Ingrédients pour Light Fruit Christmas Cake
- Soft Margarine (not used, recipe calls for 200g softened unsalted butter)
- 200g caster sugar
- 200g soft light brown sugar
- 1 orange (zest)
- 4 large eggs
- 1 tbsp Irish cream / Baileys
- 200g all-purpose flour
- 1 tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 125g raisins
- 125g currants
- 250g sultanas
- 50g chopped dried apricots
- 50g halved glacé cherries
- 50g chopped mixed candied peel
- 100ml brandy
- 100g chopped walnuts
- 200g softened unsalted butter
- 1 tsp vanilla extract
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Comment préparer Light Fruit Christmas Cake
- Soak 250g mixed dried fruit (sultanas, raisins, cranberries etc.) in 100ml brandy for at least 24 hours.
- Preheat oven to 150°C (300°F/Gas Mark 2). Grease and flour a 20cm (8-inch) round cake tin.
- In a large bowl, cream together 200g softened unsalted butter and 200g caster sugar until light and fluffy.
- Beat in 4 large eggs one at a time, adding 1 tbsp Baileys Irish Cream to the eggs before adding them to the mixture.
- Add 1 tsp vanilla extract.
- In a separate bowl, sift together 200g self-raising flour, 1 tsp baking powder, and ½ tsp ground cinnamon.
- Gently fold the dry ingredients into the wet ingredients, alternating with the soaked dried fruit (reserve some brandy for glazing if desired).
- Pour the batter into the prepared tin and bake for 220 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once cool, ice as desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
344g
Fat
32g
Carbs
52g
