Mixed Fruit Loaf Cake
185g butter, 1/2 cup sugar, 3 eggs, 3/4 cup finely chopped glace mixed peel, 1-1/2 cup (250 g) glace cherries, 1/2 cup glace apricots, 2 cups plain flour, 3 teaspoons (flat) baking powder, 1/2 cup milk, 1 tablespoon sweet sherry.
Grease a 15cm x 25 cm loaf pan, line base and sides with wax paper, then grease the paper.
Cream butter and sugar in small bowl with electric mixer only until combined. Add eggs quickly, one at a time, beat until combined. Stir in fruit, then half the sifted flours with half the combined milk and sherry, then stir in remaining flour and milk mixture. Spread into prepared pan. Preheat oven. Bake in a moderately slow oven (150-160 deg c oven) for about 2 hours. (The baking time depends on your oven- so after 1 hour 40 minutes you may check if your cake is done). Check if done by inserting a skewer in the center; if it comes out clean..your cake is done. Remove from oven and cover cake with foil and let it cool in pan.
Cashewnut, Date and Carrot Cake
Grated carrots 2 cups, chopped dates 1 cup, chopped cashewnuts 1 cup, powdered sugar 2 cups, egg (3 separated), plain flour 2 cups, baking powder 1 teaspoon, soda-bicarbonate 1 teaspoon, spices (cinnamon, cloves, nutmeg, cardamom) 2 tablespoons, corn oil 1.5 cups, 1 tablespoon vanilla essence
Sift flour with baking powder and sod-bicarb and keep aside. Separate the eggs; beat egg whites till very fluffy and stiff and keep aside. Mix and beat well the powdered sugar and oil. Add yolks and beat well. Then add chopped dates, cashewnuts and grated carrots. Then add flour and vanilla essence. Fold in the egg whites which are stiffly beaten taking care not to deflate the mixture. Bake in a moderately slow oven (160 deg c ) for 1.5 hours.