Light Fruit Cake

Ingredients

• 0.75 cup Unsalted butter, softened (Approximately 170g)
• 1.5 cups Granulated sugar (Approximately 300g)
• 8 Large egg whites, at room temperature (Approximately 240g or 1 cup)
• 0.5 cup Whole milk, at room temperature (Approximately 120ml)
• 2.5 cups All-purpose flour (Approximately 300g)
• 0.5 teaspoon Cream of tartar
• 3 teaspoons Baking powder (Equivalent to 1 tablespoon)
• 0.25 teaspoon Salt (Added for flavor balance, not in original recipe)
• 0.5 cup Raisins, seeded and cut in pieces (Approximately 80g. Modern raisins are typically seedless; cut if large.)
• 2 ounces Candied citron, thinly sliced and cut in strips (Approximately 55g)
• 0.33 cup Walnut meat, cut in pieces (Approximately 40g)
• 1 tablespoon All-purpose flour, reserved for dredging fruit
• 0 as needed Cooking spray or additional butter/flour for pan

Instructions

1. 1In a small bowl, combine the ½ cup raisins (cut into smaller pieces if large), 2 ounces thinly sliced and stripped candied citron, and ⅓ cup chopped walnut meat. Add 1 tablespoon of the reserved all-purpose flour and toss until the fruit and nuts are lightly coated. Set aside. This dredging prevents the fruit from sinking to the bottom of the cake.
2. 2Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, a 10-cup bundt pan, or two 8-inch round cake pans. Alternatively, line with parchment paper and spray with cooking spray.
3. 3In a medium bowl, whisk together the 2½ cups all-purpose flour, ½ teaspoon cream of tartar, 3 teaspoons baking powder, and ¼ teaspoon salt. Set aside.
4. 4In a large mixing bowl, using an electric mixer on medium speed, cream together the ¾ cup softened unsalted butter and 1½ cups granulated sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
5. 5Gradually add the 8 large egg whites to the creamed butter mixture, mixing well after each addition until fully incorporated. The mixture may look slightly curdled, which is normal.
6. 6With the mixer on low speed, alternately add the dry ingredient mixture and the ½ cup whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix. Scrape down the bowl as needed.
7. 7Gently fold the dredged fruit and nut mixture into the cake batter until evenly distributed. Be careful not to overmix.
8. 8Pour the batter into the prepared baking pan and spread evenly. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on the pan size and oven.
9. 9Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely. Slice and serve.