Tea time fruit cake

The mango showers are here. The dark clouds in the sky filled with thunder & lightning gave me that nostalgic feeling and craving for some home baked fruit cake & tea. A simple & quick recipe to overcome this craving!!

fruitCake

Ingredients:

Dried cherries – 25gm

Dried mango – 25gm

Dried currants – 50gm

Chopped dried orange peel – 25gm

Dried figs – 25gm

Dark rum – ½ cup

Butter – ½ cup

Brown sugar – ¼ cup

Egg – 1no.

Flour – ½ cup

Baking soda – 1/8 tsp

Salt – ¼ tsp

Cinnamon powder – ¼ tsp

Molasses – ¼ cup

Milk – 2tbsp

Broken cashew nuts – ¼ cup

Method:

  1. Begin the recipe by first collecting all your ingredients. Soak the cherries, mango, figs, currants, and orange peel in 1/4 cup of rum for at least 24 hours. Store at room temperature.
  2. Preheat your oven to 165 *c. Grease a 6×3-inch round pan & line it with butter paper.
  3. Cream together the butter and brown sugar until light & fluffy. Beat in the egg. Whisk together flour, baking soda, salt, and cinnamon & mix into the butter and sugar in three batches, alternating with molasses and milk. Finally stir in soaked fruits and chopped cashew nuts. Pour the batter into the prepared baking pan.
  4. Bake in your preheated oven for 40 to 45 minutes. Once done, sprinkle with the remaining rum & cool the cake in the pan for 10 minutes.
  5. You can add more rum if needed if you are planning on storing the cake for a few months. Serve with some hot tea or even vanilla ice cream!!
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