Light Fruit Cake

Light Fruit Cake

Ingredients:
• All-purpose flour – 2 cups (250g)
• Baking powder – 1½ tsp
• Salt – ¼ tsp
• Unsalted butter – 1 cup (225g), softened
• Granulated sugar – ¾ cup (150g)
• Eggs – 4 large
• Vanilla extract – 1 tsp
• Mixed fruit (raisins, sultanas, cherries, etc.) – 1½ cups (200g)
• Mixed peel – ¼ cup (40g)
• Milk – ¼ cup (60ml)
• Lemon zest or orange zest – 1 tsp (optional)
• Rum or fruit juice – 2 tbsp (for soaking fruits)

Instructions:
Soak the mixed fruits and peel in rum or fruit juice for at least 30 minutes (or overnight for deeper flavor). Preheat oven to 170°C (340°F) and grease or line your loaf pan with parchment paper.

In a bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract and citrus zest. Sift in flour, baking powder, and salt. Fold gently until combined. Add milk and soaked fruits (with a little of the soaking liquid) and fold evenly into the batter.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes or until golden and a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes before transferring to a wire rack. Brush the top with a little warm syrup or rum for extra shine and flavor if desired