Fruit Cake
This traditional holiday fruit cake is incredible. Candied fruits and nuts used in this fruitcake make it a colorful and flavorful holiday dessert.
Ingredients
- 1 cup all-purpose flour (175g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup milk (120g)
- ½ cup cooking oil (100g)
- ½ cup white sugar powder (90g) OR (white sugar 45g + dark brown sugar 45g)
- ¼ tsp vanilla extract
- ½ cup candied fruits
Instructions
Preparation
- Take a mixing bowl and sieve all-purpose flour, baking powder, and baking soda with a help of a sieve cup. Set it aside.
- Take a loaf pan of 10”x5” size. Place baking paper such as bakery paper or parchment paper inside the pan.
- In case you have no baking paper, grease the loaf pan with cooking oil by using a cooking brush. Grease it well all around its sides.
- Now dust the loaf pan with all-purpose flour. Dust it well all around its sides. After dusting, remove the extra flour from the pan. Keep it aside.
- Take another mixing bowl and pour your favorite tutti frutti and nuts into it.
- Put all-purpose flour into the bowl and coat the candied fruits and nuts generously. Set the bowl aside.
Batter Preparation
- Take cooking oil or butter in another bowl. Add sugar powder and salt. Whisk all the items together with a hand mixer till you get a homogenous mixture.
- Now pour warm milk. Whisk all the things well.
- Beat in vanilla extract or vanilla essence.
- Mix half quantity of the sifted flour into the mixture at a time. Then mix the remaining quantity of flour.
- Use a spatula to mix it.
- Mix all the items well to get a lumps-free smooth batter.
- Now add candied fruits (tutti frutti) and nuts to the batter and mix them with the spatula. Mix the fruits till they are distributed evenly inside the batter.
- Pour the batter into the loaf pan. Level the batter evenly inside the loaf pan and tap it slightly so that the air bubbles may not form inside the batter.
- Add some candied fruits and nuts as a topping. Now the fruit cake is ready for baking.
Baking the Fruitcake
- Preheat the cooking pan for 3 minutes over medium flame. Keep a metal stand or any other metal plate inside the pan to leave the gap between the cooking pan and loaf pan. Place the loaf pan inside the cooking pan and ensure the level of the loaf pan.
- Cover the pan with its lid as soon as you place the loaf pan inside the cooking pan. Place some weight over the lid to hold the steam inside the pan. Bake for 1 minute on medium flame and then set the flame to low and bake the fruit cake for 35 to 40 minutes. The cake will be prepared in 35 to 40 minutes.
- After 35 minutes, remove the lid and insert a toothpick or a bbq stick in the fruit cake. If it comes out clean, then the cake is ready. If not then continue baking for some time more.
- When baked through, let the fruit cake cool for 6 to 7 minutes on a wire rack. After the cake is cold enough, take it out of the loaf pan. If the fruitcake is stuck to the pan, run a serrated knife to separate it.
- Now remove the paper and cut the fruitcake into slices. Use a serrated knife to cut the cake into uniform slices. Your soft and fluffy fruit cake is ready to serve.
Video
Notes
If you want a darker shade of brown then use a combination of granulated sugar and dark brown sugar. Dark brown sugar enhances its rich flavor and also gives a distinct caramel flavor to the fruit cake.
A mix of golden and dark raisins makes a great combination in fruit cake. They not only add more colors to your cake but also give it a great taste.
This recipe is customizable in respect of mix-ins. I used only candied fruits. You can use candied fruits and nuts to your choice.