By Saumya Singh
Fruitcake is an all-time favourite when it comes to a dessert that is palatable and rich in the goodness of nuts and dried fruits. Note these tips to get it baked to perfection.
Before you add your dried fruit and nuts to the batter, coat them in flour first to ensure they do not sink to the bottom.
If you are not a fan of traditional dried fruits, swap them with raisins, cranberries, figs, and dates.
Experiment with flavours, and for that, let the versatile cinnamon and ginger seasonings do wonders.
Fill only two-thirds of the tin with batter to avoid any spillage and also get the baking right.
Baking cakes at lower temperatures ensure that they will cook evenly without losing their moisture. Hence the temperature should always be somewhere between 120 to 190 degrees.
You can add some applesauce to the batter to make the cake more flavourful and moist.