Christmas is almost here and people across the world are gearing up for the merry celebration. What makes Christmas even more special is the sheer joy of gorging on delectable treats on this day, especially different types of cake that makes an important part of the festival.
If you plan to make homemade fruitcake for Christmas, you need to make it now, this week, because most fruitcake has to “season” for at least a month and are even better if you can let them sit longer.
Cook Time: 40mins
Preparation Time: 15 mins
Difficulty level: Easy
- 200 gms of all-purpose Flour
- 2 teaspoons Baking Powder
- 2 pinches of Baking Soda
- 75 gms of White Oil
- 150 gms of Powdered Sugar
- 2 large Eggs at room temperature
- 1 cup Milk at room temperature, if necessary we can add more
- 2 1/2 teaspoons Vanilla Extract or Vanilla
- 50 gms of Dark Raisin
- 50 gms of Cashews
- 50gms of Red and Green Cherry cut into small pieces
- 50 gms of Crushed Almonds
- Few drops of Lime
Preheat oven to 200 degrees (temperature varies with oven) and prepare round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the white oil and sugar until creamy and well-combined.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla extract or vanilla. Add a few drops of lime to it.
In a separate, medium-sized bowl, sift together flour, baking powder.
Using a spatula and gently hand-mixing, alternate adding flour mixture and milk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined but avoid over-mixing. Pour the batter in the preheated pan and mix the dry fruit into it. The concentration of the batter should not too thick nor too thin.
Place the pan in the middle rack of the oven and set the temperature to 160-degree Celsius. Bake until the cake are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Now we can cool and serve.
Tips: Lime adds a sweet flavour and makes the cake soft and spongy.