Wedding Cake Light Fruit Cake Recipes

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.

WEDDING CAKE - LIGHT FRUIT CAKE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Grease and double-line the base and sides of a deep, 15cm cake tin. Wrap a double layer of greaseproof or brown paper around the outside of the tin, too, then secure with string.
• Using an electric whisk or a tabletop mixer, cream the butter and sugar together until fluffy and light. Beat in the eggs gradually. In a small bowl, mix the orange flower water with the zest and juice of the orange and lemon. Fold the flour, then dried fruit, pistachioes and ginger into the creamed mix, followed by the juice and zest mix.
• Spoon the mix into the prepared tin and bake for 30 mins, then turn oven down to 150C/ fan 130C/gas 2 and bake for another 1 hr 45 mins until risen, golden and an inserted skewer comes out clean. Leave to cool for 15 mins before transferring to a wire rack to cool completely.
• The cake will keep well wrapped in a cool place for up to 1 month.

RICH FRUIT CAKE

Steps:

• Cream Grace Hello Margarine and sugar until light and fluffy. Gradually beat in eggs one at a time. Stir in vanilla or almond flavouring. Combine flour, baking powder, breadcrumbs, mixed spice or nutmeg and mix well. Fold the flour mixture into the creamed mixture alternately with the Grace Browning, fruit wine, rum, soaked mixed fruits, cherries and crushed peanuts. Scrape batter into a greased and lined 325 cm (10 inch) baking tin. Bake for 1 1/2 hours at 180°C/350°F or until a skewer inserted comes out clean. Allow to cool.Note: Serve with Butter Brandy SauceYield: 12 slices

RICH FRUIT WEDDING CAKE

Steps:

• Wash the fruits and drain through a sieve. Tip into a bowl, and pour the brandy over the mixture. Leave to steep for up to 6 hours.
• Grease and line a deep cake tin with non-stick baking paper or use a non-stick 8" cake tin.
• Preheat the oven to 140°C (120°C fan, gas mark 1). Ensure all the ingredients are at room temperature.
• Melt the butter and sugar together in a saucepan, stirring until well mixed, then pour into a mixing bowl.
• Add the treacle and mix well, then add the eggs and mix again.
• Sift in the flour, baking powder and spices and fold in well, then stir in the steeped fruit and remaining liquid and vanilla extract.
• Spoon the mixture into the prepared tin and bake until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin and turn out when cold.
• To store wrap in a double layer of greaseproof paper and a layer of foil. Store at room temperature to mature for up to 6 weeks prior to the event. Once covered in marzipan and icing, this cake will keep for a further 6 months at room temperature. Alternatively, store in the freezer wrapped in a double layer of greaseproof paper and double layer of foil pretty much indefinitely.

EASY LIGHT FRUITCAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.
• In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
• In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.
• Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.