How to Make Quick Light Fruit Cake - Free Download

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Before you jump to Light Fruit Cake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

You already realize that, to achieve true health, your diet needs to be well balanced and nutritious and you need to get a good amount of exercise. Sadly, there isn't constantly enough time or energy for us to really do the things we want to do. When our work day is done, most people do not want to go to the gym. People crave sweets and salts, not veggies (unless they are vegetarians). You should be glad to learn that getting healthy doesn't always have to be super hard work. If you are diligent you'll get all of the activity and appropriate food choices you need. Here are some of the best methods to be healthy and balanced.

Go up the stairs. Stroll up the stairs to where you live or work instead of using the elevator. This isn't as easy to do if you work on a very high floor but if you work on a lower floor, using the stairs is a superb way to get some extra exercise. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. Lots of people opt for the easy elevator ride instead of making an effort on the stairs. That just one flight of stairs—when taken a handful of times a day—can be just the additional boost that your system needs.

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We hope you got benefit from reading it, now let's go back to light fruit cake recipe. To make light fruit cake you only need 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Light Fruit Cake:

1. You need 3/4 cup (120 grams) of candied mixed peel.
2. Prepare 1/2 cup (100 grams) of candied red or green cherries (cut into quarters).
3. You need 1/3 cup (40 grams) of dark raisins.
4. You need 2-3 tablespoons of Grand Marnier, rum, brandy, or sherry (optional).
5. Prepare 1/2 cup (113 grams) of unsalted butter, room temperature.
6. You need 1/2 cup (100 grams) of granulated white sugar.
7. Prepare 3 of large eggs, room temperature.
8. Prepare 1/2 teaspoon of pure vanilla extract.
9. You need 1/4 teaspoon of pure almond extract.
10. You need 1 1/2 cups (195 grams) of all-purpose flour.
11. You need 1/2 cup (50 grams) of ground almonds (almond meal/flour).
12. Use 1 teaspoon of baking powder.
13. Prepare 1/4 teaspoons of salt.
14. Provide of Zest of one small lemon (outer skin).
15. Get 1/4 cup (60 ml) of milk (whole or reduced fat).
16. You need of Some flaked almonds for decoration.

Instructions to make Light Fruit Cake:

1. In a large bowl, combine candied mixed peel, cherries, and dark raisins. Mix well. Stir in the brandy to coat the fruit. Cover tightly with plastic wrap. Let stand at room temperature at least 1 day(up to 2 days) to macerate the fruit, stirring occasionally..
2. Preheat oven to 350 degrees F (180 degrees C), with the oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan..
3. In a separate bowl, whisk dried ingredients together the flour, baking powder, salt, and lemon zest..
4. In a large bowl of stand mixer and using the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Beat in the egg one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute..
5. Beat in the extracts. Add the candied and dried fruits, along with any juices, and beat until incorporated. Beat in half the flour mixture just until incorporated. Add almond flour, then beat in the milk and then the remaining flour mixture. Scrape the batter into the prepared pan and, if desired, decorate the top of the cake with flaked almonds..
6. Bake for about 60 - 70 minutes until a toothpick inserted into the center comes out clean. Cover with a piece of aluminum foil if you find the cake is browning too much! Remove the cake from the oven. Let it cool down in the baking tin. Cut into slices and serve..

This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. If you like a lighter fruit cake that still has lots of fruity flavour, this is a good "cut-and-come-again" one. The malt extract gives a lovely creaminess to the sponge, while the malted chocolate flavour is echoed in the cake's topping.

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