Christmas Fruit Cake
20 Minutes
Preparation Time
60 Minutes
Cooking Time
Serving
You will need
- MILKMAID 1 small tin
- Nutmeg powder 1/2 tsp
- Butter 125g
- Sugar 1/2 cup (75g)
- Warm water 1/3 cup (50 ml)
- Flour 125g
- Baking powder 1 tsp
- Cinnamon powder 1/2 tsp.
- Chopped dried fruits (raisins, lemon peel, cherry) 1 1/2 cups (150g)
- Rose essence 1/2 tsp
- Almond essence 1/4 tsp
- Water 1/4 cups
Nutritional Information
- Energy : 332.6 kcal
- Carbohydrate : 46.9 g
- Protein : 5.1 g
- Fat : 14.5 g
Let’s make it
Step 1
Preheat the oven to 180* C. Grease and dust an 8 inch round cake tin with flour. Heat sugar in a pan till it melts and becomes brown. Add warm water to make caramel syrup and keep aside. Sift together the flour, baking powder, soda bicarbonate, cinnamon and nutmeg, 2-3 times. Mix 1 tbsp. of flour into the chopped fruit to coat the fruit.
Step 2
Soften the butter in a pan; mix in MILKMAID. Fold in the sifted flour with the MILKMAID-butter mixture, alternating with water and caramel syrup till all are used. Add the chopped dry fruits, rose and almond essence and fold into the mix carefully.
Step 3
Pour the batter into the greased cake tin and bake for an hour at 180* C or till the cake is done. Remove from the oven, cool for a while. Loosen sides of the cake and turnout onto a plate. Cool slightly before cutting into pieces.
