Fruit Cake Recipe - Yummy Traditional

Fruit Cake Recipe


fruit-cake-recipe-with-step-by-step-photos

Fruitcake | Fruit Bread || How to Make Fruitcake with step by step photos

Fruitcake is a flavoured, tasty sweeten cake as an evening snack _ made with candied or dried fruit, nuts, and basic cake ingredients_optionally soaked in spirits. ... Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments_Fruitcake is hard to bite into. Fruitcake can stay edible for years. Seriously
                  
fruit-cake-recipe

What is a fruit cake?
When taken at face value, fruitcake doesn’t seem that bad. A cake made of dried fruit, nuts, and perhaps a bit of liqueur actually sounds quite good. However, if you’ve ever gnawed at a piece of fruitcake at a holiday shindig, you know there’s a lot more to this cake than its description.

The origin of the fruitcake can be traced to 16th Century Europe, where it was discovered that when soaked in large quantities of sugar, the fruit could be preserved. With so much candied fruit hanging around, people crammed their sugared produce with a few other ingredients into moulds to make cakes of the sort. Known originally as “plum cake” in England, the Oxford Companion to Sugar and Sweets describes early fruitcake as an incredibly time-consuming bake

The egg whites had to be whipped stiff with a fork, the butter had to be washed, the fruit hand-candied. The cakes were then baked in wood-fired ovens that had been previously heated and emptied.

While that ingredient list and instruction may be enough to put you off ever trying the cake, this is not to say there is so such thing as a good fruitcake. If instead of attempting to make a cake of just candied fruit and nuts bound together with egg, you back up and begin with a rum cake recipe, then add the extras for crunch and chewiness, you may actually have something tasty on your hands. That one, however, shouldn’t be kept at room temperature for more than a week.
               
fruit-cake

Here I whisked whole eggs without separating egg white by combining granulate sugar then add milk, oil and plain flour
Some of using fruit cocktails and some nuts such as almonds, pistachio and walnuts

Fruits and nuts enhance the taste of the cake and make it super tasty this cake is the best for evening tea or at breakfast, quite an easy to make this cake_I love it to have with a hot cup of coffee or doodh patti chai 

Note, I have forgotten to show nuts at the time of adding in cake batter_but you also have the choice of adding nuts to cake or not, can be used only with fruits
so let’s begin with step by step photos

More tea cake recipes:

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fruit-cake



To prepare this recipe firstly take an 8*8 round cake mould_Grease it with oil and line the baking pepper keep aside


grease-the-mould


Sift the flour, baking powder and salt into the bowl

                    
sift-the-flour-and-baking-powder-with-salt


Stir the flour and keep aside
           
stir-the-flour-mixture


Take 3_4 tbsp cocktail fruits and coat with flour
Switch on the oven and preheat it at 180 C for 20-25 minutes

                  
coat-the-fruit-with-flour


Crack the eggs into the bowl then start beating with an electric beater. Begin with medium speed till turns to foamy then add sugar

                      
start-beating-the-egg


Keep beating until they turn fluffy and creamy_It will take around 7-8 minutes hardly_Now pour oil, milk and vanilla essence
                   
keep-beating-egg-with-sugar


Give it to another 2-3 minutes for whisking so that everything is incorporated_Switch off the electric beater
                 
give-it-to-beating-another-minutes


And now starts adding mix flour little by little_Keep mixing with the help of a hand whisker or spatula_Move your hand in a clockwise direction
                      
fold-the-maida-with-egg-mixture


Towards the end add cocktail fruits and nuts together_Stir to mix well with the slow hand
                
mix-cocktail-fruits-and-nuts-with-batter


Transfer the batter to the cake mould_Tap the mould down so that all excess air could out of batter_sprinkle some cocktail fruit on top

           
tap-the-mould-down-and-sprinkle-fruits-on-top



Bake the cake in a preheated oven at 180 c for 40 minutes_Once cake is baked and brown in colour_Take them out and leave it for 5 minutes
                
take-them-out-of-oven


Take the cake out of the mould and remove the butter paper from the bottom side

                 
remove-the-butter-paper-from-down
  
Place on a cool wire rack or stand_Cut the cake
              
place-the-cake-on-cool-wire-rack-or-stand


You can see how it is looking nice and soft cake
                      
you-can-see-the-cake


Transfer to the serving plate
           
transfer-to-the-serbing-tray


Serve the fruitcake with hot tea and coffee

               
serve-the-cake-with-tea






Fruitcake is a flavoured, tasty sweeten cake as an evening snack _ made with candied or dried fruit, nuts, and basic cake ingredients_optionally soaked in spirits...

Ingredients:
  1. 200g, plain flour
  2. 2 tsp, baking powder
  3. 3 large-sized, eggs
  4. 125g, granulate sugar
  5. 100 ml, oil
  6. 25 ml, milk
  7. ¼ tsp, vanilla essence
  8. 3-4 pinches, salt
  9. 1 cup, cocktail fruits  
  10. 1 tbsp, chopped almond 
  11. 1 tbsp, chopped pistachio 
  12. 1 tbsp, chopped walnut
Preparation of making fruitcake:
  1. To prepare this recipe firstly take an 8*8 round cake mould
  2. Grease it with oil and line the baking pepper keep aside
  3. Sift the flour, baking powder and salt into the bowl
  4. Stir the flour and keep aside
  5. Take 2-3 tbsp cocktail fruits and coat with flour
  6. Switch on the oven and preheat it at 180 C for 20-25 minutes
How to make the fruit cake?
  1. Crack the eggs into the bowl then start beating with an electric beater
  2. Begin with medium speed till turns to foamy then add sugar
  3. Keep beating until they turn fluffy and creamy
  4. It will take around 7-8 minutes hardly
  5. Now pour oil, milk and vanilla essence
  6. Give it another 2-3 minutes for whisking so that everything is incorporated
  7. Switch off the electric beater
  8. And now starts adding mix flour little by little
  9. Keep mixing with the help of a hand whisker or spatula
  10. Move your hand in a clockwise direction
  11. Don’t use a beater for folding flour with egg mixture
  12. Towards the end add cocktail fruits and nuts together
  13. Stir to mix well with the slow hand
  14. Randomly or rapidly hand moves to cake won’t let it enough rise
  15. Transfer the batter to the cake mould
  16. Tap the mould down so that all excess air could out of the batter
  17. Bake the cake in a preheated oven at 180 c for 40 minutes
  18. Once the cake is baked and brown in colour
  19. Take them out and leave them for 5 minutes
  20. Take the cake out of the mould and remove the butter paper from the bottom side
  21. Place on a cool wire rack or stand
  22. Cut the cake 
  23. Transfer to the serving plate
  24. Serve the fruitcake with hot tea and coffee
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