Skip to main content

Delicious Fruit Cake Recipe

 


image credit

Hello readers, 

      Today I'm going to share with you "Fruit Cake" recipe, did you know the ancient Egyptians buried their loved ones with fruit cakes because they believed this particular food was essential for the journey to the afterlife. Now 27th of December is known as national fruit cake day!! From 19th century fruit cake became a tradition wedding cake in 'England'. Hope you like the information!! so let's start to make fruit cake.


Ingredients:-

For Fruit Mixture-

1. Unsweetened dried fruits- 160g( equal parts of peaches, apricots,pears).

2. Unsweetened black figs-80g.

3. Unsweetened dried tart cherries- 80g( chopped).

4. Dark raisins- 100g.

5. Golden raisins-100g.

6. Dried unsweetened prunes-60g( chopped).

7. Dark Rum- 90ml.

For Fruit Cake:- 

1. All purpose flour- 90g.( Unbleached).

2. Baking Powder- 1/4 tsp.

3. Cinnemon Powder- 1/2 tsp.

4. Ground Ginger- 1/2 tsp.

5. Ground nutmeg-1/8 tsp.

6. Kosher salt- 1/2 tsp.( Diamond crystal).

7. Unsalted butter- 60g( soften).

8. Light brown sugar- 80g.

9. Large eggs- 3( room temperature).

10. Fresh lemon zest-1/2 tbsp( grated).

11. Fresh orange zest-1/2 tbsp(grated).

12.Granny smith apple -half(peeled and grated coarsely).

13. Fresh orange juice- 60ml.

14. Walnut- 30g(chopped).

15. Silvered almonds- 30g.

16. Crystalized ginger- 15g( finely diced). 


Preparation Method:-

Step 1- Two days before baking, take a bowl mix all dry fruits with dark Rum and combine them altogether, now cover the bowl and allow the mixture to soak at room temperature. ( Minimum need to soak the fruits for 12 hrs. But ideally need to soak for 24-48 hrs).

For Fruit Cake:- 

Step1- Preheat the oven to 300 F(150 C) with a rack in the center position. 

Step 2- Take a 9 inch pan and grease the pan lightly and line a parchment paper.(if you are using all clad pro-release bake-ware loaf pan then no need to grease it or place parchment paper).

Step 3- Take a bowl add flour, baking powder, spices,salt and whisk to combine once all ingredients mixed well set aside.

Step 4- Take a stand mixer fitted with a paddle attachment, in a bowl add soften butter, light brown sugar and mix them over medium- high speed for 3-4 minutes or until light and fluffy.

Step 5- Now reduce speed and add the eggs one at a time and keep mixing until each egg Incorporated.

Step 6- Over low speed slowly add(step-3) all dry ingredients until absorbed.(do not over beat).

Step 7- Remove the bowl from the stand mixer, now add lemon zest, orange zest, grated apples, slivered almonds, chopped walnuts,diced candied ginger and soaked fruit mixture, stir with a large spatula until all ingredients mixed well and will get a thik fruit heavy mixture.

Step 8- Transfer the batter evenly in the loaf pan with the help of spatula. Now bake for 1 hr. 20 min or until toothpick comes up clean.

Step 9- Once cake baked completely take out the cake and let it cool(room temperature).

Step 10- Take out the cake from loaf pan and slice fruit cake with a sharp knife and serve.

 

Comments

Last week's top

Royal delicacy of India "Laal Maas"

  image credit Hello readers,      Today I'm going to share with you another Royal delicacy of India "Laal Maas". India known as the "Lord of the Kings",this is the dish of ' Rajasthan' comes from the ' Mewari Gharana' and was a product of an innovation. Rajasthan is a state in northern India that is steeped in culture, royalty and history. 'Laal Maas' story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty, enough to suit the palate of a warrior. 'Laal Maas' helmed as the true-blue Mewari marvel of the Rajput worriors, this fierce delicacy can make your brows sweat and if it doesn't perhaps it isn't the real deal. So let's start making famous delicacy of Rajasthan! Ingredients:- 1. Mutton- 1 kg( with bone cut into 1 inch pieces). 2. Yogurt- 1 cup. 3. Ghee( clarified butter)- As required. 4. Charcoal- 4 pieces.  Whole spices:- 1. Kashmiri red chilies- 20 (whole). 2. Cumin seeds- 2 ...

Sarson Ka Saag

  Dear Friends,  Today I am here to share with you a famous delicacy of North India (Punjab)." Sarson Ka Saag" with 'Makki Di Roti' is considered a unique dish in Punjab. Hot Makki di roti with Sarson da saag with butter or ghee is a lip-smacking treat in winter. So, let's start making Sarson Ka Saag. Ingredients:- Mustard leaves- 400g. Spinach- 100g. Radish leaves- 100g. Chenopodium(bathua)leaves-100g. Turnip- 1/2cup. Fenugreek leaves- 1cup(chopped). Spices:- Onions- 2medium(roughly chopped).+ 2medium(finely chopped). Tomatoes-3medium(chopped). Ginger- 2inch(chopped). Green chilies- 3(chopped). Garlic- 8cloves(chopped). Red chili powder- 1/2 tsp. Asafoetida- 1/4tsp. Cumin seeds-1/2tsp. Turmeric powder-1/2tsp. Maize flour- 2tbsp. Salt-To taste. Ghee(clarified butter)- 2 tbsp. Preparation Method:- Step 1- Firstly, remove the stalks from all saag(green leaves)and separate the leaves. Wash all green leaves under running water thoroughly, drain water, and set aside. S...

Indian Naan Bread Recipe

  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a...