Traditional Christmas Fruitcake

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This is a much easier alternative to the traditional Christmas Fruitcake! Dare to try something new this year!

3/4 cup all-purpose flour
1 teaspoon baking powder
1 egg
1/2 cup sugar
Grated zest of 1 orange
1/4 cup olive oil
1/4 cup milk
2 tablespoons Platanis Balsamic Vinegar
1 cup chopped Cyprus spoon fruit sweets
Icing sugar
Preheat the oven to 180 °C. Butter a 20-cm springform pan with a removable bottom. In a bowl, combine the flour and baking powder. Set aside.

In another bowl, beat the egg, sugar and orange zest with an electric mixer until the mixture becomes very frothy and pale, about 3 to 4 minutes. Add the olive oil, milk and Platanis balsamic vinegar. Blend well. Fold in the dry ingredients.

Spread the batter into the prepared pan. Layer the spoon fruit sweets over the batter. Bake in the middle of the oven for about 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Cool to room temperature. Dust with icing sugar before serving.

You can top the cake with additional spoon fruit sweets for decoration.


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