DELICIOUS CHRISTMAS FRUIT CAKE |RECIPE
NON ALCOHOLIC RICH FRUIT CAKE || PLUM CAKE || NO SOAKING
Recipe by Saumya Zubeer
INGREDIENTS
All purpose flour 250 gm
Brown Sugar 250 gm
Unsalted Butter 250 gm
Almond flour 100 gm
Mixed Dry Fruits 800gm
Mixed Dry Nuts 200 gm
Eggs 3 large /4 small
NonAlcoholic Grape Juice 3-4 Tbsp
Baking Powder 1 tsp
Salt 1/4 tsp
Spice Mix 1 tsp
Lemon Zest 1 large lemon
Vanilla essence 1 tsp
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You can make these changes in ingredients
Mixed dry fruits
Preheat your oven to 360 degrees F (180 degrees C). Greaseyour cake pan. I used 9 “ inch spring form pan with a removable bottom. Place parchment paper/ Baking sheet to the sides and bottom of the pan. Weigh and measure the ingredients. In a clean bowl, combine all the dry ingredients.-purpose flour, almond powder, salt, spice mix and baking powder- In another large bowl place the dried and candied fruits. Add 3 TBSP of all purpose flour mix it well. Coat all the fruits nicely with the flour. Now combine all the wet ingredients Take a large bowl add butter ( must be on room temperature). With a hand mixer beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs one at a time. Beat well. Scrape down the sides of bowl. Add alcohol/ juice , vanilla essence , lemon zest then mix it well. Add dry nuts and fold it Add flour coated dry fruits and fold it slowly. Always Fold the same direction. Place the cake mix in the prepared Cake Pan. Use a spoon to level the top Tap the cake pan for few times Decorate with som dry nuts ( I used Almonds and cashews. Bake for 40 - 60 minutes. Time may vary Depends on the oven and size of cake pan. Always start checking after 40-45 minutes. If the toothpick comes out clean then our cake is ready. When you first check the cake if it’s brown already but didn’t bake fully please use a foil paper to cover the top. This will prevent over browning. Remove the cake from the oven and place on a wire rack to cool completely.
MIixed dry nuts
200 gm of chopped cashew, almonds, pecans, walnuts & Hazelnut. You can use which one you like and easily available for you.
For Alcohol users:
Instead of juice you can use Brandy , Rum or Wine. If you like to use any of the above you can follow the below mentioned process. Remove the cake from the oven and place on a wire rack to cool completely. Then, with a skewer, poke holes in the top surface of the cake and liberally brush with alcohol (brandy, Wine, Rum or whiskey). Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin or plastic bag. Store in a cool dry place. (If you live in a warm climate I find it best to store the cake in the refrigerator.) Brush the cake periodically (once or twice a week for about two to three weeks) with alcohol. This cake will keep several weeks or it can be frozen. If you have only one week left follow the above process every second day.
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preparation
Preheat your oven to 360 degrees F (180 degrees C).
Greaseyour cake pan. I used 9 inch spring form pan with a removable bottom. Place parchment paper/ Baking sheet to the sides and bottom of the pan.
Weigh and measure the ingredients.
In a clean bowl, combine all the dry ingredients.-purpose flour, almond powder, salt, spice mix and baking powder-
In another large bowl place the dried and candied fruits. Add 3 TBSP of all purpose flour mix it well. Coat all the fruits nicely with the flour.
Now combine all the wet ingredients
Take a large bowl add butter ( must be on room temperature). With a hand mixer beat the butter until creamy.
Add the sugar and beat until light and fluffy.
Add the eggs one at a time.
Beat well.
Scrape down the sides of bowl.
Add alcohol/ juice , vanilla essence , lemon zest then mix it well.
Add dry nuts and fold it
Add flour coated dry fruits and fold it slowly. Always Fold the same direction.
Place the cake mix in the prepared Cake Pan.
Use a spoon to level the top
Tap the cake pan for few times
Decorate with som dry nuts ( I used Almonds and cashews.
Bake for 40 – 60 minutes. Time may vary Depends on the oven and size of cake pan.
Always start checking after 40-45 minutes. If the toothpick comes out clean then our cake is ready.
When you first check the cake if it’s brown already but didn’t bake fully please use a foil paper to cover the top. This will prevent over browning.
Remove the cake from the oven and place on a wire rack to cool completely.
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Author
I have passion for food and cooking from childhood onwards..I like to experimentry something new recipes every now and then. Iam also passionate that everyone should know how to cook well . Same time, pass that love and passion to the people.
JOFIN T T
Chef
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