Elegant Light Fruit Cake Recipes

GRANDMA BETTIE'S LIGHT FRUIT CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
• Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
• Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.

MOIST LIGHT FRUIT CAKE (THE BEST EVER)!

Steps:

• Preheat oven to 160 °Celsius. Grease and line cake tin with parchment paper and wrap the tin with 2 layers of brown paper or baking strips.
• Chop the fruits if you like them chopped and mix with ground almond. Leave aside.
• In a separate bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in all essences, lemon juice, and molasses and mix well.
• Gently fold in the sifted dry ingredients alternately with orange juice. Mix until flour is well incorporated in the batter.
• Add the mixed fruits into the batter and mix well.
• Pour batter into a greased and lined cake tin and bake for about 2 hours and 10 minutes on the lowest rack.
• Remove cake from the oven and let it rest in the tin for 10 minutes. Remove cake from tin and let it cool completely.
• Once completely cooled, wrap it neatly in parchment paper, followed by cling wrap and foil and store in a cool, dry place for 1 week before icing or cutting the cake.

LIGHT FRUIT CAKE

Steps:

• Oil one 9 or 10 inch tube pan, or 2 loaf pans. Line with parchment if desired.
• Measure flour, salt and baking powder into a large bowl.
• Add the coconut, fruits and nuts, stirring till all the fruit is separated and coated with flour.
• Cream butter and sugar together till light and fluffy. Add eggs, one at a time and almond extract. Then mix in pineapple juice.
• Stir in fruit-flour mixture till all incorporated. Spread batter evenly into prepared pan(s).
• Bake at 275 degrees F for 3 to 3 ½ hours for one tube pan, or 2 to 2 ½ hours for two loaf pans. Test with toothpick for doneness. (Yes, 275 degrees is correct)
• Leave in pan till cool. Remove parchment and wrap in plastic wrap to store. Keep in fridge or freezer.

WHITE FRUIT CAKE

Steps:

• Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
• Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.
• In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
• In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
• Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.