Fruitcake | Fruit Bread || How to Make Fruitcake with step-by-step photos
Fruitcake is a flavoured, tasty sweetened 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. Fruitcakes can stay edible for years. Seriously
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, and the fruit had to be hand-candied. The cakes were then baked in wood-fired ovens that had been previously heated and emptied.
While that ingredient list and instructions may be enough to put you off trying the cake, this is not to say there is such a 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.
Here I whisked whole eggs without separating egg white by combining granulate sugar and then adding milk, oil and plain flour
Some use fruit cocktails and some nuts such as almonds, pistachios 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 easy to make this cake_I love it to have with a hot cup of coffee or doodh patti chai
Note, I forgot to show nuts at the time of adding in the cake batter_but you also have the choice of adding nuts to the cake or not, can be used only with fruits
so let’s begin with step-by-step photos
More tea cake recipes:
To prepare this recipe firstly take an 8*8 round cake mould_Grease it with oil and line the baking pepper keep aside
Sift the flour, baking powder and salt into the bowl
Stir the flour and keep it aside
Take 3_4 tbsp cocktail fruits and coat with flour
Switch on the oven and preheat it to 180 C for 20-25 minutes
Crack the eggs into the bowl then start beating with an electric beater. Begin with medium speed till turns to foamy then add sugar
Keep beating until they turn fluffy and creamy_It will take around 7-8 minutes Now pour oil, milk and vanilla essence
Give it another 2-3 minutes for whisking so that everything is incorporated_Switch into the electric beater
Now start adding mix flour little by little Keep mixing with the help of a hand whisker or spatula_Move your hand in a clockwise direction
Towards the end add cocktail fruits and nuts together Stir to mix well with the slow-hand
Transfer the batter to the cake mould_Tap the mould down so that all excess air comes out of the batter_sprinkle some cocktail fruit on top
Bake the cake in a preheated oven at 180 c for 40 minutes. Once. The cake is baked and brown in colour_Take them out and leave it for 5 minutes
Take the cake out of the mould and remove the butter paper from the bottom side
Place on a cool wire rack or stand Cut the cake
You can see how it is looking nice and the soft cake
Transfer to the serving plate
Serve the fruitcake with hot tea and coffee
Fruitcake is a flavoured, tasty sweetened cake as an evening snack _ made with candied or dried fruit, nuts, and basic cake ingredients_optionally soaked in spirits...
Ingredients:
- 200g, plain flour
- 2 tsp, baking powder
- 3 large-sized, eggs
- 125g, granulate sugar
- 100 ml, of oil
- 25 ml, of milk
- ¼ tsp, vanilla essence
- 3-4 pinches, of salt
- 1 cup, cocktail of fruits
- 1 tbsp, chopped almond
- 1 tbsp, chopped pistachio
- 1 tbsp, chopped walnut
How to make the 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
- Sift the flour, baking powder and salt into the bowl
- Stir the flour and keep it aside
- Take 2-3 tbsp cocktail fruits and coat with flour
- Switch on the oven and preheat it to 180 C for 20-25 minutes
- Crack the eggs into the bowl then start beating with an electric beater
- Begin with medium speed till turns to foamy then add sugar
- Keep beating until they turn fluffy and creamy
- It will take around 7-8 minutes hardly
- Now pour oil, milk and vanilla essence
- Give it another 2-3 minutes for whisking so that everything is incorporated
- Switch off the electric beater
- Now starts adding mixed flour little by little
- Keep mixing with the help of a hand whisker or spatula
- Move your hand in a clockwise direction
- Don’t use a beater for folding flour with egg mixture
- Towards the end add a cocktail of fruits and nuts together
- Stir to mix well with the slow-hand
- Randomly or rapidly hand moves to the cake won’t let it enough rise
- Transfer the batter to the cake mould
- Tap the mould down so that all excess air can come out of the batter
- Bake the cake in a preheated oven at 180 c for 40 minutes
- Once the cake is baked and brown in colour
- Take them out and leave them for 5 minutes
- Take the cake out of the mould and remove the butter paper from the bottom side
- Place on a cool wire rack or stand
- Cut the cake
- Transfer to the serving plate
- Serve the fruitcake with hot tea and coffee
Have you any doubts about this blog kindly let me know
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