Light fruitcake

The Light fruitcake recipe - Special equipment • electric mixer • 8in (20cm) round cake pan. gâteau aux fruits léger recette

SERVES 8–12

12 tbsp (1½ sticks) butter, at room temperature

1 cup light brown sugar (packed)

3 large eggs

2¼ cups self-rising flour, sifted

2–3 tbsp whole milk

3 cups mixed dried fruit, coarsely chopped if needed

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8in (20cm) round cake pan with parchment paper. In a bowl, beat the butter and sugar together with an electric mixer until pale and creamy, then beat in the eggs, one at a time, adding 1 tablespoon of the flour after each one. Stir in the rest of the flour and the milk until well-blended the mixture should drop easily off the beaters. Stir in the dried fruit.

2 Scrape the mixture into the prepared pan, level the top, and bake for 1 hour 30 minutes–1 hour 45 minutes, or until firm to the touch and a skewer inserted into the middle of the cake comes out clean. Leave in the pan to cool completely on a wire rack.