Caramel fruit cake is a delicious, soft and tender cake made with caramel and dry fruits. The caramel adds a subtle sweetness that blends beautifully with rum and dry fruits. It is a kind of cake that looks splendid but it is surprisingly easy to bake with basic pantry ingredients. This cake is perfect for festive occasions like Christmas, New year parties or can be enjoyed as an after meal dessert.
Caramel Fruit Cake Recipe
I have been making different version of fruit cakes for each year. I was thinking what to make this year. Remembered the cake which i saw in karen's blog. And i was waiting to make that cake for a long time. Finally i made it few days back and it was delicious.
About Caramel Fruit Cake
This caramel fruit cake is a rich and flavourful cake that is perfect for any occasion. It is made with basic ingredients like flour, eggs, sugar, butter and loaded with crunchy nuts and chewy dry fruits. A touch of caramel adds a lovely golden color and a warm, subtle sweetness that makes the cake indulgent in every bite.
Making a perfect caramel syrup at home is important because it gives the cake a natural deep color. The caramel is infused directly into the cake batter, so it gives a gooey caramel taste. The combination of buttery cake, caramel and boozy soft fruits result in a classic Christmas flavour that is so warm and irresistible, you find yourself going for another slice.
It is a perfect homemade sweet treat for kids snack boxes, as an evening snack with a warm cup of coffee or as a gift during special occasions. Each slice has a balance of soft, nutty crunch and fruity sweetness that everyone will love.
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FAQ
Q. Why did my caramel taste bitter ?
If the sugar is cooked for long, it begins to burn and will result in a bitter taste. As soon as it gets its golden brown color, turn off the heat.
Q. Can I make it as a non- alcoholic cake ?
Yes, you can skip the rum and soak the dry fruits and nuts in any fruit juices like orange, apple or berry juice.
Q. Can I add store bought caramel syrup instead of homemade ?
Yes, you can use store bought caramel syrup. But homemade caramel gives a deep, rich color and flavour than the store bought ones.
Q. My caramel hardened when I added the water ?
Don't worry if your caramel hardens after adding water. Heat it on low flame and it will start melting back into a smooth syrup.
Ingredients
All purpose flour / Maida : I have used all purpose for making this cake. It acts as the binder that combines with wet ingredients and provides the structure to the cake.
Unsalted butter : Unsalted butter provides the rich and moist texture to the cake. The butter should be at room temperature.
Sugar : I have added white granulated sugar for the sweetness and also it makes the tender. You can swap with healthy sweetener options like coconut sugar or brown sugar.
Eggs : Egg is the key ingredient that adds rich moisture to the cake and also helps in rising. For eggless versions, add yogurt or flax egg.
Vanilla essence : Vanilla essence adds a warm aroma that balances the overall flavour of the cake.
Rising agents : Baking powder and baking soda are used to level up the cake.
Dried fruits and nuts : You can add any variety of dry fruits and nuts of your choice like dates, almonds, cashew, prunes, raisins, pistachios or cherries. These are added to give the classic Christmas taste and richness.
Rum : Rum is used for soaking the fruits and nuts. It softens them and infuses deep flavour over time. For non-alchoholic versions, use orange juice, grape juice or apple juice.
Caramel : Caramel is the star flavour of this cake. Sugar and water are used to make caramel syrup. It adds a rich dark color and intense flavour to the cake.
Expert Tips
Soaking fruits : Soak the dry fruits and nuts in rum at least 2 days before making for better flavour or a week before. As this makes the nuts softer and tastes even more delicious.
Room temperature : Using cold ingredients may cause the batter to curdle. So, bring down the ingredients like butter, eggs to room temperature an hour before making.
Coat the fruits : Add a 1 or 2 tablespoon of flour to the dry fruit mixture and coat it really well before adding it to the batter.
Perfect caramel : For a smooth caramel syrup, never stir your sugar while it's melting. Always swirl your saucepan over the heat. Cook sugar on a very low heat and it starts turning deep brown. Then carefully add water and let it dissolve into a smooth caramel syrup.
Added flavour : To give your cake a festive flavour, brush the warm cake with rum, caramel syrup or orange juice. And let it soak for a day before serving. This allows the flavours to deep down into the cake and make it extra moist.
Storage & Serving
Once the cake is completely cooled, you can either slice it or keep it whole in an airtight container. It will stay fresh at room temperature for about a week or you can refrigerate it for up to a month.
Serve the warm cake with a drizzle of caramel sauce or chocolate sauce. Or top it off with cream cheese frosting, whipped cream.
Step by Step Pictures
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| Take all your ingredients |
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| Grease a round cake pan with oil and dust it with flour. set aside |
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| I soaked these mixed dried fruits and nuts in rum for 2 days |
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| sprinkle some flour over it |
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| toss well and set aside |
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| take flour in a sifter |
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| add in baking soda and baking powder |
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| sieve it well and set aside |
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| Now let's make the caramel. Take sugar in a sauce pan |
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| heat it on low to medium heat. it will slowly start to crystalise |
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| keep cooking, the sugar will start to melt |
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| now it has started getting little colour |
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| Now it has reached the perfect colour |
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| take it off the stove and add water in it..First the syrup will crystalize, when you keep heating it will melt again |
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| mix well..now caramel syrup is done |
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| Now lets prepare the eggs |
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| separate the eggs |
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| take yolk in a small bowl and whites in a large bowl |
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| beat the egg whites till stiff |
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| it will rise and gets stiff |
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| done..set aside |
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| take butter in a bowl |
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| add in sugar |
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| use a beater to whip it up |
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| now it is creamy |
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| add in egg yolks |
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| add in vanilla..you can add some rum or brandy in this as well |
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| whip again |
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| add in half of the flour mix in |
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| fold gently |
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| add in caramel |
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| add in the remaining flour mix in |
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| fold gently |
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| now add in some egg white in |
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| fold gently..this will lighten the batter |
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| now add remaining egg whites in |
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| fold gently |
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| now add in the dried fruits and nuts |
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| give once final mix |
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| spoon the batter in |
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| spread it evenly |
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| bake till done |
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| cool it and un mould it |
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| slice the top using a serrated knife |
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| slice and serve |
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| So soft and so spongy |
📖 Get Recipe
Christmas Caramel Fruit Cake Recipe
Equipment
Ingredients
- 1¾ cup All Purpose Flour / Maida 210 grams
- 200 grams Unsalted Soft Butter 1 cup
- 1 cup Granulated Sugar 200 grams
- 4 large Eggs
- 1 tablespoon Vanilla Extract
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 2 cups Mixed Dried Fruits & Nuts I used cashews, candied peels, raisins, dates, prunes, tutti fruity
- ½ cup Rum for soaking fruits
For Caramel
- ½ cup Granulated Sugar 100 grams
- ¼ cup Water 60 ml
Instructions
- Two days before soak all your dried fruits and nuts in rum, you can soak them in orange juice as well.
- On the day of baking. Start by preheating oven to 180 degree C. Grease a 8 inch round cake pan with oil and dust it with flour. Set aside.
- Take the dried fruits and add two tblspn of flour. Toss well and set aside.
- Now take flour, baking powder and baking soda in a sifter and sieve it well. Set aside.
- Now take sugar in a sauce pan and cook it on medium high heat till it gets golden in colour. Don't stir the caramel, just swirl the pan. Now when the caramel reaches the nice colour add in water and mix well. Set aside to cool down.
- Now separate the egg, take egg white in a large bowl and whip it using a electric beater till stiff.
- Take butter, sugar and vanilla in a bowl and whip till creamy. Add in egg yolks and whip again.
- Now add in half of the flour mix in and fold gently. Add in the cooled caramel and mix well. Now add in the remaining flour mix in and fold gently.
- Finally add in ⅓rd of the egg white and fold well. Then add the final egg whites and fold very gently till it is nice and airy.
- Finally add in the flour tossed nuts and dried fruits and fold well.
- Spoon this into the cake pan and bake for 1 hour or insert a toothpick to check whether the cake is done. Remove it from pan and cool completely. Now slice and serve.
vinu
hi Aarthi,
First of all I am a huge fan of your blog.Your blog has helped me through the difficult times I had in cooking, during the initial stages of marriage.I just wanted to ask you whether the orange juice that you have mention is a substitute for rum if not could you please suggest one?
Anonymous
Hi aarthi,
If we soak the dry fruits in orange juice should that be kept in refrigerator or should we leave that bowl out..
If we keep it out does that soaking mixture gets spoiled? Orange juice can be kept outside for 2 days?
Aarthi
@vinuYou can use orange juice. In that case store that in fridge
Anonymous
If the dry fruits are not soaked in rum, will the cake get the exact taste like store bought plum cake?
Anonymous
Can u tell the quantity of rum to soak 1 cup of dry fruits
Aarthi
@Anonymoussoaking in rum will make it taste like stor bought.
Aarthi
@Anonymousfor 1 cup you can use 1/4 cup
Hiten
Any substitutes for eggs?
Aarthi
@Hitennot in this recipe
Unknown
What type of rum did u use?
Aarthi
you can use any type of rum as you prefer
neha kumar
Can I skip so soaking dry fruits in rum?? Can I simply add dry fruits? Thanks in advance!!
neha kumar
Can I skip soaking dry fruits in rum? Can I simply add dry fruits to the batter? Thanks in advance!!
Aarthi
u can soak it in orange juice. soaking it will make the dried fruits soft. else it will be hard
Anonymous
Can we do this in cooker
Aarthi
yes u can cook this in cooker
Nisha
Can v use oil instead of butter?
Aarthi
no i dont think so.
deepthi
hi aarti,for how many days the cake will stay fresh?
Aarthi
for 4 to 5days
Lynn Coulter
Can this cake be frozen?