It is the holiday season again, and we are all excited as we prepare for the festivities. Sweets are always a special part of Christmas lunch, so today we are bringing you a recipe for a Tasty Christmas Fruit Cake. Enjoy.
Tasty Christmas Fruit Cake
Preparation: 40 minutes
Baking: 90 minutes
Ingredients:
- 1/3 kg dried fruits and nuts
- 2 tbsp fresh ginger, finely grated
- 2 tbsp cinnamon, ground
- 3 tbsp brandy
- 2 tbsp vanilla extract
- 1 tsp almond essence
- 3 tbs apricot jam
- 200 g desiccated coconut
- ½ cup hot water
- 200 g sugar
- ½ cup water
- 4 free-range eggs
- 150 g butter, melted
- 200 g plain flour
- 1 tsp baking powder
- 1 tsp baking soda,
- 2 tbsp vanilla extract, for brushing
Directions:
Step 1
Add the dried fruit and nuts, ginger, cinnamon, brandy, vanilla extract, almond essence, and apricot jam to a large mixing bowl. Stir well to combine, cover with cling wrap, and sit for 2 hours.
Step 2
Meanwhile, mix the coconut with ½ cup of hot water and set aside to soak.
Step 3
Place the sugar in a medium saucepan and let it melt, stirring constantly, over low heat to prevent burning. Cook until caramelised. Add ½ cup of water and cook until the caramelised sugar is melted. Add the coconut and cook for 2 minutes, stirring constantly. Let it cool down.
Step 4
Preheat oven to 160°C. Line a 22 x 22 cm baking dish with baking paper, covering the sides.
Step 5
Add the caramelised coconut to the fruit mixture and mix well to combine.
Step 6
Lightly beat the eggs and add them to the fruit mixture. Add the melted butter, and mix well to combine. Add the flour, baking powder, and baking soda, and mix well. Pour the mixture into a baking pan and spread evenly over the base. Bake the cake for 90 minutes, or until a skewer inserted into the centre comes out clean.
Step 7
Remove the cake from the oven and brush it with vanilla extract. Wrap the hot cake in a clean towel and cool it in the pan overnight.
Serving suggestions:
- Serve with warm vanilla custard or ice cream
- Serve with fresh blueberries or berries of your choice
- Serve with whipped cream
Tips:
- This cake can be made up to a month in advance
- Store leftover cake, tightly wrapped, in an airtight container in a cool spot or the refrigerator for up to 6 weeks
- Freeze leftover cake, tightly wrapped, in an airtight container for up to 6 months
Looking For More Recipe Ideas? Check These Out:
- Healthy Alkalizing Green Cream Soup
- Roasted Cabbage Slices With Tahini, Hummus and Salad
- Mussels With Tomato and Garlic Sauce
➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.