- Gwendolyn McLetchie
Trinbagonian Fruit Cake Slice Recipe
Yield: 1 Loaf (12” by 5”)
Granulated Sugar - 1 cup Unsalted Butter - 4oz (room temperature) Eggs - 2 large Vanilla Essence - 1 tsp All Purpose Flour - 1 1/2 cups + 2 tbsp Baking Soda - 1/4 tsp Baking Powder - 1/8 tsp Nutmeg - 1/4 tsp (freshly grated) Salt - 3/4 tsp Lemon Juice - 1 tsp Evaporated Milk - 4 1/2 fl oz Mixed Fruit - 1 1/4 cup
Preheat oven to 325°F.
Sift together flour, baking soda, baking powder and salt.
Add nutmeg to dry ingredients and set aside.
In a bowl add eggs and vanilla essence and set aside.
Mix lemon juice and milk. Set aside.
Wash mixed fruits under cold water.
Allow excess water drain. Fruits must be completely dry.
Once dried, place in bowl and add 2 tbsp of flour. Mix well ensuring you coat all the fruits in flour. Set aside.
Using a handheld mixer or standing mixer, cream sugar and butter in a bowl.
Once creamed, add egg mixture gradually (1/2 at a time).
Add dry ingredients and milk mixture alternately.
Gently fold in fruits.
Pour cake batter into greased and floured loaf pan.
Place in preheated oven and bake for 55 minutes to one hour. Stick a toothpick or ice pick in the center to make sure it's fully cooked.
Once cooked, remove from oven and let cool in pan for 5 minutes.
Remove from pan and let cool before cutting.