This scrumptious fruit cake recipe is sure to transport you to the holiday season. And being an eggless delicacy, it’s a treat for one and all, be it birthday parties or a light brunch. Serve it with a hot cup of coffee or devour it with a scoop of your favourite ice-cream, you can’t go wrong it. Made with a juicy medley of different fruits, Del Monte Fruit Cocktail will give your cake a heavenly rich flavor and have mouths watering.
Ingredients
225 g
all-purpose flour
250 g
caster sugar
1/4 cup
Del Monte Extra Virgin Olive Oil
1/4 Tsp
Salt
1 & 1/2 tsp
baking powder
1/2 tsp
Baking Soda
3/4 cup
thick yogurt
1/4 cup
heavy cream
1 tsp
Lemon Juice
1
lemon (zest)
175 ml
milk
1 tsp
vanilla essence
1 big can
Del Monte Fruit Cocktail
Method
Let’s start by preheating the oven to 180 degrees C.
You will need a 9x5 inch loaf pan. To make sure your cake comes out easily, grease and dust it with a bit of flour.
In a bowl, dust the fruit cocktail with flour and keep it aside.
Now let’s get our dry ingredients sorted. Sift together flour, baking powder, baking soda and salt in a bowl so as to get rid of any lumps.
Next, let’s make the wet mixture. Blend the sugar, oil, cream, and yogurt well until it’s creamy and smooth.
Time to add a dash of flavor! Add vanilla essence, milk, lemon juice, lemon zest to the wet mixture and mix well.
Ready to make the final batter? Take the dry mix and fold in ½ of the wet mixture. Slowly add the remaining flour and repeat. And to add that final and most important touch, fold in the yummy dusted fruit cocktail to the batter.
Pour all the batter into the loaf pan and bake it for 30 minutes or until the skewer comes out clean.
Cool it completely. Yes, waiting to dig in immediately is seriously a task!
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