Name: Easy Fruit Cake recipe by Namita Tiwari at BetterButter
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 10
Ingredients: 1 3/4 cup all-purpose flour; 1 teaspoon salt; 1 cup powdered sugar; 1/2 cup (100gms) butter; 1 egg; 1 cup sour cream*; 1 teaspoon baking soda; 1 cup chopped walnut kernels; 1/2 cup golden raisins; 1/2 cup currants; 3/4 cup chopped dates; 1/4 cup chopped figs; 1/4 cup candied orange peels; 1/4 cup glaced cheries; 1/4 cup all-purpose flour to toss the dry fruits; Handful of almonds blanched and halved (for decoration)

ABOUT Easy Fruit Cake RECIPE

There is something magical about winters. Fog, mist and snow and jingling bells. The festival of Christmas holds a special place in our heart. Baking a fruit cake around Christmas is a ritual we love .Here is a no-fuss fruit cake that requires simple ingredients and is incredibly delicious. It is full of fruit bits and walnuts.

Ingredients Serving: 10

1 3/4 cup all-purpose flour
1 teaspoon salt
1 cup powdered sugar
1/2 cup (100gms) butter
1 egg
1 cup sour cream*
1 teaspoon baking soda
1 cup chopped walnut kernels
1/2 cup golden raisins
1/2 cup currants
3/4 cup chopped dates
1/4 cup chopped figs
1/4 cup candied orange peels
1/4 cup glaced cheries
1/4 cup all-purpose flour to toss the dry fruits
Handful of almonds blanched and halved (for decoration)

Instructions

Preheat oven to 165 degrees C.
Line one 9x5 inch loaf pan with greased parchment paper. Extend parchment sheet along the sides like handles. It will help to bring the cake out of the pan easily.
Mix flour and salt well. Keep aside.
Beat butter and sugar until light and pale. Add egg. Beat till well incorporated.
Take sour cream in a bowl. Add baking soda. It will begin to bubble.
Take all the dry fruits and walnuts in a bowl. Add flour and toss well . This will prevent the dry fruits from sinking to the bottom of the cake.
Add sour cream mix to butter-sugar-egg mix. Mix well.
Now add flour in three shifts mixing well after each addition.
Fold in dry fruits and walnuts. The batter will be thick and not runny.
Spoon the batter into the prepared pan. Level with the back of the spoon.
Decorate the top with blanched almonds.
Bake for 1 hour 50 minutes to 2 hours. The top should turn brown and should be firm to touch. Cover with a foil if the top browns too soon.
* to prepare sour cream, bring 1 cup cream to a boil. Leave it to cool. When warm, add 1 tablespoon curd (whisk it smooth). Mix well. Leave to set .overnight, or, for 6-7 hours. Use.

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