Fruit Cake
Since I love to experiment with a recipe there are a few minor changes I made. The original recipe used normal granulated sugar but I used light brown sugar instead. Among the nuts I used cashew, walnuts/pecans, almonds while the original recipe mentioned only pecans and missed out on some ingredients like blueberries, cranberries because of non availability, used tutti fruity.
Fruit Cake
Ingredients:
- 2 cups all purpose flour
- 1 cup light brown sugar
- 1 cup gold rum
- 1 cup apple juice
- 200 gms butter
- 3 eggs
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp allspice powder
- 1 tsp cinnamon ground
- ½ tsp nutmeg ground
- 4 cloves ground
- 1 cup nuts (walnuts/pecans, almonds, cashew all lightly toasted and chopped)
- ¾ cup tutti fruiti
- 1 cup golden raisins
- 1 cup currants
- ½ cup cherries
- 1 cup dried apricots chopped
- ¼ cup candied ginger chopped
- ¼ cup candied orange peel chopped
- Zest of one lemon chopped
- Brandy for basting, I didn’t use
Fruit Cake
Process:
Step 1:
Combine all the dried fruits, cherries, tutti fruiti, candied ginger, candied orange zest and lemon zest and let them soak in rum for 24 hours.
Step 2:
Place fruit with the liquid in a non reactive pot and add sugar, butter, apple juice and spices Bring the mixture to a boil, stir often. Then lower the heat and simmer for 5-10 minutes. Turn off the flame, add the nuts and let the mixture cool.
After Boiling The Mixture I Put In The Nuts
Step 3:
Sift all purpose flour, baking powder, baking soda and salt together. Gently fold in the flour mixture with the liquid mixture.Step 4:
Beat the eggs one at a time in an electric mixer. Now mix the beaten eggs in the batter until fully incorporated.The Cake Batter Before Going Into The Oven
Step 5:
Preheat the oven to 325 deg F or 160 deg C. Grease a baking tray well and spray with flour. Pour the cake batter into the tray and bake for 1 hour. Do the toothpick test by inserting a toothpick at the middle of the cake. If the toothpick comes out clean your cake is done, otherwise bake for 10 more minutes.
Fruit Cake
Step 6:
Take the cake tin out and cool on a wire rack. When the cake cools completely turn it out of the baking pan. Cover the cake and store it in an airtight container in the refrigerator for at least a week for the flavours to mature. If the cake feels dry then baste with brandy or rum every 2-3 days after checking. But my cake was super moist so I didn’t need basting.
Fruit Cake