Fruit Cake Recipe | Christmas Fruit Cake

Fruit Cake – Moist, delicious and soft cake loaded with nuts and dry fruits flavored with warm spices. This Fruit Cake Recipe is the simplest and quickest that anyone can make it at ease. Let us learn to make Christmas Fruit Cake Recipe with step by step pictures.

Fruit Cake is a rich festive special cake with caramel flavor. This caramel fruit cake is on my to try list for a long time and finally I tried it last week. I love fruit cakes a lot and this is perfect to bake for this Christmas as it does not involve much of pre-preparations as with other traditional fruit cake recipes. This is one easy fruit cake recipe that you can try for this Christmas!

About Fruit Cake

Christmas Fruit Cake is a traditional cake made during the holiday season. It’s a rich and dense cake filled with a variety of dry fruits. Christmas Fruit Cake is very versatile and the recipe can vary from each family. Every family often have their own cherished versions passed down through generations.

This is the perfect season to bake fruit cakes. I soaked the dry fruits in orange juice a day prior to making this cake and as you can see the cake turned out perfect.The texture is so soft but not crumbly so you get firm slices, perfect for gifting too. Do bake this caramel cake this Christmas and enjoy!

Traditionally dry fruits are soaked in alcohol few months before Christmas and this is used for baking the fruit cake. Alternatively you can replace alcohol with orange juice too. Dry fruits are added more in this cake which makes the cake very delicious.

During the Victorian era fruit cakes was baked in low temperature for many hours with the proportion of more dry fruits which made the cake dense and pudding like in texture.

The color of the fruit cake comes from the caramel syrup which is the highlight of the cake. Caramel syrup not only gives a good color, it also gives a nice flavor to this cake. Making caramel syrup is a bit tricky but it comes by practice. Just follow the tips mentioned here and you will get it right.

Fruit Cake Ingredients

• Flour – I have used maida or all purpose flour here which will be perfect for fruit cakes.
• Butter – Use soft butter which is at room temperature. Butter gives softness to the cake. You can use salted or unsalted butter.
• Sugar – Powdered sugar is used in this recipe. White granulated sugar is used for making caramel.
• Eggs – I have used regular white eggs. You can use brown eggs too.
• Dry Fruits – Use a combination of dry fruits for best tasting fruit cake.
• Orange Juice – Orange Juice is used for soaking the dry fruits.
• Spice powders – Cinnamon powder, ginger powder, cardamom powder, clove powder and nutmeg powder are used here.

Fruit Cake Recipe Step by Step

1.Soak 1/2 cup dry fruits in 1/2 cup orange juice overnight. Next day when you see the juice must have been mostly absorbed by the dry fruits. Now take add 1 tablespoon flour toss it and set aside – this is to avoid fruits sinking to the bottom.

Dry Fruits : I used candied cherries, tutti frutti, raisins and dates.

2.Preheat oven at 180 deg C for 10 minutes. Meanwhile to a mixing bowl – add 3/4 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda. Add 1 teaspoon cinnamon powder, 1/2 teaspoon ginger powder, 1/4 teaspoon nutmeg powder, 1/8 teaspoon clove powder and 1/4 teaspoon cardamom powder.

3.Whisk well for even mixing. Set it aside.

4.Separate the egg yolk and egg white and transfer to 2 mixing bowls and keep it ready.

5.First beat the egg whites using electric beater until frothy and stiff peaks are formed,set aside.

6.Whisk the egg yolk and set aside.

7.Next we are going to make caramel syrup. Take a sauce pan – add 1/2 cup granulated white sugar to it and heat it up in medium flame. Do not mix just heat it up until sugar dissolves.

8.Look now the sugar is dissolved and it is golden in color, do not cook more the caramel will taste bitter.

9.Be at a safer distance and pour 1/4 cup water, it may splutter so be careful.Swirl the pan and switch off.

10. Caramel syrup is ready.

11.To a mixing bowl – add 1/2 cup butter and 1/4 cup powdered sugar. Whisk until creamy.

12.Add egg white mixture to it.

13.Give a good whisk until well combined.

14.Add the egg yolk.

15.Add prepared caramel syrup.

16.Give a quick whisk.

17.Add the flour mixture.

18.Give a quick mix until combined well without any lumps.

19.Add 2 tablespoon mixed nuts(chopped) and soaked dry fruits to it.

20. Fold in gently without over mixing the batter,

21.Prepare the cake tine. I used my mini loaf tin – 6.5 inches X 3.5 inches. You can use a 6 inches round cake tin too. Brush the tin with melted butter and sprinkle little 1 tablespoon over it, tap to remove excess flour.

22.Add the prepared batter into the tins.

23.Bake in preheated oven at 180 DEG C for 40-45 minutes. Check by inserting a toothpick inserted in the center if it comes out clean then the cake is done.

Cool down completely then de-mold. Slice & serve!

Expert Tips

• I have used maida, you can use wheat flour too. I have tried the same recipe using wheat flour with no measurement change and it worked.
• You can use individual spice powders or replace it with all spice mix too.
• I used a combination of candied cherries, tutti frutti, raisins, dates, cherries etc. You can use any fry fruits of your choice.
• I used cashews, pistachios and almonds. I added very little nuts as I want it dry fruits loaded more. But if you like more nuts then you can add 1/4 cup mixed nuts.
• Do not over bake the cake, once it is browned on top and a toothpick inserted deep in the middle of the cake comes out clean, then your cake is done, switch off.
• As my quantity is less it took less time for me. If you are doubling the recipe then it may take up to an hour.

Serving & Storing Suggestion

Fruit Cake tastes great on its own as it is loaded with dry fruits and nuts. This cake keeps well for 3 days in room temperature itself. You can store in fridge and extend the shelf life for few more days. Usually fruit cakes have a long shelf life when compared to other cakes.

FAQS

1.Can I make eggless fruit cake?

Yes you can make eggless fruit cake. You can replace 2 eggs with 1/2 cup thick curd and bake this cake.

2.What is fruit cake made of?

Fruit Cake is made using flour, sugar, butter, dry fruits (tutti frutti, dates, raisins, cherries) , nuts(cashews,almonds, pista), spice powders, eggs, orange juice, rising agents, vanilla essence etc.

3.What type of cake tin is needed to make fruit cake?

You can either use a loaf tin or round cake tin too. I used 6.5 inch X 2.5 inches mini load tin. You can bake the same cake in a 4 inch round cake tin too.

4.How do I know when my fruit cake is done?

Check by inserting a toothpick in the center of the cake, if it comes out clean or with crumbs then you cake is ready. If its still goey bake for few more minutes accordingly.

If you have any more questions about this Fruit Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Fruit Cake Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card