Fruit Cake Recipe For a Delectable Treat

Fruit cakes are a traditional recipe, and without them, the dinner table looks naked. Fruit cakes ought to be hit. You can enjoy them in desserts or with evening tea. This cake is even known as a baked good that never dies. I don’t understand why fruitcake gets a bad rap, maybe because it has been a nonfailing Christmas gift since ages now. Johnny Carson, once in his show mentioned, “The worst Christmas gift is a fruitcake and There is only one fruitcake in the entire world, and people keep sending it to each other.” People share a love-hate relationship with fruit cakes, and still, it remains a holiday season staple. Oh, that reminds me that you can also order cake online in Delhi this holiday season. Despite countless jokes, this gag gift still manages to mark its place in traditional celebrations. What if I tell you that fruit cake has even traveled into space. Yes, that’s actually true. A pineapple fruit cake traveled along Apollo 11. Now, You can not underestimate a fruit cake. Fruit cake recipes are flexible and can be significantly varied. You can try different combinations like incorporating your favourite booze in it – another reason to love fruitcake. I love fruitcakes, and no, it’s not a joke. I think it tastes delicious but is a little underappreciated. Now, don’t start looking at me with all skeptical side-eye look. Apart from its taste, there are countless reasons to give fruitcake another chance. If you share that common love, then this recipe is for you. I believe that I have been successful in making you fall for these cakes again, right? So let’s head towards the recipe. Ingredients required: batter 1/2 cup all-purpose flour 1/4 cup un-sulfured molasses 1/8 teaspoon baking soda 1/4 cup dark rum, or apple/cranberry juice 1/2 cup butter (unsalted) 1/4 cup packed brown sugar 1 egg 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 2 tablespoons milk 2 tablespoons black cocoa for color (optional) 1/4 cup boiled cider, or Simple syrup Fruits 1/8 cup chopped dried cherries 1/4 cup dried cranberries 1/4 cup dried black currants 1/8 cup chopped dried mango 2 tablespoons chopped candied citron 1 cup diced dried apricots 1 1/2 cups chopped dates 2 cups finely ground, toasted nuts like almonds, pecans, or walnuts. All chopped into bite-sized pieces. Preparation method Firstly, to prepare the batter, add butter (at room temperature) and sugar in a large non-reactive bowl, and whisk well until well combined. Now add baking powder, salt, and spices. Time to add eggs. Put in eggs one at a time and beat well after each addition. To prepare the fruit, Combine the fruit with the liquid of your choice in a bowl; cover and Microwave the mixture until it’s very hot, cover, and let rest for an hour. Usually, it needs to rest overnight. But since we have opted for a time-saving method so go for shortcuts Now take a separate bowl and mix together flour and cocoa. Add syrup(or boiled cider) and this flour-cocoa to the above-prepared batter in the bowl, beat gently to combine. Remember we prepared a fruit mixture? Time to take that out. Add this fruit mixture in that well-beaten batter. Mix well without spilling any of it out. Also, add all the nuts to the batter. Meanwhile, preheat the microwave to 300°F (approx 160°c). Now pour the batter in the baking container and fill it not more than ¾ of its total capacity. You can also decorate the top of the cake if desired. it’s best to bake the cake on the middle shelf of your preheated oven for about one hour. Before you declare it done, your cake has to pass a test. Insert a tester in the center and if it comes out clean with some moist titbits consider it done. If not, I am sorry, but it has to go back into the oven. Take out the cake (but mind the hot container) and place it on the rack till it cools completely. You can keep it in the container if you wish, but if you want to swap the container, do it gently loosening the sides first. You must be wondering what the purpose of the rum was. Well, now rum or apple juice will play its part. Brush rum over a warm cake and do it periodically to add a hint of rum flavor. Wrap in a plastic wrap when the cake is completely cool. This cake can be stored for weeks and can be frozen too. Nutritional fact: just for your knowledge Per Serving of this cake offers 302 calories; 2.5 g protein; 14.8 g fat;54 mg cholesterol; 33.3 g carbohydrates; 203 mg sodium. You just learned an easy yet amazing recipe. Feel free to customize with your favourite fruits. Quantities can be varied according to a number of people you want to serve.