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A colourful fruit cake on a silver platter Tried & Tested

Light fruit cake

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2.75 stars based on 8 ratings

This Light Fruit Cake Recipe is taken from Eric’s Lanlard’s Baking Mad masterclasses held at his cookery school Cake-Boy and can also be found in his delicious cook book ‘Home Bake’.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

  • 150g 5⅜ oz Butter (unsalted) softened, plus extra for greasing
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range)
  • 2tsp 2tsp Orange blossom water (we use Nielsen-Massey) Orange blossom water
  • 1 1 Orange(s) zest and juice
  • 1 1 Lemon(s) zest and juice
  • 175g 6¼ oz Plain white flour (we use Allinson) Plain white flour
  • 100g 3½ oz Glacé cherries
  • 100g 3½ oz Mixed peel chopped
  • 100g 3½ oz Raisins
  • 100g 3½ oz Sultanas
  • 2tbsp 2tbsp Apricot jam seived

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (fan 150°C, 325°F, gas mark 3). Grease a deep 15cm/6 in cake tin with extra butter and double line the base and sides with baking paper.

  2. Classic mode Step 2

    Cream the butter and sugar together in a large bowl using an electric hand whisk until fluffy and light.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted) softened, plus extra for greasing
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  3. Classic mode Step 3

    Beat in the eggs gradually. In a small bowl, mix the orange blossom water with the zest and juice of the orange and lemon. Sift the flour, add all the dried fruit, then fold into the creamed mixture, using a large metal spoon, followed by the juice and zest mix.

    Ingredients for this step

    • 2 2 Egg(s) (free range)
    • 2tsp 2tsp Orange blossom water (we use Nielsen-Massey) Orange blossom water
    • 1 1 Orange(s) zest and juice
    • 1 1 Lemon(s) zest and juice
    • 175g 6¼ oz Plain white flour (we use Allinson) Plain white flour
    • Dried mixed fruits
  4. Classic mode Step 4

    Spoon the mixture into the prepared tin and bake in the pre heated oven for 30 minutes. Turn the oven down to 150°C (fan 130°C, 300°F, gas mark 2) and bake for another 1 and ¾ hours until the cake is risen, golden and a skewer inserted in the centre comes out clean.

  5. Classic mode Step 5

    Leave to cool for 15 minutes before removing from the tin, peeling off the paper and transferring to a wire rack to cool completely.

  6. Classic mode Step 6

    Decorate your cake with beautiful large pieces of glacé fruits or simply glaze the cake with some apricot jam warmed through in a small pan.

    Ingredients for this step

    • 2tbsp 2tbsp Apricot jam seived