Light Fruitcake Recipe. Two 8 1/2 x 4 1/2 loaf pans or six 7 paper bakeable loaf pan. Combine dry ingredients, pecans, candied fruit, and raisins;
In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Try this lighter version of a classic christmas fruitcake, bursting with festive spice and juicy fruit. Cream butter and sugar until light and fluffy.
In A Large Bowl, Beat Together The Butter, Sugar, Corn Syrup, Baking Powder, Salt, And Flavors.
Preheat the oven to 180°c (gas 4). Line the base and sides of the tin with baking parchment. In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy.
Stir In Fruits And Nuts.
Recipe saffron fruit cake “this light, yet moist fruitcake keeps really well. Preheat oven to moderately slow, 160°c. If desired, in a bowl combine the candied mixed peel, cherries, and dark raisins.
Add Eggs, One At A Time And Almond Extract.
Fold in the flour and baking powder then add the cinnamon, mixed spice and milk stirring until smooth. Beat 3 minutes high speed, scraping bowl occasionally. Add eggs and egg white, one at a time, beating well after each addition.
Preheat The Oven To 300°F.
In a bowl, beat the butter and sugar together with an electric hand whisk until pale and creamy, then beat in the eggs, one at a time, adding a little of the. Add eggs, one at a time, beating well after additions; Mix and bake in a slow oven (250°f).
Test With Toothpick For Doneness.
Beat in eggs and vanilla. Add eggs, one at a. Add to creamed mixture and mix well.
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