Count Down To Christmas

For a more crumbly light fruit cake omit the cornmeal and use 1 1/4 cups self-rising flour.



Crumbly Light Fruit Cake

1/3 cup butter, softened
½ cup superfine sugar
2 eggs, beaten
1/3 cup self-rising flour, sifted
2/3 cup cornmeal
1 tsp baking powder
1 2/3 cups mixed dried fruit
¼ cup pine nuts
Grated rind of lemon
4 tbsp lemon juice
2 tbsp milk

Thoroughly grease a 7 inch cake pan and line the base with baking parchment. In a bowl, whisk together the butter and sugar until light and fluffy. Whisk in the beaten eggs, a little at a time, whisking well after each addition. Gently fold the sifted flour, baking powder, and cornmeal into the mixture until thoroughly blended. Stir in the mixed dried fruit, pine nuts, grated lemon rind, lemon juice, and milk. Spoon the mixture into the prepared pan and level the surface. Bake in a preheated oven at 350 degrees F for about 1 hour, or until a knife inserted into the center of the cake comes out clean. Leave the cake to cool in the pan before turning out. Serves 8-10.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

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