Super MOIST Fruit Cake | Tutti Frutti Cake | Baked Favourites
17.1 هزار بار بازدید -
3 سال پیش
-
This flavourful Fruit Cake is
This flavourful Fruit Cake is moist, fluffy and perfect to have with your morning or evening tea or coffee. This light fruit cake, also called a tutti frutti cake, is my favourite! This cake is a showstopper with an incredible texture. With every bite, you are sure to get a pop of flavour from the the fruit and the drizzle!
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Ingredients
FOR THE CAKE
1 cup (227 grams/2 sticks) Unsalted Butter (room temperature), plus more for greasing the pan
2 1/2 cups Granulated White Sugar
6 large Eggs
3 cups All-Purpose Flour (spooned and levelled), plus more for the pan
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Full Fat Yogurt
2 teaspoons Pure Vanilla Extract
2 1/2 cups Candied Peels/Tutti Frutti
FOR DRIZZLE
About 2 cups Confectioners' Sugar
1 tablespoon Oil
Dash of Clear Vanilla Essence
3-4 tbsp of Water
Steps
FOR CAKE
Preheat oven to 325F degrees. Butter and flour a 12-cup Bundt pan.
In a medium bowl whisk together flour, baking soda, and salt.
Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Stop and scrape down the bowl once in between.
Add eggs, one at a time, beating well after each addition. Add the vanilla extract to the batter.
Coat the candied peels with about 4 tablespoons of the All-Purpose flour mixture. With mixer on low, alternate adding flour mixture and yogurt, beginning and ending with flour mixture. Scrape the bowl down occasionally. Mix until just incorporated (do not over mix). Add in the coated candied peels and gently fold it into the batter.
Pour the batter into prepared pan. Tap down the pan to remove any air pockets in the batter. With a spatula pull the batter up the wall of the bundt pan. This will help the cake to rise evenly. Now smooth the batter in the centre with a spatula.
Bake at 325F for about 60-70 minutes or until a toothpick inserted in centre of cake comes out clean (if cake browns too quickly, tent a lightly buttered aluminum foil loosely over the top of the cake). Let the cake cool in the pan for 10 minutes, till it leaves the sides the pan. Then turn out the cake onto a wire rack to cool completely.
FOR THE DRIZZLE
In a large bowl, add oil and vanilla essence (or flavouring of your choice) to the confectioners' sugar.
Add a few tablespoons of water and stir the glaze with a spoon until well combined and smooth. The Glaze should be thick and viscous, not easily pourable, while still remaining pliable.
Add confectioners' sugar or water a little at a time as needed, until desired consistency is reached.
Pipe onto cake, at least 4 rows one on top of the other and tap carefully on a countertop to let the glaze run down slowly.
Top with tutti frutti to decorate, slice and enjoy!
______________________________________________
Subscribe for more recipes that impress with ease! - @platinitwithwendy
Check out my Facebook Page - Facebook: platinitwithwendy
Follow me on Instagram - Instagram: platinitwithwendy
Join my Tiktok family - TikTok: platinitwithwendy
_____________________________________________
Ingredients
FOR THE CAKE
1 cup (227 grams/2 sticks) Unsalted Butter (room temperature), plus more for greasing the pan
2 1/2 cups Granulated White Sugar
6 large Eggs
3 cups All-Purpose Flour (spooned and levelled), plus more for the pan
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Full Fat Yogurt
2 teaspoons Pure Vanilla Extract
2 1/2 cups Candied Peels/Tutti Frutti
FOR DRIZZLE
About 2 cups Confectioners' Sugar
1 tablespoon Oil
Dash of Clear Vanilla Essence
3-4 tbsp of Water
Steps
FOR CAKE
Preheat oven to 325F degrees. Butter and flour a 12-cup Bundt pan.
In a medium bowl whisk together flour, baking soda, and salt.
Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Stop and scrape down the bowl once in between.
Add eggs, one at a time, beating well after each addition. Add the vanilla extract to the batter.
Coat the candied peels with about 4 tablespoons of the All-Purpose flour mixture. With mixer on low, alternate adding flour mixture and yogurt, beginning and ending with flour mixture. Scrape the bowl down occasionally. Mix until just incorporated (do not over mix). Add in the coated candied peels and gently fold it into the batter.
Pour the batter into prepared pan. Tap down the pan to remove any air pockets in the batter. With a spatula pull the batter up the wall of the bundt pan. This will help the cake to rise evenly. Now smooth the batter in the centre with a spatula.
Bake at 325F for about 60-70 minutes or until a toothpick inserted in centre of cake comes out clean (if cake browns too quickly, tent a lightly buttered aluminum foil loosely over the top of the cake). Let the cake cool in the pan for 10 minutes, till it leaves the sides the pan. Then turn out the cake onto a wire rack to cool completely.
FOR THE DRIZZLE
In a large bowl, add oil and vanilla essence (or flavouring of your choice) to the confectioners' sugar.
Add a few tablespoons of water and stir the glaze with a spoon until well combined and smooth. The Glaze should be thick and viscous, not easily pourable, while still remaining pliable.
Add confectioners' sugar or water a little at a time as needed, until desired consistency is reached.
Pipe onto cake, at least 4 rows one on top of the other and tap carefully on a countertop to let the glaze run down slowly.
Top with tutti frutti to decorate, slice and enjoy!
3 سال پیش
در تاریخ 1400/05/08 منتشر شده
است.
17,178
بـار بازدید شده