Or thats how I called it. and maybe because it’s traditional, I don’t really fancy them 
I made a Gateau Marbre (Marble Cake) in a Gugelhopf tin and a Light Fruit cake with a streusel (crumble) topping
The christmas-y cake decorated with icing sugar, cherries, angelica (the green stuffs)
Fruit cakes contains about 35-50% of their batter weight in fruits, like orange peel, cherries, sultanas, currants, nuts..etc. *tip* Just makes sure that before u add them into the batter (which is added last) lightly coat them with a layer of flour so that the fruits does not sink to the bottom.
A Gugelhopf shaped Marble cake glazed with Chocolate Ganache
*need to go to the loo, will be back later with more stuffs from LCB… like …. COOKIESSSS !!!!!!*
Categories:
