Fruit And Nut Christmas Cake ( Best Holiday Fruit Cake)
A cake that is rich with alcohol soaked dry fruits absolutely tender and flavor packed. This fruit and nut christmas cake is light, perfectly balanced in flavor and embedded with dried fruits and nuts. This is the best holiday fruit cake, a flavorful fruit cake that is perfect for the holidays and is a welcome addition to the holiday table!
Ingredients
- 1½ cup all purpose flour (192 grams)
- 1½ teaspoon baking powder
- ½ teaspoon cinnamon powder
- 100 grams butter room temperature (½ cup)
- ¾ cup brown sugar (150 grams)
- 2 large eggs
- 1½ teaspoon orange zest
- ¼ cup milk (60 ml)
- ½ teaspoon Ossoro's black currant flavor or 1 teaspoon vanilla essence
- 5-6 drops ginger extract
- 1½ cup rum soaked dry fruits (dates, yellow raisins, black raisins, cranberries, cherries, blue berries and tuttifrutti)
- ¼ cup almonds (35 grams)
- ¼ cup cashews (35 grams)
- ¼ cup walnuts (35 grams)
Instructions
- Preheat the oven @170° C for 10 minutes with both filaments (rods) on.
- Grease a 7 inches loaf tin or any shape pan with oil or butter. Line with parchment paper.
- Sieve the flour, baking powder and cinnamon powder. Mix well and set aside.
- In a large mixing bowl add in the butter and sugar. Using an electric hand beater, beat them until it turns pale, creamy and fluffy.
- Add in the eggs and beat until the mixture turns smooth and well combined.
- Add in the essence, ginger extract and milk. Beat to combine.
- Add in the orange zest. Add in the flour in two batch. Beat the mixture to form a lumps free fluffy batter. Do not over beat them. Scrap the sides of the bowl with a spatula and give a quick gentle mix.
- Add in the drained soaked dry fruits. Add in the nuts - almonds, cashews and walnuts. Now with a spatula fold them together.
- Transfer the batter onto the prepared pan. Level it with the spatula. Tap the pan couple of times to release any air bubbles inside.
- Garnish with soaked dry fruits and nuts.
- Place the pan on the center rack. Bake at preheated oven @170° C for 50-60 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven. Brush the cake with the alcohol remains from the soaked dry fruits. Let the cake stand for about 10 minutes.
- Demould and allow to cool down completely.
Video
Notes
- You can use whole wheat flour or 50-50 ratio of all purpose flour and whole wheat flour.
- In addition to cinnamon you can use spice like nutmeg and clove powder. Recommend not to use whole spice. Use in powder form or ground finely. If you have all spice mix you can use 1 teaspoon of it.
- You can use ginger powder or finely grated fresh ginger instead of ginger extract.
- You can use white sugar or jaggery or cane sugar instead of brown sugar.
- You can use oil instead of butter or use 50-50 ratio of both.
- Milk can be substituted with buttermilk.
- To make a Non-Alcoholic version you can check this two Christmas fruit cake - last minute christmas cake and non-alcoholic fruit cake.
- Use any dry fruits and nuts available to you.
- To make eggless version you can use ½ cup curd/yogurt instead of eggs and add 1 teaspoon baking soda.
- Ossoro's black currant flavor can be substituted with 1 teaspoon vanilla essence.