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Turkish Fruit Cake

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Ingredients
  Butter 3⁄4 Cup (12 tbs), softened (175 Gram)
  Sugar 1⁄2 Cup (8 tbs) (100 Gram)
  Vanilla sugar 1 Tablespoon
  Lemon peel 1
  Grated lemon peel 1 Teaspoon
  Eggs 4
  Madeira 1 Tablespoon
  Self rising flour 1 1⁄4 Cup (20 tbs) (175 Gram)
  Cornstarch 50 Gram
  Baking powder 1 Teaspoon
  Raisins 1⁄2 Cup (8 tbs) (75 Gram)
  Washed and chopped candied cherries 1⁄3 Cup (5.33 tbs) (75 Gram)
  Chopped candied cherries 75 Gram (1/3 Cup, Washed)
  Chopped pickled walnuts 1 Cup (16 tbs) (1 Cup)
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Cardamom 1⁄2 Teaspoon
  Semisweet chocolate 4 Ounce, semisweet chocolate (100 Grams)
  Semisweet chocolate 4 Ounce (100 Gram)
  Chopped pistachio 50 Gram (1/2 Cup)
  Chopped pistachio nuts 1⁄2 Cup (8 tbs) (50 Gram)
Directions

Preheat oven to 350°F (175°C).
Grease a 9-1/4x5-1/4-inch (23x13-cm) loaf pan and sprinkle with fine breadcrumbs.
To make cake, cream butter, unflavored sugar, vanilla sugar and lemon peel in a large bowl until pale and fluffy.
Stir in eggs and Madeira.
Sift flour, cornstarch and baking powder together into a large bowl.
Mix in raisins, cherries, pickled walnuts, salt, cinnamon and cardamom.
Folld flour mixture into creamed mixture.
Turn batter into prepared pan.
Bake 1 hour 5 minutes or until a skewer inserted in center comes out clean.
Remove cake from pan; cool on a rack.
To make frosting, melt chocolate in a double boiler over low heat.
Spread over cake.
Sprinkle with pistachios before chocolate sets.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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