Introducing Helen’s Light Fruitcake, a delightful dessert that embodies the essence of Christmas with its rich blend of flavors and festive ingredients. 🎄 This recipe, curated with love from lovewithrecipes.com, promises to be a showstopper at your holiday gatherings. With a prep time of just a few seconds (yes, you read that right!), you’ll have more time to enjoy the magical aroma wafting through your kitchen.
Let’s embark on this culinary journey together, creating a masterpiece that combines the goodness of sultanas, flour, baking powder, butter, sugar, nutmeg, eggs, lemon, orange, and a touch of rose extract. This recipe caters to your sweet tooth without overwhelming you with unnecessary calories, making it a perfect choice for those who crave a lighter indulgence during the festive season.
🕒 Time Table:
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 0 seconds | 3 hours | 3 hours |
📝 Recipe: Helen’s Light Fruitcake
Ingredients
- 1/2 cup sultanas
- 2 cups flour
- 1 teaspoon baking powder
- 1 cup butter
- 5 cups sugar
- 1 nutmeg, grated
- 1 lemon, zest
- 1 orange, zest
- 1 teaspoon rose extract
- 2 eggs
- 1/2 cup split almonds
- 10 slices pineapple, thinly sliced
- 1 cup cherries, halved
Nutritional Information (Per Serving):
- Calories: 1483.3
- Fat: 67g
- Saturated Fat: 27g
- Cholesterol: 309.1mg
- Sodium: 579.1mg
- Carbohydrates: 209.6g
- Fiber: 12.3g
- Sugar: 134.4g
- Protein: 26.7g
Servings: 10 | Yield: 2 large tins
🔪 Instructions:
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Clean the sultanas, thinly slice the pineapple, and halve the cherries.
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Mix and sift flour, baking powder, and nutmeg. Add half of this mixture to the prepared fruit.
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In a large bowl, cream the butter and gradually beat in the sugar until the mixture is light and fluffy.
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Add well-beaten eggs to the creamed mixture and beat well.
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Fold the other half of the flour mixture into the creamed mixture alternately with the juices. Beat the mixture well.
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Add the prepared fruit to the creamed mixture. Combine the mixture thoroughly until everything is well blended.
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Split the almonds and add them to the mixture, saving some whole almonds for the top.
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Add lemon and orange zest, along with rose extract for that delightful fragrance.
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Pour the mixture into cake pans lined with three thicknesses of newspaper, topped with greased wax paper.
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Bake the cake at 275°F for approximately 3 hours or until it’s firm and the cake mixture holds its shape when pressed.
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Allow the cake to cool on a cake rack until it reaches thorough coldness.
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Wrap the cooled cake in foil and store it in cake tins to preserve its freshness.
Helen’s Light Fruitcake is not just a recipe; it’s a celebration of flavors and traditions. Share this culinary masterpiece with your loved ones, and let the festive spirit come alive with every delectable bite. May your holiday season be filled with joy, warmth, and the sweet aroma of this heavenly fruitcake. 🍰✨