Come Christmas and the smell of cakes wafts in the air. One of the cakes that are synonymous with the festive season is the Christmas Fruit cake, also known as the Plum Cake.
Now how did the Christmas cake originate?
The tradition of baking a Christmas Cake started way back in the sixteenth century in England. Initially, people used to eat a porridge full of dry fruits, spices and honey on Christmas Eve. In the sixteenth century, the oatmeal from the porridge was removed and butter, wheat flour, and eggs were added. These ingredients helped hold the mixture together and eventually evolved as the Christmas Fruit Cake. What we get as Christmas fruit cake today is a rich, dense cake packed with dry fruits, nuts, spices and optionally soaked in spirits. Each country has its own unique version.
I am sharing with you the recipe I normally follow to make the Christmas Fruit Cake for my family.
Ingredients:
ᴥ Flour- 1 cup
ᴥ Sugar- Powdered Sugar 1 cup
ᴥ Butter- 113 gm
ᴥ Soaked fruits – 100 gm (Golden Raisin, Black Raisin, Dried Cranberry). I normally soak the fruits in orange juice or rum for at least 3/4 days). I don’t use Tutti Frutti.
ᴥ Nuts – 70 gm (Cashew, walnut, almond)
ᴥ 10/12 almonds crushed… (The addition of crushed and powdered almonds makes the cake soft and moist)
ᴥ Eggs- 2
ᴥ Vanilla – 1 teaspoon
ᴥ Caramel syrup – 1 teaspoon
ᴥ Mixed spices- 1 teaspoon ( I use a mixture of nutmeg and cinnamon)
ᴥ Baking powder – 1 teaspoon
ᴥ Candied orange peel- 1 teaspoon
ᴥ Cocoa powder- 1 tablespoon
Method
In a bowl cream butter. Then add the powdered sugar and cream them or beat them together. Gradually add the eggs one by one and beat them. The mixture might curdle as there is a lot of fat but don’t worry. Add vanilla essence and caramel syrup and set aside.
In another bowl mix all the dry ingredients. Flour, mixed spices, baking powder and cocoa powder. Sieve the dry ingredients, add the dry ingredients to the wet ingredients and gently fold in. Then add the crushed and powdered almonds. Once the wet and dry ingredients are fully incorporated add the soaked fruits and nuts. Reserve some fruits and nuts to sprinkle on top.
Take an eight-inch round pan or a loaf tin. Line it with parchment paper. Pour in the batter and sprinkle the reserved fruits and nuts on top. Preheat the oven to 180 degrees centigrade for 10 minutes. Bake the cake at 160 degrees centigrade for 50/60 min or until a toothpick inserted comes out clean. Remember fruit cakes are generally baked at low temperatures for a long time.
Try this recipe and I am sure your Christmas will become all the merrier.
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