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For as long as I can remember, I loved to eat a piece of fruitcake at Christmas at my families or friends houses. Since my boys were little and my hubby doesn’t drink, I never attempted to make the cake. Since we started a fruitcake cook along on Traditional Goan Foodies, I was tempted to try this for myself. But not any fruitcake, I had certain standards even though I never made it before. One one I wanted to make sure I had all the fruit and nuts in it that I loved and had great color – raisins, prunes, mixed peel, orange peel, candied ginger, glace cherries, cranberries, walnuts & almonds. I also used Fig jam and blackstrap molasses with the flour, eggs & butter and the presoaked fruit to make this fruitcake amazing!
I was lucky to get Leanne’s mom, Annie Mascarenhas’s fruitcake recipe. I was nervous in the beginning as I had such lofty goals but this recipe exceeded my expectations! Thank you Leanne, thank you Aunty Annie – I will be making this recipe every year till I die(morbid I know!)
Follow the recipe, but more importantly the video to make the perfect fruitcake!
Ingredients
- 200 grams dry fruits soaked in Rum with Orange Peel
- 125 grams All-Purpose Flour
- 1/2 tsp Salt
- 114 grams Butter room temp – 1 stick, 4 oz
- 125 grams Sugar ( brown sugar gives a darker color)
- 4 Eggs
- 3 tbsp Blackstrap Molasses
- 1 tsp Fig jam
- 1 tsp Orange zest
- 100 gms Walnuts and Almonds
- more mixed Peel
- Red and Green glace cherries
- 1 tbsp chopped crystallized Ginger
Instructions
- Sieve the flour and add salt.
- In a separate bowl, mix the butter at room temperature with sugar. –
- Add egg one at a time and keep beating –
- Add the jam and orange zest to the mix – gradually fold the flour into the mix. –
- Add dry fruits and mix with a wooden spoon.
- Tap any air bubbles. –
- Preheat oven at 150 deg C (300 deg F).
- Pour the batter in a baking dish lined with parchment paper or grease the dish with butter. – Pour the batter in the baking dish and ensure it is even. –
- Bake for an hour and half and use a skewer to check if it is done. when skewer comes out clean your cake is ready.
- Remove from Oven and cool. Then poke a few holes and pour a tablespoon of rum.
- Repeat at least once a week before serving
Hi Karen,
Made a note of your recipe. But wanted to check, the blackstrap molasses should be add along with the jam and orange zest. It is not mentioned in the recipe.
Thanks for sharing this. Looking forward to making this soon.
Hi Nikhita – thank you so much for pointing this out and so sorry for the delay. For this recipe, the order does not make any difference!