Friday, 12 April 2013

Easy Fruit Cake

This is a very easy fruit cake. Just remember to soak the dried fruit with liquid overnight. I used lemon juice and water, but apple juice is a very nice alternative. The cake is very moist as you would expect.
I made fruit cake in a hurry without soaking the other day and the cake turned out really dry.
So, using "juicy" dried fruit is definitely the key.

  • 6 oz low-fat spread (or butter)
  • 6 oz caster sugar
  • 6 oz self-raising flour (or plain flour + 2tsp baking powder)
  • 6 oz dried mixed fruit  
  • 2 eggs
  • zest of 1 lemon 
  • juice of 1 lemon
  • 30ml water or apple/orange juice
  1. Soak the dried fruit and lemon zest with lemon juice and water overnight.
  2. Pre-heat the oven to 170 °c  (160 °c fan) 
  3. Put low-fat spread (or butter), sugar, flour and eggs in a food processer and mix well.  I often use an electric hand mixer.
  4. Gently fold the soaked dried fruit and the juice into the mixture. 
  5. Pour the mixture into the prepared loaf tin.
  6. Bake it in the oven for about 50 minutes until a skewer comes out clean from the cake. 
  7. When the cake is baked, let it stand for 5 minutes, then turn it out onto a plate.