Light Fruit Cake: Easy Festive Cake!

I was a bit lazy, I didn't want to do anything, but I really wanted to eat fruit cake, haha. I don't know why but I think it a sense of celebrating, or something like that.
I needed fruit cake! Anyway, after browsing through a lot of cookbook, real festive fruit cake need a lot of time to make and mature, but I want it now and I don't mind if it's not traditional.
So, I turn to the different kind of fruit cake, the one that I can eat it after taking out of the oven (you can see that I really need it, haha).
This cake is very easy to make, the texture is not dense and the dried fruit are not too much. The best part is you can eat it after it's just coming out of the oven, and the taste is good.
The recipe is an adaptation from one of my favorite books, I change some of the ingredients and the pan size.
I use paper cup instead of 20 cm round cake pan, (I'm so lazy, I don't want to prepare the pan >*<), so if you want to use 20 cm cake pan, the baking time will be1¼ - 1½hours. I still want to eat the traditional fruit cake but waiting for the cake to mature 2-3 months, it's a very very long time for me.

Light Fruit Cake

Make 6 (6.5x6.5 cm. paper cup)

170 g	Butter, softened
150 g	Caster sugar
40 g	Dark brown sugar
3	room-temperature eggs, beaten
340 g	self-raising flour (or cake flour plus 1¼ tsp Baking powder)
½ tsp	ground cinnamon
150 ml	Half and half
225 g	mixed dried fruit, such as sultanas, raisins, currants, chopped apricots, chopped prunes(up to your taste, haha)
2 tsp	Dark rum
½ cup	Orange marmalade

1 Heat the oven to 180°C. Mix dried fruit with dark rum.

2 Sift together the flour and cinnamon, put ½ cup of the flour mixture into the mixed dried fruit bowl, mix well.

3 Cream the butter and both sugars together in a large mixing bowl until pale and fluffy. Add the eggs gradually, beating well after each addition.

Add the flour and milk alternating by starting with the flour and end with the flour.
When add the last part of the flour mixture, pour the dried fruit mixture with the flour, then fold to combine.

Pour the mixture into the cups.
Bake for 40-45 minutes, or until a sharp knife or skewer inserted into the centre of the cake comes out clean.

When the cakes are cool, heat the orange marmalade in a small saucepan over medium heat until liquid. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
Brush the cake with the glaze.

The cake is now ready to serve.

Or you can decorate it with a ribbon, (^_^).

Light Fruit Cake: Easy Festive Cake!