Here’s a simple and light fruit cake recipe that’s moist, not overly dense, and full of fruity flavor without being too heavy or rich:
🍰 Light Fruit Cake Recipe
Ingredients:
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1 cup mixed dried fruit (e.g. raisins, currants, sultanas, chopped dried apricots)
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½ cup chopped glacé cherries or candied peel (optional)
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½ cup orange juice or apple juice (for soaking)
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½ cup butter, softened
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½ cup brown sugar (light or golden)
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2 large eggs
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp cinnamon
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¼ tsp nutmeg
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¼ tsp salt
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Zest of 1 lemon or orange (optional for freshness)
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2 tbsp milk (if needed to adjust consistency)
Instructions:
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Pre-soak fruit: Combine dried fruit and juice in a bowl. Let soak for at least 1 hour (or overnight in the fridge).
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Preheat oven to 325°F (160°C). Grease and line a loaf tin or small round cake pan.
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Cream butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Sift flour, baking powder, spices, and salt together.
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Mix dry ingredients into the wet, a little at a time. Stir until just combined.
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Fold in soaked fruit (drain excess juice if necessary) and citrus zest.
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Add milk if batter is too thick.
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Pour into prepared pan, level top.
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Bake for 50–60 minutes, or until a skewer comes out clean.
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Cool in pan for 10 minutes, then transfer to a wire rack.
Optional Finishing Touches:
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Dust with icing sugar.
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Brush with a bit of warmed apricot jam for shine.
Would you like a version with no butter or a gluten-free option?
