~Recipe Credit: Roshan Seedat~
The original recipe didn’t have any nuts in it, but we are a big fan of nuts, so we decided do add some almond flakes.
(Makes 2 loaves)
- 250g butter (at room temperature)
- 1 cup caster sugar
- 4 eggs (at room temperature)
- 1 tsp vanilla
- 2 1/2 cups plain flour
- 1 1/2 tsp baking powder
- 1 3/4 cup dried fruit mix
- 1/4 cup glazed cherries (chopped)
- 1/4 cup almonds (chopped / flakes)
- 1/2 cup milk
- Recite Bismillah.
- Preheat oven to 180c fan. (Ovens may vary from 170-180)
In a bowl beat butter with sugar till light & creamy. This may take a while & is the key to light & airy cakes. (We recommend taking out the stand mixer for this).
- Grease a medium loaf pan (roughly around 21cm x 11cm) with a generous amount of butter, including the sides. Then sprinkle some self raising flour & shake & tilt the tin around so it is thinly coated with flour. Shake off any excess flour. Set aside.
- Add in one egg at a time with a tbsp of flour to the mixture until well combined. Be careful not to over beat at this stage!
Then add remaining flour, milk & vanilla . Mix well but do not over beat!
- Fold in the dried fruit, glazed cherries & chopped almonds.
- Finally fold in the baking powder.
- Pour into a medium greased loaf pan (roughly around 21cm x 11cm).
- Bake at 180c for 40- 45 mins. After 30 mins, if you need to, cover the cake with foil so it does not go brown. Do this as quickly as possible so your cake does not sink, try not to remove the cake from the oven. You will know the cake is done when you press the centre & it springs back. Do not rely on a clean toothpick!
- Run a knife all around the sides of the pan, this will help release the cake from the pan.
- Remove the cake from pan by placing a tray on top of the cake. Flip the tin over so that the top of the cake with the tray is now facing down. Pat the back of the tin all around. The cake should release from the bottom. Lift the tin gently.
- Allow to cool, preferably on a cooling rack .
- Remember us in your duas & enjoy!