Light Fruit/Christmas Cake

"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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Ready In:
3hrs 40mins
Ingredients:
18
Yields:
1 large or 2 small
Serves:
8-10
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ingredients

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directions

  • 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.
  • 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.
  • Spoon the mixture into the prepared tin. Level with the back of a spoon.
  • Make a slight indentation in the centre of the mixture so it will rise evenly.
  • 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.
  • 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.
  • Feed the cake with Brandy at intervals (once very two weeks) until required.
  • 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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Reviews

  1. In the recipe it states 8 ozs soft margarine and 3 ozs walnuts but doesn't mention them in the directions. If I had not double checked all the ingredients and thought the consistency of cake didn't seem right it would have been a disaster! Cake in oven now so hope successful! !
     
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RECIPE SUBMITTED BY

I live in the North of the UK where food has always been an important part of life. Rich green fields that produce some wonderful ingredients. I live with a 19 year old cat who thinks she's a guard dog, she hates the postman & growls at him (from the top of the stairs haha) I like cooking new foods, especially with fresh ingredients straight out of the garden, or locally sourced if I don't have what I need. I don't like takeaways or fast food (5 minutes to cook, 5 seconds to eat), no thanks. I trained as a chef, but I'm now a full time carer for my disabled Mum, who lives just around the corner. My late Father & I used to cook together all of the time, especially at Christmas. When he died in 2007, I lost all interest in cooking (except for mine & mums meals), but when I found Recipezaar, that changed, I began to find recipes I'd like to try. It's all thanks to you amazing, generous people.
 
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