They Call It Fruit Cake

Since the brown feeling of fatigue has struck, and there is plenty to worry about it in other events, this post can fill the rarely met baking remit of the Quirky Muffin. Yes, baking. It's not just a silly subtitle to the blog! So, without further ado, here's a new spin on the previously featured no added sugar chocolate cake. However, there is no chocolate this time, as it's a prototype fruit cake. Huzzah! (The first result was pretty awesome.)

Can you believe that January is almost over? Finally?


Experimental Fruit Cake

Ingredients:
2 medium apples
4 teaspoons lemon juice
1 cup butter (I use Clover, which is half-butter)
3 eggs
2 teaspoons vanilla extract
3 cups flour (and maybe a bit more to stiffen it up)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup set honey
Some chopped dried pears (8, perhaps)
Some raisins (roughly the same mass as the pears)

01 Peel, core and chop the apples finely. Put them in a bowl with the lemon juice, to stop the apple going too brown.
02 Preheat your oven to 140C-160C, and line a cake tin with greaseproof paper.
03 Sift and combine the soda, salt and flour.
04 Melt together the butter and honey.
05 Mix together the dry and melted ingredients.
06 Add the eggs and vanilla extract. Combine.
07 Finally, mix in the apple, pears and raisins.
08 Place the batter into your baking tin, make the necessary prayers and rituals, and then put it in the oven. My prototype was cooked after fifty-five minutes.