Fruit and Nut Cake

By Flagthis -

Since I began my baking a full week ahead of Christmas, it gave me plenty of time to  try out a few different kinds of cakes this time around.Of course I 'had' to  begin with my mom's all famous 'fruit n nut' cake. Most of the cakes I bake follow the basic cake recipe and just a few additional ingredients give them their own identity.


Here's to you ma, blogging my very first recipe of your cake.


Simple to make, hard to resist, crunchy and munchy cake.


 

[caption id="attachment_30" align="aligncenter" width="528" caption="fruit n nut cake"][/caption]

 

Ingredients


2 cups of all purpose flour
1 1/4 cup butter
2/3 cup milk
3 eggs



It is essential for the butter, milk and eggs to be at room temperature

1 1/4 cup sugar
2 heaped tsp baking powder
5-6 drops of good vanilla extract
1/2 tsp of instant coffee powder (optional)
1 tsp cocoa powder (optional)
1/3 cup of raisins
1/3 cup of cashewnuts
1/3 cup of mixed candied fruit
1 tsp orange zest
1/4 tsp nutmeg
2 - 3 spoons caramelized sugar


1/2 tsp salt


Directions



  • Caramelize 2 -3 spoons of sugar. When done, whisk in the milk, cocoa, coffee powder and nutmeg until smooth. Set aside to cool to room temp

  • In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, add in the vanilla, and the caramel milk mixture

  • Add in the orange zest

  • Sift together flour, baking powder and salt using a sieve

  • Stir in the dry ingredients into the wet, a little at a time. Don't over mix it

  • Mix the dry fruits and nuts together and fold into the batter. Keep a little of the dry fruit mixture aside to sprinkle on top (purely for aesthetics).

  • Preheat oven to 350 degrees F (175 degrees C).

  • Spread batter evenly in a greased pan, dusted with flour and bake for 45 minutes or until a tooth pick inserted comes out clean.

  • Allow to cool to a warm temp.

  • Serve immediately or wrap in aluminium foil when still warm (prevents drying) to store for later.


    • The above is an exact of my mother's recipe, I improvised it a little and soaked the raisins overnight in 1/2 cup of rum to give it that extra zing ;) and called it the 'rum n raisin' cake instead :D




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