Made By Emily
Cake

Christmas Special Fruit Cake

Delicious Christmas Special Fruit Cake with seasonal fruits and spices

Ingredients

  • 1/2 cup (120 ml) orange juice
  • 1/2 cup (70 g) almonds, chopped
  • 1/2 cup (75 g) raisins
  • 1/2 cup (75 g) cashews, chopped
  • 1/2 cup (80 g) tutti frutti (candied fruit)
  • 1/2 cup (75 g) cherries, chopped
  • 1/2 cup (50 g) muskmelon seeds
  • 2/3 cup (130 g) sugar
  • 1/4 cup (60 ml) milk
  • 1/4 cup (60 ml) refined oil
  • 1/2 teaspoon vanilla essence
  • 1 cup (125 g) all-purpose flour (maida)
  • 3 teaspoons (15 g) milk powder
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon clove powder
  • 1/2 teaspoon cinnamon powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt

Instructions

  1. In a large mixing bowl, combine the orange juice, chopped almonds, raisins, chopped cashews, tutti frutti, chopped cherries, and muskmelon seeds. Let this mixture soak for at least 1-2 hours; for best results, soak up to overnight in the refrigerator to enhance the flavor.
  2. In a separate bowl, whisk together the sugar with 1/4 cup (60 ml) of water until the sugar completely dissolves. Then, add the milk, refined oil, and vanilla essence, mixing well until combined.
  3. In another bowl, sift together the all-purpose flour, milk powder, cardamom, clove, cinnamon, baking powder, baking soda, and salt. This step not only aerates the dry ingredients but ensures an even distribution of flavors.
  4. Gradually combine the wet ingredients with the dry mixture, stirring gently until just combined. Avoid overmixing to keep the cake light and fluffy.
  5. Carefully fold the soaked fruit mixture into the batter, ensuring it’s evenly distributed without overworking the batter.
  6. Preheat your oven to 180°C (350°F). Line your baking pan with parchment paper and pour in the batter, spreading it evenly.
  7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it near the end; if it starts to brown too much on top, you can cover it with foil.
  8. Once baked, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling period allows the cake to settle.
  9. Slice and serve your Christmas Fruit Cake, preferably with a cup of tea or warm cider!

Recipe Notes

  • Soaking the fruits longer than two hours enhances their flavor and prevents them from sinking to the bottom during baking.
  • Ensure your ingredients are at room temperature for a better mixing experience.
  • If desired, sprinkle some chopped nuts on top of the batter before baking for an extra crunch.

Nutrition Estimate

Approximately 220 calories per slice, with 4g protein, 30g carbohydrates, and 10g fat.