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Fruit Cake | Fruit Cake Recipe | Fruit Cake with Alcohol

Fruit cake, is a traditional Christmas cake recipe which is made authentic style with dried fruits soaked in alcohol. This fruit cake recipe is made with dried fruits, butter, sugar, eggs and flour & spices made traditional way. Christmas Fruit Cake which is made the traditional way with rum and caramel and this is one of my favorite and it turns out to be so moist. Don't have time to soak dry fruits, then try my no soak-no alcohol plum cake recipe. Learn how to make fruit cake with step by step pictures, detailed instructions and video.
4.44 from 16 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 20 servings
Calories: 361kcal

Equipment

  • Electric Beater
  • Mixing Bowl
  • 2 8 inch round cake pan
  • Oven or OTG

Ingredients

  • 1¼ cup Sugar
  • 250 grams Soft Unsalted Butter
  • 5 Large Eggs
  • 2 tsp Vanilla Extract
  • ½ cup Nuts cashew, walnuts, almonds, pista chopped finely
  • 2 tbsp All Purpose Flour for tossing dry fruits

Dry Ingredients

  • 2 cups All Purpose Flour / Maida
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Cloves
  • ¼ tsp Ground Nutmeg
  • 1 tsp Ground Cardamom

For Caramel

  • ½ cup Sugar
  • ¼ cup Water

Dried Fruits for Soaking

  • ¾ cup Dates chopped finely
  • ¼ cup Dried Apricot chopped finely
  • ½ cup Prunes chopped finely
  • ½ cup Candied Cherries chopped finely
  • ½ cup Kishmish | Sultanas
  • 1½ cup Seedless Black Raisins
  • 1 cup Dark Rum

Instructions

  • Start by soaking dry fruits in rum for a day. I did it for 2 days. By this time the fruits will absorb the rum completely.
  • Preheat oven to 180 degree C. Take two round 8 inch baking pan and line it with parchment paper. Butter the sides and bottom of the pan and set aside.
  • Now Make Caramel. Take sugar in a sauce pan and heat it on low heat. Now it will start to crystalise. Keep stirring and it will slowly start to melt. Keep heating on low heat till it gets nice dark colour. Now take it off the heat and add in water and heat till the sugar dissolves again. Set aside so it cool.
  • Take dry fruits in a bowl and toss it with 2 tblspn of flour. Set aside.
  • Sieve flour, baking powder, baking soda, salt, spice powders and set aside. This is your dry ingredients
  • Take butter, sugar, vanilla in a bowl and beat using a electric beater till it is creamy. Add in 2 eggs first and beat till creamy. Add 3 eggs and beat again till creamy.
  • Now add in half of the flour mix and half of the caramel. Fold gently. Now add remaining flour and remaining caramel and fold again. Add in dry fruit mix and fold gently.
  • Pour this in the prepared pan, smooth the top and bake for 40 to 45 mins. Remove it and let it cool. Now invert it and peel off the parchment. Slice and serve.

Video

Notes

Feeding Christmas Cake & Maturing

You can bake this cake 2 to 3 months in advance. If you are doing that way. You have to feed the cake every week until Christmas to make the perfect Christmas fruit cake. Follow the below step.
  1. Once the cake is baked and cooled completely. Remove from the tin. Wrap it in fresh piece of parchment paper and extra sheets of aluminium foil. Store it in a container at room temp.
  2. Every week remove the cake and use 50 ml of rum of brandy and brush this all over the cake generously. Wrap again and store.
  3. Repeat this process every week until Christmas.
  4. You can bake this cake 2 to 3 months in advance or 6 months to 1 year in advance too.
  5. This process will mature the fruit cake. Also prevents it from spoiling.

Tips & Tricks

  • If you don't want to soak the fruit cake or forgot to soak the fruit cake a day in advance. You can mix the fruit cake with the remaining ingredients add 200 ML of rum and mix it well and bake.
  • Dried fruits can be soaked a week in prior.
  • You can add as much liquor as you like in this cake.
  • Dried fruits quantity can be increased or decreased as per your preferences.

Storage

You can bake this cake 2 to 3 months in advance. Once the cake is baked and cooled completely. Remove from the tin. Wrap it in fresh piece of parchment paper and extra sheets of aluminium foil. Store it in a container at room temp.

Decorating Christmas Cake

  • Christmas fruit cake can be served as it is on Christmas day. You can decorate it with marzipan and fondant as well.
  • Cover the Christmas fruit cake with a sheet of rolled marzipan. Then cover it with a layer of rolled fondant.
  • Use Christmas cookie cutters to cut out different shapes in the fondant and decorate the cake as per your liking.

Serving

Christmas fruit cake can be served as it is on Christmas day. You can decorate it with marzipan and fondant as well.

Nutrition

Serving: 1servings | Calories: 361kcal | Carbohydrates: 51g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 131mg | Potassium: 264mg | Fiber: 3g | Sugar: 28g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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