Today, mummy baked a delicious fruity teacake. As usual, I continued my role as the sous chef and helped her from beginning until the end. Especially dedicated to nini laki (who is a huge fan of mixed-fruit cakes), I have included the recipe down below. You can try it too, mummy said it is quite a simple cake to make. Good luck!
The recipe
Ingredients:
3/4 cup mixed dried fruit
3/4 cup sugar
1 tablespoon butter
3/4 cup boiling water
1 egg
1 and 3/4 cups self-raising flour
1 teaspoon cinnamon
Directions:
1. Preheat oven to 180 C.
In a large bowl, combine fruit, sugar and butter.
2. Pour in boiling water and mix well.
3. Cool slightly and then beat in egg.
4. Sift together flour and cinnamon; gradually beat into mixture until well combined.
Spread the mixture into a greased and floured 20cm baba tin (to make a bundt cake).
Well, mummy used a spring-form pan, so she doubled the recipe.
5. Bake until golden brown and skewer inserted in centre comes out clean, 40 - 45 minutes. Briefly cool in tin; turn out and cool completely on rack. Serve teacake sliced and buttered.
Optional: You can enjoy the cake with a glaze on top. To make the glaze, stir together 3/4 cup icing sugar and 1 tablespoon fruit juice until smooth. Spread over cake, allowing some to drip down the sides. Sprinkle with chopped nuts.
Recipe extracted from Periplus Mini Cookbooks "muffins, scones & teacakes"
The recipe
Ingredients:
3/4 cup mixed dried fruit
3/4 cup sugar
1 tablespoon butter
3/4 cup boiling water
1 egg
1 and 3/4 cups self-raising flour
1 teaspoon cinnamon
Directions:
1. Preheat oven to 180 C.
In a large bowl, combine fruit, sugar and butter.
2. Pour in boiling water and mix well.
3. Cool slightly and then beat in egg.
4. Sift together flour and cinnamon; gradually beat into mixture until well combined.
Spread the mixture into a greased and floured 20cm baba tin (to make a bundt cake).
Well, mummy used a spring-form pan, so she doubled the recipe.
5. Bake until golden brown and skewer inserted in centre comes out clean, 40 - 45 minutes. Briefly cool in tin; turn out and cool completely on rack. Serve teacake sliced and buttered.
Optional: You can enjoy the cake with a glaze on top. To make the glaze, stir together 3/4 cup icing sugar and 1 tablespoon fruit juice until smooth. Spread over cake, allowing some to drip down the sides. Sprinkle with chopped nuts.
Recipe extracted from Periplus Mini Cookbooks "muffins, scones & teacakes"
No comments:
Post a Comment