Have you started your Christmas fruitcake baking? No plans for extravagant Christmas party, but homemade simple Christmas fruitcake for gifting has became a ritual practise for me. ^0^
This so called white fruitcake is made with fine sugar instead of the usual brown sugar and molasses sugar. Beaten meringue is folded into the cake batter to achieve a more lighter texture fruitcake than the traditional version. After baking you can brush extra rum over the warm cake, but I omit this process so that it is kids friendly.
- 500gm mixed fruits (soaked in rum for at least 1 week)
- 185gm salted butter
- 185gm fine sugar
- 4 eggs, separated
- 1 tsp vanilla extract
- 315gm plain flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 1/2 tsp cinnamon powder
- glaced cherries and blanched almonds for decorating
- Drain mixed fruits. Add in 5 heap tbsp of flour and mix well to coat the fruits. Set aside.
- Using a electric whisk, cream butter and 100gm sugar until light and pale.
- Beat in yolks one at a time until well incorporated.
- Sift in flour and spice mixture and fold in alternate with mixed fruit into the butter mixture.
- In another clean dry bowl, beat egg whites with remaining sugar until soft peaks form.
- Fold the meringue in batches into the fruit batter.
- Spoon batter into two 9" loaf pan, filling 80% full. Smooth the top with a spatula. Arrange glaced cherries and almonds on top of the cake.
- Bake in preheated oven at 160 deg cel for 50mins or until a skewer inserted comes out clean.