Ingredients
Method
1.Combine cherries, sultanas, rinds and sherry in a large bowl; mix well. Cover; stand overnight.
2.Preheat oven to 150°C/300°F. Line a deep 20cm (8-inch) round cake pan with 3 layers of baking paper, extending paper 5cm above side of pan.
3.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in sifted flour alternately with fruit; mix well.
4.Spread mixture evenly into pan. Bake about 3 hours or until cooked when tested.
5.Cover hot cake with foil, wrap in a clean towel; cool in pan overnight.
If you don’t like heavy fruit cake, this light fruit cake may just hit the spot.
Note
