Rita’s Christmas Fruit Cake

By Rita Jamshed Kapadia 9 comments
Rita's Fruitcake
Rita’s Fruitcake

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Ingredients 

  • Flour – 1 1/2 cups

  • Sugar – 3/4 cup

  • Eggs – 3 Large

  • Oil – 3/4 cup

  • Baking powder – 1 tsp

  • Baking soda – 1/4 tsp

  • Salt – 1/2 tsp

  • Vanilla extract – 1 tsp

  • Caramel syrup – 1/2 cup

  • 2 cups Whiskey or as needed – lots!

Soak in 1 cup whiskey (more if needed later for soaking the cake and storing).

  • Use candied red and green cherries, pineapple, apricots, plums, orange, lemon and ginger as follows:

    1/4 cup candied red and green cherries 1/4 cup pineapple 1/4 cup apricots 1/4 cup plums 1/4 cup orange 1/4 cup lemon 1/4 cup candied ginger 1/4 candied cherries 1/4 cup candied apples 1/2 cup Dates 1/2 cup Raisins

Chopped Nuts – 1 cup each

  • Cashew nuts or peanuts

  • Almonds or pecans

  • Walnuts

Spices 

  •  1/4 tsp cloves

  •  1/4 tsp cinnamon

  •  1/4 tsp nutmeg powder

  •  1/4 tsp dry ginger powder

Caramel Syrup

  1. Take 1/4 cup sugar and 1 tbsp water in a utensil and let it boil in medium heat

  2. After a while, the syrup will start becoming brown in colour

  3. When it becomes darker, add 1/2 cup warm water and mix well

  4. Be careful while adding water to the very hot caramelised sugar, it might sprinkle and cause burns

  5. Caramel syrup is ready for cake

Method 

  1. Soak candied fruits, raisins and chopped dates in whiskey for minimum 12 hours. 

  2. Finely chop dried nuts and keep aside.

  3. Make fine powder of spices.

  4. Take a wide bowl.

  5. Beat eggs, sugar and oil.

  6. Add caramel syrup, spice mix and soaked fruits, into the bowl.

  7. Add wheat flour, baking powder and baking soda and blend well.

  8. Add salt and vanilla extract and mix well.

  9. Add more whiskey if needed.

  10. Mix the chopped nuts in 1 tsp flour so that nuts do not settle in the bottom of the mixture.

  11. Preheat oven at 325 degree F.

  12. Grease a baking tray and sprinkle some flour.

  13. Pour the cake mixture into the tray and sprinkle chopped nuts.

  14. Bake for 40 to 50 minutes and check with a tooth pick to see if done. Toothpick should come out clean off cake is baked well.

  15. Remove from oven and cool.

Cake is ready.  

Poke holes into the cake with a long stick or toothpicks. Add more whiskey. This technique is called soaking or feeding the cake.

Cool and store in an airtight tin for 15 days at least before enjoying. Cake is delicious marinated this way. 

Storage:

The best fruit cakes are matured for at least a month and moistened or ‘fed’ from time to time with alcohol such as whiskey, rum, sherry, Madeira or brandy. Fruit cakes made solely from dried fruit will keep for several weeks and up to a month; fruit cakes containing both dried and fresh fruit will go mouldy more quickly. Fruit cakes that have been matured and fed with alcohol can be stored for a year or more.

Preparation

When making dense fruit cakes such as a Christmas cake, the batter needs to be heavy enough for the dried fruit and nuts to be suspended in it; if it’s too thin the fruit will sink to the bottom. Another challenge comes from the sweetness of the dried fruit, which will scorch and turn bitter if the oven temperature is too high. This is why traditional fruit cake recipes often require you to bake the cake slowly at a low temperature and to line the inside and outside of the tin with paper: a double thickness of parchment paper inside, and several layers of newspaper secured with string outside.

If you want to ice the cake with fondant, click here for FONDANT ICING recipe. (Store bought is good too). This cake takes a large quantity and you are better off making your own! 

Marzipan makes a good icing too, place the marzipan on cake while chilled so it is easy to handle and will cover well. Eat at room temperature. Click here for the Marzipan recipe.

Steps:

cake batter cake batter2cake batter 3

Candied Fruit

whiskey

Christmas Cake
Christmas Cake

Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Amazon.com Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email Rita@ParsiCuisine.com If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.

9 Comments

Rita Jamshed Kapadia

Jan 1, 2021, 2:53 pm

Yes Maria, each fruit is 1/4 cup.

1/4 cup candied red and green cherries
1/4 cup pineapple
1/4 cup apricots
1/4 cup plums
1/4 cup orange
1/4 cup lemon
1/4 cup candied ginger
1/4 candied cherries
1/4 cup candied apples
1/2 cup Dates
1/2 cup Raisins

maria.K

Jan 1, 2021, 1:39 pm

hi, each fruit mentioned is 1/4 cup?? pl revert – thanku

Anonymous

Nov 11, 2020, 9:45 pm

This cake uses whiskey, but Rum can be used as well. Your choice.

Rita Jamshed Kapadia

Nov 11, 2020, 9:38 am

I do not reccomend it, since oil will blend well with the eggs, and sugar and the fruits and give a nice coating. Butter teands to congeal. However in other cakes butter is used, so it may work. Try it and let me know 🙂
Rita

Anonymous

Nov 11, 2020, 9:57 pm

Hi Rita, can we use butter instead of oil

Rita Jamshed Kapadia

Nov 11, 2020, 5:18 pm

Hi Tara,
Yes you can use plain flour or cake flour.
I use Canola Oil.
Rita

tara

Nov 11, 2020, 4:47 pm

Hi rita ,
can i use plain flour instead of wheat flour and which oil have you used.
Thankyou,
Tara

Megala

Dec 12, 2019, 7:12 am

Fruit cake looks delicious & the recipe sounds perfect. Thanks for the wonderful share.

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