150 Gr. of Candied fruit (50 Gr. Orange peel, 50 Gr. Stemmed Ginger, 50 Gr. Raisin soaked in Cognac ) Any fruit combination will work just fine.
125 Gr. Butter at room temperature
150 Gr. Caster sugar
2 Eggs at room temperature
80 Gr. Milk (place in the microwave for 30 seconds, until it is warm to the touch)
1/2 Teaspoon Salt
1 Teaspoon Baking powder
170 Gr. All purpose flour
100 Gr. Ground almond
Preheat your oven at 190 Celsius – Butter and flour a cake pan or any combination – I usually use a 20cm X 10cm cake pans.
In a small bowl, take 3 tablespoons of flour and mix in the candied fruits. Mix well and make sure all the fruits are well covered in flour. This will prevent the fruits from falling at the bottom of the cake when baking.
In a medium size bowl, sift the flour with baking powder, salt and ground almond.
In a separate bowl, using a hand mixer, cream the butter with the sugar, until pale in colour and feel the sugar is almost dissolved.
Add the two eggs, one a time making sure you beat after each addition. Add the milk and continue mixing. The mixture will be quite liquid and almost curdled, but the addition of the flour will fix this.
Stir in the flour/almond mixture in three times, mixing after each addition, making sure everything is well incorporated.
Finally, add the floured candied fruits and mix by hand using a spatula.
Fill in the cake pans to 3/4 and bake for 30 minutes.