Turkish Fruit Cake
|Butter||3⁄4 Cup (12 tbs), softened (175 Gram)|
|Sugar||1⁄2 Cup (8 tbs) (100 Gram)|
|Vanilla sugar||1 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Self rising flour||1 1⁄4 Cup (20 tbs) (175 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)|
|Ground cinnamon||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)|
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.