Light Fruit Cake in the style of a Genoa Cake or a French Cake aux Fruits

Sometimes I find inspiration is lacking and I find it hard to come up with new ideas – well, there are over 700 unique recipes on my site! Then along comes a whole season of inspiration in the form of the Great British Bake Off. It’s such a feel-good programme when there is so much doom and gloom in the news, that it adds a touch of good natured homely fun to each Tuesday evening. I have tried to bake along for the past few years, but my plans have often gone awry. This year, however, I’m really going to try to keep it up and provide you lovely people with a new friendly Bake Off inspired recipe each week.

For Week 1: cake week; the three bakes were fruit cake, Angel cake slices and a childhood themed showstopper. It’s still the school summer holidays so the showstopper was out of the question (not enough time!), angel cake slices have so far eluded me as genoise sponge is so egg heavy I’ve never been able to recreate an egg-free version. I do hope to get there one day (bear with me!), but for now the fruit cake was the right choice for me.

I don’t often make fruit cakes (except at Christmas) as my children can’t stand dried fruit, but I have a fondness for an occasional slice, especially if it’s the lighter styles, I’m no fan a dark heavy dense fruit cake!

This lovely light fruit loaf is inspired by French-style or Genoa cake recipes and gives a wonderful delicate but fruity cake. Delicious freshly baked, or lightly toasted the next day šŸ™‚

Light Genoa Fruit Cake

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 1 loaf cake

100g glace cherries

50gĀ dates, stoned and roughly chopped

50g raisins

50g currants

1 tbsps brandy (or apple juice)

1 tsp cherry syrup (optional)

175g plain flour

1/2 tsp mixed spice

pinch of salt

35g dairy-freeĀ margarine

zest of 1 lemon

85g light Muscovado sugar

150ml dairy-freeĀ milk, warmed to hand hot temperature

1/2 tsp bicarbonate of soda

  1. Grease and line a loaf tin
  2. Pour the brandy/apple juice over the dried fruit and leave to steep for at least half an hour
  3. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  4. In a large bowl, sift together the flour and mixed spice.Ā Add the lemon zest.
  5. Rub in the dairy-freeĀ margarine, until the mix looks like fine breadcrumbs
  6. Stir in the sugar, and the dried fruits
  7. Add the bicarb to the warm milk and stir until dissolved
  8. Pour the milk into the dry ingredients and mix to form a stiff dough
  9. Turn into the lined loaf tin and bake for 30 minutes. Then turn the cake aroundĀ and continue to bake for a further 15, or until a knife comes out clean.
  10. Cool on a wire rack.
  11. For added moisture pour over 1 tbsp extra brandy mixed with 1 tsp cherry syrup if you have any.
  12. Once cool brush with nappage (warmed equal parts apricot jam mixed with water) and decorate with extra halves place cherries

Cherry and Sultana Christmas Cake

 

cherry and sultana Christmas Cake

Christmas isn’t Christmas without a cake, right? But a Christmas cake that is free-from eggs, milk and nuts is almost impossible to buy.

Fruit cakes don’t really feature on my blog since my girls have an aversion to dried fruit, mainly I think due to the fact that it was so hard to find them safe snacks when they were tiny that they ate far too many little boxes of raisins! But it’s Christmas time and fruit cake might not be popular, Ā but they’re so very traditional that theyĀ really do have to feature somewhere along with the other sweet treats.

This is a variation on my previous Christmas cake, just to add a bit of excitement and variety to the Christmas teatime centre piece. I think this version which is jam packed full of cherries and sultanas hits just the right note of slightly out of the ordinary. It is a lighter fruit cake variety which is more to my taste as I do find the really dark intense fruit cakes a little challenging!

You may find the method odd, and it is unusual for a cake mix but the finished cake is beautifully light whilst being loadedĀ withĀ dried fruit.

Try and make it as early as you can and then feed once a week with a table spoon of brandy, apple juice or perhapsĀ Chambord blackberry liqueur as I did here for an extra fruity hit.

When it’s time to decorate, paint with a layer of warmed apricot jam and cover with a thin layer of marzipan and fondant icing. If you avoid tree nuts just leave out the marzipan, it really won’t detract from the cake at all!

I haven’t yet iced this cake, so i’ll add a photo of the finished article in the next week or so šŸ™‚

Cherry and Sultana Christmas Cake

(dairy-free, egg-free, nut-free, soya-free, vegan and vegetarian)

egg-free, dairy-free Christmas cake

makes 1 12ā€³ cake

125g glace cherries, roughly chopped

300gĀ sultanas

50g mixed peel, chopped

100g dates, stoned and chopped

2 tbsps brandy (or apple juice)

350g plain flour

1/2 tsp cinnamon

1Ā tsp mixed spice

pinch of salt

70g dairy-freeĀ margarine

zest of 1 lemon

170g light Muscovado sugar

250ml dairy-freeĀ milk, warmed to hand hot temperature

1 tsp bicarbonate of soda

  1. Grease and line a 12ā€³ cake tin
  2. Pour the brandy/apple juice over the dried fruit and leave to steep for at least a couple of hours, or preferably overnight
  3. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  4. In a large bowl, sift together the flour, cinnamon and mixed spice.Ā Add the lemon zest.
  5. Rub in the dairy-freeĀ margarine
  6. Stir in the sugar, and the dried fruits
  7. Add the bicarb to the warm milk and stir until dissolved
  8. Pour into the dry ingredients and mix to form a stiff dough (it will be surprisingly stiff)christmas cake mix egg-free
  9. Turn into the lined cake tin and bake for 1 hour. Then turn the oven down to gas mark 3/160 degrees Centigrade and continue to bake for a further 15-30 minutes, or until a knife comes out clean.
  10. Cool on a wire rack.
  11. Keep wrapped in baking paper, in an airtight container until ready to decorate (if desired) just before Christmas
  12. For added moisture and flavour, pour 1 tbsp of apple juice or brandy onto the cake each week until ready to use.

vegan christmas cake