Rich Fruit Cake (Micro)

Ingredients

• Raisins (Kishmish), cleaned 250 g
• Sultanas (Munakka), cleaned and de-seeded 250 g
• Black currants, cleaned 250 g
• Candied Peels, chopped fine 250 g
• Almonds, shredded fine 250 g
• Butter 500 g
• Sugar 500 g
• Eggs 12
• Flour (Maida) 250 g
• Semolina (soojee) 250 g
• Cinnamon (Dalchini), powdered ½ tsp
• Cloves (Laung), powdered ½ tsp
• 8” round cake tins,
• lined with double layer of grease proof paper 3

Preparation

• Mix together the raisins, sultanas, currants and peels.

• Mix the flour and semolina together.

• Dust the mixed fruit with some of the flour mixture and keep aside.

• Beat butter and sugar till creamy.

• Add the eggs one at a time and beat well.

• Fold in the remaindered flour mixture and the powdered spices and mix well.

• Mix the fruit and transfer the batter into the prepared tins.

• Bake at HI for 10 minutes. Rotate the tins and bake at 80% for 20-30 minutes (keep checking), rotating once in between. A skewer pierced in should come out clean.