Elisabeth Stoll's Light Fruit CakeChristmas Baking with SusieJ

Measurements [American]

  • 450 g figs, cut into small pieces
  • 240 mL raisins
  • 240 mL water
  • 1 teaspoon baking soda
  • 220 g brown sugar
  • 110 g butter
  • 2 eggs
  • 220 g flour
  • 1 teaspoon baking powder
  • 240 mL nuts

Bring water to a boil. Add figs and raisins and allow to cook for a few minutes. Let cool and add baking soda.

Cream butter and brown sugar. Add eggs while continuing to beat on high speed.

Sift together flour and baking powder, add to butter-sugar-egg mixture on medium speed.

Drain fruit. Fold in fruit and nuts by hand.

Pour into tin or pan. Bake first in a hot oven (400-425), then reduce heat and bake for 1/2 to 3/4 hour.

A fruit cake that is, we hope, not as bad as the others. At least it doesn't have citron!