Fruit cake recipe

Here are the steps for a successful spongy fruit cake recipe -

Steps -

previous night : Soak the candied fruit in 4 table spoons of Rum or Godiva chocolate liquor or water depending on what you can/would have. If you want a bit of vanilla to it, add 2 drops of vanilla essence to the water before you sprinkle and let the candied fruit soak.

 

1)Beat 3 eggs and beat it in the mixer.

2)Take the flour and sift it

3)Add that 1/2 cup of oil slowly to the mixer to mix it with eggs.

4)Add the sifted flour slowly as the mixer keeps mixing

5)Add 1 cup of heavy cream slowly as the mixer keeps mixing.If you think the mixture looks too tight, add a few spoons of water. 

6) Take 2 of the 8 inch round pans and add a bit of flour and oil to it and smoosh it all around the pan.

7) Divide the quantity in the mixer into 4 parts. Pour a part each into each of the pans.

8) Add the candied fruit to the top. Pour the remaining 2 parts into each of the pans again.

Note: The candied fruit does not need to be totally submerged nor it has to be on the top ( chances of getting burnt corners for the fruit if left on the top).

 

Took me 325 F for 40 minutes to bake the whole pack of Pilsbury SugarFree Yellow cake flour.

Our New 2019 was a great start and wishing everyone a smooth and Happy times ahead!