Fruit Cake Loaf and Cupcakes

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

The Cupcakes

Preparation Time : 2 hours

Makes : 1 loaf cake and 4 Cupcakes

INGREDIENTS

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

METHOD

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.