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So stock up on candied fruit. For this Light Fruit Cake I like to use a combination of candied mixed peel and candied cherries (can use either red or green). Candied fruit is actually preserved fruit that has been dipped several times in a concentrated sugar syrup.
When you are ready to bake the cake, puree the fruits (raisins, currants, prunes and mixed peel) in the food processor, along with the liquid it was soaked in, until it is a slightly coarse consistency. It will make about 2 cups. (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours.
1. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. 2. In a small glass bowl, add raisins, currants, prunes and mixed fruit peel and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it’s finished baking.
Of course, for those who like their fruit cakes to have a boozy flavor, you can mix the candied fruit and raisins with a little alcohol and let it macerate for a day or two. This is one cake that is so good that it begs to be made all year, not just during the Christmas season. So stock up on candied fruit.
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