Description
Took the recipe from the magazine "gourmet." "Fruit cake is prepared the day before serving. Sliced and frozen it can be stored for quite a long time, up to 10 days, becoming all the more tasty and delicious" is an excerpt from the article (I didn't freeze). As for me, a nice cake turned out delicious, dense and very flavorful. Even thinking to use this recipe for baking an Easter cake only in the appropriate form. Maybe You will like.
Ingredients
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Butter
250 g
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Sugar
300 g
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Chicken egg
5 piece
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Raisins
400 g
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Lemon
1 piece
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Vanilla sugar
1 pack
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Salt
0.25 tsp
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Flour
400 g
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Vegetable oil
Cooking
The softened (room temperature) beat butter using a blender with sugar, vanilla sugar, continuing to whisk, one by one enter the eggs, then the lemon juice (I shook in a large bowl, combine on low speed)
The shredded zest in a small Cup combine (I have the lemon lime small, it is more aromatic than regular lemons)
The dough pour into a bowl, add the chopped zest, the flour, gently stirring with a wooden spatula
Rinse the raisins, dry on a paper towel, roll in flour
Add raisins into the dough (it turns like thick cream, viscous, and vymesite a wooden spoon or spatula), then put in pre-greased and sprinkled with flour refractory form cake pan. Bake in the oven for 1.5 hours, preheated to 140* (this recipe). I added 10 minutes at 160* until Browning.
The finished cake to cool on the grill (I used the grill from the oven) to Serve on the following day, chopped into pieces
ENJOY YOUR DRINK
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