You are going to adore this delightful and flawlessly wet 3 fixing nut cake! It is such a simple formula you will need to make it over and over!
I have realized that there was a formula going around for a 3 fixing nut cake for some time yet I haven't got around to attempting it as of recently. I replicated this one down from the radio a year ago! So it has been in my 'to do' heap for some time! It's fundamentally the same as this formula from Annabel Langbein.
I feel that I will make this nut cake again however in light of the fact that it's simply scrumptious! Besides the formula couldn't be simpler. You absorb the organic product chocolate milk for the time being then blend in the flour and prepare – so basic!
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Ingredients
- 1kg of mixed dried fruit
- 600ml chocolate milk
- 2 cups self-raising flour
Instructions
- Place the mixed fruit into a large mixing bowl, add the chocolate milk and stir to combine.
- Cover the bowl with cling film and refrigerate overnight.
- Line a 20 cm (8 inch) square cake tin with baking paper and preheat oven to 160 °C (320 °F) or 150 °C (300 °F) if fan forced.
- Fold the flour through the fruit mixture and then transfer it to the cake tin.
- Bake for 2 hours then turn off the oven and leave the cake in the oven for a further 30 minutes.
- After removing from oven, allow the cake to cool completely before cutting and serving.
For More Details : bit.ly/3fttqTd
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