Semolina Fruit Cake | Suji Fruit Cake Recipe

Semoline Fruit Cake | Suji Fruit Cake – Both of these versions tasted scrumptious and delightful. These cakes are gone within an hour, can’t stop grabbing them. It’s an easy recipe. If you really can’t find semolina or suji flour, simply replace with normal flour or all-purpose flour. Both ways taste amazing. Let me know your feedback in the comment box down below. Enjoy!

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Ingredients:

I used 15cm or 6x6 inch pan

170g [¾ cup] unsalted butter
120g [½ cup + 2 tbsp] semolina flour
120g [½ cup] whole milk
120g [1 cup] all-purpose flour
7g [1½ tsp] baking powder
100g [⅔ cup] dried mixed fruits
130g [½ cup + 2 tbsp] caster sugar
1 tsp vanilla extract
¼ tsp salt
3 eggs OR 120g [½ cup] plain yogurt

Instructions:
1. Preheat oven at 175°C/348°F.
2. In a mixing bowl, add in the butter. Set aside until softened.
3. Add the milk into the semolina flour and soak for about 30 minutes.
4. Sift the dry ingredients: all-purpose flour and baking powder. Give them a quick mix. Set aside.
5. Scoop 1 tbsp of the flour into the bowl of mixed fruits. Mix to coat them well.
6. Once the butter is softened, add sugar. Mix on high speed until creamy and fluffy and pale for at least 1-2 minutes. Scrap the bowl occasionally. 
7. Add in the vanilla extract and salt. Mix until well combined.
8. Add in the eggs, one at a time. Mix until well combined. The batter may seem curdled, it is normal.

[FOR EGGLESS: replace the eggs with the plain yogurt, add all at one go]

9. Add in the soaked semolina. Mix until well combined.
10. Fold in the sifted ingredients in 2 batches. Fold until combined.
11. Transfer into the prepared pan, greased and lined with parchment paper.
12. Bake in preheated oven at 175°C/348°F for 50-55 minutes.
13. Let it cool on the cooling rack before cutting.
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