How to make Christmas Fruit Cake
Recipe adapted from here
Prep time – under 15 mins
Bake time – approximately 1 hour
Yields -7 * 3 1/2 inch loaf pan and another 4 inch disposable baking tray
Butter – 150 grams
Sultanas -125 grams
Currants – 125 grams
Cashew nuts – 100 grams
Tutti frutti – 50 grams
Brown sugar – 130 grams
Dry ginger powder – 1 tsp
Cinnamon powder -1 tsp preferable or 2 inch piece
Baking soda/Cooking soda – 1 tsp
Water -1 1/4 cup
All purpose flour/Maida – 300 grams
Baking powder – 2 tsp
Grease and dust the baking pan and keep it ready.
Sift flour and baking powder together and keep it aside.
Mix all the dry fruits and nuts in a bowl. Dust it with a tsp of flour and keep it ready.
Once the mixture has cooled, you can pre heat the oven at 180 degree C for 15 minutes.
Beat 2 eggs lightly with a fork and add to the cooled mixture. Beat egg into the mixture until well combined. I used the electric hand beater at low speed.
Fold in flour+baking powder mixture gently until well combined.
Bake for 1 hour or until a skewer inserted in the center of the cake comes out clean.
Spices can be adjusted by adding little less or a little more to suit your taste.
The cake tastes best after 1 or 2 days of aging. The cake will keep at least for a few days.
Also find more collection of Christmas Recipes