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    You are in: Home / Recipes / Light Fruit/Christmas Cake Recipe
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    Light Fruit/Christmas Cake

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    40 mins

    3 hrs

    Enigma 1's Note:

    A lighter version of a rich dark fruit cake, ideal if you prefer lighter texture. Can be used as a celebration cake as it can still be iced. My Grandma's recipe with a twist, I add a good glug of Baily's Irish cream (at least 1 tablespoon, added to the eggs), very Moorish. Soak the dried fruits in the Brandy, 24 hours before you plan to make your cake, this way they take on the full flavour.

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    Serves: 8-10


    large o ...

    Units: US | Metric


    1. 1
      Preheat the oven to 150c/300f/gas 2. Grease a deep 8 inch round or 7 inch square tin. Line the base & sides with a double thickness of greaseproof paper & then grease this as well. Make sure the paper lining the sides are taller than the tin.
    2. 2
      Beat the eggs & Baily's together in a jug or bowl. Sift the flour, sugar & spices into the fruit mixture. Add the beaten egg mixture to the other ingredients. Beat together thoroughly with a wooden spoon for 2-3 minutes, until completely combined. DO NOT USE A FOOD PROCESSOR.
    3. 3
      Spoon the mixture into the prepared tin. Level with the back of a spoon.
    4. 4
      Make a slight indentation in the centre of the mixture so it will rise evenly.
    5. 5
      Bake in the centre of the oven 2 1/2 - 3 1/2 hours. Test the cake after 2 1/2 hours by inserting a clean metal skewer into the centre of the cake. If it is cooked, the skewer will come out clean & the centre will be firm when pressed lightly. If it is not cooked, return to the oven, but test at intervals. If the top is browning too quickly, place a disc of foil or brown paper over it to reduce burning.
    6. 6
      Once cooked, remove from the oven & allow to cool completely in the tin. Turn the cake out onto a wire wrack, leaving the lining paper on. Using a clean skewer, prick the top of the cake in places. Spoon over a dessert spoon of Brandy. Wrap the cake in foil or muslin, if available. Place in an airtight tin.
    7. 7
      Feed the cake with Brandy at intervals (once very two weeks) until required.
    8. 8
      If using as Christmas cake, the cake can be iced as usual, or you can decorate with just a dusting of icing sugar & ribbon.

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    Nutritional Facts for Light Fruit/Christmas Cake

    Serving Size: 1 (222 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 941.3
    Calories from Fat 327
    Total Fat 36.3 g
    Saturated Fat 6.5 g
    Cholesterol 105.7 mg
    Sodium 431.4 mg
    Total Carbohydrate 156.2 g
    Dietary Fiber 14.2 g
    Sugars 86.0 g
    Protein 14.0 g

    The following items or measurements are not included:

    irish cream

    glace red cherries

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