Easter Special Fruit Cake

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easter

 

Happy Easter y’all !! 🙂 y’all sounds so much more friendly than you all. Easter is celebrated all over the world , each time on a different date. Regardless of whether you do celebrate easter or not you don’t need an excuse to eat this moist and fluffy fruit cake. I didn’t add any artificial colours or flavours to this one, its all all natural.I have tried a lot of recipes for cake and the one I love the most is yellow cake. In case you missed I will link it down right here so that you can go ahead and look at it. I did a three tier cake with edible flowers and a buttercream frosting which is just perfect for spring.

 

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The three steps to a yummy cake include , flour, fat and leavener. Go back to my post on baking 101 to understand more on it. For a fluffy moist cake I would recommend using cake flour, NOT self-raising NOT whole wheat NOT all purpose flour. I use a mix of baking powder and baking soda in this recipe.Baking soda needs an acid to react and I am using orange juice and buttermilk for that.To add more volume to my cake I separated my egg yolk and white. Trust me this extra step is crucial for that light airy texture that we all love.

 

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Here is a tip if you love to have a light golden brown to a dark golden brown crust on your cake. Lightly brush your baking pan with butter.Then apply your parchment. Then again brush the parchment with butter and sieve in some flour on the butter. Tap the pan to remove any excess flour and there you go. Perfect non-stick pan. In fact you can even skip the parchment if you do this step right. However if this is your first time baking a cake I would recommend to always use parchment, it makes clean-up so easy.My cake didn’t stick anywhere, as you can see in the photos.It was very neat and easy to bake.

 

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Perfectly brown cake crust ,just the way I love it.You can see the edges have released themselves, honest to God I didn’t have to go down my pan with a knife to release the cake.

 

 

If you don’t like even a tiny bit of flour on your cake , do feel free to trim the edges. The world is your oyster, do what makes you happy.Sorry I clicked the above two photos without the natural light because I baked this cake on a weekday night.What can I say we all are busy but we should not use that an excuse to not cook. Cook when you can where you can and what you want to.

 

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SO go ahead folks bake your stress away.If you have any difficulty baking or you have any particular question in mind, do feel free to PM me on social media or leave your question down in comments.If you wish to connect with me or share any ideas or suggestions feel free to reach out to me at mailto:spiceyandsavory@gmail.com

Much Love

Akansha

Easter Special Orange and Fruit Cake

cake Happy Easter y’all !! 🙂 y’all sounds so much more friendly than you all. Easter is celebrated all over the world , each time on a different date. Regardless of whether you do celebrate easter or not you don’t need an excuse to eat this moist and fluffy fruit cake. I didn’t add any artificialRead more

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h

Ingredients

  • 2 cups All Purpose Flour
  • 1 cup Buttermilk
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 cup Orange Juice
  • 1/2 teaspoon Salt
  • 1 cup Sugar
  • 50 grams Butter
  • 1 package Eggs,2
  • 1 cup Tutti Fruiti

Instructions

  1. Cream together butter and sugar till its pale yellow and fluffy.
  2. Incorporate the eggs one at a time to make sure the mix doesnt split
  3. Sift the flour, salt ,baking powder and soda and add to the mix
  4. Add in orange juice and butter milk .Don\'t be tempted to over-mix, a few seconds should do it
  5. Whip up the egg whites into soft peaks and fold in the cake mix using the cut and fold method making sure not to deflate the eggs.
  6. Preheat your over to 375F(180C). Bake for 20-25min till the crust is lightly golden brown
  7. Let the cake cool completely and cut with a sharp knife to serve

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