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12 December, 2014

Whiskey Fruitcake

Comments : 1 Posted in : Apple, Apricot (Jardaloo), Cake and Pastry, Dessert, Eggs, Fruit, Nuts, Recipes on by : Rita Tags:

Makes 2 medium size cakes

fruit_cake

cake batter cake batter2cake batter 3

Candied Fruit

whiskeycake batter6

 

 

Whiskey Fruitcake Recipe *

Ingredients 

  • Wheat flour – 1 1/2 cups
  • Sugar – 3/4 cup
  • Eggs – 3 no.s
  • 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
  • Whiskey as needed

Soak in 1 cup whiskey (more if needed, fruit should be all soaked).

  • Use candied red and green cherries, pineapple, apricots, plums, orange, lemon and ginger,
  • Candied cherries -1/4 cup
  • Candied apples – 1/4 cup
  • Dates – 1/2 cup
  • Raisins – 1/2 cup

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 orange juice for minimum 12 hours
  2. Finely chop dried nuts and keep aside
  3. Make fine powder of spices
  4. Take a wide bowl or a cake blender in a processor can be used
  5. Beat eggs, sugar and oil
  6. Add caramel syrup, spice mix and soaked fruits without the juice into the blender
  7. Add wheat flour, baking powder and baking soda and blend well
  8. Add salt and vanilla extract and mix well
  9. Add the left over orange juice 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
  15. After nuts were sprinkled,  I did not mix it. That is why, nuts remained on top and formed a nutty covering. If mixed a bit, nuts would have mixed well in the cake for a better nutty flavour throughout.

Cake is ready.  

Add more whiskey if cake is dry.

Cool and store in an airtight tin for 15 days at least before enjoying.

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1 COMMENT

One thought on : Whiskey Fruitcake

  • zARIN cHINOY
    January 1, 2015 at 5:21 am

    Hi I like yourrecipes d would likea good one for Bhakras, mine get either soggy with oil or undone in center. Pls can you oblige

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