Looking for a light fruit cake recipe.

Rikki

I'm looking for a recipe that is an easy eating cake not like the heavy Christmas cake. Something like a Dundee cake but not necessarily.

Looking forward to your ideas.

notanewuser

http://www.bbcgoodfood.com/recipes/2988/hot-toddy-fruitcake Is heavenly.

janb5

Here you go- used lots of times!


Saucepan Cake


This makes a very moist fruit cake. Only keeps for 2 weeks at most. Can be frozen.



7” square or 8” round tin lined with greaseproof paper or Magic carpet discs.




1.25 lb mixed dried fruit (8 oz sultanas, 8 oz raisins and 4 oz currants.) or use mixed fruit.
8 oz butter or marg
6 oz caster sugar
3 eggs beaten
12 oz SR flour
1 tsp almond essence.


Put fruit in saucepan cover with cold water and boil for 10 mins. Drain fruit well, put back in saucepan with butter and melt over very low heat. Take off heat then add flour and essence and beat well again.

Pour into tin (useful to use paper cake liner - saves mess!) and bake in oven for 1 hour at 300F (150 C) or Gas 2 then a further hour at 250 F (130 C) Gas 1.

I have used this recipe countless times and it is absolutely foolproof. Produces a very moist cake. I have used prunes instead of the currants but it may have to cook a tad longer.

Rikki

Thank you they both sound yummy.

Tillytrotter1

This is a lovely moist fruit loaf originally posted by the lovely Candlelight 2013. I have made it numerous times and it is just delicious.

Fat free fruit loaf.

Pour 300ml of boiling water on to a teabag, leave for 3 or 4 mins.
Remove teabag and add 300g. mixed fruit to tea mixture. This can be anything you have in at the time. Cover and leave overnight if possible, if not at least 4 hours.

Add 160g. sugar
225g. S/F
1 tsp. mixed spice or cinnamon
2 medium size beaten eggs.
Mix thoroughly.

Pour into a lined loaf tin and bake for approx. one and a half hours. Test in the usual way.

This is a lovely moist fruit loaf, and you can spread with butter if you wish but I have it without.

Rikki

Tillytrotter1 wrote: »

This is a lovely moist fruit loaf originally posted by the lovely Candlelight 2013. I have made it numerous times and it is just delicious.

Fat free fruit loaf.

Pour 300ml of boiling water on to a teabag, leave for 3 or 4 mins.
Remove teabag and add 300g. mixed fruit to tea mixture. This can be anything you have in at the time. Cover and leave overnight if possible, if not at least 4 hours.

Add 160g. sugar
225g. S/F
1 tsp. mixed spice or cinnamon
2 medium size beaten eggs.
Mix thoroughly.

Pour into a lined loaf tin and bake for approx. one and a half hours. Test in the usual way.

This is a lovely moist fruit loaf, and you can spread with butter if you wish but I have it without.

I have the ingredients for this in the cupboard,

What oven temperature? 180c or 160c?

Rikki

janb5 wrote: »

Here you go- used lots of times!


Saucepan Cake


This makes a very moist fruit cake. Only keeps for 2 weeks at most. Can be frozen.



7” square or 8” round tin lined with greaseproof paper or Magic carpet discs.




1.25 lb mixed dried fruit (8 oz sultanas, 8 oz raisins and 4 oz currants.) or use mixed fruit.
8 oz butter or marg
6 oz caster sugar
3 eggs beaten
12 oz SR flour
1 tsp almond essence.


Put fruit in saucepan cover with cold water and boil for 10 mins. Drain fruit well, put back in saucepan with butter and melt over very low heat. Take off heat then add flour and essence and beat well again.

Pour into tin (useful to use paper cake liner - saves mess!) and bake in oven for 1 hour at 300F (150 C) or Gas 2 then a further hour at 250 F (130 C) Gas 1.

I have used this recipe countless times and it is absolutely foolproof. Produces a very moist cake. I have used prunes instead of the currants but it may have to cook a tad longer.

Saving this one.

Tillytrotter1

The temp is 180 and start checking after an hour as mine tends to cook quicker

cavework

janb5...I add a 'tot' of whiskey..
lovely recipe

Rikki

cavework wrote: »

janb5...I add a 'tot' of whiskey..
lovely recipe

I added brandy to the one I did.

Seems rude not to add alcohol to fruit cake.

sillyvixen

This is my Nan's recipe (she got it from her mother in law - so i suppose it is Great Granny Kate's recipe) i have added a few bits myself.

ingredients
2 cups of S/R flour
2 cups of demerara sugar
1/2 block of stork marge (or butter)
3 eggs
up to 8 oz dried fruit soaked in hot water and drained

I also add
glace cherries chopped
1/2 teaspoon mixed spice.

method
rub together dry ingredients with marge
add cherries (if using) and stir in before adding drained soaked fruit.
add beaten eggs and mix well
put in lined tins and bake for 50-60 mins at 180c, cover with foil if it browns to quick.

keeps for at least a week in an airtight container.

i love this cake it reminds me of my Nan - she would make it out of various quantities of dried fruit - depending on how much she had in the cupboard - added chopped apple if she did not have much dried fruit. she has been known to used as little as one egg and make the rest up with milk if that was all she had. if anyone rang and said i am coming to see you later the mixing bowl would come out and the house would smell of home made cake by the time they got there - unless it was December when it would be mince pies.