RCI-BR.004.0230.001
Fruit Cake Delight
Fruit Cake Delight from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- 3 unit
- 6 unit
- 1 tsp
- 1/2 unit
- 1/4 tsp
- c. blanched ground almonds2 unit
- 11/2 tsp
- c. cashew nuts11/2 unit
- 1/2 tsp
- c. peanuts1/2 unit
- 1 tsp
- c. candied pineapple1/2 unit
- 1 unit
- c. candied orange1/2 unit
- c. mango chutney1/2 unit
- box currants or Raisins1 unit
Method
1
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2
Cream together the butter and beaten eggs until light and fluffy, approximately 3-4 minutes, using an electric mixer on medium speed.
3
Sift together the flour, baking powder, salt, cinnamon, cloves, and nutmeg in a separate bowl, whisking to combine evenly.
4
Fold the sifted dry ingredients into the creamed butter and egg mixture alternately with the orange juice, beginning and ending with the dry ingredients.
5
Stir in the blanched ground almonds, cashew nuts, peanuts, candied pineapple, candied orange, currants or raisins, and mango chutney until evenly distributed throughout the batter.
6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
1 minutes
7
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
50 minutes
8
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.