Light Fruit Cake - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making LIGHT FRUIT CAKE, this recipe is a traditional Newfoundland and Labrador recipe and made mostly at Christmas time and Weddings.
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#homemaderecipe #cake #christmas

Ingredients:
¾ Cup butter or margarine
¾ Cup sugar or less
3 Eggs
1 Tsp almond extract
3 Cups All-propose flour, keeping ¼ cup for cherries.
1½ Tsp baking powder
½ Tsp sea salt
1 Cup evaporated milk ( room temp )
½ Cup chopped almonds
1 Cup raisins
1 Cup Halved Glacé cherries chopped ( roll in ¼ cup flour before adding to mixture )

Method:
Cream together butter and sugar.
Separate eggs in two bowls, beat the yolks until thick in one bowl and whip the whites until stiff in another bowl, add to creamed mixture and fold together.
Mix in almond extract.
Then sift flour, baking powder and sea salt to creamed mixture.
Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temp milk to your mixture.
Fold chopped cherries, raisins that have been rolled in flour to your mixture, add chopped almonds.
“ Grease one springform pan or bundt pan.”
Bake in a 350°F pre-heated oven for one hour depending on your oven, always check the middle of your cake first with a knife before removing it from the oven, if it comes out dry it's done if wet close door and leave for another five minutes or so then check again.
Don't over bake your cake ,this will make your cake dry.
Remove cake from oven let sit in cake pan for 5 to 10 minutes before removing it from the pan. You may need to run a knife around the sides to remove from pan if stuck.
Icing with a white boiled icing, see recipe below.

BOILED ICING
2 CUPS icing:

1 CUP MILK
4 TSBP FLOUR
1 CUP WHITE SUGAR
½ CUP BUTTER OR MARGARINE
1 TSP VANILLA or Flavour of choice
1 TSP CORN SYRUP

METHOD:

In a medium saucepan add milk, sugar and flour, start to boil on a medium heat stirring continuously.
After liquid starts to boil slowly and thicken, this can take around 5 minutes, remove from heat and stir in vanilla to mixture.
Put all sugar paste mixture into a bowl or jar and bring to room temperature, then put in the fridge to cool. This can take 1 hour or more for the sugar paste to cool totally.
In a medium mixing bowl with a blender, add butter and slowly scoop the sugar paste mixture into the bowl with your butter and blend on high speed, until all combined and light and fluffy.
Add corn syrup continue mixing until combined and put the bowl of boiled icing in the fridge until ready to use it.

Bonita’s Tips:
1. Having the sugar paste cold is important, this will help make the icing creamy and fluffy.
2. Using butter is good but you can replace with margarine.
3. If longer storage you can put the leftover boiled icing in a mason jar with lid up to a week.


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