Homemade Christmas Fruit Cake Recipe | How to Make Christmas Cake At Home
A Rich and Moist Homemade Christmas Fruit Cake with Marzipan.
Ingredients
Christmas Cake Mixing Ingredients
- 200 grams All-Purpose flour/Maida
- 150 grams Sugar or Demerara sugar Powdered
- 200 grams Butter
- 2 tbsp Vegetable oil
- 4 Eggs
- 450-500 grams Mixed fruits and nuts Fruits soaked in ¾ cup Rum or Brandy. Nuts chopped.
- 1 tsp Spice powder (Nutmeg, Cinnamon & Cloves)
- 1 tsp Vanilla Essence
- ½ cup Dark caramelized Sugar *see notes
- 1 tsp Baking powder
- Rum or Brandy for feeding the cake, as required.
- 1 tbsp zest of orange and lime
- Salt to taste if using unsalted butter
Instructions
How to Make Christmas Cake at Home
- Add Baking powder to the flour and sieve three times. Add the nuts and the drained fruits. Mix well.
- In a mixing bowl, add butter, oil, and sugar and beat till soft and fluffy.
- Add the eggs one by one and continue to beat.
- Add Vanilla essence, citrus zest, spice powder the liquid, if any, reserved from fruits. Mix well
- Now add the flour with fruits and nuts and mix gently with a spatula.
- Pour into a greased baking tin and bake at 160°C for approx. 1½ hour or until a skewer comes out clean.
- Remove the cake from the tin after 10 min. Prick the cake with a skewer and feed with 1 - 2 tbsp rum. Let it cool on a cooling rack.
- Cover the cake with marzipan and fondant
Notes
- Sometimes the cake batter curdles while mixing. This is when we use cold butter or eggs. In this case, heat the caramel syrup when you add it to the cake.
- It is therefore important to have all the ingredients at room temperature.
- You can increase or decrease the quantity of rum/brandy. But drain the fruits of the excess rum/brandy before using.
- Baking time may increase or decrease, depending on your oven temperature. You need to keep a check.
- To caramelize sugar, take 150 gms sugar in a saucepan and add 1/4 cup water. Dissolve the sugar and let it caramelize till dark brown. Do not stir after the sugar melts. Switch off the flame and let the mixture cool. Now add 1/2 cup water. Stir and switch off the flame after you get the desired texture. Make this caramel syrup a day earlier for use in the cake batter.