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Easy Fruit Cake: In a large saucepan, over medium heat, bring to a boil
the sugar, water, butter, spices, and dried fruit. Boil gently for five minutes,
then remove from heat, and let cool until it is lukewarm. (This will
take about 45 to 60 minutes.)
Meanwhile, preheat
your oven to 350 degrees F (180 degrees C). Butter, or spray with a nonstick
vegetable spray, an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 10 cm) loaf
pan. Line the bottom of the pan with parchment paper and lightly
butter the paper. (Note:
if using a dark colored pan reduce the oven temperature
to 325 degrees F (160 degrees C).)
Once the mixture has
cooled, stir in the lightly beaten eggs, flour, baking soda, vanilla extract
(if using), and
candied peel. Pour into your prepared pan, smoothing the top with
the back of a spoon or offset spatula. Bake for about 55 - 65
minutes or until a
wooden toothpick inserted into the center of the cake
comes out clean. Remove from oven and let cool on a wire rack for
about 15 minutes before removing from pan.
If possible, cover and store for a few days before serving. This
fruit cake can be frozen.
Makes one loaf.
Scan for Demonstration Video |
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Easy Fruit
Cake Recipe:
1 cup (200 grams)
firmly packed light brown sugar
1 cup (240 ml/grams) water
1/4 cup (55 grams) butter,
diced
1 teaspoon
ground cinnamon
1/4 - 1/2 teaspoon
ground cloves
1 teaspoon
ground ginger
1/2 teaspoon
(2 grams) fine kosher salt
2 cups (300 grams)
dark or golden seedless raisins, currants, and/or dried cranberries
2 large
eggs (100 grams), lightly beaten
1 1/2 cups
(195 grams) all-purpose flour
1 teaspoon
(4 grams) baking soda
1 teaspoon
(4 grams) pure vanilla extract (optional)
1 cup
(150 grams) candied orange or lemon peel (or chopped mixed peel) |
