Fruit Cake

Procedure

• Add the butter into a pan
• Add the castor sugar into the pan
• Add the grated carrot into the pan
• Add the kishmish (raisins) into the pan
• Mix well
• Ensure that the butter is not completely melted
• Add the almond powder into the pan
• Add the chopped prunes into the pan
• Mix well
• Turn off the flame
• Add the baking powder, bakindg soda and cinnamon poder into the maida (all purpose flour)
• Mix well
• Now add coco powder and mix well
• Add the orange zest into the pan
• TIP: When extracting orange zest, ensure only the outer layer is grated. The white/inner layer of the orange is sour and spoils the recipe
• Add the orange juice into the pan
• Cook the mixture for 3-5 minutes onto the flame until it’s come to a boil and is slightly thick
• Add honey into the pan and mix well
• Transfer the mixture into another bowl and let it cool
• Let the mixture cool to a temperature of 50 degree celsius. If not when you add the eggs they will get cooked
• Add the eggs into the mixture once the desired temperature has reached
• Mix well
• Add the mixed dry ingredients into the wet mixture
• Mix well
• TIP: Use a spatula to fold the mixture together. Don’t over mix the contents for the cake
• Roll the aluminum foil around the metal ring to give it a base before transfer the contents
• TIP before transferring the batter into the baking tray, coat it with a layer of unsalted butter and dust some maida (all purpose flour)
• Place the metal ring base onto a tray and transfer the batter into it
• Pre-heat the oven at 160 degree celsius
• Bake the cake into the over for 2 hrs
• Garnish with marzipan/ white chocolate/ icing sugar and serve