Moist and rich fruit cake without alcohol..

By shanobiju  

November 14, 2016

Ingredients

I've posted a separate detailed recipe regarding the quantity and method to soak the dry fruits in strong black tea...

http://shanobiju.com/recipe/dry-fruits-soaked-tea-fruit-cake/

For the caramel syrup..

1/4 cup Granulated sugar

3 tbsp Water

1 tsp Water

Ingredients for the cake..

3/4 cup Dry fruits soaked in strong black tea

1/4 cup Walnuts and pecans roasted and chopped

1 tbsp Glazed cherries chopped

Spices ..

1/2 tsp Dry ginger powder

1/4 tsp Powdered cloves

1/4 tsp Nutmeg powder

1/2 tsp Cinnamon powder

Ingredients for the batter

1 cup All purpose flour/ maida

3/4 cup Butter

1 tsp Baking powder

1/2 cup Brown sugar

2 Egg

1 tsp Rum essence (optional)

Directions

For the caramel syrup..

1Heat a heavy bottom saucepan. Add sugar with 1 tsp of water.

2Let the sugar melt and start to change colour. Let it turn golden brown.If you have a candy thermometer , the temperature should reach 350 F.

3Turn off the heat and immediately add 3 tablespoons of water. Stir well .Boil for 2-3 minutes until it is thick. Keep it aside.. Let it cool well.

For the batter

1Grease and dust 8" round pan or a 8" loaf tin

2Sift the flour with baking powder and powdered spices thrice .

3Drain the fruits. Keep the roasted nuts and caramel syrup ready.

4Separate the egg whites and yolk. Beat the egg white until stiff. Pre heat the oven at 150 degree C.

5Cream butter and sugar well. Add gently beaten egg yolks little by little.

6Add the caramel syrup .Mix well with a spatula .

7Mix flour , nuts and fruits together .

8Gently fold it into the creamed mixture.

9Now fold in egg whites along with sliced cherries.

10Keep it the oven . Bake at 150 degree C .

11It takes 55 mins if round tin is used and 1 hr 5 mins for loaf tin.

12Check with a toothpick to see if it is done.

I've soaked the dry fruits in strong black tea for 24 hrs...

It can be soaked in orange juice/ pineapple juice/ grape juice/red wine or rum.

For 1 cup flour.. I have added  3/4 cup of soaked fruits and 1/4 cup of roasted nuts . Cake  is slightly on the heavier side.

For lighter cake .. Add 1/2 cup of fruits and 1/4 cup of roasted nuts can be added .

Rum essence can be added for the rum flavour .

Tutti frutti can be used instead of dehydrated fruits.

Cashew nuts can be substituted for walnuts and pecans .

Roasted nuts can be added directly while mixing the batter .

Glazed cherries should be sliced fine ..otherwise they may sink .

The cake batter should be thick enough to hold the fruits .

 

00:00

18 Reviews

Shano Biju

December 8, 2020

Ambika,I use 200ml standard measuring cups.

Ambika

November 26, 2020

Hi Shano what is the size of the cup you are using?
Can I get the recipe in grams?
Thanks so much

Kavitha

January 23, 2019

Wonderful recipe.. cake turned out to blow my mind.. thank you so very much.. its a super hit with my family!

Shano Biju

January 8, 2018

Thankyou so much for trying..Glad you liked it..🙂

Sukriti

December 22, 2017

Thank you for the recipe…. the cake turned out awesome…my family loved it

Shano Biju

December 6, 2017

Yes Shamika..you can

Shamika Pendse

December 1, 2017

Hi Shano I have already soaked some recruits in Orange juice. Can I replace that for the ones soaked in black tea?

Shano Biju

November 27, 2017

Bring the eggs to room temperature before beating.

Shano Biju

November 27, 2017

Anju..I usually use egg that weigh 56- 57 gms with shell.The bowl and the beater should be completely dry.Use a electric mixer .Should not over beat the egg whites.

Anju

November 15, 2017

Hi shanu, Till now I used normal eggs for the cakes but when I whip egg whites not getting perfect stiff. Pls suggest how to choose eggs or any specific kind of eggs are good for cakes. Thanks for the awesome recipe!

Shano Biju

December 6, 2016

Minny..you can keep it outside for 3 days max..and it better to refrigerate it after that .

Minny

December 5, 2016

Hi,
Thanks for this recipe. Baked this cake yesterday and it came out well.Just wondering how long can i keep it outside.I have used dry fruits soaked in rum. Planning to feed the cake with rum.So could you please tell me if this will stay fresh till Christmas?

Shano Biju

December 4, 2016

Namrata ..you can add 4 tbsp of caramel syrup..Caramel syrup should be thick not runny..

Namrata

November 30, 2016

Thanks for your recipe.
What is the quantity of the caramel syrup that needs to go in the above cake recipe. It will be helpful if you could share the amount . Thanks

Shano Biju

November 27, 2016

Most welcome Binu..

Binu Thomas

November 27, 2016

Made this cake today( soaked in orange juice) . Thanks for the recipie.

Shano Biju

November 21, 2016

No Princy.. Black tea gives a beautiful colour to the cake ..

Princy

November 19, 2016

Looks great hav to try…..one thought lingerin in my mind will there b a taste of tea??

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