Thursday, 17 September 2015

Fruity Tea Cake

Fruity Tea Cake
makes 1 x 15x15cm cake (about 15 squares)
450 ml flour
5 ml baking powder
3 ml salt
125 ml caster sugar – normal sugar will also work
5 ml vanilla extract
120 g butter
2 eggs
1 x 410g tin fruit salad – juices drained
20 Marachino cherries – optional
extra sugar for sprinkling over cake
Preheat the oven to 180 C. Spray your baking tray with non-stick spray or line with baking paper. Cream the butter and sugar  and vanilla in your mixer until light and fluffy and add the eggs one at a time. Scrape the side  of your mixing bowl after each egg addition and mix until combine. Mix the flour, baking powder and salt and add to the butter and sugar mixture while the machine is running. Do not over mix, the batter must be soft. Use 3/4 of the batter and spread in the bottom of the prepared baking tray. Top with the fruit which you must spread out with a fork. Then take a teaspoon and dollop small balls of dough over the fruit.  If you are using the cherries, place then in between the dough balls. Sprinkle generously with sugar and bake for 35 minutes or until it is fruity tea cake is golden brown and firm to the touch.
(My Easy Cooking)

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