Light Fruit Cake

This recipe is not the traditional fruit cake that is dark, hard, dense and fruits soaked in rum. I am not really a fan of it and also it takes forever to make. So, I made this simple and easy to make fruit loaf cake. It is buttery, soft and will be great addition to your holiday menu. I also did not put too much dried fruits on it as the cake will crumble if we will load it. It's a balance taste between the cake and the fruit.

​Give this recipe a try and let me know what you think by leaving a comment below. Enjoy. 

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light fruit cake

Ingredients:

• 1 1/4  cups + 2 tbsp all purpose flour
• 1 tspbaking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 2 tbsp fresh milk
• 1  to 1 1/4 cups dried fruits or fruit cake mix
• 2 tbsp all purpose flour

Procedure:

• Preheat oven to 350 F and line a loaf pan with parchment paper greased with oil or butter.
• Sift together flour, baking powder and salt. Set aside.
• In a large bowl, beat the butter until creamy.
• Gradually add the sugar and beat until light and fluffy. 
• Add eggs one at a time, beating well after each addition.
• Stir-in vanilla.
• Add flour mixture in three portions adding milk in between. Beat until fully incorporated.
• Combine dried fruits and 2 tbsp flour. Stir into the batter.
• Transfer into the prepared pan.
• Bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Make sure to check before the set time as oven temperature varies.
• Remove from oven and transfer to a wire rack to cool for a little bit.
• Slice, serve and enjoy.

Notes: Dried mixed fruits can be soaked in rum overnight if desired. 
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