

Ingredients:
125g Butter, soften
250g Dried Mixed Fruit
1 Orange Rind, roughly chopped
40ml Fresh Orange Juice
40ml RUM
1 Tablespoon Caster Sugar
2 Eggs
1 Cup(125g) Plain Flour
For Decor:
Some extra Dried Mixed Fruit/Candied Fruit
For Glace:
1 1/2 Tablespoon Apricot Jam with 1 Teaspoon Hot Water
Method:
1. In a bowl, combined dried mixed fruit and orange rind together, pour in the rum and orange juice.
2. Leave it to soak overnight in the fridge.
3. Grease a tube cake pan or 2 disposal small rectangle paper case.
4. Beat butter together with caster sugar till light and creamy, add in egg one at a time and beat well after each addition.
5. Fold in dried fruit alternately with flour and pour batter into cake pan and bake in a preheat oven of 150 degree for about 25 - 30 minutes or until cooked.
6. When the cake cooled down, brush with apricot jam and decorate with extra mixed fruit on top.
Note:
1) You can buy the pre-packed dried mixed fruit from any supermarket under dried fruit session.
2) I use the cold storage brand "Breakfast Mix" that consists of California Raisins and Cranberries. Other than these, I also add in chopped mango, apricot and peach.



Hi, Ellena,
ReplyDeleteI always love this type of golden fruitcake which is light in colour and full of citrus fragrance.I noticed that your recipe only used one tablespoon of sugar, is that all the sugar needed in this recipe? If yes, it will be too good to be true, a more healthy version, so to say.
Cheers,
Sem
Hi Sem,
ReplyDeleteThanks for dropping by :). Yup this recipe indeed use only 1 tablesppon of sugar and you will still find the cake taste sweet due to the dried mixed fruit used :)
What a beautiful light fruit cake Ellena....and so little sugar. I will definitely try your recipe next year. I make a very different one to this. Have a wonderful Christmas and New Year xx
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