It was Christmas and there is no Christmas with a Christmas cake in the family, it can be homemade or brought. For me, I always like to make my Fruit Cake. Fruit Cake preparation starts much early. Selecting the fruits…, chopping them…, and then soaking it in alcohol…., then make the batter and bake your cake. Cool fruitcake and brush the cake with alcohol. Seal the cakes in plastic wrap or in plastic storage bags. To repeatedly brushing the cake with alcohol means, the cake has to be made well in advance of Christmas.
Fruits and nuts have to be socked at least overnight in fruit juice or liquors. Yes, same amount of fruit juice (any) can be used in place of alcohol. Drain the fruits and nuts if there is more liquid, and then dredge them with some flour so they won’t sink in batter.
This Fruit cake is made using wheat flour; it also can be made using cake flour or all-purpose flour. This is a less expensive and simple Christmas cake. Even though there is so much of hustle and bustle during Christmas, making our own cake is really a good thing.
This year I was so busy that I couldn’t make my cake ahead. That’s why I choose this simple fruit cake. I just socked it for one day and made it just one day before Christmas. This came out so beautiful, you can see it in the pictures…
Christmas Fruit Cake Recipe
- 250 grams Black Raisins
- 300 grams Kismis
- 100 grams Candied Orange Peel
- ½ cup Brandy
- 100 grams Cashew Nuts
- 100 grams Dalda(Indian vegetable shortening) I used Butter
- 125 grams Ghee/Clarified Butter
- 250 grams Powdered Sugar
- 4 Eggs separated
- 3 tbsp. Sugar
- 2 tsp. Ginger Juice
- 1 tsp. Vanilla Essence
- 250 grams Wheat flour(White Preferred)/All Purpose Flour
- 1 tsp. Baking Powder
- 1 piece Cinnamon
- 6 Cloves
- A Small piece of Nutmeg
- ½ cup Milk
- 2 tsp. Lemon Juice
- 8 tsp. Sugar
- 1 cup Boiling Water
- A pinch of salt
- Cut the raisins and kismis into small pieces, or only cut 3/4th of the fruits in to small pieces and mince the rest.
- Sock these fruits in ½ cup of brandy and keep it in a tightly closed jar at least for 2 days.
- Chop the orange peel and cashew into small pieces.
- Heat a thick bottom pan, add 8 tsp. sugar, let it gradually melt at a low heat.
- It will first melt and then turn into a dark brown in color.
- Keep stirring and let it turn a deeper darker caramel. Don’t let it burn.
- Once it darkens, slowly add 1 cup boiling water. Do not pour it at once.
- Keep stirring on slow heat till the mixture reduces in to 1/2.
- Keep it aside so that it cools down completely.
- Ground the masala; cinnamon, clove and nutmeg.
- Sift the flour and baking powder with spices, and salt until well combined.
- Sift powdered sugar separately, and keep it aside.
- Pre-heat oven to 350F / 180C.
- Beat ghee and butter together then add the powdered sugar, continue beating until mixed well.
- Add egg yolk 1 at a time and mix well to combine.
- Now it’s time to add the prepared fruits, orange peel and nuts mix well to combine.
- Add the caramel syrup mix again.
- Fold the flour mixture and milk now, by adding a bit of the flour mixture first then milk and fold.
- Likewise, alternate both until both flour mixture and milk are used up completely.
- Whisk separated egg whites adding sugar and lemon juice
- Gently fold this mixture into the cake batter till well combined.
- Pour batter into the cake tin which is greased and lined with parchment paper
- Slightly smooth the top.
- Bake for 50-55 minutes until when a skewer inserted into the cake comes out with dry crumbs.
- Start checking from 45 minutes to see if the cake is done.
- Dust with icing sugar when the cake is completely cooled.