Small Fruit Cakes Recipe
Ingredients
| Condensed milk | 1⁄4 Can (2.5 oz) | |
| Flour | 1 Cup (16 tbs) | |
| Butter | 5 Teaspoon | |
| Strawberry | 1 Teaspoon | |
| Cherries | 5 Gram | |
| Yellow color | 1⁄2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Soda bicarbonate | 1⁄4 Teaspoon | |
| Preserved petha | 25 Gram | |
| Raisins | 5 Gram | |
| Salt | 1 Pinch |
Nutrition Facts
Serving size
Calories 138 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 2.6 g13.2%
Trans Fat 0 g
Cholesterol 12.6 mg4.2%
Sodium 150.4 mg6.3%
Total Carbohydrates 22 g7.2%
Dietary Fiber 0.52 g2.1%
Sugars 9.4 g
Protein 3 g6.6%
Vitamin A 2.6% Vitamin C 1.1%
Calcium 10.7% Iron 4.7%
*Based on a 2000 Calorie diet
Directions
1 Preheat the oven to 350F.
2 Grease 3 small square cake tins and dust them with flour.
MAKING
3 In a bowl, beat the condensed milk, milk, melted butter, essence and yellow color.
4 Gradually stir in the sifted flour, soda bicarbonate, salt and baking powder and mix well.
5 Wash the fruits and dry with a cloth.
6 Dust them lightly with flour.
7 Mix the fruit into the cake mixture.
8 Pour the cake mixture into the prepared cake tins.
9 Bake in a moderate oven until a knife inserted in the center comes out clean.
10 Allow to cool.
SERVING
11 Excellent served as a tea time snack.
Chef
