Edewcatecooking brings you an easy way to make delicious fruit cake recipe at home. Fruit cake is a very popular recipe made of fresh fruits.
Fruit Cake
Ingredients:
1 ¼ cup of maida/plain flour
200 gms condensed milk
100 gms butter
2 tsp powdered sugar
1 tsp vanilla essence
½ tsp soda bicarbonate
1 tsp baking powder
½ cup milk or water
1 cup chopped fresh fruits for filling (apples, oranges, pineapple, kiwi)
Some fresh sliced fresh fruits (apples, oranges, cherries, kiwi)
2 cups of whipped double cream
Preparation:
• Grease and line a deep, 20cm/8inch round aluminum cake tin with baking parchment. Dust it with Maida.
• In a separate bowl sieve the Maida, soda bicarbonate, baking powder.
For Cake Mixture:
• Add sieved Maida, condensed milk, butter, powdered sugar, vanilla essence, water to a bowl and blend it all together.
• Transfer to a greased and floured 8-inch cake tin. Bake at 150° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Slice with a serrated knife in to three equal parts, let's begin with the first slice, and make sugar syrup (combine 1 cup of water with 2 tbsp of sugar) we can use fresh fruit juice instead of sugar syrup.
• Moisten the cake along with the edges with sugar syrup, combine all the chopped mixed fruits in a bowl with whipped cream and add this whipped cream to the cake slice as a layer. Now repeat the same process with the other two slices.
Note: do not add lots of sugar syrup, it'll ruin the cake texture.
• For the third slice, take some plain whipped cream and swirl all over the cake and store it in a freezer for ten min. Take out from the freezer and Spread icing thickly over top and round sides of cake and smooth flat.
For Icing: You'll need a cake piping bag. Cake decorating tips, whipped cream icing spatula, scoop whipped cream icing, fill up piping bag, twist & secure icing.
• Pipe the first horizontal stroke:
For the vertical strokes, I used a plain nozzle tip and whipped cream. Position your pastry bag at a 90-degree angle to the side of the cake at the top edge, with the ridged side facing up and the tip just touching the surface. Begin to squeeze the bag as you lift the tip just barely away from the side of the cake and move down slowly in a horizontal line. Continue applying steady, even pressure as you move down to the bottom of the cake. Then touch the tip to the surface of the cake again, stop squeezing, and lift the bag away.
• Borders help pull a cake together and make it look "finished." In our video, I used a star shaped decoration to create an attractive border around the edge of the cake. Start on the left-hand side of the top edge of the cake, with the bag held halfway between an upright and a horizontal position. The tip should be just above the surface and pointed away from you at a 45-degree angle. To make the star shaped decoration, apply pressure, allowing about 1/8 inch of icing to flow from the tip. Rotate the tip in a tight counterclockwise direction, applying even pressure, until you've made a full rotation, then start to ease off the pressure as you move the tip about 1/2 inch toward the center of the cake. Stop squeezing and then pull the bag away to finish the reverse shell's tail. Continue piping star decoration in the same pattern until you have gone all the way around the cake.
• Decorate the cake with sliced deseeded fruits.
