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Fridge Fruit Cake

Samina.Tapia's picture
This fridge fruit cake is a true connoisseurs' pick. The recipe is prepared first and later is stored in the fridge to get the real taste!
Ingredients
  Preserved figs/Soft variety of dried figs 1 Cup (16 tbs), chopped
  Dates 1 1⁄2 Cup (24 tbs), chopped
  Preserved pineapples 1⁄2 Cup (8 tbs), chopped (very well-drained canned ones will also do)
  Glace cherries 1⁄2 Cup (8 tbs), quartered
  Mixed peel 1⁄2 Cup (8 tbs), finely chopped
  Raspberry jam/Strawberry jam 1⁄4 Cup (4 tbs)
  Ground cinnamon 2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Cloves 1⁄4 Teaspoon
  Almond essence 1 Teaspoon
  Lemon juice 1 Tablespoon
  Seedless raisins 2 Cup (32 tbs)
  Currants 1 1⁄2 Cup (24 tbs)
  Honey 1 Cup (16 tbs)
  Salt 1 Pinch
  Butter 1 Cup (16 tbs)
  Nuts 1⁄4 Cup (4 tbs), chopped
  Cake crumbs 4 Cup (64 tbs)
Directions

GETTING READY
1. Clean and chop the fruits and combine them in a bowl.
2. Add the jam, spices, honey and the flavorings to them. Mix well.
3. Allow the fruits to macerate for 2 hours.
4. Line a cake tin or loaf pan with wax paper or cling film.

MAKING
5. In a large bowl, cream butter until light and fluffy.
6. Stir in the nuts and cake crumbs into the butter.
7. Add the fruit mixture and mix thoroughly.
8. Turn the fruit cake mixture into the lined cake tin or loaf tin and press well to pack.
9. Cover the top with wax paper or cling film and place loaf tin in refrigerator for at least two days but preferably for a week to mature the flavors.

SERVING
10. Unmold the cake on to a platter.
11. Slice and serve it chilled.
12 This cake can be wrapped and gifted as well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Taste: 
Sweet
Method: 
Chilling
Dish: 
Cake
Occasion: 
Christmas
Restriction: 
Vegetarian
Interest: 
Gourmet
Servings: 
8

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