Fruit cake

Name: Fruit cake
Total time: 5400 s
Yield: 5 servings
Cuisine: Pakistani
Ingredients: 2 1/2 cups All-purpose flour; 1/2 teaspoon Salt; 2 1/2 teaspoon Baking powder; 1/2 cup Butter (at room temperature); 1/4 cup Canola oil; 1 1/4 cups Sugar; Eggs 4(at room temperature); 3/4 cup Milk; 1 teaspoon Lemon juice; Zest of 1 lemon; 1/2 cup Candied fruits

crisp and spice @cook_25490834

Tasty and soft cake for tea time.fDk_ReRkqGI

crisp and spice @cook_25490834

Tasty and soft cake for tea time.fDk_ReRkqGI

Saved

Ingredients

1 hr 30 min

5 servings

2 1/2 cupsAll-purpose flour
1/2 teaspoonSalt
2 1/2 teaspoonBaking powder
1/2 cupButter (at room temperature)
1/4 cupCanola oil
1 1/4 cupsSugar
Eggs 4(at room temperature)
3/4 cupMilk
1 teaspoonLemon juice
Zest of 1 lemon
1/2 cupCandied fruits

Saved

Steps

1 hr 30 min

1

Mix and sift flour, salt and baking powder.
2

With an electric mixer cream butter and sugar and add canola oil beat till combined.
3

Add 4 eggs one by one beating for 1 minute after every addition.
4

Add flour and milk alternately in 3 batches. When all the flour and milk is well combined add lemon juice and lemon zest.
5

Coat 1/2 of candied fruit in a tablespoon of flour and combine in better.
6

Pour in greased and floured loaf pan and top with remaining fruit.
7

Bake at 180c for 1 hr. Check if an skewer comes out clean from the centre of cake that means it's done.
8

Cool completely on a wire rack for 2 hrs before cutting into slices.
9

Note. Can be made plane and only topped with crushed dry fruit of choice. Instead of candied fruit raisins can also be used.