Thursday, January 3, 2013

Apricot & Raisin Cake


adapted from  :  book  'Family Circle'
tried by   :

Ingredients :

125  gm     unsalted butter
 3/4  cup    caster sugar
    2  eggs,  lightly beaten
 1/2  tsp     vanilla essence
 1/2  cup    dried apricot  -  chopped
 1/2  cup    raisins  -  chopped
    2  cups  self-raising flour
 1/2  cup    fresh milk

makes :  one 20cm (8 inch) round pan

Method :

1.   Preheat oven to 180'C.  Grease baking tin with melted butter, line base with parchment paper.
2.   Using electric beaters, beat butter and sugar until light and creamy.
3.   Add eggs gradually, beating thoroughly after each addition.  Add vanilla essence, beat until combined.
4.   Add apricot and raisins.  Using a metal spoon, fold in sifted flour alternately with milk.  Stir until just combined and mixture is almost smooth.
5.   Spoon the mixture evenly into the prepared tin; smooth surface.  Bake for 35-40 minutes until cooked.
6.   Leave cake in tin for 10 minutes before turning onto wire rack to cool.  Dust with sifted icing sugar, if desired.

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