Fruit Cake
Elements
All-purpose flour – 2 cups (250g)
Baking powder – 2 teaspoons
Salt – ¼ teaspoon
Unsalted butter (comfortable) – ¾ cup (170g)
Granulated sugar – ¾ cup (150g)
Eggs – 3 giant
Vanilla extract – 2 teaspoons
Milk or orange juice – ½ cup (120ml)
Blended dried fruits (raisins, cherries, blended peel, apricot) – 1½ cups (225g)
Tutti frutti (non-obligatory however really useful) – ½ cup (75g)
Directions
Preheat oven to 170°C / 340°F. Grease and line a loaf pan with parchment paper.
Sift flour, baking powder, and salt collectively and put aside.
In a bowl, cream butter and sugar till pale and fluffy. Add eggs one after the other, mixing nicely after every addition. Stir in vanilla extract.
Add the flour combination in batches, alternating with milk or orange juice, mixing gently till simply mixed.
Evenly toss the dried fruits and tutti frutti with a tablespoon of flour, then fold them evenly into the batter.
Pour batter into the ready loaf pan and clean the highest. Sprinkle just a few fruits on high if desired.
Bake for 50–60 minutes till golden and a skewer inserted comes out clear.
Permit cake to chill within the pan for 10 minutes, then switch to a rack to chill fully earlier than slicing