Oct 6, 2012

Alltime Fruitcake

This cake tastes delicious every time you make it, and yet feels like you are making it for the first time! There are so many variations you can do to it, and so many ways you can use it. As a snack with tea, dessert after dinner or with peanut butter or in ice cream sundaes! Very easy to make, it’s a must have in your baking skills. So let’s read and learn and cook now!
1 cup unsalted butter
1 cup brown sugar
3 large eggs
1 tsp lemon juice
1 tsp orange zest and lemon zest
3 cups nuts - raisins, cherries, cashew, almonds, walnuts
½ cup tutti fruity
2 cups maida/flour
1 tsp baking powder
½ tsp baking soda
A pinch of salt

  • Beat together sugar and butter till fluffy. You can use a manual whisk or an electric egg whisker.
  • Add eggs into this one by one.
  • Add lemon juice and zest. Add nuts.
  • Mix well and keep aside.
  • In a separate bowl, sift flour, baking powder, baking soda and salt.
  • Fold these dry ingredients into the nuts mixture by adding 1/3rd at a time.
  • Preheat oven at 170 degree C.
  • Grease a big size baking tin and bake for 1  hour.
  • Insert a thin skewer in the middle. If it comes out clean, it means the cake is cooked well.
  • Else, bake for 15 more mins.
  • Once you take out the cake, let it rest for 5 mins before de-moulding.
  • Then let the cake come to room temperature. Then slice and serve.
  • Store in an airtight container if needed (once cake is cooled).


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