How often do you fret about baking a quick fruitcake?You worry about the recipe,the fruits going down to the bottom of the cake,the time taken to bake and the outcome!Well here is a recipe which is tried,tested and got a thumbs up from more than 50 people!Its delicious,light and perfect with tea!
This recipe is especially suited to make a loaf and some cupcakes so that you can revel in the taste of both versions of using the wonderful tasting batter!
The Loaf Cake
Preparation Time : 2 hours
Makes : 1 loaf cake and 4 Cupcakes
2 cups Self Raising Flour/All purpose flour (maida)
1 cup powdered sugar
2 tsp baking powder
2 tsp vanilla extract
1 tsp salt
1 cup Refined Oil
4 large eggs
4 tbsp milk (only if required)
1 cup tutti frutti
1/4 cup mixed nuts – Cashews and Almonds chopped
Preheat oven to 150°C.Prepare a loaf pan and set out cupcake liners.I used muffin cups!
Sift flour,baking powder and salt in a bowl.Mix the tutti frutti and nuts with the flour and keep aside.This prevents the fruit and nuts sinking to the bottom!
In a large bowl,cream/beat the Oil and sugar till frothy.Add eggs one by one beating well after each addition.Add the vanilla extract and mix well.Fold in the flour mixture 2 tbsp at a time till it is completely used up.The mixture should be very thick but easy to spoon out.
If the batter is dry then add 3 – 4 tbsp milk to moisten!
Spoon the batter into the loaf pan.Fill it 3/4 allowing it to rise in the rest of the pan.Spoon any remaining batter into the muffin/cupcake liners.
Bake for 50 minutes – 1 hour in the preheated oven till a toothpick inserted in the centre comes out clean.Cool for 10 minutes in the pan and take out on a wire rack.