Fruitcake

Fruitcakes are my favourite among cakes and my whole purpose of learning to bake is to make fruitcakes and savour them.
I modified my previous cake recipe for banana cake a little and ended up with this delicacy that can be a great tea-time snack.


Ingredients:

1. Maida - 1 cup (125 ml)
2. Oil - 3/4 cup (around 90 ml)
3. Sugar - 1 cup (125 ml or 125 grams)
4. Eggs - 3
5. Pineapple essence - 1 tsp.
6. Baking powder - 1/2 to 3/4 tsp.
7. Tutti Fruiti (Red and green)- 50-75 grams
8. Extra flour and oil for greasing and dusting.

Procedure:

1. Preheat the oven to 180 degrees C.
2. Grease and dust a cake mould (I used olive oil and maida)
3. Sieve the flour and sift it together with baking powder.
4. Take the tutti fruiti in a small bowl, add a little extra flour and toss it to dust the tutti fruiti completely. This is to make sure that the tutti fruiti pieces don't sink to the bottom of the cake while baking.
5. In a mixie, powder the sugar, then add oil to this powdered sugar in the mixie and cream them together to form a runny paste.
6. Add the eggs, one at a time and quickly whisk each time for a few seconds to make sure he eggs are beaten well.
7. Add the pineapple essence and blend it again.
8. Now add the flour to this mixture little by little and fold in using a ladle. You can blend it in the mixie too, but the air trapped into the batter that way will be less.
9. Add the tutti fruiti to this mixture and fold in gently.
10. Pour this batter into the cake mould and bake for around 35-45 minutes, till a knife inserted comes out clean and the crust is slightly browned. (I baked for 45 minutes)
11. Cool it for around half an hour, cut it into slices and store in a container.

Top view

Bottom view

Cross section