Servings
12
Ready In:
1 hr 30 mins
About this Recipe
By: Paromita
A no-soak, no wait fruit cake, still delicious and rich, a last minute Christmas option
My memory of Christmas is a cake, rich and loaded with fruits. I grew up in Kolkata, back then my father would get it from the store the day before Christmas.
I still sometimes do not have the rush before Christmas and one of the reasons why I love this cake so much. You do need some patience while baking it, but you do not have to soak the fruits beforehand and count the days.
Do not worry, it is still rich and delicious. And I bet you will get compliments from your family and friends.
You start with boiling the fruits with spices, this infuses the spices into the fruits without the need to soak them for days. Once the fruits are boiled, it is just mixing the fruits and flour and eggs.
Add as much dry fruits you like, however, these fruit cakes should be loaded with fruits and nuts. I keep the nuts a lot lesser than the fruits, to have some crunch but more richness from the fruits.
INGREDIENTS
- Milk 1/2 cup
- Water 1/2 cup
- Butter 1/4 cup
- Ground ginger 1 tsp
- Ground cinnamon 1 tsp
- Ground cloves 1/4 tsp
- Ground nutmeg 1/4 tsp
- Ground all spice 1/4 tsp
- All purpose flour 1+1/2 cups
- Eggs 2 large
- Vanilla essence 1 tsp
- Brown Sugar 1 cup packed
- Golden raisins 1 cups
- Dark raisins 1 cups
- Dried cranberries 1/4 cup
- Dried berries 1/4 cup
- Black currant 1/4 cup
- Chopped Walnuts 1/4 cup
- Chopped Almonds 1/4 cup
- Chopped Pecans. 1/4 cup
- Baking soda 1 tsp
Step by Step Instructions
Step 1
Take a saucepan and add water and milk.
Add sugar, spices, salt and butter.
Step 2
Bring to a gentle boil and simmer for 5 minutes.
Cool the mix to room temperature.
Step 3
As the mix cools prepare a cake tin, I use a 9 inch loaf pan.
Grease the pan, layer the bottom with parchment paper. Also size and cut a parchment paper for covering the top.
Step 4
Wrap the cake tin with a wet cake strip. If you do not have one simply take a kitchen towel fold it, wet it and wrap around.
Step 5
Now add the eggs one at a time to the cake misture.
Add vanilla essence.
Step 6
Now slowly fold in the dry ingredients (flour and baking soda)
Slowly fold the flour till all the flour is incorporated.
Step 7
Pour into the cake tin and loosely cover with the parchment.
Step 8
Bake at 300 degrees for 1.5 – 2 hours.
Keep a close eye after 1 hour has passed.
Step 9
Cool in a wire rack for 15 minutes before removing from pan.
Your cake is ready to enjoy!