FRUIT CAKE

 

FRUIT CAKE

Ingredients:

1 1/2 cups (190 grams)all-purpose flour

1 tsp mix spices

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (115 grams)unsalted butter, softened

3/4 cup (150 grams) light brown sugar
 
2 large eggs

1 teaspoon vanilla extract

 1/2 cup (120 milliliters) milk

 300 mixed dried fruits (such as raisins, currants, and sultanas)

2 tablespoon all-purpose flour (to toss with dried fruits and nuts)

Instructions
In a small bowl, toss the mixed dried fruits,  with 2 tablespoon of flour. This helps to prevent them from sinking to the bottom of the cake during baking. Set aside
Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9x5-inch (23x13 cm) loaf pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, mix spices and salt. Set aside
In a large mixing bowl, beat the softened butter and light brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the floured dried fruits and nuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your light fruit cake