Fruit cake

HOW TO MAKE FRUIT CAKE

Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine and sprinkle with flour.

Step 2: Peel the apple and the peach. Cut the apple, peach and the pineapple slices into pieces and drizzle with some lemon juice to not oxidize; set aside.

Step 3: In an electric mixer, beat on medium speed the eggs, sugar and the lemon zest until a homogeneous mixture. Pour the orange juice and mix for 1 to 2 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a creamy mixture. Finally, add the fruit and fold with a spatula.

Step 4: Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).

Step 5: When the cake is cooked, remove from oven and unmold onto a plate. Let cool to room temperature and serve.

TIPS FOR FRUIT CAKE

1. When preheating the oven, make sure you have all ingredients ready to start making the cake.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the batter, resulting in even cooking.

3. When placing the cake batter in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.

5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.

6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

Fruit cake

This fruit cake is perfect for a Summer day! It’s simple, fresh and with the fruit aroma this cake is ideal to serve with iced tea!

5.00 from 1 reviews

PRINT RECIPE

Category:Breakfast, Cakes, Desserts, Recipes
Cuisine: Portuguese
Difficulty: Easy
Servings: 12 slices
Prep Time:20 m
Cook Time:35 m
Total Time:55 m
SharePin ItYummly
Ingredients
• Juice of one orange
• 1 peach
• 1 apple
• 3 pineapple slices
• Zest of one lemon
• 150 grams (1 cup) all-purpose flour
• 100 grams (2/3 cup) dark brown sugar
• 5 eggs
• 1 teaspoon baking powder
Directions
1. Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (25 x 10 centimeters (9 3/4 x 4 inches)) with margarine and sprinkle with flour.
2. Peel the apple and the peach. Cut the apple, peach and the pineapple slices into pieces and drizzle with some lemon juice to not oxidize; set aside.
3. In an electric mixer, beat on medium speed the eggs, sugar and the lemon zest until a homogeneous mixture. Pour the orange juice and mix for 1 to 2 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a creamy mixture. Finally, add the fruit and fold with a spatula.
4. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
5. When the cake is cooked, remove from oven and unmold onto a plate. Let cool to room temperature and serve.
Fruit cake
Nutrition facts
Serves 12 slices
Per Serving:
% DAILY VALUE
Calories 140
Total Fat 2 g(3%)
Saturated Fat 0.5 g(3%)
Cholesterol 90 mg(30%)
Sodium 75 mg(3%)
Total Carbohydrate 28 g(9%)
Protein 5 g