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Exotic fruit cake
Exotic fruit cake
Exotic fruit cake
Exotic fruit cake
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Exotic fruit cake

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  • 1. EXOTIC FRUIT CAKE
  • 2. EXOTIC FRUIT CAKE • 3 each eggs, at room temperature • 45 ml. whole milk, at room temperature • 150 grams cake flour • 1 tsp. baking powder • 1⁄4 tsp. salt • 150 grams white sugar • 185 grams butter, at room temperature • 11⁄2 cup exotic dried fruits, Physalis (Cape Gooseberry) and Yellow Dragon Fruit • (In addition, a blend of tropical fruits may be used such as mango, pineapple and guava.)
  • 3. INSTRUCTIONS 1 Pre-heat the oven to 350 F (177 ºC). In a medium bowl, beat the eggs with the milk. 2 In a stand mixer, mix the flour, sugar, salt and baking powder on low speed. Add the butter to the flour mixture little by little. When the butter is incorporated add the egg mixture slowly. 3 Stop the machine and scrape down the sides of the bowl. Beat the cake batter on high speed for 2 minutes. Add the exotic dried fruit and stir with a spatula to combine.
  • 4. 4 Place the batter in the baking molds. For individual portions use muffin tins with paper cupcake liners or a greased bread mold may also be used. When using muffin tins, fill each one only half way. Bake the fruit cakes for 20-25 minutes or until a toothpick inserted into the middle of the cakes comes out clean and dry. 5 Let the cakes rest for 10 minutes and then remove them from the mold. Serve warm.

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