Wedding Cake Light Fruit Cake Recipes

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ELEGANT LIGHT FRUIT CAKE



Elegant Light Fruit Cake image

This fruit cake does not need a ripening period, and is very lovely to look at and eat.

Provided by Carol

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Yield 36

Number Of Ingredients 17

2 cups ground almonds
3 cups red candied cherries
1 ½ cups green candied cherries
1 (8 ounce) package diced candied citron
6 cups golden raisins
8 ounces candied pineapple, diced
1 cup all-purpose flour
1 cup shortening
1 cup all-purpose flour
2 ⅔ cups white sugar
8 egg yolks
4 teaspoons almond extract
⅔ cup brandy
⅔ cup milk
4 ½ cups all-purpose flour
8 egg whites
1 ½ teaspoons cream of tartar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
  • In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
  • In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
  • In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
  • Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 75.9 g, Cholesterol 45.9 mg, Fat 11.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 55 mg, Sugar 44.6 g

MOIST LIGHT FRUIT CAKE (THE BEST EVER)!



Moist Light Fruit Cake (the Best Ever)! image

This light mixed fruit cake recipe is all you ever need for an easy, moist and lightly fruited cake, perfect for Christmas and even weddings!

Provided by Priya Maha

Categories     Dessert

Time 2h35m

Number Of Ingredients 17

250 g plain flour
240 g brown sugar
275 g butter (at room temperature)
4 eggs (at room temperature)
85 g raisins
85 g sultanas
40 g ground almond
60 g glace cherries
60 g mixed peel
30 g candied ginger
1 ⅓ tbsp molasses (optional)
½ tsp mixed spices
⅛ tsp baking powder
⅓ tsp lemon juice
½ tsp vanilla essence
½ tbsp orange juice
⅛ tsp salt

Steps:

  • Preheat oven to 160 °Celsius. Grease and line cake tin with parchment paper and wrap the tin with 2 layers of brown paper or baking strips.
  • Chop the fruits if you like them chopped and mix with ground almond. Leave aside.
  • In a separate bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in all essences, lemon juice, and molasses and mix well.
  • Gently fold in the sifted dry ingredients alternately with orange juice. Mix until flour is well incorporated in the batter.
  • Add the mixed fruits into the batter and mix well.
  • Pour batter into a greased and lined cake tin and bake for about 2 hours and 10 minutes on the lowest rack.
  • Remove cake from the oven and let it rest in the tin for 10 minutes. Remove cake from tin and let it cool completely.
  • Once completely cooled, wrap it neatly in parchment paper, followed by cling wrap and foil and store in a cool, dry place for 1 week before icing or cutting the cake.

Nutrition Facts : Calories 5347 kcal, Carbohydrate 711 g, Protein 65 g, Fat 263 g, SaturatedFat 149 g, Cholesterol 1246 mg, Sodium 2745 mg, Fiber 22 g, Sugar 406 g, ServingSize 1 serving

GRANDMA BETTIE'S LIGHT FRUIT CAKE



Grandma Bettie's Light Fruit Cake image

An easy light fruit cake that my mother made most years. Try substituting fruits that you like! To me it's the taste and smell of Christmas.

Provided by Leanne Mentz

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time P14DT1h45m

Yield 20

Number Of Ingredients 12

2 cups candied cherries
1 cup raisins
1 cup blanched almonds
1 cup dried pineapple pieces
3 ½ cups all-purpose flour, divided
2 cups white sugar
1 ½ cups butter
6 eggs
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
  • Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
  • Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
  • Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.

Nutrition Facts : Calories 429.2 calories, Carbohydrate 59.4 g, Cholesterol 92.4 mg, Fat 19.4 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 9.5 g, Sodium 187.2 mg, Sugar 33.2 g

WEDDING CAKE - LIGHT FRUIT CAKE



Wedding cake - light fruit cake image

This makes the top tier of a three tier wedding cake, or make it alone for christenings, Christmas, or whenever you need a good, lighter, fruit cake

Provided by Jane Hornby

Categories     Dessert, Treat

Time 2h45m

Number Of Ingredients 13

2 tbsp orange flower water
zest and juice 1 orange
zest and juice 1 lemon
140g unsalted butter , softened
140g golden caster sugar
2 large eggs , beaten
175g plain flour
100g undyed glacé cherry , halved
100g dried apricot , roughly chopped
100g mixed peel , chopped (we used Sundora)
100g golden sultana
50g shelled pistachio , left whole
50g (3 balls) stem ginger from a jar

Steps:

  • Heat oven to 160C/fan 140C/gas 3. Grease and double-line the base and sides of a deep, 15cm cake tin. Wrap a double layer of greaseproof or brown paper around the outside of the tin, too, then secure with string.
  • Using an electric whisk or a tabletop mixer, cream the butter and sugar together until fluffy and light. Beat in the eggs gradually. In a small bowl, mix the orange flower water with the zest and juice of the orange and lemon. Fold the flour, then dried fruit, pistachioes and ginger into the creamed mix, followed by the juice and zest mix.
  • Spoon the mix into the prepared tin and bake for 30 mins, then turn oven down to 150C/ fan 130C/gas 2 and bake for another 1 hr 45 mins until risen, golden and an inserted skewer comes out clean. Leave to cool for 15 mins before transferring to a wire rack to cool completely.
  • The cake will keep well wrapped in a cool place for up to 1 month.

Nutrition Facts : Calories 157 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

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