Light Fruit Cake

A perfect tea time cake with a cuppa.
It's time someone hide this cake from me...I must have eaten half of it. 
Something about this cake, I reckon the added ground almond gives this cake a nice nutty taste...probably why I just can't stop. 
Note to self: add a little more butter (I find the cake is a wee bit dry) and would add the fruits as well.

120 g candied mixed peel

100 g candied red or green cherries (cut into quarters)

40 g raisins

2-3 tablespoons  brandy

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

3 large eggs, room temperature

1/2 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all-purpose flour

1/2 cup (50 grams) ground almonds (almond meal/flour)

1 teaspoon baking powder

1/4 teaspoons salt

Zest of one small lemon (outer skin)

1/4 cup (60 ml) milk 

In a bowl combine the dried fruits. Stir in the alcohol, cover, and let sit at room temperature at least two days. Stir occasionally.

When ready to make the cake batter, preheat oven to 170 degrees C
Prepare a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.

In a separate bowl, whisk together the flour, ground almonds, baking powder, salt, and lemon zest.

In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. 

Scrape down the sides of the bowl as needed. Beat in the extracts. Add the dried fruits, along with any juices, and beat until incorporated. 
Beat in half the flour mixture just until incorporated. Then beat in the milk and then the remaining flour mixture.

Gently pour into the pan.
Bake for about 60 - 70 minutes or until a toothpick inserted into the center comes out clean. (If you find the cake is browning too much, cover with a piece of aluminum foil.) 

Remove from oven and let cool on a wire rack for about 10 minutes before removing from pan.

The cake does benefit from being stored a day or two before serving, as this softens the outer crust and allows the flavors to mingle. You can cover and store this cake for about a week at room temperature or it can be frozen. 
This does not apply in my case.

Enjoy your tea.... jue
recipe adapted from joy of baking