Christmas Fruit Cake (Fully Illustrated)

2011-12-25
  • Servings : 6
  • Prep Time : 60m
  • Cook Time : 60m
  • Ready In : 2:00 h

Christmas Fruit Cake is the signature dish made during holiday seasons during Christmas and New Year. It’s not difficult at all to make this cake. It just takes a bit of time (plan approx 3 hrs in total), preparing the ingredients and also invest in gadgets like measuring scale, electric mixer and convection oven. This Christmas Fruit Cake Recipe is a tried and tested (tasted) one taking ideas from multiple inputs. You can further customize this recipe after you expert the basic idea of baking a cake. Good luck.

Ingredients required to prepare Christmas Fruit Cake

Ingredients

  • 100g Butter
  • 100g Dry Fruits (As per your selection – Walnut, Raisin, Cashew, Almonds, Pecan, Dates, cherry)
  • 100g Plain Flour
  • 100gm Sugar
  • 1 Tablespoon Honey
  • 1 cup milk
  • 1 Egg
  • 1/2 teaspoon vanilla essence
  • 1 teaspoon grounded spices (cinnamon, cloves, cardamom)
  • 1/2 teaspoon baking powder

Note: Exact weight is very critical. You will need a measuring scale for this. Take exactly equal quantities (by weight) of butter, dry fruit mixture, plain flour and sugar.

How to make Christmas Fruit Cake

Method

Step 1

Take 100gm of butter in a large bowl, cut it into small cubes and bring it to room temperature to make it soft.

Step 2

Add 100gm of sugar slowly to the bowl and keep mixing very well. It’s best to use a food processor or electric beater to mix evenly. If you use hand beater, make sure the content is mixed thoroughly.

Step 3

Add 1 egg and continue beating and mixing.

Step 4

Add 1/2 teaspoon of vanilla essence and 1 tablespoon of honey and continue beating and mixing. The mixture should be of a good paste consistency.

Step 5

In a separate medium bowl, take 100gm of plain flour, and 1/2 teaspoon of baking powder. Sieve to mix very well so that the baking powder is spread evenly.

Step 6

Now take cinnamon, cloves and cardamom – grind them to make fine powder and add to the bowl in step 5. Mix the content thoroughly.

Step 7

Cut the dry fruits into small pieces and keep them in a plate. Take a little bit of flour mixture (step 6) and mix with the dry fruits and keep aside.

Step 8

Now add the flour mixture (step 6) little by little to the cake mixture (step 4) and keep mixing.

Step 9

Add 1 cup of milk and continue mixing so that the consistency becomes that of a thick ribbon from paste.

Step 10

10. Now add the dry fruits (step 7) into the cake mixture (step 9) and mix well. The Cake Mix is now ready to be baked.Note: As you have already realized, there’s so much of mixing in this recipe that it is really worhtwhile to invest in an electric mixer.

Step 11

Now take a baking tray (non-stick pan with more than 2″ height will also work, but make sure there’s no rubber pieces anywhere in the handle area) and apply generous amount of non-stick spray (or butter) on the walls.

Step 12

Sprinkle flour on the walls of the tray so that the flour sticks to the walls. Shake the excess amount of flour from the tray.
Note: This helps the cake to come out easily without sticking.

Step 13

Now put the cake mixture (step 10) in the tray. Make sure the cake mixture does not exceed 60% of the volume of the baking tray. This is to leave sufficient space for the cake to expand.

Step 14

Preheat the convection oven to 180C/325F. Pre-heating is very important.

Step 15

Put the baking tray on the lower rack and put it in the oven for 45mins.

Step 16

After completion of baking (45min), leave the cake in the oven for 20-30mins to cool down. If you take out the cake immediately when hot, the cake will sink and fluffiness will be lost.

Step 17

Take out the cake and leave it in room temperature until completely cooled. Do not cut until the cake is cooled down completely. Check the edges are free from the baking tray walls using a knife. Also insert the knife into the cake from top and then take it out. If you see watery substance stuck on the knife, the cake will need further baking. Re-bake at 180C/325F for another 10mins.

Step 18

Keep the cake on tissue to absorb extra butter.

Step 19

Finally cut the cake in medium pieces and store in air tight container.

Step 20

Christmas Fruit Cake is ready to be enjoyed stand alone or with icecream, tea/coffee.

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