Zutaten für Light Christmas Cake
- Bleached Sultana Raisins
- Red Cherries
- Green Cherries
- Blanched Almond
- Citrus Peel
- Candied Pineapple
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 4 large eggs
- ½ cup freshly squeezed orange juice
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Zubereitung von Light Christmas Cake
- Prepare fruit: Wash and dry 1 cup of raisins the day before. You can also soak them overnight for added plumpness.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Beat until the batter is very light and airy – this is key to the cake's texture!
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon ground cardamom, and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup freshly squeezed orange juice, beginning and ending with the dry ingredients. Mix until just combined.
- Lightly dredge 1 cup mixed candied fruit (cherries, peel etc.) with 2 tablespoons of flour and gently fold into the batter.
- Divide the batter evenly between two greased and parchment-lined 9x5 inch loaf pans.
- Bake in a preheated 250°F (120°C) oven for 2-3 hours, or until a wooden skewer inserted into the center comes out clean. Check for doneness around the 2-hour mark.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
873g
Fat
338g
Carbs
130g