Middle Eastern Fruit Cake

This sensational cake contains a astounding fusion of dried fruit and nuts.

The ingredient of Middle Eastern Fruit Cake

• 250g pitted dates not far off from chopped
• 100g dried figs with reference to chopped
• 200g sultanas
• 100g shelled pistachio nuts
• 150g hazelnuts
• grated rind of 1 lemon
• 2 3 cup 100g plain flour
• 1 2 teaspoon baking powder
• 1 tablespoon cocoa powder
• 360g caster sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons rosewater
• 2 cups unclean glace fruits
• edible dried rosebuds

The Instruction of middle eastern fruit cake

• preheat the oven to 150u00b0c grease and line a 25 x 10cm loaf pan
• place all dried fruits nuts and lemon rind in a large bowl sift in flour baking powder 1 2 teaspoon of salt and cocoa and stir in 140g caster sugar emphasis eggs and vanilla until combined grow to fruit and nuts and mix well pour into pan and bake for 1 hour or until a skewer inserted into centre comes out clean perspective out onto a wire rack and cool
• place remaining sugar in a pan as soon as 1 cup 250ml water and rouse higher than low heat until dissolved buildup heat to high and boil for 10 minutes or until thick go to rosewater pile glace fruits and rosebuds concerning peak of cake drizzle afterward syrup cool to the fore serving

Nutritions of Middle Eastern Fruit Cake

calories: 763 844 calories
calories: 20 grams fat
calories: 2 grams saturated fat
calories: 128 grams carbohydrates
calories: 118 grams sugar
calories: n a
calories: 12 grams protein
calories: 81 milligrams cholesterol
calories: 164 94 milligrams sodium
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calories: nutritioninformation