By Lilian Ntege
Yvonne Akello, a skilled baker based in Mbalwa, Namugongo, shares her recipe for a rich and flavourful caramel fruit cake loved by many home bakers. What stands out most is the cake itself, moist, well-coloured and perfectly balanced in sweetness and fruit.
A good caramel fruit cake is known for its soft crumb and inviting aroma. When prepared well, the caramel gives it a warm depth while the mixed fruits add pleasant bursts of flavour. The result is a cake that feels indulgent without being too heavy, with neat, attractive slices.
Akello, known for her practical baking style, offers a simple and reliable method that both beginners and experienced bakers can follow. Below is her recommended ingredient list and step-by-step procedure for achieving a soft, well-balanced caramel fruit cake.
Ingredients
• 500g prestige margarine
• 250g sugar
• 10 eggs
• 500g flour
• 3 leveled teaspoons baking powder
• 125ml milk
• 1 teaspoon vanilla
• 1 tablespoon zesta
• 1tablespoon cinnamon
• 1 tablespoon cocoa
• 1 teaspoon mixed spices
• 1 teaspoon nutmeg
• 1 teaspoon caramel syrup
• ¼ teaspoon ginger
• Raisins and mixed fruits (of your choice)
Procedure
• First measure out all your ingredients.
• Cream the sugar and prestige until the mixture becomes light and fluffy.
• Add in the eggs and mix until well blended.
• Add the flour (already mixed with the dry ingredients) little by little until you get a smooth batter.
• Then you can add in the milk and vanilla flavour.
• Go ahead and add the remaining ingredients one at a time and mix thoroughly until the mixture is ready.
• Grease and dust your baking pans and set them aside.
• You can now pour in your desired quantity of butter.
•Preheat the oven for 10–15 minutes at 150°C.
• Bake until a wooden skewer or knife inserted into the cake comes out clean.
