Tis the season to be jolly….
Christmas- It that time of the year when one yearns for the comforts of home. A flurry of snow flakes, a warm cocoa and crackling fire…
Since all these things are not available in Dubai, the best way to assuage my yearning for home with a good old Christmas fruit cake.
My Christmas cake recipe comes from my grandmother, but I have made addition to it over the years. The cake is basically an equal weight pound cake, with additions of fruit, caramel and spices.
Also I prefer to soak my cake in wine rather than rum or brandy, since I am more of a wine drinker. All you teetotallers out there can even use non-alcoholic sparkling grape juice. But be advised that if you use juice, the cake will not keep that long and has be finished quickly (not a problem in my house) or refrigerated.
So here goes.
Black raisins – 200 gms
Golden raisins- 100 gms
Cashew nuts or almonds- 100 gms
Dried cherries- 25 gms
Orange peel- 25 gms
Roughly chop all fruits and nuts. Dust with a handful of flour to prevent sticking.
Butter- 250 gms
Sugar- 250 gms
Eggs- 5 (small)
Vanilla essence- 1 tsp.
Flour- 250 gms
Baking powder- 1 ½ tsp
Sugar- 1 cup (for caramel)
Nutmeg powdered- 1 tsp
Cinnamon powdered- 1tsp
Wine- about half a cup
Sift the flour, baking powder and spices together and keep aside. Caramelize the sugar and add a bit of hot water to make into thick syrup.
Now cream butter and sugar together till fluffy. Add the eggs slowly one by one. Add the vanilla essence and mix well. Now add the flour, fruits and caramel alternatively. Mix well till blended. Pour into a lined baking tray and bake at 180 degree C till done. It will take longer than your regular cake.
Once done, cool completely on wire rack. Poke holes in cake with skewer and pour wine onto the cake. Wrap the cake in butter paper or cling film and leave for a week.
You can frost it if you wish or have it as it is.