Light Fruit Cake
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.
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.
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.