Light Fruitcake

Directions

Soak Fruit 

1. In a large bowl combine fruit and soak in warm water for 20 minutes. Rinse and strain. Pat dry. Toss fruit in reserved ¼ cup Kinnikinnick All Purpose Flour Blend. Set aside. 

Light Fruitcake 

1. Preheat oven to 300°F (148°C). 
2. In a small bowl combine sour cream and baking soda. Mix to combine. Set aside. 
3. In a medium bowl combine Kinnikinnick All Purpose Flour Blend, salt and cinnamon. Mix together and set aside. 
4. Cream butter and granulated sugar together in a mixing bowl.
5. Slowly add eggs one at a time while continuing to mix. 
6. Add orange and lemon zest to creamed mixture. Mix until combined.
7. Slowly add both lemon and orange juice to creamed mixture alternating with flour mixture. Mix until combined and batter is smooth. 
8. Add sour cream mixture and mix until combined. 
9. Fold in floured fruit and mix until combined. 

Option #1 (Loaf Pans)  

1. Grease two 9" loaf pans (sides and bottoms). Line the bottom of both pans with parchment paper. 
2. Divide batter between both pans. Press batter down slightly with a wet spatula to create flat tops.
3. Top Light Fruitcake with optional candied fruit (cherries work well). Create your favourite design and press fruit slightly into batter. 
4. Cover tops of pans with parchment paper (use cooking twine to hold parchment in place).
5. To create steam, place a pan of water on the bottom rack of preheated oven.
6. Bake Light Fruitcake in preheated oven 2 hours.
7. Remove from oven and let cool 10 minutes. Remove parchment paper from pans.
8. Invert pan onto bakers rack and remove Light Fruit Cake.
9. Finish cooling Light Fruit Cake (top side up) on baker's rack .

Option #2  (Bundt Pan)

1. Grease a 10" Bundt pan or two 8" Bundt pans (sides and bottoms).
2. Divide batter between both pans. Press batter down slightly with a wet spatula to create flat tops. 
3. Top Light Fruitcake with optional candied fruit (cherries work well). Create your favourite design and press fruit slightly into batter. 
4. Cover tops of pans with parchment paper (use cooking twine to hold parchment in place).
5. To create steam, place a pan of water on the bottom rack of preheated oven.
6. Bake Light Fruitcake in preheated oven 2 hours.
7. Remove from oven and let cool 10 minutes. Remove parchment paper from pans.
8. Invert Bundt pan onto a plate and remove Bundt pan. Finish cooling. 

Optional Apricot Glaze 

1. In a small saucepan heat 1 cup apricot jam and 1 cup water. Bring to a boil. Stir until combined.
2. Remove from heat and let cool slightly.
3. Using a pastry brush, brush a generous layer of apricot glaze over tops and sides of Light Fruitcake. This will help seal in the moisture and create a shine. Apply a second layer once the first layer has been absorbed.
4. Finish cooling Fruitcake and decorate with Optional fondant or royal icing. 

Storage 

1. Recommend applying Apricot Glaze prior to storage for both shelf stable and freezer. 
2. Shelf Stable: Tightly wrap Light Fruitcake with foil and place in a freezer bag to prevent drying out. Light Fruitcake will last for about 1 month at normal room temperature.
3. Freezer: Tightly wrap Light Fruitcake with foil and place in a freezer bag to prevent drying out. Light Fruitcake will maintain best quality for about 12 months.