Delia Smith Light Fruit Cake Recipe
Ingredients
- Candied Mixed Peel 1 cup or 160 grams: Adds a delightful chew and bursts of citrus flavor to every slice.
- Candied Red or Green Cherries 2/3 cup or 133 grams: These colorful gems bring sweetness and a soft texture to the cake.
- Dark Raisins 1/2 cup or 53 grams: Raisins introduce a natural sweetness and a hint of tartness, enriching the overall taste.
- Grand Marnier Rum, Brandy, or Sherry (3-4 tablespoons, optional): A splash of your favorite liquor can infuse the fruits with a deep, complex flavor.
- Unsalted Butter 2/3 cup or 150 grams, room temperature: The butter is crucial for a rich, tender crumb and adds moisture to the cake.
- Granulated White Sugar 2/3 cup or 133 grams: It sweetens the cake and helps create a golden-brown crust.
- Large Eggs 4, room temperature: Eggs bind the ingredients together, giving the cake structure and richness.
- Pure Vanilla Extract 3/4 teaspoon: Vanilla enhances the flavors of the other ingredients, adding depth and aroma.
- Pure Almond Extract 1/3 teaspoon: Almond extract adds a hint of nuttiness and complements the candied fruits.
- All-Purpose Flour 2 cups or 260 grams: The base of the cake, flour provides structure and texture.
- Ground Almonds 2/3 cup or 67 grams: Also known as an almond meal, it contributes to the cake’s moist texture and almond flavor.
- Baking Powder 1 1/3 teaspoons: Helps the cake rise, making it light and fluffy.
- Salt 1/3 teaspoon: A pinch of salt enhances the overall flavor of the cake.
- Lemon Zest from one large lemon: The zest adds a fresh, citrusy brightness that cuts through the sweetness.
- Milk 1/3 cup or 80 ml, whole or reduced fat: Milk moistens the batter, making the cake soft and tender.
Instructions
- Preparation: If you’re opting for a boozy flavor, start by soaking the candied peel, cherries, and raisins in your choice of alcohol. Cover and let it macerate for 1-2 days. Otherwise, skip to the next step.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Cream Butter and Sugar: Cream the butter and sugar together in a large mixing basin until light and airy.
- Add Eggs: Beat in the eggs, one at a time, incorporating vanilla and almond extracts with the last egg.
- Dry Ingredients: In another bowl, whisk together the flour, ground almonds, baking powder, and salt.
- Combine: Gradually add the dry ingredients to the wet, alternating with milk, until the batter is smooth. Fold in the lemon zest and the candied fruit mixture.
- Bake: Pour the batter into the prepared pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
