Ingredients and Weight:
- 250g (1 cup) plain flour, plus extra for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 113g (1/2 cup) unsalted butter, softened
- 113g (1/2 cup) caster sugar
- 2 large eggs
- 125ml (1/2 cup) milk
- 1 tablespoon lemon juice
- 100g (1/2 cup) mixed dried fruit (raisins, sultanas, currants)
- 50g (1/4 cup) chopped almonds
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 180°C (160°C fan-forced). Grease and line a 23cm round cake tin.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the dried fruit and almonds.
- Pour the batter into the prepared cake tin and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Nutritional Information:
- Calories: 250 per slice
- Carbohydrates: 38g
- Protein: 6g
- Fat: 12g
Dish Characteristics:
- Moist and flavorful
- Studded with dried fruit and almonds
- Perfect for Easter brunch or afternoon tea
User Comments:
- "This cake was a hit at our Easter gathering. It was delicious and so easy to make."
- "I love the combination of spices and dried fruit in this cake. It's the perfect Easter treat."
- "This cake is so moist and flavorful. I will definitely be making it again."
Special Precautions and Tips:
- Do not overmix the batter, as this can make the cake tough.
- If you don't have mixed dried fruit, you can use a combination of raisins, sultanas, and currants.
- You can also add a layer of marzipan to the top of the cake for a traditional Easter touch.
