Chinese Fruit Cake Cream

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large mixing bowl, combine the mixed dried fruits, pineapple, mandarin oranges, and walnuts. Toss gently to mix well, then set aside.

3. In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt until well combined.

4. In another large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy.

5. Beat in the eggs, one at a time, mixing well after each addition.

6. Gradually add the flour mixture to the wet ingredients, alternating with the milk, and continue mixing until just combined.

7. Stir in the vanilla extract until evenly distributed in the batter.

8. Gently fold in the prepared fruit and nut mixture until they are evenly distributed throughout the batter.

9. Pour the batter into the prepared cake pan and smooth the top with a spatula.

10. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

11. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

12. Once cooled, cut the Chinese Fruit Cake Cream into slices and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.