Wednesday, January 2, 2013

Fruit Cake (No alcohol)

Fruit Cake
1cup candied fruit
1/3 cup rasins
1/3 cup dried strawberry
11/2 cup all-purpose flour
3 eggs
1/2 cup milk
100 gms unsalted butter, room temperature
1/2 cup white granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla essence
1/4 tsp almond essence
1/2 cup ground almonds
Zest of an orange
Preheat oven to 180 degrees C (350 degrees F). Place the rack at the center of oven.
In a bowl sieve together flour,salt, and baking powder. Whisk in the ground almonds and orange zest.
In another bowl beat the butter and sugar until light and fluffy (creaming).
Add the eggs, vanilla and almond essence. Beat it well.
Add the candied fruits, strawberries, and raisins . Mix again.
Fold in the flour mixture little at a time along with the milk. 
Grease a cake pan. Transfer the cake batter to the pan.
Bake for 55-65 mins or until a toothpick inserted at the center of the cake comes out clean.
Remove from oven and let it cool on a wire rack. 
I had stored the cake in an air tight container for two days before serving. This allowed all the fruit flavours to mingle well.
Fruit cake is ready to serve.
> To make the almond powder, microwave the almonds for 2-3 minutes and let it allow to stand. This will make the almonds crisp. Cool and grind it in a mixer. I used the pulse button to coarsely grind it.
> If you find that the cake is browning too much, cover with an aluminium foil and then bake.

Adapted from Stephanie Jaworski's recipe