Christmas Fruitcake with Rum, Brandy, Fruits & Nuts

View my step-by-step video

 

 

 

 

 

 

Your fruits need to be soaked for 20 – 365 days – Click here

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!

 

Christmas Fruitcake with Rum, Brandy, Fruits & Nuts

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
  • 100 gms walnuts and almonds
  • more mixed peel
  • red and green glace cherries
  • 1 tbsp chopped crystallized ginger

Instructions

  1. Sieve the flour and add salt.
  2. In a separate bowl, mix the butter at room temperature with sugar. –
  3. Add egg one at a time and keep beating –
  4. Add the caramel, jam and orange zest to the mix - gradually fold the flour into the mix. –
  5. Add dry fruits and mix with a wooden spoon.
  6. Tap any air bubbles. –
  7. Preheat oven at 150 deg C (300 deg F).
  8. 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. –
  9. 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.
  10. Remove from Oven and cool. Then poke a few holes and pour a tablespoon of rum.
  11. Repeat at least once a week before serving
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