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
• (In addition, a blend of tropical fruits may be used such as
pineapple and guava.)
Pre-heat the oven to 350 F (177 ºC). In a
medium bowl, beat the eggs with the milk.
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
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
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.
Let the cakes rest for 10 minutes and then remove them from the mold. Serve warm.