Thursday, October 9, 2008
Orange raisin cake
A mixed fruit caked that I baked a few months ago
Orange raisin cake baked last week
I adapted this recipe from a recipe that i found in Creative Making of Cakes by Alex Goh. Original recipe was for a sultana cake, and is one of my favorite cakes. I have baked this cake countless times, but instead of just sultanas, I like to use a mixture of raisins, sultanas, fruit peel and cherries. I do not like the packed mix fruits available in the shop, but instead will buy them separately, and mix them together. For example, I like the taste of fruit peel, so I will add a bit more than is usually available in ready packed mix fruits.
250 g butter
230 g sugar
1 tbsp glycerin (optional, as it is to keep the cake moist)
200 g flour
1/2 tsp baking powder
1 tbsp milk powder
250 g raisins
60 g high protein flour
Peel and juice from 1 orange
1) Mix raisins and high protein flour. Sift flour, baking powder and milk powder together. Set both aside
2) Cream butter and sugar until white and creamy
3) Add in eggs, one at a time. To prevent mixture from curdling fold in a tabsp. of flour into mixture
4) Add in glycerin.
5) Add in orange juice and peel
5) Fold in flour, then add in the raisins from (1)
6) Bake in 9" sq. tin at 180 deg. C for 50 mins. Cool.
If I am baking a mixed fruit cake, I normally substitute the white sugar with brown sugar, and 1 tsp of rum essence (available in bakery shops) for orange juice.