Homemade Cakes, Cookies, and Tarts: More Than 40 Traditional Recipes from Grandma's Kitchen to Yours by Kari Finngaard

Author:Kari Finngaard [Finngaard, Kari]
Language: eng
Format: azw3
Publisher: Skyhorse Publishing
Published: 2015-11-16T16:00:00+00:00

Fruit cake

This is a typical Christmas cake. Personally, I think the cake tastes just as good when summer arrives.

3½ ounces (100g) dried apricots

3½ ounces (100g) prunes

2½ ounces (75g) raisins

¼ cup (50ml) squeezed orange juice or calvados

⅔ cup (150g) softened butter

1 cup (200ml) sugar

4 eggs

2 cup (250g) all-purpose flour

1 tsp baking powder

Cut apricot and prunes into small pieces.

Put raisins and fruit in a cup; pour orange juice or calvados over the dried fruit.

Leave it in the cup for about half an hour.

Preheat oven to 350˚F (175˚C).

Whisk butter and sugar into an airy mixture.

Add eggs, one at the time.

In a separate bowl, mix flour and baking powder.

Mix all of the ingredients together until you have a dough. Add the fruit mixture.

Pour the mixture into a buttered bread pan.

Bake in oven for 50–60 minutes.

Cover the cake with foil the last 10 minutes of baking if it looks too dark.

Let the cake cool.

Tips

Cover the cake with plastic wrap when you store it. It pulls all the flavors together that way, and as time goes by the cake will actually taste better.

If you store the cake in the fridge, it will still taste good after several weeks.

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