This recipe is for a scrumptious and moist fruit cake, filled with nuts and dried fruits and infused with fragrant spices. It is very easy to make, making it perfect for anyone. Follow along with step-by-step pictures to learn how to make this Christmas Fruit Cake Recipe.

I have been wanting to try making a caramel fruit cake for a while now, and I finally got the chance last week. This rich and flavorful cake is perfect for the holiday season. It’s a simple and easy recipe that doesn’t require a lot of prep work like traditional fruit cakes. Give it a try this Christmas!

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About Fruit Cake

During the holiday season, it is customary to make a Christmas Fruit Cake, a decadent and dense cake filled with a variety of dried fruits. This cake is highly adaptable and the recipe tends to differ among families. Many families have their own treasured versions that have been handed down for generations.

It’s the ideal time of year for baking fruit cakes. I soaked the dried fruits in orange juice the day before making the cake, and as you can see, it turned out perfectly. The texture is soft, but not crumbly, resulting in firm slices that are great for giving as gifts. Give this caramel cake a try this Christmas and savor every bite!

Typically, dried fruits are soaked in alcohol a few months prior to Christmas and then used in fruit cake recipes. However, if desired, orange juice can be substituted for the alcohol. This cake is known for its abundance of dried fruits, adding to its deliciousness.

In the Victorian era, fruit cakes were baked at a low temperature for several hours, using a higher proportion of dry fruits. This resulted in a dense, pudding-like texture for the cake.

The fruit cake’s hue is derived from the caramel syrup, which is the standout feature of the cake. Not only does the caramel syrup provide a delightful color, but it also adds a delicious taste to the cake. Crafting caramel syrup can be challenging, but with practice, you will master it. Simply follow the suggestions outlined here and you will achieve success.

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Fruit Cake Ingredients

• I have used maida or all-purpose flour in this recipe, which is ideal for making fruit cakes.

• Use room temperature, softened butter when making a cake for added softness. Salted or unsalted butter can both be used.

• This recipe calls for powdered sugar, while white granulated sugar is used to make caramel.

• I have used ordinary white eggs, but brown eggs can also be used.

• For optimal flavor in your fruit cake, try using a mix of dried fruits.

• Orange juice is commonly used to soak dry fruits.

• Here, we use various spice powders including cinnamon, ginger, cardamom, clove, and nutmeg.

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Fruit Cake Recipe Step by Step

“Allow 1/2 cup of dried fruits to soak in 1/2 cup of orange juice overnight. The next day, you should notice that the fruits have absorbed most of the juice. Add 1 tablespoon of flour and toss it in to prevent the fruits from sinking to the bottom.”

I incorporated candied cherries, tutti frutti, raisins, and dates into my recipe for dry fruits.

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Before starting, preheat the oven to 180 degrees Celsius for 10 minutes. In a mixing bowl, combine 3/4 cup of flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Then add 1 teaspoon of cinnamon powder, 1/2 teaspoon of ginger powder, 1/4 teaspoon of nutmeg powder, 1/8 teaspoon of clove powder, and 1/4 teaspoon of cardamom powder.

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Mix thoroughly with a whisk. Then, set it aside.

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Separate the yolk and white of the egg and place them into two separate mixing bowls in preparation for later use.

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First, use an electric beater to beat the egg whites until they become frothy and stiff peaks form. Set aside.

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Beat the egg yolk and leave it aside.

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Next, we will prepare caramel syrup by heating 1/2 cup of granulated white sugar in a saucepan over medium heat. Do not stir, simply heat until the sugar dissolves.

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Once the sugar is fully dissolved and has turned a golden color, do not continue cooking as the caramel may become bitter in taste.

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Please stand at a safe distance and add 1/4 cup of water. Be cautious, as it may splatter. Gently swirl the pan and then turn off the heat.

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The caramel syrup is prepared.

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Add 1/2 cup of butter and 1/4 cup of powdered sugar to a mixing bowl. Whisk them together until the mixture becomes creamy.

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Mix in the egg whites.

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Thoroughly mix until evenly blended.

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Mix in the egg yolk.

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Mix in the prepared caramel syrup.

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Stir quickly.

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Mix in the flour mixture.

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Mix quickly until well combined without any lumps.

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19.Add 2 tablespoon mixed nuts(chopped) and soaked dry fruits to it.

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Carefully incorporate without over-stirring the batter.

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Before beginning, grease and dust your cake pan. I used a mini loaf pan measuring 6.5 inches by 3.5 inches, but a 6-inch round cake pan can also be used. Use melted butter to brush the pan and then sprinkle 1 tablespoon of flour, tapping out any excess.

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Place the prepared batter into the tins.

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Bake the cake in a preheated oven at 180 degrees Celsius for 40-45 minutes. To check if it is done, insert a toothpick into the center and if it comes out clean, the cake is ready.

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Allow to cool down fully before removing from mold. Cut and enjoy!

Expert Tips

• I have utilized all-purpose flour, but you can also use whole wheat flour. I have attempted the recipe with whole wheat flour without adjusting the measurements and it was successful.

• You have the option to use individual spice powders or substitute them with an all spice mix.

• I utilized a mix of candied cherries, tutti frutti, raisins, dates, and other similar fruits. You have the freedom to select any dried fruit of your preference.

• I included a mix of cashews, pistachios, and almonds. I added a small amount of nuts because I wanted it to be predominantly dried fruits. However, if you prefer a more nutty flavor, you can add 1/4 cup of mixed nuts.

• Avoid overbaking the cake. Once the top is browned and a toothpick inserted into the middle comes out clean, the cake is finished. Turn off the oven.

• Since I had a smaller quantity, it required less time for me. However, if you double the recipe, it could take up to an hour.

Serving & Storing Suggestion

Fruit Cake tastes great on its own as it is loaded with dry fruits and nuts. This cake keeps well for 3 days in room temperature itself. You can store in fridge and extend the shelf life for few more days. Usually fruit cakes have a long shelf life when compared to other cakes.

FAQS

Is it possible for me to prepare a fruit cake without using eggs?

It is possible to prepare a fruit cake without using eggs. Instead, you can substitute 2 eggs with 1/2 cup of thick curd and bake the cake.

What ingredients are used to make fruit cake?

Fruit cake typically consists of a mixture of flour, sugar, butter, dried fruits such as tutti frutti, dates, raisins and cherries, nuts like cashews, almonds, and pistachios, spices, eggs, orange juice, and raising agents, all flavored with vanilla essence.

What kind of pan is required to bake a fruit cake?

You have the option to use either a loaf tin or a round cake tin. I personally used a mini loaf tin that measures 6.5 inches by 2.5 inches, but you can also bake the same cake in a 4-inch round cake tin.

When is the best time to take my fruit cake out of the oven?

To determine if your cake is fully baked, insert a toothpick into the center. If it comes out clean or with only a few crumbs, your cake is ready. If it is still gooey, bake for a few more minutes as needed.

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Please feel free to reach out to me at [email protected] if you have any further inquiries about this Fruit Cake Recipe. You can also find me on Instagram, Facebook, Pinterest, Youtube, and Twitter for more updates and content.

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