Monday, December 29, 2008

Christmas Fruit Cake Recipe

As a child I always used to love this cake that was specially baked around Christmas. So this time around I tried to bake this cake. A word of precaution as this cake is not for people who want to bake a cake in a jiffy.

So if you have the time in the world this is a perfect cake that can be baked. Your little ones are definitely going to appreciate the effort.

Though I call this cake Authentic I have tweaked the original recipe for healthier ingredients. So here goes the Recipe.

You will need:

2 Cups of Whole-wheat Atta
2 Cups of Dry Fuits – Raisin soaked, Cashew, Tutty Fruity, Almonds sliced
1 Cup of Vegetable Oil or Olive Oil
3 Large Eggs separated
1 tsp of Cinnamon Powder
½ Tsp of Nutmeg Powder
½ Tsp of Clove Powder
½ Tsp of Ginger Powder
1 Tsp of Cardomom Powder
A pinch of Salt
1 Tsp Baking Powder
¾ cup Powdered Sugar
6 tbsp of Sugar
3 Tbsp of Water
½ Cup Boiling Water
2-3 Tbsp of Milk
2-3 drops of Vanilla Essence


Soak the Dry Fuits in some milk for a few hours. Set aside

Simmer 3 tbsp of Water in a pan. Now add the 6 tbsp of Sugar. Keep swirling till the sugar is dissolved. Ensure that you do not stir with any spatula and keep swirling for the next 7-8 minutes till the sugar is caramelized. Now add the boiling water slowly to the pan till all the water is completely mixed with the caramelized sugar. Keep aside to cool.

Preheat the Oven to 160-170 Deg Centigrade. Grease a baking pan with non-stick spray.

Now take a bowl and whip the oil and the powdered sugar till they are well mixed. Add the vanilla essence and whip in egg yolks one by one into the mixture.

Now sieve the flour along with the spices and baking powder.

Mix the flour little at a time to the mixture and whip it well.

Now add the caramelized sugar water to this mixture and whip for one last time.

Sprinkle some Atta onto the Dry fruits and then fold in all the dry fruits into the mixture carefully. The sprinkling of the Atta is to ensure that the dry fruits do not sink into the batter.

Now whip the egg whites till soft peaks are formed and this to the mixture. Check the consistency of the batter and if too thick you can add a few drops of milk.

Pour the batter into the baking pan and bake it for 45 minutes to an hour's time till a tooth pick comes out clean.

Take the cake out and after it cools completely cut it into pieces and store it in an airtight container.

You can substitute the oil for butter or margarine and use maida instead of atta for the originial recipe.