Step-by-Step Cakes by DK Publishing

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Light Fruit Cake

Not everyone enjoys a classic rich fruit cake, especially after a hearty celebration meal. This lighter version

is a quick and easy alternative that’s less heavy on the fruit.

Method

1 Preheat the oven to 350°F (180°C). Line the

base and sides of the pan with parchment

paper. In a bowl, beat the butter and sugar

together with an electric hand mixer until

creamy, then beat in the eggs, one at a

time, adding a little of the flour after each.

Mix in the remaining flour, baking powder,

salt, and the milk; the mixture should drop

Special equipment

Deep 8in (20cm) round cake pan

Ingredients

12 tbsp unsalted butter, softened

1 cup light brown sugar

3 large eggs, at room temperature

13 ⁄ 4 cups all-purpose flour, sifted

2 tsp baking powder

1 tsp salt

SERVES

8–12

25

MINS

13 ⁄ 4

HOURS

UP TO 8

WEEKS

easily from the beaters. Add the dried fruit

and mix in until well combined.

2 Spoon the mixture into the pan, level the

top, and bake for 1½–1¾ hours, or until firm

to the touch and a skewer inserted into the

middle of the cake comes out clean. Leave

in the pan to cool completely. Remove the

parchment paper.

STORE This will keep in an airtight container

for 3 days.

2–3 tbsp milk

2 cups (10oz) mixed dried fruit such as figs,

pineapple, cherries if possible