Soft and delicious tutti frutti cakes were a cherished part of our childhoods. Now you can recreate the magic of the well-loved dry fruit cakes with this easy-to-follow recipe. The addition of rum makes it an ideal Christmas treat.
Assorted dry fruits: Raisin, cranberry, blueberry, black currants, chopped figs: 10 gm
Tutti frutti (red, green, yellow and orange): 50 gm
150 ml rum
For Cake Batter:
2 cups/ 260 grams all-purpose flour/ refined flour
3/4 cup/ 75 grams finely ground almonds
1 cup/ 225 grams butter, at room temperature
1 cup/ 210 grams powdered sugar
3 large eggs at room temperature
Extra rum for brushing the cake
Juice and zest (outer orange skin) of one orange
Zest (outer yellow skin) of one lemon/ 2 limes
1 cup (100 grams) almonds, walnuts, cashew nuts and pistachios
1 teaspoon (4 grams) baking powder
1/4 tsp nutmeg powder
In a bowl pour the sugar, butter, egg and whisk. Then add soaked dry fruits, orange zest, orange juice and whisk it all.
Add the nuts and eggs in it.
For dry ingredients mix refined flour, ground almonds, nutmeg powder and baking powder.
Add the dry ingredients and the wet ingredients and combined together.
Bake for 80 to 90 minutes in an oven that has been preheated to 160’C.
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