Scribd
Upload
219 views2 pages

Fruit Cake: Ingredients

This document provides a recipe for traditional fruit cake. It lists ingredients like flour, butter, sugar, eggs, dry fruits, nuts, and spices. The preparation method involves soaking dry fruits in juice, making a caramel syrup, and mixing wet and dry ingredients into a batter that is baked in a greased pan for about an hour. The finished cake is cooled and enjoyed. Variations include substituting eggs with extra butter and water for an eggless version.

Uploaded by

Satish Mishra
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
219 views2 pages

Fruit Cake: Ingredients

This document provides a recipe for traditional fruit cake. It lists ingredients like flour, butter, sugar, eggs, dry fruits, nuts, and spices. The preparation method involves soaking dry fruits in juice, making a caramel syrup, and mixing wet and dry ingredients into a batter that is baked in a greased pan for about an hour. The finished cake is cooled and enjoyed. Variations include substituting eggs with extra butter and water for an eggless version.

Uploaded by

Satish Mishra
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

Fruit cake

Ingredients All Purpose Flour (Maida) - 2 cups (about 250 grams) Butter (at room temperature) - 1 cup (= 2 sticks ~ 225 grams ) Powdered Sugar - 2 cups Eggs - 4 Apple juice - 1/4 cup (Traditionally rum or brandy is used) Vanilla Essence - 1 tsp Baking Powder - 1/2 tsp Baking Soda - 1/4 tsp Salt - a pinch Dry fruits & nuts Mixed nuts - 1 cup (You can use chopped cashews, almonds, pecans or walnuts) Mixed dry fruits - 3 cups (You can use raisins, tutti fruity, chopped dates, candied orange or lemon peel, candied ginger, cherries, dried cranberries, pineapple, blueberries, apricots etc.) Caramel Syrup Sugar - 1/4 cup Boiling Water - 1/2 cup Lemon Juice - 2-3 drops Spice Mix Cinnamon Powder - 1/2 tsp Cardamom Powder - 1/4 tsp Clove Powder - 1/4 tsp Dry Ginger Powder - 1/4 tsp Nutmeg Powder - 1/4 tsp Preparation steps Preparing the dry fruits & nuts 1. Traditionally the dry fruits are soaked in rum for a month before making the cake. To make cake without alcohol cook the fruits in apple juice (or orange juice) for 5-10 minutes. 2. Finally mix in the chopped nuts. 3. Let this mix cool before you make the cake. You may also let it rest overnight before proceeding. Preparing the caramel syrup 1. Take the sugar in a pan and add cook on medium heat for 5-10 minutes. The sugar will melt and turn golden brown in colour. 2. Add 2-3 drops of lemon juice. 3. Add 1/2 hot of hot water to the caramalized sugar. Switch off and keep stirring. 4. Cool and keep the syrup ready to make the cake. Preparing the cake pan & Oven 1. Preheat the oven to 325 degree F (170 degree C). 2. Prepare the cake pans by greasing it with a non stick cooking spray or with some butter. The above measurement will make two 8" round cakes, one 13*9 cake or about 24 muffins.

Method 1. Take the room temperature butter in a large mixing bowl. 2. Add the powdered sugar to it and mix together. Keep mixing until the mixture becomes creamy. 3. Add the eggs one at a time and keep mixing till it gets well blended. 4. Mix in the vanilla extract with it. 5. Dust the dry fruits and nuts mixture with 1/4 cup of the maida (flour). 6. Take all the dry ingredients together in a seperate bowl - maida, baking powder, baking soda, salt and all the spices under 'spice mix'. 7. Sift it and add to the wet ingredients. Do this in little batches while mixing so that you have a smooth batter. 8. Mix in the caramel syrup and the dry fruit- nut mixture. 9. Pour into prepared cake pans and bake in a 325 degree F oven for about 1 hour. Place a tray with 1" of water in the lower rack of the oven. This will prevent the top of the cake from getting dry. 10. It takes about 1 hour for two 8" round cake and 1.5 hours for one big cake. Check if the cake is done by inserting a toothpick in the middle of the cake. If it comes clean, the cake is done. If not, bake for another 5-10 minutes. 11. Cool the cake and enjoy. Variations - To make 'Eggless Fruit Cake', substitute the eggs with additional 1 stick of butter and 1/4 cup water.

You might also like