To make a good fruitcake is a matter of pride!To know about various fruitcakes and teach others makes you even prouder!A basic fruitcake is generally brown or yellow in colour with all the assorted dry and preserved fruits and nuts available.But this fruitcake is white or light as we call it and looks absolutely beautiful with various embedded fruits and nuts and is complete with a cup of steaming hot tea!
Why is the colour difference between the two?
Basic fruitcake is made with brown or Muscovado sugar most of the times and sometimes granulated sugar is used to caramelise and give a brownish tinge.The fruits are soaked in Rum and the caramel colour of the alcohol accounts for the colour of the cake.The fruits in White Fruit Cake are drained of the liquor and thus the cake turns out white.Sometimes some yellow colour is also added to basic fruitcake whereas no colour is used in white fruitcake.
So lets make this sensational ageless beauty which has wooed the taste of many a cake lover!
NOTE : You can use fruits and nuts of our choice.I have used my Preserved Pineapple and you will find the recipe → here.
Preparation Time : 30 minutes
Baking Time : 90 minutes
Makes : an 8′ by 8′ square or a 9′ round cake
2 1/2 cups self raising flour (add 2 tsp baking powder to 2 1/2 cups plain flour and sift it twice if you do not have self raising flour) plus 3 tbsp
1 cup sugar (add more if you want the cake sweeter)
1 cup refined oil/soft butter
1 tsp salt
2 tsp baking powder
1 cup soaked fruit/tutti frutti
1/2 cup coarsely chopped nuts – Almonds and Pistachios
2 tbsp preserved Pineapple (see recipe link on top)
1/3 cup milk
1 tsp vanilla bean paste/2 tsp vanilla extract
Prepare an 8′ square or a 9′ round pan by brushing it with butter or oil and sprinkling 1 tbsp flour over it.You can also use a loaf pan if you want the slices to be big.Preheat oven to 150°C.
Add salt and baking powder to the flour and using a sieve or a strainer,sift into a bowl.Put all the fruits and nuts in another bowl and add the remaining 2 tbsp flour.Mix well.This ensures the fruits do not sink to the bottom of the cake.
Combine oil/butter and sugar in a large bowl and beat till smooth and creamy.Add eggs one by one beating very well after each addition.Add vanilla and beat again.Now keep the bowls of fruits and flour together.Alternatively fold 2 tbsp of fruits and 2 tbsp of the flour into the egg mixture.Fold using a spatula and use and up and down movement to mix the ingredients ensuring maximum air is incorporated.If the mixture is too dry add the milk.The mixture should be thick but not stiff.You should be able to spoon it out into the prepared pan.
Pour the batter into the pan and thump it on the kitchen countertop to remove any air bubbles.Bake for 90 minutes or 1 1/2 hours at 150°C till a skewer inserted in the centre comes out clean.
Allow the cake to cool for 30 minutes and remove from the pan.
After cooling the cake….
Serve with hot tea.Its festive enough to be served on its own!