Wednesday, December 19, 2012

Christmas Fruit Cake

This is an alcohol free Christmas fruitcake that can be made with little advance planning. Typically for making fruitcakes you need to soak the fruits in rum at least  for 24 hours. But as this one doesn't use any rum, this can be enjoyed by teetotalers or even kids.
So if you were putting off starting the preparation for the Christmas fruitcake, and is panicking that now there is not enough time to get that perfect soak for the fruits, there is an alternative for you.
Recipe Source:Edible Garden
1 cup plain flour
1/2 cup chopped cashewnuts
1/4 cup black raisins
1/2 cup mixed dry fruits (dates, cherries, orange peels)
1 + 1/2 cups white sugar
2/3 cup butter, at room temperature
3 eggs
1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (pound together to powder)
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt
In a pan on medium heat, melt 1/2 cup sugar slowly. It will first melt and then turn dark brown . Keep stirring and let it turn a deep dark caramel color. Don't let it burn. Turn off heat and add about 1/4 cup water. The sugar will harden. Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve. This will take around 10 mins. Let this cool and set aside.
Pre-heat oven to 350F / 180C.
 Add 3 tbsp flour to the dry fruits and nuts and completely coat the nuts and fruits with flour. This is done to prevent  them  from sinking to the bottom of the cake  while baking. Set aside.
Mix the remaining flour and baking powder, spices, and salt until well combined.
Beat the butter and 1 cup sugar until fluffy - about 10 mins by hand, 3-4 mins with an electric beater. Add vanilla and mix until combined. Add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are used up.
 Add the cooled caramel  fold in and finally add dredged fruits and gently fold in. Pour batter into a greased cake pan and smooth the top.
 Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs. You can start checking from 45 mins on wards The top will look like it's overdone but don't worry, make sure the inside is also completely cooked.


  1. wow beautiful and super moist cake :) i want some Vid

  2. Beautiful fruit cake Vidhya,now i have so many versions of fruit cake to try..Thanks for this recipe too.

  3. Vidhya thanks for your wonderful comment @ Hamaree Rasoi, regarding your query if you can add turmeric directly to the pan with rice. Yes you can also do that. Actually we do it so that we get the nice yellow color and we spread the rice so that it is completely dry. You can also spread it on newspaper and leave it on your kitchen counter. I hope I was clear. :-) Try this bengali special rice , am sure you will love it..


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