Light Fruit Cake Loaf
This light fruit cake loaf is a fantastic bake for any occasion. Not as heavy and dense as a traditional fruit cake but light, moist and full of fruit flavour. Perfect with a cup of tea!
- 185 g low fat spread or butter at room temperature
- 115 g caster sugar
- 4 eggs beaten
- 185 g self raising flour
- 60 g plain flour
- 260 g mixed dried fruit
- 60 g dried apricots chopped
- 100 g glace cherries halved
- 125 ml milk
Preheat oven to 160C/315F/Gas 3. Grease a loaf tin using a little butter or spread or add a loaf tin liner.
Beat spread and caster sugar together in a large bowl until pale and fluffy.
Gradually beat in the eggs until combined, then fold in the flour, fruit and milk.
Spoon the cake batter into a loaf pan and bake for 80-90 mins until a skewer inserted comes out clean.
Cool in the cake tin for 15 mins then remove from tin and cool completely on a wire rack.