FRUIT CAKE

1: plain flour 1&1/2 cup

2: caster sugar 120g

3: almond meal 1/2 cup

4: butter salted 1/2 cup (room temperature)

5: almond essence 1/2 tsp

6: vanilla essence 1/2 tsp

7: baking powder 1 tsp

8: eggs 3 large

9: sliced almonds 5 to 6

10:dark raisins 40g

11:mix peel 120g

12:glazed cherries 100g

13:milk 60 ml

14:loaf tin 8 to 9 inches (grease well)

Preheat Oven 350f, 180c, gas mark 4.

1: sieve the plain flour, baking powder, almond meal keep aside.

2: beat the butter till smooth.

3: now add the sugar to the butter and beat for 2 to 3 minutes.

4: now add the eggs one at a time and beat.

5: add the almond and vanilla essence and beat.

6: then add the cherries, mix peel, raisins, flour half of it and beat, now add the remaining flour, milk and beat for the last time.

7: place the cake batter in the greased loaf tin and spread evenly, add the sliced almonds on the top.

8: bake the cake for 60 to 70 minutes.(IF THE CAKE STARTS TO BAKE FASTER AND LOOKS DRAK BROWN COVER IT WITH FOIL THIS HELPS BAKE EVENLY).

9: once baked let it cool in the tin for 10 minutes.

10:take it out from the tin and allow to cool further 10 minutes.

11:cut and serve.

Note: the time its baked it will feel hard and crisp, but cover and keep in airtight box, the next day will be soft.

By Faiza Zarif

(Cook With Faiza)

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