FResh FRuits Cake
Fruity Cake Ingridients
Decorations 1 tin peaches cut into thin slice length wise About 12pcs strawberries cut lengthwise to 4pcs each
Nut mixture 160g mix nuts roughly chopped not salted 3/4c brown sugar 3 medium not too ripe bananas cut lengthwise 60g butter
Ginger cake 100g butter softened 1/4csugar 2 eggs lightly beaten 2c cake flour 1tsp baking powder 1tsp ground ginger Pinch of salt 1/2 milk
To make the nuts mixture, place butter and brown sugar in a pan and cook in a low heat, stirring constantly until sugar dissolves and mixture thickens to a syrup then add the nuts. Set aside and let it cool.
To make cake, place butter and sugar in a bowl and beat until light and fluffy. Gradually beat eggs, put it one at a time. Stir together all powder based ingredients. Then add ginger. DON'T BEAT just fold flour mixture into butter mixture. Check if the nutty mixture is well cool down. Then add all mixture. AGAIN DON'T BEAT JUST FOLD.
Pour half of the mixture in a 23/9cm tin then put the banana all of it then cover it with the rest of the left mixture. Bake it in 350 degree F for 50mins.
POINTERS: WHEN YOUR CAKE IS BAKED LET IT COOL FOR 10mins before any decor. But most of the time I baked my cakes 1 day before 1 decorate it. Cling wrap it and put it in the fridge then next day decor it.
For the icing it was a royal icing left iver and just colour it pink.
For the fresh fruits I made sure excess liquid was drain before put it on to my cake to avoid it runny. Used kitchen towels.