MYKITCHEN RECIPES

Steps:

• Preheat the oven @170° C for 10 minutes with both filaments (rods) on.
• Grease a 7 inches loaf tin or any shape pan with oil or butter. Line with parchment paper. 
• Sieve the flour, baking powder and cinnamon powder. Mix well and set aside.
• In a large mixing bowl add in the butter and sugar. Using an electric hand beater, beat them until it turns pale, creamy and fluffy. 
• Add in the eggs and beat until the mixture turns smooth and well combined.
• Add in the essence, ginger extract and milk. Beat to combine. 
• Add in the orange zest. Add in the flour in two batch. Beat the mixture to form a lumps free fluffy batter. Do not over beat them. Scrap the sides of the bowl with a spatula and give a quick gentle mix.
• Add in the drained soaked dry fruits. Add in the nuts - almonds, cashews and walnuts. Now with a spatula fold them together. 
• Transfer the batter onto the prepared pan. Level it with the spatula. Tap the pan couple of times to release any air bubbles inside. 
• Garnish with soaked dry fruits and nuts.
• Place the pan on the center rack. Bake at preheated oven @170° C for 50-60 minutes or until a toothpick inserted comes out clean.
• Remove the cake from the oven. Brush the cake with the alcohol remains from the soaked dry fruits. Let the cake stand for about 10 minutes. 
• Demould and allow to cool down completely. 

Steps:

• Cream butter and sugar with an electric beater or a whisk till light and fluffy
• Add in the eggs one by one
• Add in all-purpose flour little by little and mix well with a spatula.
• Now put in the vanilla essence and the rum
• Mix 2 tbsp flour in the fruits and nuts and add to the batter.
• Bake the cake into a pre-heated oven at 160 deg C for 50 to 55 minutes.