Christmas Fruit Cake/ Kerala Plum Cake 2015

DSC_0045e

Happy new year everyone!

You remember this big Christmas bundt cake I made last year?  This time, I decided to change it up a bit and  bake my fruit cakes in my bundlette pan and make mini bundts. And much to my joy, it turned out really well. So cute and adorable…don’t you think? And perfect for gifting!

DSC_0040e

DSC_0044e

This time, I skipped on the figs and apricots, and just used dates, raisins, cherries and prunes. I got about 14 bundlettes out of the recipe and the baking time was 25-30 minutes…you might want to start checking at 20 minutes though, just to be safe.

DSC_0049e

That’s it for this post…See ya next time guys!

 

 

Christmas Fruit Cake/ Kerala Plum Cake

6e

13ee

Finally the Christmas Fruit Cake is ready. Remember this? And guess what? I have found THE recipe. After years of trying many many recipes ranging from “not bad” to “it’s ok” to “well, that’s it, I’m done!”, I have fallen in love with this particular recipe. And yes, it has managed to do the unthinkable — convert me from a hardcore fruit cake loather to a budding fruit cake lover…😍.

Doesn’t it look absolutely gorgeous?…so dark and perfect!

4e

This recipe comes from the lovely Shema George at Life Scoops. This recipe is her family’s own heirloom recipe, handed down over three generations. It has got to be good, right? And she has very generously shared with us all this awesome recipe here. Although you can find the recipe at the end of this post here, I really urge you to go visit Shema and read everything about this wonderful cake and also about her family’s Christmas traditions. She also has some very valuable tips on making this fruit cake perfect. Thank you so much Shema!

19e

I soaked the fruits for about 4 weeks. Then I baked it, brushed it lovingly with rum, wrapped it tenderly, first in parchment paper, then some foil and finally put it in a ziplock bag and stored it away in a secret place, away from all the hungry monkeys in my house 😀.

The recipe yields 2 9-inch cakes, but I chose to bake this in my Bundt pan. The baking time in the recipe says about 1 hour, but my cake took almost an extra 20-25 minutes. So start checking at the recommended baking time and allow more time if needed.

14

Taking this to Fiesta Friday at The Novice Gardener!

Christmas Fruit Cake

Recipe source: lifescoops.blogspot.com

Ingredients:

Soaking the fruits

2/3 cup sugar

5 cups dry fruits (raisins, sultanas, currants, cranberries, cherries, apricots, figs, prunes, dates)

1 cup water

1/2 cup brandy/rum

Cake

2 1/2 cups all purpose flour

1 1/2 tsp baking powder

1/2 tsp baking Soda

1/2 tsp salt

1/4 tsp ground cloves

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1 3/8 cups (2 sticks and 3 tbsp.) unsalted butter, at room temperature

2 3/4 cups powdered sugar

5 eggs, separated

1 tsp vanilla extract

4 tbsp orange marmalade

1/2 tsp orange zest

3 tbsp lime juice

3 tbsp powdered sugar

1 cup chopped nuts (walnuts, cashew nuts)
Method:

Soaking the fruits (A few weeks, preferably a couple of months ahead of baking the cake)

Finely chop the dry fruits.

In a non-stick sauce pan, add the sugar and let it caramelize. Once the sugar caramelizes or turns into brown color, take the sauce pan off the heat and carefully add water little by little. Be careful to avoid splashes as the caramelized sugar would be extremely hot. Stir well.

Add the chopped dry fruits and reheat mixture until it starts boiling.

Take it off the heat and add brandy or rum.

Let the mixture cool completely; cover and seal in an air tight container.

Making the cake batter

Preheat the oven to 350 degree F.

Grease the cake pan and line it with parchment paper. Since I used a Bundt pan, I just greased it.

Sift the flour, salt, baking powder, baking soda and spices (cloves, cinnamon, nutmeg) and keep it aside.

Mix the butter and sugar together and add the egg yolk one by one until everything is incorporated.

Add the soaked dry fruits and mix.

Stir in the flour mixture in batches and mix.

Add vanilla, orange marmalade, orange zest and the chopped nuts.

In a big bowl, beat the egg whites until they form stiff peaks. Add the lime juice and powdered sugar and mix again.

Folding egg whites into cake – Pour 1/2 of the beaten egg whites into the cake batter, and stir it in. This thins and lightens the batter, making it easier to incorporate the rest of the egg whites. Mix until there are no visible streaks of egg white in the batter.

Pour remaining egg whites into the batter – This time, instead of stirring, gently lift batter from the bottom of the bowl and gently fold it over top of the egg whites. Handle the batter gently, in order to preserve the foam as much as possible. Repeat, until the egg whites are dispersed throughout the batter but still visible.

Pour the cake batter into prepared pans and bake for 1 hour or until the inserted toothpick comes out clean.

Storing the cake

Let the cake cool completely

Prick holes in the cake with a toothpick and brush/drizzle brandy or rum.

Wrap and seal the cake with parchment paper, followed by aluminum foil; cling wrap it and store it in Ziploc bags.

Repeat the process of feeding the cake with rum/brandy occasionally, to keep it moist and rich.

Fruitcake Cookies

F 4

Trust me when I tell you these cookies are fabulous, trust me again when I tell you that these are little slices of heaven! While I am at it, let me also tell you these sweet things are good for you, 😉I mean there is fruit in it, lots and lots of fruits, and nuts, and honey, and booze, and some butter and sugar too…YUM! And no, I don’t like fruit cakes, not my favorite; but I love these. So does my husband, who loves fruit cakes. And my point is?…make these as soon as possible; you won’t regret it, I promise!

F 8

The recipe is by the sweetest Ina Garten. Love her, love her recipes…simple and doable, yet very sophisticated and classy, just like these beauties ☺️.

collage1

The chopped fruits and nuts are soaked in sherry, honey, lemon juice and a pinch of salt, and allowed to rest overnight so that the fruits are infused and plump with all that goodness. I love that it is a slice-and-bake cookie; no scooping, no shaping, when you are ready to bake, just take it out of the freezer, slice and bake away…how easy is that? And the best part, it makes two batches or logs of cookie dough, which means, you can have one log in the freezer to enjoy later.

F 2

These bejeweled cookies are more on the chewier side but slightly crisp on the outside. The powdered cloves in the dough lend these cookies a very festive and bright flavor and aroma. Perfect for the season!

Sending these yummy cookies to Fiesta Friday at The Novice Gardener.

collage

Fruitcake Cookies

Recipe source : Ina Garten

Ingredients:

1/2 pound dried figs

1/4 pound raisins

2 ounces candied cherries, coarsely chopped

2 ounces dried apricots, coarsely chopped

1 tablespoonhoney

2 tablespoons dry sherry

1 tablespoon freshly squeezed lemon juice

6 ounces chopped pecans

Kosher salt

1/2 pound (2 sticks) unsalted butter, at room temperature

1/2 teaspoon ground cloves

1/2 cup superfine sugar

1/3 cup light brown sugar, firmly packed

1 extra-large egg

2 2/3 cups all-purpose flour

Method:

Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don’t over mix! Add the fruits and nuts, including any liquid in the bowl.

Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.

Preheat the oven to 350 degrees.

With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.