Monday, January 07, 2013

Christmas Fruit Cake

Christmas fruit cake

For soaking
Chopped walnuts: 1/2 cup
2 cups mixed dried fruits of your choice (I used apricot, dates and figs)
Raisins: 1/4 cup
(All above ingredients should be soaked in rum/brandy for a minimum of 2 weeks. I had soaked mine for a month, shake the fruit jar every day.)

For Cake 
 Plain flour (Maida):2 cups
Sugar: 1 ¼ cup
Eggs:4,@room temperature
Vanilla essence: 2 tsp
Unsalted butter: 250 gms
Baking powder:11/2tsp
Baking soda: 1/2tsp
Nutmeg: a small piece
Cardamom: 2 nos
Cinnamon: a small piece
Cloves: 2 nos
Salt, a pinch.

For caramel
Sugar ½ cup
Water: 1/4 cup

  • Heat ½ a cup of sugar in a pan, on low heat
  • Keep stirring and ensure that the sugar does not get burnt
  • Once the sugar turns dark brown  turn off the heat and pour ¼ cup water into the caramelized sugar(as shown in the picture).
  • Allow it to cool down at room temperature.
  • Drain the soaked fruits from the brandy/rum and toss it with 2-3 tbspn of flour (this will prevent the fruits from sinking to the bottom of the batter while baking)
  • Sift plain flour with baking powder and baking soda
  • Separate the yolk and white of the eggs
  • Powder cloves, cardamom, cinnamon and nutmeg in a grinder
  • Beat egg whites until soft and fluffy and keep aside.
  • Once you complete the above procedure, preheat the oven to 180 degree.
  • Beat egg yolk and butter until it forms a smooth paste.
  • Gradually add powdered sugar and beat after each addition.
  • Add vanilla essence, salt, spice powder and cooled caramel.
  • Gradually add flour by reducing the speed of the beater or by stirring with a wooden spatula in one direction.
  • Once the flour is mixed without any lumps, fold in the egg whites until no white streak is visible.
  • Add soaked fruits along with the retained brandy/rum and combine. (For those who don’t like the extra taste of brandy/rum, can reduce the amount according to your choice)
  • Grease a 9”baking dish lined with non stick baking paper and pour the above mixture.
  • Bake for 45-50 minutes or until a skewer comes out clean.
  • Allow the cake to cool in the tray.
  • Once it cools down, you can do icing of your choice.
This cake can be stored at room temperature for about 2 weeks in an airtight container.

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