Our recipe for the week is Light Fruitcake. It is a tender loaf cake that you can make with the family this weekend. It is made with boiled granola toasted coconuts and traditional candied cherries, pineapple, dates, dried apricots and dried cranberries.
Fruitcakes are fast becoming old school in the world of millennials; who prefer airy, light cakes like vanilla cake, chocolate-melt-in-the-mouth cakes to this absolutely delicious goodness made from “cured” mixed fruits.
Today, We are going to be showing you how to make traditional fruit cake with a twist. Due to the lengthy process of making fruitcakes, many baking enthusiasts run away from baking it because it requires that you soak the fruit for about a week or thereabout. You could instead buy candied mixed fruits from the supermarket. There are many brands of mixed fruits out there, be sure to buy the one with more mixed varieties of fruit. They are usually more flavourful and more balanced in flavour than the one with fewer selection of mixed fruits.
For the sake of busy mums who will be greatly discouraged with the whole “curing process”, we came up with a fail-proof method sure to steal the show off the lengthy soaked fruit method called, the “boiled fruit process”.
This recipe is created by Chef Juls of Cakeflair.
A. (To Boil the fruit)
- Mixed Fruit, 1kg
- Butter, 900g
- Brown Sugar, 800g (if you don’t have brown sugar, use white sugar and add 2 teaspoons of browning to your batter)
- Black treacle, 2 Teaspoons
- Water, 1 cup
- Brandy , 1 cup
- Dark rum, 1 cup
B. Other ingredients:
- Lemon juice, ½ cup
- Orange Juice, 1 cup
- Zest of Lemon, 1 table spoon
- Zest of Orange, 2 table spoons
- Vanilla Flavour, 2 tsps
- Eggs, 15 medium-sized
C. Dry ingredients
- Flour, 1kg
- Mixed spice, 2 tablespoons
- Almonds (optional), 1 cup
- Toasted coconuts, 2 cups
- Preheat your oven to 180C.
- Add all your item A ingredients into a deep heavy pot and boil till tender. It should take about 5 to 7 minutes.
- Then let it cool completely in a cold bath if you are too pressed for time to let it cool down gradually.
- When it has come to room temperature, add your item B ingredients – the eggs, flavour, lemon and orange zest and juices and sti.
- Add the flour mixed with the spices, almonds and toasted coconuts.
- Stir gently but thoroughly.
- Portion into your foil pan to about ¾ full and steam bake slowly to retain moisture.
- After about 55mins insert a tooth pick, it should come out clean.
- Serve cooled or wrap for another week before serving.
If for any reason you are still unable to try this recipe out on your own, kindly click HERE to order from CakeFlair.
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