I have eaten many a fruitcake, but never baked any. And I have never liked homemade ones so much until I tasted this...which was almost a year ago. My aunt Rita, is a fab baker and she gave me this really dark wonderfully moist fruit cake to snack upon when I visited her for NY's. And I fell in love with it instantly! :)
I think I have said this before, I never let go of a chance to write down a good recipe from a trusted source.And my blog is a collection of all those :)
I have had my readers requesting for a good fruitcake recipe . I did not want to post it earlier because fruitcake has always been very 'christmasy' for me :) So I waited all these days...and finally I baked my first fruitcake ! :)
We were having our Christmas Carol group from our Parish visting us last evening...so I had another reason to bake this :) LOL! As if I ever needa reason! :)
ULTRA MOIST FRUIT CAKE
Recipe source: Rita aunty
Ghee/Clarified butter -250 g
Nuts-100g,powdered [I used a mix of almonds and cashewnuts]
Cinnamon- 6, 2 " sticks powdered
Cloves-12 nos, powdered
Granulated sugar- 5tbsp
Caramel syrup-9 tbsp
Vanilla extract-1 tsp
Baking powder-1 tsp
Fruits* soaked in rum/brandy-750 g [I soaked my fruits along with 4 tbsp of caramel syrup for 6 months]
Orange juice-1 cup
- Pre-heat the oven to 180 degrees.
- Grease and line a baking tin.
- Sift flour with baking powder, semolina ,powdered nuts and spices.
- Beat egg yolks and sugar. Add ghee/clarified butter and beat well.
- Add milk,orange juice, vanilla, jam,caramel syrup and beat well.
- Fold in the flour mixture. Add the soaked fruits(coated with some flour) and brandy.
- Beat egg whites stiffly and fold into the batter.
- Pour into the prepared tin and bake till done.[It took 1 hour 10 minutes for me.]
- Cool and cut into pieces.
- You can wrap this cake in foil & store in the refrigerator for 3-4 weeks.
*It included golden raisins,sultanas, dried fig, glaced cherries, glaced apricots, prunes & tutti-fruti. My cousin tried baking this cake with fruits that were soaked just for 5 days...and it was perfect!
- Make a thick, piping consistency mixture of sugar and water.
- Add 2 -3 drops of food colour to it.
- Fill a baggie, snip of it's ends and decorate the cake.
Will it be too difficult for you to believe if I said, 'This is the world's best fruitcake?' ;) It is really an amazing one! The flavours mature very well as days go by. Try it and then you will realise that, after all it was not that hard to believe Ria :) I am going to bake this every year from now on!
I am sending this post as an entry to Priyanka's It's time to jingle again...event!