Traditional Christmas Fruit Cake 经典圣诞水果蛋糕

on

🎄🎅Christmas is coming. The festive atmosphere is there. Who doesn’t like it eventhough we don’t have any winter here in Malaysia.😊❆❅❄⛄🏂

What would Christmas be without decorated Christmas trees, ginger bread, roasts, and fruit cakes? Christmas would not be the same if one of these were out of the picture.😉

Traditional Christmas fruit cakes are commonly served during Christmas. A traditional rich fruit cake that is ideal for a Christmas cake, or any special occasion where a good quality fruit cake is required. 

Traditional Christmas fruit cake is rich with alcohol soaked dried fruits, moist and reminiscent of spices. A perfect dessert to be served after meal follow by a cup of tea or coffee... PERFECT !😘☕

The Traditional Christmas Fruit Cake is basically a butter cake with the addition of dried fruits, nuts and some other spices. So, in addition to the main butter cake component, you can absolutely be versatile with the fruits, nuts and spices to your own taste and preference.😊







Traditional Christmas Fruit Cake 

经典圣诞水果蛋糕


Ingredients :

500g  Dried mix fruits ( soak with whisky or brandy overnight )

60ml  Brandy or whisky

200g   Unsalted Butter

200g   Brown sugar

1 tsp   Vanilla essence 

4          Large Eggs

230g   All purpose flour

70g     Ground Almond

1/4 tsp   Salt

1 tsp   Baking Powder

1 tsp   Cinnamon powder

1/2 tsp   Nutmeg powder

1/4 tsp   Ginger powder

2 tsps  Brandy/ whisky

Juice of half Orange

Zest of an Orange/ lemon

Some Cashews nuts for decorations*


Method :

1.Prepare an 8 " round cake tin and lined with parchment paper.

2.Cream butter and sugar until light and fluffy.

3.Beat in eggs, one by one, beating well after each addition. Add in vanilla essence & continue to beat.

4.Mix in almond flour, all purpose flour, salt and spices until well combined.

5.Fold in soaked mixed fruits, orange zest, 2 tsps brandy and orange juise. 

6.Place batter into lined/greased pan. Decorate with Cashews (optional)*.

7.Bake in a preheated oven at 160℃ for 2 hours or until a skewer insert in the middle comes out clean.

8.Let the cake cool in the tin for 15 min then remove it onto a wire rack.

9.Poke some holes and pour brandy/whisky on holes or brush the brandy on whole surface of cake while the cake is still warm.

10. Leave the cake to cool completely before wrapping with clingwrap.

11. *Brush the cake with brandy or whisky every 4-5 days or once a week. 

12. Store the cake wrapped in clingwrap or parchment paper in an airtight tin, until ready to serve. Enjoy!


Notes:

  • You can make this cake ahead of time and store it in a cool dry place, in an air tight container. Brush the cake with brandy or whisky once a week.
  • It is better to soak the the cake for about 2 weeks. More you soak more flavor you get. Personally, I don't think you can taste the actual alcohol - it just gives the cake a more rich and fruity flavour and moist texture.
  • You can decorate the cake with any nuts that you preferred.
  • For an amazing flavor to the cake, I recommend soaking the fruit for a minimum of  24 hours or 2-3 days before baking. Don’t skip this step!
  • For added flavor, I’ll also be adding orange or lemon zest or both and orange juice.
  • Always bake fruitcakes at a low temperature, no higher than 160°C and preferably much lower.

*Hope this fruit cake recipe becomes a family staple! If you enjoyed the recipe, I’d love for you to leave a review in the comment section below. Thank you for dropping by my blog!


Happy baking !! 

 Savour & enjoy them 👇with family on Christmas day.😉


Comments

Post a Comment