Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, christmas light fruit cake #author marathon. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Easy Fruit Cake/Christmas Cake Recipe-Trinidad Light Fruit Cake This recipe is for a light version of fruit cake/Christmas cake, that is relatively quick. This week I bring to you a very easy Fruit Cake. You can make this for Christmas or New Year or anytime of the year.
Christmas Light Fruit Cake #author marathon is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Christmas Light Fruit Cake #author marathon is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have christmas light fruit cake #author marathon using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Christmas Light Fruit Cake #author marathon:
- Make ready 380 gms self raising flour
- Prepare 250 brown sugar with molasses
- Make ready 300 gms margarine/salted butter
- Make ready 5 eggs
- Prepare 1 tsp vanilla extract
- Make ready 1 tsp all spice (mixed spice)
- Take 200 gms mixed fruit (raisins, sultanas, orange peel, red & green
I prefer a slightly lighter cake with lots of fruit and nuts. And from a convenience perspective I could not I tried this recipe last year for christmas and it was exactly the way I like it so I made it again at the end of October on stirring Sunday (the Sunday you. Slice Eggless Christmas fruit cake once cooled completely. Eggless Fruit cake made with wheat flour.
Steps to make Christmas Light Fruit Cake #author marathon:
- Preheat oven at 180℃. Prepare sixe 8 baking tin.
- Beat sugar and margarine until fluffy, add the eggs one at a time. Add the essence and continue mixing. Add the spice and mix in well. Fold in the flour in to the batter gently.
- Fold in the mixed fruit, which are dusted with flour to prevent them from sinking on the bottom the cake.
- Bake for 50 minutes until screwer comes out clean.
- Once cooled, wrap it and eat it the following day.
You can try replacing juice with water and add another tbsp of lemon juice or vinegar. Acid in the fruit juice helps to make the cake light and also enhances the flavor. Unlike the dark, traditional fruit cakes this one is light in colour but filled with jewelled crystallised fruits. When it's cooked it will be springy in the centre when you press lightly with your little finger. You can leave this cake in the tin till it's absolutely cold, then.
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