Happy new year, dear readers!
This new year, I start by bringing to you this very special Christmas fruit cake recipe. I cannot boast of a favourite family Christmas cake recipe which has been passed on from previous generations. So, I thought, I get to choose/discover one of my own!
I love the Christmas fruit cake, or plum cake as it is called in southern India. I have been trying different recipes over past couple of years. And this time around I can proudly say that I nailed it. Well, I found what I was looking for. A fruit-rich, moist, dark and flavourful christmas cake. It is easy and quick too.
I watched couple of videos and read couple of recipes before finalising the recipe. The main inspiration for the recipe is the Easy Fruit Cake by Stephanie of Joy of Baking. This cake is also called 'Boiled fruit cake' because the fruits are cooked in a mixture of sugar, water and spices. It aids the fruits to soak in all the flavours. This is a good news for those who did not soak their fruits in advance, this recipe doesn't call for it!
The recipe does not contain too many spices. Just three of them, which can be easily found in any Indian kitchen. For dry fruits, I used a combination of raisins, cranberries, prunes, apricots. Prunes add a lot of moistness to the final cake. You can also add chopped nuts like almonds, cashews, pistachios. The last time I used walnuts, they tasted bitter in the final cake. So I skipped it this time. The amount of fruits is slightly less that the original recipe. For candied fruit, I used candied papaya (tutti-fruiti) and candied karvanda/karonda. I didn't have candied orange peel at hand so I used orange zest instead.
I added a small amount of cocoa powder to boost the dark color I was aiming for. But I think the major ingredient which lends to the color is dark brown sugar. I replaced some of the water with rum. You can also use other alcohol like brandy, grand mariner etc. Or you can skip it completely like the original recipe. And for those who do not use egg, I think ground flaxseed can be used to replace it.
I added a small amount of cocoa powder to boost the dark color I was aiming for. But I think the major ingredient which lends to the color is dark brown sugar. I replaced some of the water with rum. You can also use other alcohol like brandy, grand mariner etc. Or you can skip it completely like the original recipe. And for those who do not use egg, I think ground flaxseed can be used to replace it.
Also, no special equipment is called for. Just few pots and a large spoon to stir. So, a lots of plus points. What are you waiting for? Bring out your dry fruits and spices and get going! Here is the recipe.
Christmas fruit cake
Ingredients:
2/3 cup (140 gm) demerara sugar or dark brown sugar, firmly packed
1/3 cup (70gm) white granulated sugar
1/6 cup (40ml) rum
5/6 cup (200ml) water
1/4 cup (57 grams) butter
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
2 pinches of salt
1 Tbsp cocoa powder
250 grams mixed dry fruits like raisins, cranberries, figs, prunes, apricot
Zest of one orange / kinnow / malta orange
2 large eggs, lightly beaten
1 1/2 cups (195 grams) all-purpose flour
1 tsp baking soda
1 tsp vanilla extract
slightly less than 1 cup (125 grams) candied raw papaya (tutti-frutti for those in India) and karvanda/karonda
Steps:
Preheat oven to 180°C. Grease, line and dust the baking pan(s). Makes a large loaf and a mini loaf or one 9" round cake. Set aside.
Whisk together the flour and baking soda, set aside.
In a large saucepan or a heavy bottomed pot, put the sugar, rum, water, butter, spices and dry fruits. Mixed candied fruit will be added later. Over medium heat, bring this mixture to boil. Stir occasionally. Let simmer for 5-8 minutes, then remove from heat and let cool till lukewarm.
Add slightly beaten eggs to this mixture and mix well.
Add vanilla and flour mixture and mix. Stir in the candied fruits/peel.
Pour the batter in prepared pan and level the top and place it in the oven for baking.
It will take 25-28 mins for a mini loaf, 35-40 mins for a regular 9"X5" loaf and 50-55 mins for a 9" round. Test using a toothpick around 5 mins prior to above mentioned baking time.
Once done, remove from the oven. Cool the cake in cake pan for 10 minutes. Turn it out onto a wire rack. Let cool completely.
Preheat oven to 180°C. Grease, line and dust the baking pan(s). Makes a large loaf and a mini loaf or one 9" round cake. Set aside.
Whisk together the flour and baking soda, set aside.
In a large saucepan or a heavy bottomed pot, put the sugar, rum, water, butter, spices and dry fruits. Mixed candied fruit will be added later. Over medium heat, bring this mixture to boil. Stir occasionally. Let simmer for 5-8 minutes, then remove from heat and let cool till lukewarm.
Add slightly beaten eggs to this mixture and mix well.
Add vanilla and flour mixture and mix. Stir in the candied fruits/peel.
Pour the batter in prepared pan and level the top and place it in the oven for baking.
It will take 25-28 mins for a mini loaf, 35-40 mins for a regular 9"X5" loaf and 50-55 mins for a 9" round. Test using a toothpick around 5 mins prior to above mentioned baking time.
Once done, remove from the oven. Cool the cake in cake pan for 10 minutes. Turn it out onto a wire rack. Let cool completely.
Although this cake can be consumed immediately, I suggest to let it rest at least overnight for the flavours of mature. If storing for more than a week, wrap it in cling wrap and store in a cool and dry place.
Enjoy with a hot cup of coffee or a shot of rum!
Happy Baking!
Shwe
P.S. : Regarding the long absence of posts on this blog, well, "What are new year resolutions for?!" I say.
May you stick to your resolutions this new year.
Happy New Year, again!
happy New year shweta. Nice to see you are continuing your blog. Happy baking.
ReplyDeleteA very happy new year to you too! Thanks for stopping by.
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