Light Fruit Cake

This is a light fruit cake or we can it a christmas cake without using any rum or brandy!
It is full of flavour and can be made days in advance and is more tasty if eaten after a week!
Recipe from Joybaking.com

Ingredients:
Dark brown sugar-1 cup,
Water-1 cup,
Butter-1/4 cup or 55gms-room temperature-diced,
Raisins-1 cup-( mix of yellow and black variety-small black ones are less sweet with a tart taste and is good for cakes),
Candied orange peel or mixed peel plus some sliced cheeries-1 cup-chopped,
Egg-2-beaten,
Vanilla essence-1tsp,
Baking soda-1tsp,
All spice powder-2 tsp.

If all spice powder is not available then use-
Cinnamon pwd-1tsp,
Clove pwd-1/4 tsp,
Ginger pwd-1tsp.

Method:
Grease the bottom and sides of a loaf pan and put butter paper at the bottom and brush it with melted butter.

Remove the dry top sticks of the raisins if any.

Take a saucepan bring to boil 1 cup of water,1 cup of brown sugar,1 cup of raisins,2 tsp of all spice powder or a mix of above mentioned cinnamon and clove ginger powder,1/4 cup of diced butter.

On a medium heat let it come to boil.

Stir with a spatula or wooden spoon to mix the sugar.
As it comes to boil,let it boil for 5 minutes more on low heat.

You do not need to stir.
Close gas and leave it cool to luke warm.

It will take 10 minutes to get to luke.

It should not be hot as eegs will cook when mixed.

Pre heat oven to 160 or  170 c.(if using a dark pan use 160 C)
Take a bowl and mix the flour and baking soda with wire whisk.

As the mixture cools to luke warm,add the mixed candied peel,beaten eggs and vanilla essence.

Mix with a spatula.
Add the flour.

Fold in gently and pour it in the greased loaf pan.

Bake for 50 to 60 minutes.

After 30 minutes turn sides for even baking.
You can lower the temperature after 40 minutes to 150 C if the sides are browning and the center is still not baked.
Or cover the top with a foil.
Tooth pick inserted in the center will come out clean.

Once baked leave it cool for 5 minutes in the pan.
Using a knife loosen the sides while the cake is still warm.
Turn the loaf pan to remove the cake from the pan.

Remove the butter paper and leave to cool completely.

Do not slice the cake the day it is baked.

Wrap it with butter paper or cling film or in a container
 and leave it overnight.
Since it is a fruit cake the flavour is more after few days and it will become more darker in look too!

This cake is not kept in the fridge but in a container or wrapped up.