Feathery Light Fruit Cake Recipe: A Sweet Slice of Joy

Sweet memories dance through my light fruit cake recipe, blending nostalgia with delightful flavors that spark joy.

Childhood afternoons spent watching grandma carefully mix ingredients come rushing back with each slice.

Soft crumbs studded with candied fruits create a magical texture that melts on your tongue.

Delicate spices whisper stories of traditional baking techniques passed down through generations.

Every bite carries warmth and comfort, connecting you to cherished culinary traditions.

Baking this cake becomes more than a recipe, it’s a celebration of simple pleasures and loving connections.

You’ll want to gather your mixing bowl and savor every moment of creating this delectable treat.

Why You’ll Enjoy Delia Smith Light Fruit Cake Recipe

• Savor Versatile Delight: This light fruit cake adapts perfectly to various occasions, from afternoon tea to casual family gatherings, making it a go-to dessert for any moment.
• Customize with Ease: Swap fruits or add nuts to match personal preferences, creating a unique treat that reflects individual taste and creativity without complicated adjustments.
• Master Simple Baking: Beginners can confidently tackle this recipe with straightforward steps, minimal ingredients, and basic mixing techniques that guarantee a delicious result every single time.
• Crowd-Pleasing Comfort: Packed with colorful fruits and a soft, tender crumb, this cake delivers a nostalgic flavor that appeals to both kids and adults, ensuring smiles around the table.

Everything In Delia Smith Light Fruit Cake Recipe

• Spread: A soft, spreadable fat that helps create a tender cake texture.
• Sugar: Provides sweetness and helps with the cake's golden color and texture.
• Eggs: Bind the ingredients together and add structure to the cake.

• Flour: Gives the cake its basic structure and volume.
• Dried Apricots: Adds a sweet, tangy flavor and natural fruity moisture.
• Cherries: Brings bursts of color and a delightful fruity taste to the cake.

• Milk: Helps to soften the batter and create a moist, tender crumb.

Baking Steps For Delia Smith Light Fruit Cake Recipe

Step 1: Warm Up the Oven and Prepare the Baking Dish

Crank up your oven to a cozy 160°C (315°F). Grab your loaf pan and give it a quick spray with cooking spray or line it with parchment paper to prevent any sticky situations.

Step 2: Cream Butter and Sugar into Fluffy Clouds

Grab your mixing bowl and whip the butter and sugar together until they transform into a light, airy mixture that looks like soft clouds. Keep beating until it’s super smooth and pale.

Step 3: Introduce Eggs One by One

Crack your eggs into the creamy butter mixture, adding them individually. Whisk each egg thoroughly before adding the next, ensuring everything blends perfectly and creates a silky base.

Step 4: Combine Dry and Fruity Ingredients

• All-purpose flour
• Whole wheat flour
• Dried fruit
• Chopped apricots
• Bright red cherries
• Milk

Mix everything carefully, creating a rich and colorful batter that’s full of texture and flavor.

Step 5: Transfer Batter to Baking Dish

Pour the vibrant batter into your prepared loaf pan. Use a spatula to smooth the top, creating an even surface for beautiful baking.

Step 6: Bake to Golden Perfection

Slide the pan into the preheated oven and let it bake for 80-90 minutes. Check doneness by inserting a skewer – it should come out clean when the cake is ready.

Step 7: Cool and Relax

Allow the cake to rest in the pan for 15 minutes, then carefully transfer to a wire rack. Let it cool completely before slicing and enjoying your delightful fruit cake.

Useful Hints For Delia Smith Light Fruit Cake Recipe

• Measure Fruit Precisely: Use exact measurements to ensure balanced flavor and texture throughout the cake.
• Prevent Fruit Sinking: Lightly coat dried fruits in flour before adding to batter to stop them from dropping to bottom during baking.
• Check Moisture Level: Test cake doneness by inserting a skewer in center – it should come out clean with no wet batter clinging.
• Room Temperature Ingredients: Allow eggs and spread to reach room temperature for smoother, more consistent cake mixture.
• Gentle Folding Technique: Mix flour and fruits gently to maintain air bubbles and create a lighter, softer cake texture.

Cool Spins On Delia Smith Light Fruit Cake Recipe

• Gluten-Free Fruit Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Vegan Fruit Cake: Swap eggs with mashed bananas or applesauce, use plant-based spread and non-dairy milk.
• Low-Sugar Fruit Cake: Substitute sugar with stevia or monk fruit sweetener, reduce overall sugar content.
• Tropical Fruit Variation: Replace traditional dried fruits with mango, pineapple, and coconut for a Caribbean-inspired cake.

Pairing Ideas For Delia Smith Light Fruit Cake Recipe

• Enhance Sweet Harmony: Pair light fruit cake with creamy vanilla custard for a delightful texture contrast.
• Sip and Savor: Enjoy a chilled glass of moscato wine, its subtle sweetness complementing the cake's fruity notes.
• Brew the Perfect Match: Serve with Earl Grey tea, its bergamot undertones dancing beautifully with the cake's delicate flavors.
• Elevate the Experience: Top with a dollop of mascarpone cream to add richness and smooth out the cake's light, fruity profile.

How To Store Delia Smith Light Fruit Cake Recipe

• Store cake in an airtight container wrapped in plastic wrap for up to 5 days in the refrigerator, keeping it moist and fresh.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil, and freeze for 2-3 months, preserving its delicate texture.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bags for convenient single-serving thawing.
• Warm refrigerated slices in microwave for 15-20 seconds or thawed frozen slices in oven at 150C (300F) for 5-7 minutes to restore soft, tender quality.

FAQs About Delia Smith Light Fruit Cake Recipe

• What fruits work best in this light fruit cake?

Dried fruits like apricots and cherries are ideal. You can also add raisins, sultanas, or mixed peel for extra flavor and texture.

• Can I make this cake gluten-free?

Yes, replace regular flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free to maintain the cake’s structure and taste.

• How do I prevent fruits from sinking to the bottom?

Toss fruits in a little flour before adding to the batter. This helps them stay evenly distributed throughout the cake during baking.

• What's the best way to check if the cake is fully baked?

Use the skewer test – insert a skewer into the center of the cake. If it comes out clean with no wet batter, the cake is done.

Light Fruit Cake Recipe

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4.7 from 40 reviews

• Total Time: 95-105 minutes
• Yield: 8 1x

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Description

Delightful “Light Fruit Cake” whisks you into a world of sweet, delicate flavors from traditional European baking. Moist crumbs packed with candied fruits offer a perfect companion for afternoon tea or elegant dessert moments.

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Ingredients

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Cake Ingredients:

• 185 grams (6.5 ounces) butter or low-fat spread
• 115 grams (4 ounces) caster sugar
• 4 eggs
• 185 grams (6.5 ounces) self-raising flour
• 60 grams (2 ounces) plain flour

Dried Fruits:

• 260 grams (9.2 ounces) mixed dried fruit
• 60 grams (2 ounces) dried apricots, chopped
• 100 grams (3.5 ounces) glace cherries, halved

Liquid Ingredient:

• 125 milliliters (4.2 fluid ounces) milk

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Instructions

1. Warm the oven to 160C (315F) and prepare a loaf tin with butter or parchment paper.
2. Cream the spread and sugar together until light and airy, creating a smooth mixture.
3. Incorporate eggs individually, ensuring thorough mixing after each addition to maintain a consistent texture.
4. Gently fold in both wheat and self-rising flours, mixing with dried and candied fruits until evenly distributed.
5. Gradually add milk to the mixture, stirring carefully to maintain a soft, even consistency.
6. Transfer the batter into the prepared loaf tin, using a spatula to level the surface for uniform baking.
7. Place in the preheated oven and bake for 80-90 minutes, checking doneness by inserting a skewer that should emerge clean and dry.
8. Allow the cake to rest in the tin for 15 minutes to stabilize its structure.
9. Carefully transfer to a wire rack, letting it cool completely before slicing to preserve its delicate texture.

Notes

• Swap regular flour for gluten-free alternatives to make this cake suitable for those with gluten sensitivities.
• Use coconut sugar or monk fruit sweetener as lower-glycemic replacements for traditional white sugar.
• Pat dried fruits like cherries and apricots with paper towels before adding to prevent sinking to the bottom of the cake.
• Ensure all ingredients are at room temperature for smoother mixing and more consistent cake texture.

• Prep Time: 15 minutes
• Cook Time: 80-90 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 233 kcal
• Sugar: 25 g
• Sodium: 120 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg