This delicious and rich fruit cake is bursting with dried fruits, nuts and spices. This cake is most often consumed on its own as opposed to with condiments such as cream. Though this rich cake is traditionally baked for Christmas, it can be baked and served on any special occasion.
|For the dry fruits|
|Black currents||100 Gram|
|Ginger puree||1 Pinch (Ginger preserve used)|
|Orange peel||50 Gram|
|Cashew nuts||50 Gram , broken|
|Baking powder||1 Teaspoon|
|Cinnamon powder||1 Pinch|
|Powdered cloves||1 Pinch|
|Nutmeg powder||1 Pinch|
|Powdered sugar||200 Gram|
|Sugar||1/4 Cup (4 tbs) (For caramelizing)|
|Caraway seeds||1 Pinch|
|Jam||100 Gram (Pineapple jam used)|
|Orange rind||1 Pinch , ground|
|Almond essence||1 Drop|
|Vanilla essence||1 Teaspoon|
|Butter||1 Tablespoon (For greasing)|
|Flour||3 Tablespoon (For dusting)|
1. In a large bowl, mix all the chopped raisins, black currents, dates, cherries, ginger preserve and orange peel in the brandy. Cover and soak it for 24 hours.
2. Smear the cashew pieces in almond essence and keep it in a closed jar for 24 hours.
3. In two separate bowls separate the egg yolks and egg whites.
4. Preheat the oven to 300 F
5. Prepare a baking tin by greasing it with a little butter and dusting flour all over the bottom and sides of the tin. Shake off the excess flour.
6. Take a heavy bottom skillet with the sugar in it. Heat it by continuously stirring the sugar. When it turns dark in color, add ¼ cup of hot water very carefully and gently. Continue to stir on low heat till the caramel thickens.
7. Turn off the heat and remove the pan from the stove before the caramel turns into syrup. Set it aside and let it cool.
8. In a mixing bowl sift together the flour, baking powder, cinnamon powder, clove powder and nutmeg powder.
9. Add the soaked fruits into the flour mixture. Mix it gently with your fingers so that all the fruits are coated with the flour without forming lumps. Also add the cashew nuts and caraway seeds and mix gently.
10.In a large mixing bowl blend the butter and sugar using a hand blender till the mixture is soft and fluffy.
11.Add the egg yolks one at a time and blend well. Then gently add in small portions of the flour mix into the creamed butter mixture a little by little and keep folding in the flour into the butter mixture using a spatula.
12.Add the pineapple jam, marmalade, ground orange rind and the prepared caramel. Mix the ingredients well with the spatula.
13.In another bowl whisk the egg whites till frothy and stiff. Add the vanilla essence and whisk again. Gradually fold in the stiff egg whites into the prepared batter until well combined.
14.Pour the batter into the prepared baking tin and bake in a pre-heated oven at 300 F for 50 to 60 minutes. After 50 minutes keep checking if the cake is done by pricking it with a thin knife. If the knife comes out clean the cake is done.
15.Remove the cake from the oven and let it cool on cooling rack. Once cooled smear the surface of the cake with a little brandy or cover it with brandy soaked cheesecloth for a day.
15.Serve the fruit cake on its own or with some red wine.
Calories 595Calories from Fat 219
% Daily Value*
Total Fat 25 g38.5%
Saturated Fat 13 g65%
Trans Fat 0 g
Sodium 86 mg3.58%
Total Carbohydrates 85 g28.3%
Dietary Fiber 3 g12%
Sugars 53 g
Protein 7 g14%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 4760Calories from Fat 1752
% Daily Value*
Total Fat 200 g308%
Saturated Fat 104 g520%
Trans Fat 0 g
Sodium 688 mg28.64%
Total Carbohydrates 680 g226.4%
Dietary Fiber 24 g96%
Sugars 424 g
Protein 56 g112%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet