Fruit cake with coconut and egg liqueur

Ingredients for 1 servings:

• 150 g butter or margarine, also salted
• 125 g sugar
• 3 m.-sized eggs
• 1 ½ tbsp desiccated coconut
• 220 g wheat flour
• 8 g vanilla pudding powder
• 2 tsp baking powder
• 2 tbsp eggnog
• 1 tbsp rum
• 1 tbsp lemon juice
• 500 g fruit (up to 750 g) *

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Sponge cake batter, for a 28 cm tin – ideal for 500 – 750 g frozen berries or plums

Cream the butter and sugar until fluffy and doubled in size. Gradually beat in the eggs. Add the coconut flakes, egg liqueur, rum, and lemon juice. Combine all dry ingredients and fold in. Do not continue mixing vigorously with the mixer, as otherwise the batter will lose its fluffiness. It is best to fold in the flour, pudding, and baking powder mixture using a whisk. Preheat the oven to 175°C (fan). Lightly grease a 28cm springform pan. Pour in the batter. Spread approximately 500-750g of berries or plums on top and press in slightly. Bake for approximately 50 minutes. Steam baking is also possible. Baking times may vary slightly from oven to oven. If unsure, do the toothpick test. * Fruit: Berries can be frozen, but plums should be surfaced and drained.