How To make Light Fruit Cake
1/2 lb Glace pineapple
2 lb Sultanas
1 lb Glace cherries (red & green)
1 lb Almonds
5 c Flour
1 ts Baking powder
1 lb Butter
2 c Sugar (1 lb)
1/2 ts Nutmeg
10 Eggs
1 Lemon, juice & rind
1 Orange,juice & rind
1 ts Rose ext
1 ts Almond ext
1. Clean sultanas, slice pineapple thinly, halve cherries. 2. Mix and sift
flour, baking powder and spice and add half to prepared fruit. 3. In a large bowl, cream butter and gradually beat in sugar. 4. Add well beaten eggs and beat well. 5. Fold other half of flour mixture into creamed mixture alternately with juices and beat well. 6. Add fruit to to creamed mixture. Combine mixture til thoroughly blended. Split almonds and add to mixture, saving some whole for top. Add flavourings. 7. Pour mixture into cake pans which have been lined with 3 thicknesses of newspaper, with top layer of greased wax paper. 8. Bake cake at 275 F. for approximately 3 hours or til firm and until cake mixture is firm when pressed. 9. Cool on cake rack until thoroughly cold. Wrap in foil and store in cake tins. Makes 2 large or 1 large and 2 loaf tins.
How To make Light Fruit Cake's Videos
Light Fruit Cake - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making LIGHT FRUIT CAKE, this recipe is a traditional Newfoundland and Labrador recipe and made mostly at Christmas time and Weddings.
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#homemaderecipe #cake #christmas
Ingredients:
¾ Cup butter or margarine
¾ Cup sugar or less
3 Eggs
1 Tsp almond extract
3 Cups All-propose flour, keeping ¼ cup for cherries.
1½ Tsp baking powder
½ Tsp sea salt
1 Cup evaporated milk ( room temp )
½ Cup chopped almonds
1 Cup raisins
1 Cup Halved Glacé cherries chopped ( roll in ¼ cup flour before adding to mixture )
Method:
- Cream together butter and sugar.
- Separate eggs in two bowls, beat the yolks until thick in one bowl and whip the whites until stiff in another bowl, add to creamed mixture and fold together.
- Mix in almond extract.
- Then sift flour, baking powder and sea salt to creamed mixture.
- Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temp milk to your mixture.
Fold chopped cherries, raisins that have been rolled in flour to your mixture, add chopped almonds.
“ Grease one springform pan or bundt pan.”
Bake in a 350°F pre-heated oven for one hour depending on your oven, always check the middle of your cake first with a knife before removing it from the oven, if it comes out dry it's done if wet close door and leave for another five minutes or so then check again.
Don't over bake your cake ,this will make your cake dry.
Remove cake from oven let sit in cake pan for 5 to 10 minutes before removing it from the pan. You may need to run a knife around the sides to remove from pan if stuck.
Icing with a white boiled icing, see recipe below.
BOILED ICING
2 CUPS icing:
1 CUP MILK
4 TSBP FLOUR
1 CUP WHITE SUGAR
½ CUP BUTTER OR MARGARINE
1 TSP VANILLA or Flavour of choice
1 TSP CORN SYRUP
METHOD:
In a medium saucepan add milk, sugar and flour, start to boil on a medium heat stirring continuously.
After liquid starts to boil slowly and thicken, this can take around 5 minutes, remove from heat and stir in vanilla to mixture.
Put all sugar paste mixture into a bowl or jar and bring to room temperature, then put in the fridge to cool. This can take 1 hour or more for the sugar paste to cool totally.
In a medium mixing bowl with a blender, add butter and slowly scoop the sugar paste mixture into the bowl with your butter and blend on high speed, until all combined and light and fluffy.
Add corn syrup continue mixing until combined and put the bowl of boiled icing in the fridge until ready to use it.
Bonita’s Tips:
1. Having the sugar paste cold is important, this will help make the icing creamy and fluffy.
2. Using butter is good but you can replace with margarine.
3. If longer storage you can put the leftover boiled icing in a mason jar with lid up to a week.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
The ONLY Easy Fruit Cake Recipe That Will Transform Your Afternoon Tea Experience
#teacakes #fruitcake #easycakerecipes We all love a good slice of light fruit cake with that beloved cuppa in the afternoon. This deliciously moist, fluffy, and delicately sweet soft fruit cake will definitely become your favourite in no time!
Make this easy fruit cake recipe on your next afternoon tea party and wow your guests!
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Yields: 1 9x5 inch loaf
Ingredients:
*Mixed Fruits*
Candied Fruit Peel - 100g
Green Glace Cherries - 50g
Red Glace Cherries - 50g
Dark Raisins - 50g
*Dry Ingredients*
Flour - 195g
Ground Almonds* - 50g
Baking Powder - 1-1/2Tsp
Baking Soda - 1/2Tsp
Salt - 1/2 Tsp
Lemon Zest - 1 Tbsp
Orange Zest - 1 Tbsp
*Wet Ingredients*
Unsalted Butter* - 113g
Sugar - 50g
Eggs - 3
Vanilla Essence - 1 Tsp
Milk* - 1/4 Cup
**Notes:
- Bake at 180°C/325°F for 55-60min
- You can make it ahead of time and freeze this light fruit cake! Just wrap it up in foil and place it in a freezer bag (Ziplock bag) and store it in the freezer for up to a month. When you want to eat it, just thaw it on the counter for a few hours, or use the microwave to defrost until nice and soft again.
- The cake batter has very little sugar because the majority of the sweetness comes from the dry fruits. If you still like you cakes sweeter, you can increase the amount of sugar to 100g.
**Substitutions:
1. *Ground Almonds: If you want, you can easily leave it out without any changes to the final cake. It will still be delicious.
2. *Milk: You can substitute this with your choice of milk. If you want, you can also add an equal quantity of orange juice and eliminate milk altogether.
3. *Mixed Fruits: You can add whatever dried fruits you like to make it into your favourite kind of dry fruit cake! Just make sure the total weight of the dry fruit is 250g.
4. *Unsalted Butter: If you do not have unsalted butter, it is no problem at all! Just use regular salted butter instead and reduce the quantity of salt to 1/4tsp.
Any questions and comments are most welcome.
Happy Baking!
Easy and Simple Fruit Cake Recipe ❗ SUBTITLES ❗
#christmascake#christmasfruitcake#easycake#simplechristmascake#easychristmascake#easyfruitcake
Ingredients:
1 cup (16TBsp) 225g butter
2TBsp (45g) honey
2/3 cup (100g) brown sugar
zest of lemon
zest of orange
vanilla
spices
1tsp baking powder
1 2/3 cup (230g) flour
3 eggs
3/4 cup (100g) any nuts
3 cups (560g) dry fruits
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Easy Fruit Cake Recipe
????Easy Fruit Cake, a traditional BritishRecipe.
#cake #fruitcake #afternoontea
INGREDIENTS :
Butter -225g
Brown sugar - 150g
Eggs - 2
Plain flour - 250g
Baking powder - 2tsp
Salt - 1/2tsp
Candied fruit - 300g
Milk - 4tbsp
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The Best Light Fruit Cake this Christmas| full recipe
ingredients:
1 2/3 cups all purpose flour
3/4 cups sugar 1/2 cup for store bought jam
1 cup butter
4 large eggs
1 cup blended fruit
1 cup guava jam
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground clove
1/4 tsp salt
1 tbsp vanilla
1 tbsp almond extract
the zest of 1 lemon
guava jam recipe:
fruits
1/4 cup raisins
1/4 cup prunes
1/4 cup cherries
1/4 cup cranberries
2-3 dates
blend to a chunky consistency
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????????Guyanese Light Fruit Cake ????????#christmasrecipe #lightfruitcake #cakerecipe
2 Stick room temperature butter (1 cup) (220Grams)
1 Cup sugar (220 Grams)
2 1/2 Tsp baking powder
3/4 Cups grind fruit
1 Tbsp mixed essence
1 Tsp nutmeg
1 Tsp cinnamon powder
1 3/4 cup flour (220 Grams)
5 eggs
Baked 325F for 45-1hrs
Link to mix fruit recipe ????
My other light fruit cake recipe ????