| Bookmark and Share

Light Fruit cake

Food columnist Mary Bailey has a great recipe courtesy of the NAIT School of Hospitality and Culinary Arts.

Light fruit cake (type: sugar batter)

118g green cherry glace

118g red cherry glace

78g pineapple glace

78g mixed peel

235g sultana raisins

78g fine sugar

78g butter

39g bread flour

5g fine salt

78g

thawed whole egg

(1½ fresh eggs)

20g white corn syrup

59g bread flour

14g 2 per cent milk

1g vanilla or lemon extract

Condition fruit: wash and drain overnight

Cream sugar, shortening, flour and salt for 3 minutes on low. Add eggs and corn syrup slowly, mixing on low speed for 3 minutes scraping down after each addition. Add flour alternatively with milk. Mix until smooth. Add fruit by hand. Fill either an aluminum foil pound cake container or metal pound cake container until full. Wet hand and smooth the top of the fruit cake. Bake at 350ºF until a toothpick inserted comes out clean and there will be a slight golden color on top, approx 2 hours. Makes one 1 kg fruit cake.

Comments are closed.