Xmas Fruit Cake

Updated: Dec 23, 2021

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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:

  1. Soaking the fruits.

  2. Transfer dried fruits mix, dates, cherries, ginger and Cointreau into a large bowl.

  3. Cover with cling film and set aside at room temperature for 24 to 48 hrs.

  4. Preparing the spice.

  5. Toast cinnamon, cloves and allspice berries in a skillet over medium heat until aromatic.

  6. Transfer into a spice grinder and blitz until powder forms.

  7. Grate in the nutmeg and mix until well combined.

  8. Set aside.

  9. Prepare the cake.

  10. Preheat oven to 150 degree celsius or 300 fahrenheit.

  11. Lightly grease loaf pan or cake pan with butter.

  12. Lined with parchment paper on the bottom as well as the sides.

  13. Run aluminum foil around the perimeter of the pan, cut and fold to create a ring.

  14. Tie the aluminum foil with a thread.

  15. *This is to prevent the cake from rising unevenly. Make sure the reflective side is facing towards out.*

  16. Cream butter in a large bowl using a hand or stand mixer until it is mayo consistency.

  17. Add in the sugar, 1/2 portion at a time.

  18. Continue creaming until everything is well combined, light and fluffy.

  19. Whip in the eggs, 1 at a time, until homogeneous.

  20. Add in the freshly ground spices and salt.

  21. Fold until well combined.

  22. Next, fold in the flour, 1/3 portion at a time.

  23. Follow by adding and folding the almond flour.

  24. Add in lemon zest and juice.

  25. Fold in the nuts, follow by the soaked fruit mix.

  26. Once everything is fully incorporated, transfer into the prepared loaf or cake pan.

  27. Level the top with a spatula.

  28. Wack into the oven and bake for 2hrs to 2.5 hrs or the top is browned and passes the skewer test. It will crack a little at the top.

  29. Check frequently after the 1.5 hr mark.

  30. Remove from oven and set aside to cool completely.

  31. Once cooled, unmold onto a shallow bowl.

  32. Add the Cointreau into a sauce pot.

  33. Using a blow torch to light up the Cointreau.

  34. *Be very careful when doing this.*

  35. Pour the flambé liqueur over the cake.

  36. Once the flame has seized, set aside to cool down completely.

  37. Once cooled, wrap with parchment paper.

  38. Wrap another layer of aluminium foil.

  39. Keep it in a cool and dry place.

  40. You can feed the cake with 1 TBSP of liqueur once every week for as long as you desire. I fed mine for only 2 weeks.

  41. Slice and enjoy.


Moist, dense, fruity and Xmasy...

 

Recipe Video:



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