it does not get soggy when mixed with the aforementioned ingredients. It also freezes well and a good cake to ice.
- No soaking of fruits required ! Replace candied fruits with about a cup of raisins.
- Adjust flavoring with what you have on hand.
- 10 ounce 284grams unsalted butter
- 1 3/4 cup sugar 350grams
- 6 Large eggs
- 3 cups All purpose flour 360grams
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon Almond flavor.
- 2-3 tablespoons lime zest
- 1 teaspoon Vanilla extract
- 1 teaspoon nutmeg
- 1- 1 1/2 cup golden raisins
- 1 cup chopped mixed dried fruit candied peel, cherries
- 2-3 Tablespoons dark rum optional
- 1/3 cup milk
Pre-heat the oven to 160°C/325°F. Grease and line the cake tin (pan) with baking parchment
Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes.
Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
Sift in the flour , baking powder into the batter. Pour in milk a little at at time , then add the fruits, Nutmeg , Lime Zest, rum, almond flavor and vanilla extract.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Pour batter into a greased and floured Bundt or 10 inch cake pan
Bake at 325 until a tester inserted into the center comes out clean, 50–65minutes. Transfer to a wire rack. Let cake cool in pan for 10 minutes.
Serve with tea or whipped cream