Pakistani Fruit Cake (Pakistan)
Ingredients
¾ cup (175 mL) room temperature butter
1/3 cup (75 mL) brown sugar
¼ cup (50 mL) white sugar
3 eggs
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) almond extract
Zest of 1 lemon
¼ cup (50 mL) milk
½ cup (125 mL) plain Greek yogurt
2 cups (500 mL) flour
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ginger
1 cup (250 mL) mixed fruits
1 cup (250 ml) mixed nuts (we used pistachios, cashews, and almonds)
Directions
Preheat oven to 350°F (180°C).
Place butter, brown sugar, and white sugar in the bowl of a stand mixer and mix well. Add eggs one at a time, beating just until incorporated. Add vanilla extract, almond extract, lemon zest, milk, and Greek yogurt. Mix to combine.
Sift flour, cinnamon, and ginger together, add to batter and gently mix just until combined. Remove bowl from stand mixer and fold in mixed fruits
and nuts.
Butter a loaf pan and line with parchment paper. Pour in batter and smooth the top. Bake for 45 minutes or until a cake tester inserted in the centre comes out clean.