Receta Easy Fruit Cake | Boiled Fruit Cake | Easy Christmas Cake | Non-Alcoholic Fruit Cake
Take a saucepan or pot add water, butter cubes (butter need not be at room temperature, you can use it directly from the refrigerator), sugar, raisins, cinnamon powder, clove powder, nutmeg powder, grated ginger, and place on flame. Place on flame mix well, wait until sugar dissolves well, then leave on low flame for about 3 to 4 minutes, stirring occasionally. Then remove from flame and set aside until it turns lukewarm. (Boiled raisin mixture)
Prepare sugar caramel syrup. (This step is completely optional) Take a saucepan and add 2 tablespoons of sugar. Place on flame and wait until it melts well, it will start to caramelize or brown immediately, wait until it turns dark brown and pour some water carefully. Then stir well and remove from flame. Set aside. (For more details check out this recipe. )
Preheat an oven to 180°C (350 degrees F) for 10 minutes. (Place the tray in the middle rack and switch on the baking option, i.e. both the upper and lower rods should be turned on)
Meanwhile spread/brush some butter or spray your cake pans with nonstick spray and line the bottom with parchment paper or butter paper. I used a small round cake pan that measured 6 Inch x 2 Inch, and two mini plum cake moulds. You can use a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan or a bigger round cake pan.
Lightly beat eggs using a fork and set aside. (You do not need to beat it until light and fluffy)
Now to the lukewarm boiled raisin mixture, add tutti frutti, grated orange peel, vanilla essence, lightly beaten eggs, sugar caramel syrup, and mix well.
To flour add baking soda and salt, mix well using a whisk. Add this flour mix into the above mixture and fold (mix) well using a rubber spatula or flat wooden spoon, so that there are no lumps.
Now pour into the greased cake pan and bake for 30 minutes if using a small round pan (180°C /350 degrees F). If using a single bigger round pan or the loaf pan it will take 50 to 60 minutes. Just check after 40 minutes to see if the cake has got baked.
After the aforementioned time remove the cake from the oven and insert a skewer or toothpick to check whether the inside of the cake is baked well. (The skewer or toothpick comes out clean if the cake is ready and baked well inside. If you find any batter sticking to the skewer/toothpick then bake for another 5 - 10 minutes and check again.)
Now set the pan aside until it cools down. Then using a knife gently run around the sides of the pan and tap off the cake. Place on a wire rack until the cake cools down completely. Remove the butter paper or parchment paper from the bottom of the cake after it cools down Do not do this when the cake is still hot.
Wrap the cake in aluminium foil and set aside overnight.
Serve the next day. (You can serve it immediately, the cake will be bit crusty on the top, but the next day will be very moist and soft). Keeps well for a week.
With the leftover batter I made some mini cupcakes. You can freeze the cake and use when needed.
TIP 1: You can add candied peels if you wish along with or in place of tutti frutti. You can add dates and different dry fruits, along with raisins according to your wish. But see that you don't overload your cake with just dry fruits. You can also add chopped nuts.
TIP 2: You can also pour some brandy over the cake and store for a few days before serving.
TIP 3: I have added sugar caramel syrup here to give the cake a dark brown color, but it is not necessary. You can skip this step completely, you will get a cake with light brown shade. You can also use brown sugar instead of regular sugar as the original recipe calls for, it will give a deep brown color even without using sugar caramel syrup.
TIP 4: If you do not have spice powders, just take few pieces of cinnamon (app. 1/2 teaspoon), 5-6 cloves, 1/2 teaspoon of grated nutmeg and grind it along with some sugar. Since the spices are less in amount grinding them into powder will be difficult, so add it along with a part of sugar and use it in the recipe. You can reduce or increase the amount of spices according to your wish.
TIP 5: I had some leftover batter so I made cupcakes with it. Just bake these fruit cake cupcakes for 10 to 15 minutes (depends on size of cupcakes). It will be a treat to kids!
Easy to make super soft and tasty Fruit Cake is now ready!! Serve it to your family or gift wrap it for your friends and neighbors!!