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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!
- 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
- 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 caramel, 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