Monday, October 25, 2010

Easy Fruit Cake

Christmas is bobbing in and it's only a month two months away! the first image that pops in our mind when we picture our Christmas table is the fruit cake-with those generous amounts of delicious noble fruits steeped in the volatile liquor. i've been baking the traditional sherry-sozzled Christmas cake for the past two years and i wanted a change. i'm almost always giddy with my family responsibilities and personal career moves and i almost know that i'm biting more than i can chew. but i'm gonna chew for a while more. and i cannot sham on my fruit cake. and i suddenly remember variety is the spice of life. so i begin this daring move of fruit-cake-recipe-skewing and glide in with this easy yum yum fruit cake! my mum-in-law says the basic go-go for a fruit cake is a 2:1 ratio for the fruits:maida, i. e., 500 gm fruits for 250 gm maida and i decide to believe her!

maida-250 gm
sugar-200 gm (powdered)
butter-200 gm
vanilla essence-1/2 tsp
tonovin or grape essence-1/2 tsp
powdered nutmeg and cinnamon-1 tsp each
baking powder-11/2 tsp
soda bicarb-1 tsp

The dry fruits and wine proportion was totally a by-default decision based on the random availability of stuff. i fortunately fulfilled the required ratio.

currants-60 gm
cherries-50 gm
almonds and cashewnuts-100 gm (together)
dates-100 gm
orange peel-20 gm
fresh apple-1/2-1
homemade grape wine-11/4 cups

All the dry fruits were chopped fine and soaked together in one cup wine in a glass container for a week at room temperature. a day before i baked the apple was chopped fine and soaked in 1/4 cup wine and left outside.

Sift maida, baking powder and soda bicarb. beat the butter and sugar till soft. add the eggs one by one (i think i added two by two!!) and continue beating. mix in the flour till well-blended. add the essence and the soaked fruits and hand-mix nicely. place the batter in a cake tin and bake till a toothpick inserted comes out clean. cool, cut and hog away...

It's better to use a spring form pan with a removable bottom or oil your butter paper and place in the cake tin and bake. use rum or brandy if wine not available but reduce the quantity to half cup.


Cardamom Hills said...

I love fruit cake...especially the ones we get in India =) I wsh someone was here to bake for me!!!

Dimah said...

That cake looks so amazingly good!


kitchenmorph said...

i would say the same for your biryani!!

kitchenmorph said...

oh dimah thank you so much. it's truly nice and quick for a fruit cake!