Dry fruits cake
Classic Cake with Dry Fruits A fruit and nut cake with a hint of spice that is perfect with tea.
INGREDIENTS
• 150 grams of mixed dry fruits (cherries, raisins, and chopped dates)
• 60 grams chopped mixed nuts (almonds, cashews, and walnuts)
• All-purpose flour, 180 grams
• 1.5 tsp of baking powder
• 1/3 tsp baking soda
• 0.3 grams of salt
• 120 grams of softened butter
• 150grams of brown sugar
• Three large eggs
• One tsp vanilla extract
• 1 teaspoon grated orange
• Three tablespoons of milk
STEPS
1. Combine 150 grams of mixed dry fruits (raisins, chopped dates, tutti frutti, cherries).
2. Prepare the oven and tin by heating it to 160°C (320°F). .
3. To make the dry ingredients, combine 180 grams of all-purpose flour, 1.5 teaspoons of baking powder, 0.3 teaspoons of baking soda, , 0.5 teaspoons of ground nutmeg, and 0.3 teaspoons of salt in a bowl.
4. Cream butter and sugar: Beat 150 grams of brown sugar and 120 grams of softened butter for 3 to 4 minutes until pale and fluffy.
5. Beat in three large eggs one at a time before adding one teaspoon each of orange zest and vanilla extract.
6. Mix: In two batches, fold in the flour mixture. If the batter is too stiff, add 3 tablespoons of milk. Put the nuts and fruit gently.
7. Bake: Pour the batter into the baking pan, smooth the top, and bake until a skewer inserted in the center comes out clean. If the top browns too quickly, loosely cover it with foil. 8. Before slicing, cool completely on a rack after cooling for 15 minutes in the tin. NOTES
In a sealed container, keeps for about a week. Brush warm with a little orange juice or syrup for a richer cake.
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