Fruitcakes have been my family's favorite cakes which I made all year round. However, we prefer the 'not-so-rich' types of fruitcakes which is not too sweet. Anything that is not too sweet suits my family's taste buds very well. Considering that I haven't update my blog for quite a while, thus, whatever I am posting now are mostly 'backlog' posts. Hopefully I'll catch up soonest. Cheers to all....
Ingredients:
1/2 cup or 225g unsalted butter (softened)
1 cup caster sugar
3 large eggs
2 cups plain flour (sifted)
1 tsp baking powder (sifted)
1 tsp salt (sifted)
1/2 cup freshly squeeze orange juice
1 cup mixed fruits (raisins, green and red cherries and orange peel)
1 cup sweetened shredded coconut
Methods:
- Cream butter and caster sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Combine the sifted flour, baking powder and salt. Gradually add to the creamed mixture alternately with orange juice and mix with a rubber spatula until well combined. Stir in fruits and shredded coconut.
- Press the cake mixture into a lined 8" round cake tin.
- Bake in a preheated oven of 150 degree Celsius for about 80 minutes or until a wooden skewer comes out clean and the cake is golden in colour.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Remove the parchment paper and the cake is ready to be served...
This recipe is adapted from Taste Of Home by Lorraine Groh of Ferryville, Wisconsin with amendments to suit my family's taste buds and cooking.
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