Trini Fruit Cake Recipe

Preheat the oven to 350 degrees and place a rack on the top level.

Using a small dollop of butter, grease the inside of the baking pan and then coat the butter with flour and set aside.

In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg mix to combine and set aside.

In a medium bowl, combine milk and lemon juice and set aside.

In a large bowl using a stand or hand mixer, add butter and sugar and begin to beat into buttercream for 3-5 minutes.

To the buttercream, add the eggs mixing in one at a time until fully incorporated into the mixture before adding another until all are thoroughly mixed into the cream.

Now you will add one scoop of the dry mix to the cream and mix to combine.

Then add one scoop of the milk mixture and mix to combine.

Continue alternating one scoop of dry and milk until all are thoroughly mixed into the cream.

Once all these ingredients have combined to form the cake batter, use a cake spatula carefully and gently fold in the mixed essence/extract, mixed fruits, and orange zest until evenly spread throughout the batter.

Now pour the batter into your prepared baking pan, making sure it is evenly spread in the pan.

Bake at 350 for 45 minutes before performing the toothpick test by inserting a dry toothpick into the center of the cake. If it comes out dry, the cake is ready. If the toothpick comes out with batter, return to the oven for another 10 minutes.

The cake should complete baking between 45 minutes to an hour depending on your oven, and have a golden brown color.

Once finished baking, remove from the oven and cool for 10-15 minutes before removing from the pan. Allow to cool for another 20-30 minutes.

While still warm, you can glaze with apricot jam by brushing it over the top until the cake fully absorbs it.

Serve by cutting into 8ths and enjoy!