How to Make Christmas Fruit Cake?
The Christmas Fruit Cake is a delicacy which remains eternal and is still served to the British Royal Family. The cake can be traced back to the age of Ancient Romans and it was generally served as an indulgence on grand occasions. The Romans called it ‘Satura’ - a mix of barley, pomegranate seeds, raisins and nuts bound together with honey.
A fact about Christmas Fruit Cake that could surprise you all was that it was never solely associated with Christmas. It gained popularity as a Christmas treat in the 20th Century when an American TV host Johnny Carson infamously quipped on the Late Night Talk Show about the delicacy saying, “There is only one Fruitcake in the entire world, and people keep sending it to each other.”
Oddly, the Christmas Fruit cake is more famously known as a traditional treat than for its ability to please your taste buds. But these are just the opinions of a few and you shouldn’t buy it until you’ve tried it out for yourself. So here’s an easy and quick recipe that you should try out for this Christmas.
- 180 g Plain Flour
- 250 g Butter
- 200 g Brown Sugar
- 1 kg Mixed Dried Fruit
- 100 g Ground Almond
- 100 g Almond Flakes
- ½ tsp Baking Powder
- ¼ tsp Ground Cloves
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla extract
- 200 ml Brandy/Whisky/Rum
- 1 Orange Zest and Juice
- 1 Lemon Zest and Juice
- 4 Eggs
To a bowl, add 150 ml of brandy, zest and juice of both the orange and lemon, 250 g of butter, 200 g of brown sugar and 1 kg of mixed dry fruits. Set it to medium flame.
Let it boil. Now bring down the heat and let it simmer for 2-3 minutes. Pour the mixture into a new bowl and leave it to cool for 30-40 minutes.
To 180 g of plain flour, add 1 tsp of ground cinnamon, ½ tsp of baking powder, ¼ tsp of ground cloves, 100 g of ground almond and almond flakes, 1 tsp of vanilla extract and the 4 eggs. Add this to the fruit mixture which should be cooled down and stir well. Make sure to leave pockets of flour by stirring it well.
Pour it all into a baking tin, level the top and bake it in the oven, set at 150 c for 2hrs.
Place the tin outside, poke holes in it and pour 2 tbsp of chosen alcohol. Leave it to cool for 20 min.
Take the cake out of the tin and wrap it up with a foil film. Add 2 tbsp of alcohol every fortnight while storing it.
And there you go! Tasty and yummy traditional Christmas fruit cake infused with your preferred drink is ready to be served. To add a little variety, you can top this up with non-dairy whipping cream or a rich truffle base to experience that out-of-the-ordinary, yet remarkable taste. Follow this space to try out delicious recipes such as Chocolate dessert and Sponge Cake for your Christmas.
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