Prep time – under 15 mins Bake time – approximately 1 hour Yields -7 * 3 1/2 inch loaf pan and another 4 inch disposable baking tray Ingredients needed Butter – 150 grams Sultanas -125 grams Currants – 125 grams Cashew nuts – 100 grams Tutti frutti – 50 grams Brown sugar – 130 grams Dry ginger powder – 1 tsp Cinnamon powder -1 tsp preferable or 2 inch piece Baking soda/Cooking soda – 1 tsp Water -1 1/4 cup Eggs -2 All purpose flour/Maida – 300 grams Baking powder – 2 tsp Preparation Grease and dust the baking pan and keep it ready. Sift flour and baking powder together and keep it aside. Method Mix all the dry fruits and nuts in a bowl. Dust it with a tsp of flour and keep it ready.
Once the mixture has cooled, you can pre heat the oven at 180 degree C for 15 minutes. Beat 2 eggs lightly with a fork and add to the cooled mixture. Beat egg into the mixture until well combined. I used the electric hand beater at low speed. Fold in flour+baking powder mixture gently until well combined. Bake for 1 hour or until a skewer inserted in the center of the cake comes out clean.
The cake tastes best after 1 or 2 days of aging. The cake will keep at least for a few days. Also find more collection of Christmas Recipes
Read More
