For as long as I can remember, I loved to eat a piece of fruitcake at Christmas at my families or friends houses. Since my boys were little and my hubby doesn't drink, I never attempted to make the cake. Since we started a fruitcake cook along on Traditional Goan Foodies, I was tempted to try this for myself. But not any fruitcake, I had certain standards even though I never made it before. One one I wanted to make sure I had all the fruit and nuts in it that I loved and had great color - raisins, prunes, mixed peel, orange peel, candied ginger, glace cherries, cranberries, walnuts almonds. I also used Fig jam and Blackstrap Molasses with the flour, eggs butter and the presoaked fruit to make this fruitcake amazing!
|Dry fruits||200 Gram , soaked (soaked in rum with orange peel)|
|All purpose flour||125 Gram|
|Butter||114 Gram (1 stick(4oz),room temperature)|
|Sugar||125 Gram (brown sugar gives a darker color)|
|Blackstrap molasses||3 Tablespoon|
|Fig jam||1 Teaspoon|
|Nuts mix||100 Gram (walnuts and almonds)|
|Mixed peel||3 Tablespoon (as needed)|
|Glace cherries||1/2 Cup (8 tbs) (red and green)|
|Chopped crystallized ginger||1 Tablespoon|
1.Preheat oven at 150 deg C (300 deg F).
2.Sieve the flour and add salt.
3.In a separate bowl, mix the butter at room temperature with sugar.
4.Add egg one at a time and keep beating.
5.Add the caramel, jam and orange zest to the mix - gradually fold the flour into the mix.
6.Add dry fruits and mix with a wooden spoon.
7.Tap any air bubbles.
8.Pour the batter in a baking dish lined with parchment paper or grease the dish with butter.
9.Pour the batter in the baking dish and ensure it is even.
10.Bake for an hour and half and use a skewer to check if it is done,when skewer comes out clean your cake is ready.
11.Remove from Oven and cool. Then poke a few holes and pour a tablespoon of rum.
12.Repeat at least once a week before serving.
13.Serve and enjoy!