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Light Fruit Cake

Light Fruit Cake-  rich, luscious Madeira cake that's light, fluffy and moist with a wonderful buttery taste studded with dried mixed fruits.  It has a delicious and festive blend of flavors that's perfect for this time of the year!
Course Dessert
Cuisine British
Keyword baking, cakes, holiday recipes, light fruit cake
Prep Time 20 minutes
Cook Time 50 minutes
Servings 10 -12
Calories 605kcal
Author Imma

Ingredients

  • 8 ounce (226.8g) unsalted butter
  • 1 ¼ cup (250g) granulated  sugar
  • 4 large eggs
  • 1 ¾ cups (218.75g) all-purpose flour
  • 2 teaspoons (8g) baking powder
  • ¼ teaspoon (1.25g) salt
  • ½ cup (48g) almond flour (may replace with flour)
  • ¼ cup (60ml) milk
  • ½ cup (75g) raisins
  • 1 ½ cup chopped mixed dried fruits, candied peel, cherries
  • 1 teaspoon (2g) nutmeg
  • 1-2 tablespoons (2g-4g) lime zest
  • 2-3 tablespoons (30g-45g) dark rum , optional
  • 1 teaspoon (4.2g) almond flavor
  • 1 teaspoon (4.2g) vanilla extract

Instructions

  • 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 a high speed in a stand mixer until it’s fluffy and starting to look white, about 5- 7 minutes.
  • Stir in the eggs 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 and salt into the batter, then add the almond flour. Mix.
  • Pour in milk a little at a time, then add the dried 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 F until a tester inserted into the center comes out clean, 50–60minutes, or until a skewer inserted into the center of the cake comes out clean.
  • Transfer to a wire rack. Let the cake cool in the pan for 10 minutes. Sprinkle with powder sugar, if desired. 
  • Serve with tea and/or whipped cream.

Notes

  1. No soaking of fruits required! Replace candied fruits with about a cup of raisins, dried cranberries, prunes or dates. Or also add dried chopped apricots, and/or chopped nuts.
  2. Adjust flavoring with what you have on hand.
  3. You can leave this cake outside for about a day or two. I usually tightly wrap and freeze until ready to be served. It works out great all the time .
  4.  You can omit the rum altogether, if you prefer.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 605kcal | Carbohydrates: 88g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 159mg | Sodium: 367mg | Potassium: 443mg | Fiber: 2g | Sugar: 44g | Vitamin A: 865IU | Vitamin C: 1.6mg | Calcium: 100mg | Iron: 2.9mg