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Light Fruit Cake
Ingredients
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175 gram (6 ounce) each: sultanas, mixed peel and chopped glace cherries
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2 tablespoons orange juice
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1 lemon, grated rind and juice
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175 gram (6 ounce) butter or soft margarine
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150 gram (5 ounce) light soft brown sugar
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3 free range eggs, beaten
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175 gram (6 ounce) self raising flour, sifted
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1 teaspoon Mixed Spice
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1 teaspoon Ground Ginger
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Icing sugar to dust
Key Products
Instructions
- 1 Pre heat the oven to 180°C, 350°F, Gas Mark 4. Grease and line an 18 cm (8in) deep-sided loose bottomed cake tin. Place the dried fruits in a bowl and pour over the orange juice. Stir in the lemon rind and the lemon juice. Leave to stand whilst preparing the cake.
- 2 Beat together the butter and sugar, until creamy and then whisk in the eggs. Sift the flour and spices together and fold into the butter mixture.
- 3 Now stir in the soaked fruits with the juices and when well mixed, spoon into the prepared cake tin. Level the surface and then make a dip in the centre. Bake for 1 hour. Cover with greasproof paper and cook for a further 20 minutes, or until the cake is well risen and springs back to the touch. Remove from the oven and cool cake in the tin for a few minutes, before turning out onto a wire rack. When ready to serve, dust with icing sugar.
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