No Alcohol - Christmas Fruit Cake
December 21, 2020
Christmas is right around the corner, and what can be a better way to celebrate it than devouring over some plum cake. Though it is generally made with fruits soaked in rum, I present to you a non-alcoholic version of the same. This can be made last minute and doesn’t require to soak the fruits for months in advance of Christmas. If you don’t eat eggs, don’t worry, just replace the eggs with 1 cup of curd, and you are good to go.
Let me breakdown the importance of few of the ingredients used in the recipe along with some tips and tricks. All of these together, result in a super moist and rich cake and also gives the sense of warmth, perfect for Christmas.
Butter, obviously adds flavor to the cake, but that is not the only reason we like butter in our recipe. Butter and sugar, when beated together, results in trapping of air into the batter, perfect to create a fluffy cake. Oil, on the other hand, helps to add moisture to the cake. So, I add, half and half of both, to benefit from both the worlds. Brown Sugar gives a nice brown color to the cake and hence, it is very important to not replace the brown sugar in the recipe with white sugar.
After the flour has been sieved into the batter, take care not to overmix the ingredients. Cut and fold just enough to incorporate all the ingredients together. Over mixing results in releasing of the air we trapped while buttering the sugar. And the last important tip, bake the cake at a low temperature for a long time. I baked it at 150C for 55 minutes. Baking at a low temperature ensures uniform browning of the cake. Baking at higher temperature might lead to a dark top and undercooked base of the cake. So, bake it for approximately 50 minutes, and then keep checking on the cake, every 5 minutes.
So, these were my 2 cents on making a delicious and super yummy fruit cake. Now, what are you waiting for? Go get baking!!! 🙂
Christmas Fruit Cake
- Convection oven
- 50 gms black raisins
- 50 gms dried figs
- 50 gms dates
- 50 gms tutti frutti
- 10 almonds
- 10 cashews
For the batter:
- 200 ml Orange juice
- 50 gms butter
- 1/4 cup oil
- 1 cup brown sugar
- 2 eggs
- 1 orange zest
- 1 tsp vanilla essence
- 1/4 tsp ginger powder
- 1/4 tsp cinnamon powder
- 1/8 tsp nutmeg powder
- 1.5 cups All purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
Soaking of the dry fruits:
- Soak the raisins, figs, dates and tutti-frutti in orange juice for approximately 8 hours till the fruits soak up the juice.
- You can also cook the fruits in the juice for 10 minutes as a replacement to the above procedure.
Mixing of the batter:
- Whisk oil, butter and sugar together with a whisk or a hand mixer till it is fluffy.
- Beat in the eggs, one at a time, and whisk into the mixture.
- Add the zest of 1 orange.
- Add the ginger powder, cinnamon powder, nutmeg powder and vanilla essence.
- Sieve the flour into the batter. Add baking soda and baking powder.
- Cut and fold to incorporate all the ingredients together.
- Reserve 10% of the soaked dry fruits. Add the rest along with the orange juice to the batter.
- Add the almonds and the cashews.
- Incorporate everything together. Make sure not to overmix the batter. Overmixing results in release of trapped air. This results in a denser cake.
- Line a 7 inch baking pan with baking paper.
- Pour the cake batter into the pan.
- Garnish the reserved 10% reserved soaked fruits into the top.
- Bake in a pre-heated oven at 150C for 50-60 minutes or until a toothpick comes out clean.
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