- Wheat 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
- Whiskey as needed – lots!
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
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg powder
- 1/4 tsp dry ginger powder
- Take 1/4 cup sugar and 1 tbsp water in a utensil and let it boil in medium heat
- After a while, the syrup will start becoming brown in colour
- When it becomes darker, add 1/2 cup warm water and mix well
- Be careful while adding water to the very hot caramelised sugar, it might sprinkle and cause burns
- Caramel syrup is ready for cake
- Soak candied fruits, raisins and chopped dates in orange juice for minimum 12 hours
- Finely chop dried nuts and keep aside
- Make fine powder of spices
- Take a wide bowl or a cake blender in a processor can be used
- Beat eggs, sugar and oil
- Add caramel syrup, spice mix and soaked fruits without the juice into the blender
- Add wheat flour, baking powder and baking soda and blend well
- Add salt and vanilla extract and mix well
- Add the left over orange juice if needed
- Mix the chopped nuts in 1 tsp flour so that nuts do not settle in the bottom of the mixture
- Preheat oven at 325 degree F
- Grease a baking tray and sprinkle some flour
- Pour the cake mixture into the tray and sprinkle chopped nuts
- Bake for 40 to 50 minutes and check with a tooth pick to see if done
- 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. This called technique is called feeding the cake.
Cool and store in an airtight tin for 15 days at least before enjoying. Cake is delicious without the icing.
The best fruit cakes are matured for at least a month and moistened or ‘fed’ from time to time with alcohol such as 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.
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!