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light fruit cake
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Light Fruit Cake

This very easy Light Fruit Cake recipe is full of juicy sultanas and lightly spiced. Although an everyday cake it is so delicious it feels like a special treat with every slice.
Course cake, snacks
Cuisine English
Prep Time 15 minutes
Cook Time 1 hour
0 minutes
Servings 10
Calories 393kcal

Ingredients

  • 200 grams sultanas
  • 100 mls just boiled water
  • 250 grams plain flour
  • 160 grams butter
  • 250 grams caster sugar
  • 3 medium eggs
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 2 tsp baking powder

Instructions

  • Preheat your oven to 170 C/325 F/Gas Mark 3. Line your 8 " loose bottomed or spring release cake tin with reusable liners or baking parchment.
  • Boil your kettle and measure 100 mls into a measuring jug. Make sure it is only 100 mls, it is easy to overfill a measuring jug level!
  • Put 200 grams of sultanas in a small, but big enough to hold the sultanas and water, bowl and carefully pour over the boiled water. Set aside to cool.
  • Put the 160 grams of butter, 2 tsp of baking powder and 250 grams of flour into your mixing bowl and mix until it forms shaggy lumps. You can do this in a free standing mixer, with a electric hand held whisk or wooden spoon and mixing bowl.
  • Once the sultanas have cooled a little then put them into the bowl along with 250 grams of sugar,1 tsp of mixed spice, 1 tsp of cinnamon and 3 eggs.
  • Mix until the mixture pales slightly.
  • Place your batter into your cake tin and level the batter.
  • Bake for about 50 minutes-1 hour or until the cake is golden and a cake skewer/cocktail stick comes out of your cake clean. Start checking your cake at 50 minutes as some ovens bake hotter and quicker. I sometimes turn the oven temperature down at 45 minutes or so if the top starts to get too brown.
  • Apply To New Fruity Favourite Face.

Video

Notes

  • Use different spices to suit your personal tastes. You could use 2 tsp of mixed spice instead of the 1 tsp of mixed spice and 1 tsp of cinnamon. Nutmeg would be another great alternative.
  • Use an 8 " loose bottomed or spring form release cake tin. Make sure your cake tin is at least 7 cm deep to allow the cake to rise.
  • I use reusable Bake-O-Glide to line my cake tins but baking parchment is fine too.I have made this cake with baking spread/Flora too. It was perfect.
  • Add any mixed dried fruit that you prefer. Glace Cherries and Dried Peel would be good options. Keep the weight of it all still at 200 grams though.
  • To make this cake gluten free then use gluten free flour. Add an extra splash of milk to the batter as gluten free flour can sometimes absorb more liquid.
  • To make this cake with self raising flour then just omit the baking powder from the recipe.
  • Try not to overbake.
  • Use an independent oven thermometer if you can to make sure you can keep track of your oven temperature. They can vary enormously!

Nutrition

Calories: 393kcal | Carbohydrates: 63g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 137mg | Potassium: 299mg | Fiber: 2g | Sugar: 39g | Vitamin A: 471IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg