How to make fruit cake from scratch

How to make fruit cake from scratch

Fresh fruit can be a little tricky to make.

There’s the fact that it’s one of those fruits that is so simple to make that it requires no special skills at all, but you’re going to need a lot of time and a lot more than you’d normally get from just a recipe.

If you’re like me, then you’re in the mood to make a dessert with a lot to it, like a fruit cake.

Fruit cake, if you’re lucky enough to be a regular reader of The Verge, is my go-to dessert of choice.

I’ve been enjoying it for a few years now, and it’s definitely one of my go to desserts.

And now, thanks to my friend Josh, it’s my new favorite dessert.

I have the perfect recipe to share with you!

Fruit cake recipe | Fresh fruit cake ingredients 1/2 cup sugar 1/4 cup cornstarch 1/8 cup almond flour 1/3 cup water 2 eggs 1/5 cup brown sugar 1 tsp vanilla extract 2 cups flour 1 tsp baking soda 1/16 tsp salt 2 large eggs 2 cups of fruit pulp (or 1/6 cup) (2 cups = 2 teaspoons) fruit juice (or any other juice of your choice) 1/1 cup of buttercream (2 sticks) Directions Prepare the sugar and cornstamp ingredients: Combine the sugar, cornstech, almond flour, and water in a small bowl.

Add the eggs, brown sugar, vanilla extract, and flour.

Mix well.

Add in the eggs one at a time and mix well.

If the batter looks too runny, add the next egg until it’s the consistency of soft, cake batter.

If it looks too dry, add more flour and mix again.

Add more water as needed until you have a smooth batter.

Add two large eggs, one at each end of the batter.

When you have an even batter, use a spatula to form a ball.

This will form the top of the cake, which you will then use to shape the fruit.

You can serve the fruit cake by itself or in a large muffin tin.

It will keep for at least 1 week.

Enjoy!

Notes I’m not going to lie to you: this is not the easiest fruit cake you’ve ever made, but it’s absolutely delicious.

And if you can, try it with just the two eggs in a bowl of water and one fruit pulp.

It won’t be quite as good as the homemade version, but I think that’s because you’re using a lot less fruit pulp, which can result in a lot drier cake.

You may also want to consider using a thicker cake batter instead of the less dense cake batter that you might normally use for a fruit dessert.

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