Xmas Fruit Cake
- Daniel
- Dec 19, 2021
- 3 min read
Updated: May 22
As of 2019, I have posted this Xmas fruit cake recipe every year. I have to admit, sometimes, I was trying to be over-creative and forgetting that simplicity is the ultimate sophistication. My feet are on the ground now. This is my basic version of the Xmas fruit; without fermenting the dried fruits for weeks. And certainly without adding chocolate.
The question is does the cake tastes any lesser without the fermentation. The honest answer is, it doesn't make any difference. Yes, guilty as charged.
Anyway, to make my life easier, I am using a dried fruits mix from Foodsterr. You can of cos use a combination of your favorite dried fruits, or purchase them separately. You are after all the Drake of your Xmas fruit cake.
Let it flambé...
The most important steps are to mix each ingredient properly before adding another. The oven will do the magic. Well, of cos with a bit of effort, patience and love, this would be a lovely fruit cake for Xmas. Here I wish all you lovely people a Merry Xmas!
Ingredients:
(Make one 8 inch round cake or one 4.5 inch X 8.5 inch loaf)
Fruits:
Dried Fruits Mix Preferably Foodsterr, 163g or A Combination of Raisins, Sultanas, Green Raisins, Currants, Dried Apricots, Candied Orange Peels, Candied Lemon Peels, Dried Cranberries or Blueberries.
Dates Pitted Thinly Sliced, 75g
Glazed Cherries Halved, 50g
Crystalized Ginger Cubes Quartered Preferably Foodsterr, 50g
Cointreau / Grand Marnier / Dark Rum, 90g
Spices:
Cinnamon Stick Preferably HexaFood, 1
Cloves, 4
Allspice Berries, 8
Nutmeg Freshly Grated, Pinch
Cake:
Unsalted Butter, 138g
Dark Muscovado Sugar, 60g
Demerara Sugar, 60g
Eggs, 3
Unbleached All Purpose Flour, 138g
Blanched Almond Flour, 38g
Sea Salt, Pinch
Fresh Lemon Zest, 1/2 Lemon
Fresh Lemon Juice, 1/2 Lemon
Walnuts / Pecans / Cashews Corasely Chopped, 20g
Pistachios / Hazelnuts / Macadamia Corasely Chopped, 20g
Cointreau / Grand Marnier / Dark Rum, 30g + More For Feeding & Flambé
Equipment:
Oven
8" Round Cake Pan / 4.5" X 8.5" Loaf Pan
Hand / Stand Mixer
Spice Grinder
Cast Iron Skillet
Blow Torch
Directions:
Soak the Fruits
In a large bowl, combine dried fruit mix, dates, cherries, ginger, and Cointreau.
Cover with cling film and let sit at room temperature for 24–48 hours.
Prepare the Spice Mix
Toast cinnamon, cloves, and allspice berries in a skillet over medium heat until aromatic.
Blitz into powder using a spice grinder.
Grate in nutmeg and mix well. Set aside.
Make the Cake Batter
Preheat oven to 150°C (300°F).
Lightly grease loaf or cake pan with butter and line with parchment paper (bottom and sides).
Wrap the pan with a ring of aluminum foil (reflective side out) tied with thread to prevent uneven rising.
In a large bowl, cream butter until mayo-like in consistency.
Add sugar in two additions, beating until light and fluffy.
Beat in eggs one at a time until fully incorporated.
Add ground spices and salt. Fold to combine.
Fold in flour in three parts, followed by almond flour.
Mix in lemon zest and juice.
Fold in nuts and soaked fruit mixture until everything is fully incorporated.
Transfer batter into the prepared pan and level the top.
Bake the Cake
Bake for 2 to 2½ hours, or until golden brown and a skewer inserted comes out clean.
Begin checking after the 1½ hour mark.
Remove from oven and cool completely in the pan.
Flambé and Store
Unmold cooled cake onto a shallow bowl.
Heat Cointreau in a saucepan and carefully light with a blow torch.
Pour the flambéed liqueur over the cake. Use caution.
Once the flames subside, let the cake cool again completely.
Wrap in parchment, then a layer of foil.
Store in a cool, dry place.
Optional: Feed with 1 TBSP of liqueur weekly. Best aged at least 2 weeks before serving.
To Serve
Slice and enjoy on its own or with coffee or tea.
Moist, dense, fruity and Xmasy...
Comments