Light Fruit Cake

Light Fruit Cake

Light Fruit Cake

Prep Time
15 Minutes
Cook Time
2 Hour
Light Fruit Cake
  • 175 gram (6 ounce) each: sultanas, mixed peel and chopped glace cherries

  • 2 tablespoons orange juice

  • 1 lemon, grated rind and juice

  • 175 gram (6 ounce) butter or soft margarine

  • 150 gram (5 ounce) light soft brown sugar

  • 3 free range eggs, beaten

  • 175 gram (6 ounce) self raising flour, sifted

  • 1 teaspoon Mixed Spice

  • 1 teaspoon Ground Ginger

  • Icing sugar to dust


  • 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.
  • 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.
  • 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.