To me, nothing says Christmas louder than a warm kitchen wafting smells of baking. With Christmas just around the corner, I have been trying out recipes for Christmas dinner feast. In addition to the traditional options, I was looking for an alcohol free version of fruitcake that I could serve to my younger guests and by Jove, I think I’ve found it!!! After trying several variations to the recipe, I’m absolutely stoked to share the recipe of this absolutely delicious spiced fruit cake. This is an ideal cake for Christmas, loaded with fruit, nuts, and spices that pack this cake with deliciousness! I have made it twice and it has been polished off both times before it has even had time to cool properly.
I have made a few minor tweaks to the original recipe by Omana Paul. I got it from a friend who called it “plum cake” which wasn’t fair since this recipe has no plums in it. It comes together quickly and tastes divine. One tip before you begin though, I had to throw out an entire batch because I cracked an egg directly in my batter and the egg was bad. Always crack your eggs in a separate bowl, or do the egg float test to check for freshness before you start a recipe.
The recipe yields one 6″ cake. Happy Baking!
YOU WILL NEED:
For the cake:
white sugar 3/4 cup
room temperature butter 2/3 cup
eggs 3
Plain flour 1 cup
chopped nuts (cashews, almonds, or walnuts) 1/2 cup
black raisins 1/4 cup
mixed dried fruit (dates, cherries, orange peels) 1/2 cup
cinnamon powder 1/2 tsp
clove powder 1/4 tsp
baking powder 1 tsp
vanilla extract 1 tsp
Salt 1/8 tsp
For the syrup:
white sugar 1/2 cup
WHAT TO DO:
Make the syrup. Melt half a cup of sugar in a pan on low heat till it turns into a dark caramel colour. Don’t let it burn. But make sure you don’t let it burn. Turn off heat and add about 1/4 cup water. The sugar will crystallize and harden. Put it back on the heat for about 10 minutes or until the sugar crystals dissolve. Cool and set aside.
Pre-heat oven to 350F / 180C.
Mix 3 tbsp. flour to the dry fruits and nuts. Dredge completely to coat them. This will prevent them from sinking to the bottom of the batter while baking. Put aside.
In a separate bowl mix remaining flour with the baking powder, spices, and salt.
Whip the butter together with the 3/4 cup sugar until fluffy. Incorporate the vanilla and one egg into the batter.
Then mix in a bit of the flour mixture. Then add another egg. Repeat alternating between the eggs and flour till they are all used up.
Add in the cool caramel and fruits and gently fold in.
Pour into a greased cake pan and bake until a skewer inserted into the cake comes out with dry crumbs, about 45 minutes to an hour.
Dust with icing sugar after the cake has cooled.
Enjoy!!!
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