- Preheat the oven at 160*C for ten minutes before baking
- Sieve flour, baking powder and soda bi carb together and keep aside
- In a mixing bowl pour milkmaid, add butter, vanilla essence and mix
- Add maida and keep mixing gently
- Add Add water and mix it till its of a smooth batter consistency
- Add all the dry fruits or tutti frutti and mix .
- Grease a round or square tin with butter or oil and dust it lightly with little flour
- Bake in the preheated oven for around 20 minutes or till its golden brown and risen. Check with a toothpick or knife if done. ( If it comes out dry then the cake is done)
- Remove from the oven and let it cool. Unmould it gently and slice and serve
- You can decorate the cake with royal or fudge icing before slicing it.
Thursday, 19 April 2012
Britannia Fruit Cake
When I think of Fruit Cake the first picture that comes to my mind is of Britannia slice cake. There was a particular taste and smell of that cake that one can easily remember and relate to. The only thing that was not unique was the dryness of the cake. Its not as moist as a normal tea cake is supposed to be so you need to gulp it down with a sip of tea or coffee.
So I decided to make a fruit cake which is moist and can be eaten with or without a cup of tea or coffee.
You can add any types of dryfruits or candies fruits of your choice to make this cake more colourful and tempting. I have named it Britannia Fruit Cake to relish our childhood memories.
"Britannia Fruit Cake"
1/2 tin milkmaid
140 gms self raising flour
1tsp baking powder
1/2 tsp soda bi carb
2 tsp vanilla essence / extract
40 gms white/unsalted butter
1/2 cup lukewarm water
1/2 cup tutti frutti / glaced cherries/ mixed dryfruits