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Light Fruit Cake

Serves 10

INTERMEDIATE

Cook 1 hour 20 mins

Light Fruit Cake Recipe

175g (6oz) each; sultanas, mixed peel and chopped glace cherries
2 tbs orange juice
1 lemon, grated rind and juice
175g (6oz) butter or soft margarine
150g (5oz) light soft brown sugar
3 freerange eggs, beaten
175g (6oz) self raising flour, sifted
1 tsp Schwartz Mixed Spice
1 tsp Schwartz Ginger Ground
Icing sugar to dust

Light Fruit Cake

STEP 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.

STEP 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.

STEP 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.