Fruit Cake

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Ingredients -

• 200 gms plain flour

• 3 eggs

• 125 ml milk

• 120 gms castor sugar

• 120 gms white butter

• 2 tsp baking powder

• 30 gms cocoa powder

• 50 gms candied peel

• 10 gms crystallized ginger

• 30 gms glace cherries

• 20 gms sultanas

• 100 ml milk

• 4 tbsp dark rum (optional)
  

Method-

1. Soak the fruit in rum for 6-8 hours.

2. Beat the butter and sugar, till light and creamy.

3. Sieve together the flour, baking powder and cocoa powder.

4. Add the eggs, one at a time, beating well after each addition.

5. Fold in the flour, and milk, alternately, using cut and fold method. Gently mix in the fruits, along with the rum.

6. Grease and dust a 2-liter cake dish, pour in the batter.

7. Preheat the oven on 'convection' at 180°C.

8. Bake the cake, place it on the grilling rack, at 180°C for 60 mins.

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Let's remember this -

To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze or like I did you can use the icing with favorite candied/fresh fruits.

• You can use cream cheese as well if you like the extra saltiness.

• You can use any fruits/candied dry fruits for your taste

• You can substitute egg with curd/plain buttermilk

• You can replace the rum with your flavored sugar syrup.

• You can place the cake even in a cooker on low heat for 40 mins until the fork comes out clean.

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