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Christmas Fruit Cake


20 Minutes

Preparation Time

60 Minutes

Cooking Time


You will need

  • MILKMAID 1 small tin
  • Nutmeg powder 1/2 tsp
  • Butter 125g
  • Sugar 1/2 cup (75g)
  • Warm water 1/3 cup (50 ml)
  • Flour 125g
  • Baking powder 1 tsp
  • Cinnamon powder 1/2 tsp.
  • Chopped dried fruits (raisins, lemon peel, cherry) 1 1/2 cups (150g)
  • Rose essence 1/2 tsp
  • Almond essence 1/4 tsp
  • Water 1/4 cups

Nutritional Information

  • Energy : 332.6 kcal
  • Carbohydrate : 46.9 g
  • Protein : 5.1 g
  • Fat : 14.5 g

Let’s make it

Step 1
Preheat the oven to 180* C. Grease and dust an 8 inch round cake tin with flour. Heat sugar in a pan till it melts and becomes brown. Add warm water to make caramel syrup and keep aside. Sift together the flour, baking powder, soda bicarbonate, cinnamon and nutmeg, 2-3 times. Mix 1 tbsp. of flour into the chopped fruit to coat the fruit.
Step 2
Soften the butter in a pan; mix in MILKMAID. Fold in the sifted flour with the MILKMAID-butter mixture, alternating with water and caramel syrup till all are used. Add the chopped dry fruits, rose and almond essence and fold into the mix carefully.
Step 3
Pour the batter into the greased cake tin and bake for an hour at 180* C or till the cake is done. Remove from the oven, cool for a while. Loosen sides of the cake and turnout onto a plate. Cool slightly before cutting into pieces.

Nutritional Facts

Dried fruits are rich in carbohydrates and low in fat. They are an excellent source of fiber, vitamins and minerals!