Yields:
6 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
20 Mins
Total Time:
40 Mins
As far back as I can remember, Christmas was always celebrated with a rich fruitcake laced with fruits, nuts & yes with a hint of some kind of alcohol like rum or brandy. I guess the origin of making fruit cakes at Christmas in India was a result of the British influence or colonisation. But the tradition of fruit cakes dates far back. It is said even the ancient Romans used to make fruit cakes with pomegranate seeds, nuts and other fruits. It is an irresistible classic dessert for the holiday celebrations loved by the old & young alike.
Ingredients
Instructions
-
Mix all the dry fruits, zest, juice & brandy (reserving about a tbsp. of brandy for later) in a glass bowl. Cover and keep aside for about 4 to 5 days. Alternatively, put everything in a saucepan and bring to a boil on medium heat, stirring well & then simmer on low heat for about 5 minutes. Cool completely for at least 30 minutes.
- Preheat your oven to 300 degrees F. Line & prepare a 20 inch cake tin with parchment.
-
Take the flour in a bowl and add in baking powder, allspice, cinnamon and clove powder. Mix well.
-
In an electric mixer, beat the butter and sugar well until it becomes creamy in texture.
-
Add in one egg at a time and beat further until all the eggs are mixed in.
- Add a little flour mix at a time and mix until everything comes together.
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Finally add the dry fruits mixed in brandy & chopped nuts & almonds.
- Stir well.
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Pour this batter into the prepared cake pan and bake for about 70 to 80 minutes or until a toothpick inserted into the centre comes out clean.
- Remove cake from the oven. Poke few holes all over with a little tooth pick/ skewer & pour about 1 tbsp. brandy all over the cake. Cool cake completely before slicing.
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This cake keeps well. Ideally make it at least a week ahead of Christmas :)
