Feeling festive yet? No, then try this Christmas Fruit Cake, this rich aromatic cake will surely raise your festive spirit. As I recollect my oldest most memory of Christmas, fruitcake has always been there. I like fruitcake all year round, but it tastes special when I bake it in my house, surrounded by my family. In the winter, the warm flavor of cinnamon, orange, nuts and dry fruits create the most magical scent.
This recipe will make a 4-pound cake. I like to use dry fruits, soaked in brandy, which is optional. This time, I soaked them for one month. It took me 3 hours to bake the cake on 300 F. Let’s go through the ingredients.
All purpose flour- 275g
Brown sugar- 275g
Ground Almond- 75g
Nuts- Cashew, Pistachio, Walnut- 80g
Orange zest and juice of freshly squeezed orange juice.
Spices- Ground Cinnamon-1 and half teaspoon, ground cloves- 1 teaspoon, ground dry ginger- 1 teaspoon, ground nutmeg- 1 teaspoon.
Roughly one and a half cups of dry fruit soaked in 3/4 cups of Brandy. The dry fruits I used- red cherry, dates, dried apricots, black raisins, candied ginger, candied orange peel, tutty- fruity.
Now the mixing-
In the first step, I whisked the softened butter and brown sugar. Then I add the eggs, one by one, mixed it until I got the smooth texture.
Then I add the ground almond, spices and orange zest, mixed them lightly. Then I sieved the flour, and incorporate nicely with the mixture.
In the next step, I add the freshly squeezed orange juice.
Then I add the nuts and dry fruits, and I folded them with a spatula.
The batter is ready. I buttered a 9-inch loaf pan. Then I cover the inside of the pan with parchment paper, leaving some extra paper on the sides to pull up the cake later.
Baking time- This is going to be a rich dense cake, so baking with low temperature and for a longer time will bake the cake perfectly or the outside of the cake would be burnt and inside would be raw.
My Cake was ready after 3 hours and then I kept it in the pan until it cooled down completely.
Next step is to cut it slice by slice. And then I like to store it in an airtight container. Feeding the cake- It is optional. Sometimes instead of cutting it right away, I store the cake in the airtight container and poke some holes, and feed the cake with brandy or orange juice. This feeding time can be deferred from 1-2 weeks. This process will make the fruitcake more moist and flavourful.
HAPPY HOLIDAYS EVERYONE