RED VELVET FRUIT CAKE-INA PAARMAN

RED VELVET FRUIT CAKE-INA PAARMAN

500G cake fruit mix
3/4 cup (180ml ) boiling water
1 rooibos tea bag
2 Extra large eggs
3/4 Cup (180ml) canola oil
1/4 Cup (160ml) butter, melted
3/4 Cup (180 ml) full cream milk warmed.
1- 580g Ina paarman’s red velvet cake mix.
Pour the boiling water over the tea bag in a medium mixing bow. Allow to draw for two minutes.
Squeeze the teabag out and add the fruit, cover with clingfilm and microwave on high for 2 minutes, leave to stand for 30 minutes. ( i do for an hour ) to hydrate the fruit.
My twist is i drain the syrup from the fruit i only use the syrup.
Beat the eggs while slowly adding the oil and melted butter, beat on medium for 2 minutes, add the warmed milk and beat in.
Fold in half the cake mix and all the fruit and tea or just the tea and mix fold in the remaining cake mix and bake for 55 min untill the skewer comes out clean in the oven for 180c.

Cream cheese icing.
125G butter at room temperature
250G cream cheese or cottage chees
1*250g inna paarmans vanila icing kit.
Cream buter untill soft. Add cream cheese and beat until smooth,
Add iccing and slowly beat into mixture till evenly blended, add a little water too soften the icing if to firm

Recipe:  Ina Paarman
Picture:  Munir Husan