Fruit Cake (Just Bakes)

 This is a very easy fruit cake that doesn’t require soaking fruits in alcohol & caramel syrup for colour.

Photo courtesy: Keerthi D'cruz

 

INGREDIENTS: 

Butter: 3/4 cup

Self raising flour: 2 3/4 cup

Eggs: 2

Sugar: 1 1/2cups

Dry fruits: 2 cups

Cherries: 1 cup

Ginger candy: 1/4cup

Candied peel: 1/4cup

Cashew nuts: 1/2 cup

Orange juice: 1 cup

Jam: 3 tbsps (any flavour)

Nutmeg powder: 1 tsp

 METHOD:

 Pre-heat oven to160⁰ C.

 Line an 8” tin with butter paper.
Chop fruits, peels & nuts into small pieces.

 Combine dry fruits, nuts, sugar, butter, jam and orange juice in a sauce-pan.

Add nutmeg powder and bring to a boil.

Simmer on low flame for 5 mins, stir in between. 

Cool to room temperature.

Stir in beaten eggs & fold in sieved flour.

 Pour into prepared tins and bake at 160⁰ C for 45 mins.

Remove from oven, cool in tin for 5 mins & then on rack.

 

NOTE:

If using plain flour, add 11/2 tsp of baking powder & sieve.

All measurements are with 200 ml measuring cup.