- When making a fruit cake the ratio of flour should be slightly high to hold the weight of fruits.
- Additional mixing time or additional liquid content will help fruits to remain underneath the batter.
- Selection of a suitable flour which will also help to hold the fruits and rise while baking – Hence, ideally self raising flour.
Utensils / Equipments
-
Beater - Making the batter
- Oven -Baking
- Pan/Tray-Putting the batter
Ingredients
|
No |
Ingredients |
Weight (g) |
Steps |
Remarks |
|
1 |
Self Raising Flour |
400 |
3 |
|
|
2 |
Sugar |
300 |
1 |
|
|
3 |
Eggs |
300 |
2 |
|
|
4 |
Soft Margarine |
300 |
1 |
|
|
5 |
Condensed Milk |
50 |
4 |
|
|
6 |
Vanilla |
5 |
4 |
|
|
7 |
Mixed Fruits |
400 |
5 |
|
Preparation
Process
- Preheat the oven for 20 minutes at 180 C
- Beat sugar and margarine while slowly adding eggs until the batter gets soft and steady (20 to 30 minutes).
- Add self raising flour into the mix slowly
- Add vanilla and condensed milk to the batter while mixing slowly
- Add the fruits and mix well until all the fruits spread evenly
- Put the batter into a greased pan and bake for 45 minutes at 180c
Garnish
- Frost with icing sugar
- Use whole cherries green & red.
- Prepare a brandy sauce for garnish pour.
Critical Points
- How to add eggs gradually
- Checking the batter whether sugar is properly dissolved or not
- Baking color of top and checking inside the cake
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