Cake Recipe to Bake Fruit Flavored Cakes
In order to get a perfectly baked cake, the first thing that you need to do is to keep the cake pans away from the sides of the oven and if you are baking more than 1 cake at a time, keep the cakes a few inches away from each other. It is advisable to use the middle rack for baking unless something else is stated in the cake recipe that you follow. And you also need to rotate the cake after it is in the oven for 20 minutes. Follow these instructions and bake wonderful cakes using the following cake recipes.
Orange cake
The ingredients required for this cake recipe are:
Oranges - 400 grams
Melted butter - 125 grams
Milk - 1 c
Lightly beaten eggs - 3
Self-rising flour - 1c, sifted
Caster sugar - 1 c
Ground almonds -c
To decorate - orange zest
Orange icing
Sifted icing sugar - 1c
Butter - 10 grams
Orange juice - 2 spoons
Preparation: As per the cake recipe, preheat the oven to 180 degrees C. Grease a fluted ring pan of size 24 cm. In a saucepan, place the oranges. Cover them with cold water. Bring them to boil and drain them. Keep them aside till they are cool enough to handle. Chop the oranges roughly and discard the seeds. Process till the oranges become smooth. Transfer the oranges to a bowl. Stir in milk, butter, flour, eggs, almond and sugar till they are combined well. Into the prepared pan, pour the mixture. Bake it for one hour; or till a toothpick comes out clean when it is inserted in the middle of the cake. Let it stay for 10 minutes and then cool it on a wire rack.
Icing: In a heatproof bowl, place the sugar, orange juice and butter. Place this bowl over a pan of simmering water. Stir it for 5 minutes. Keep it aside till it gets slightly thickened. Pour it over the cake and top it up with the orange zest. Serve it after about 15 minutes.
Fruit cake
The ingredients that are required for this cake recipe are:
Caster sugar - 1 c
Vanilla extract - 1 spoon
Egg yolks - 6, plus one for brushing
Sifted plain flour - 2c
For serving: Fresh fruit and thick cream
Preparation: In an electric mixer, cream the sugar and butter till it turns light and pale. Add the yolks and vanilla and beat till it gets combined well. Then add 1/2 tsp of salt and flour. Mix it until combined. Into a loose bottomed-tart pan of size 30 cm, press the mixture and refrigerate it for half an hour.
Preheat the oven to 180 degrees C. On top of the cake, mark a crisscross pattern using the lines of a fork. Beat the balance egg and use it to brush the cake. Bake it for some 45 minutes or till it turns golden in color. Cool it slightly and then remove it from the pan. Then on a wire rack, cool the cake completely. Top it up with cream and fresh fruits.
Orange cake
The ingredients required for this cake recipe are:
Oranges - 400 grams
Melted butter - 125 grams
Milk - 1 c
Lightly beaten eggs - 3
Self-rising flour - 1c, sifted
Caster sugar - 1 c
Ground almonds -c
To decorate - orange zest
Orange icing
Sifted icing sugar - 1c
Butter - 10 grams
Orange juice - 2 spoons
Preparation: As per the cake recipe, preheat the oven to 180 degrees C. Grease a fluted ring pan of size 24 cm. In a saucepan, place the oranges. Cover them with cold water. Bring them to boil and drain them. Keep them aside till they are cool enough to handle. Chop the oranges roughly and discard the seeds. Process till the oranges become smooth. Transfer the oranges to a bowl. Stir in milk, butter, flour, eggs, almond and sugar till they are combined well. Into the prepared pan, pour the mixture. Bake it for one hour; or till a toothpick comes out clean when it is inserted in the middle of the cake. Let it stay for 10 minutes and then cool it on a wire rack.
Icing: In a heatproof bowl, place the sugar, orange juice and butter. Place this bowl over a pan of simmering water. Stir it for 5 minutes. Keep it aside till it gets slightly thickened. Pour it over the cake and top it up with the orange zest. Serve it after about 15 minutes.
Fruit cake
The ingredients that are required for this cake recipe are:
Caster sugar - 1 c
Vanilla extract - 1 spoon
Egg yolks - 6, plus one for brushing
Sifted plain flour - 2c
For serving: Fresh fruit and thick cream
Preparation: In an electric mixer, cream the sugar and butter till it turns light and pale. Add the yolks and vanilla and beat till it gets combined well. Then add 1/2 tsp of salt and flour. Mix it until combined. Into a loose bottomed-tart pan of size 30 cm, press the mixture and refrigerate it for half an hour.
Preheat the oven to 180 degrees C. On top of the cake, mark a crisscross pattern using the lines of a fork. Beat the balance egg and use it to brush the cake. Bake it for some 45 minutes or till it turns golden in color. Cool it slightly and then remove it from the pan. Then on a wire rack, cool the cake completely. Top it up with cream and fresh fruits.
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