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Light Fruit Cake

Yields1 Serving

 120 g Butter
 250 ml Castor Sugar
 2 Large Eggs
 10 ml Baking Poweder
 2 ml Salt
 500 ml Cake Flour
 125 ml Milk
 200 g Dried Fruit Cake Mix
 80 g Glace Cherries
 50 g Candied Lemon/Orange Peel
 30 ml Lemon Juice
 Icing Sugar to Dust
1

Heat oven to 180°C.

2

Grease a Bundt tin and dust with flour.

3

Add lemon juice to the milk (it will curdle, this is fine).

4

In an electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.

5

Add eggs one at a time, beating after each addition.

6

Sift dry ingredients.

7

Beginning with the flour, add flour and milk to the butter mixture.

8

Fold in dried fruit, candied lemon and cherries.

9

Spoon into the prepared tin.

10

Bake for 35 Minutes or until golden brown and a tester comes out clean.

11

Remove from tin and place onto a cooling rack.

12

Dust with icing sugar before serving.