Quick Christmas Fruit Cake Baketitude

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Christmas is in the air. and that’s especially going overboard on Social Network and everywhere on the internet. So those of us who were planning to diet and count their calories , are watching their resolutions go down the drain. And how can you not go crazy? So this cake was done for the gram!

We’re trying to pull down  sugar here from our diet. so mostly we are substituting normal sugar with healthy options like brown sugar, cane sugar and even though Christmas calls for a celebration, we use jaggery.
Only because with all my travelling, I totally did’nt schedule the soaking of the fruit. So I Went on a little short cut. I generally soak 1 huge glass jar of dried fruit every year… 
This is a recipe that needs an egg to lighten it up. I’ve never made this without an egg, since its a fruit cake that you tend to eat in the winters, its rather dense. You can use egg replacer powder or even yogurt. But remember, the shelf life of the cake reduces.
I began making this after learning the recipe from the mess cook, when we were posted in North East India. Most ingredients were not available easily, especially Tutti fruity. So you wont see any jewel tones in this cake. Also spices were available at random. That is one day you would find cinnamon, but the other day you would’nt find that, but you would find black cardamom etc.
So the easiest way, use garam masala from a packet.
I always add Orange essence instead of vanilla to this cake because the citrus tones complement the fruit. Only this time I used Ossoro ,Plum Cake essence. The cream cheese frosting? Well, sweet chld wanted a frosting. But his idea was absolutely spectacular.
The frosting is buttery and tangy aand complements the fruit and dark intense flavour.
Because I grind the fruit, I dont need to add caramel or molasses. But because I had it, I used it. Ganache could be an option, but if you must frost, marzipan or cream cheese frosting will make it even tastier.
You need 6 inch cake tin. 
If you intend to double this recipe I would suggest to use two 6 inch tins , instead of making a bigger cake that remains wet in the centre.
Also we avoid adding nuts in this cake,because the batter is rich enough and a little addition of the almond flour makes it even better. I started adding almond meal only when I tried to make this with whole wheat or atta. The almond flour masks the taste of the atta.
So you can make this with All purpose flour or whole wheat, it really does’nt taste much different.
I soak the fruit in Old Monk Rum, but you can make a deep decoction of tea and soak the fruit. I measured out a mix of 150 gms black raisins or currants/ sultanas, golden raisins, cranberries, blueberries, dates and apricots.
Heated 100 mils of rum till warm on the gas and popped in the fruit.
I heated these for 5 minutes and turned off the gas allowing them to come to room temperature.
For the 
Quick Christmas Fruit Cake Baketitude
you need
125 GM’s butter– I use Amul
150 gms soaked fruit(all the fruit and the liquid)
125 GM’s jaggery powder/ cane sugar or regular sugar
1 tbsp garam masala -I used MDH 
1 egg
30 gms or 2 tbsp gms almond flour 
100 gms or 3/4 cups atta or whole wheat flour
1 tsp baking powder
1/2 tsp salt
2-3 tbsp to 1/2 cup hot water
1 tbsp molasses powder
(in case you do not have molasses,make caramel. Heat 2-3tbsp sugar in a sauce pan on low till it melts and becomes golden brown. Add 1/2 cup water and boil till it becomes half. Well use this.)
Preheat the oven to 170C. Grease and line the cake tin with parchment paper.
Place the now cooled fruit and the soaking liquid in the mixer jar. Coarsely grind the fruit. You want some minor chunks and not a fine puree.
Place  the butter and sugar in a bowl and whisk till pale and fluffy. Whisk in the egg.
Now whisk in the essence, whichever you are using.
Sift together the atta, baking powder, garam masala powder ,molasses powder (if using)and salt. Now mix in the almond flour and make sure there are no lumps.
To the wet ingredients , add the ground fruit ,scraping out the remains from the mixer using the hot water.
Whisk the mix well.
Mix together the almond flour flour salt and baking powder with a whisk to ensure that everything is well blended.
A spoon full at a time stir in the dry ingredients into the wet. If you feel the mix is too fry, you can add a littel hot water. The consistency will depend upon the berries you use,dates makes the mix pastier etc.
Scrape the mix into the cake tin and pop into the centre of the oven.
Reduce the temperature to 160C and bake 40-45 minutes. 
Cover the tin with a foil and bake another 15-20 minutes or till the cake is or until a skewer inserted at an angle comes clean. 
The top of the cake may crack, but that is not an issue.
Allow the cake to cool in the cake tin for about 5 to 10 minutes and invert onto a wire rack.
While the cake cools make the frosting.
For the
Cream Cheese frosting you need
50 grams cream cheese
50 grams butter at room temperature
1/2 tsp  vanilla essence I used 5 to 10 drops of ossoro French vanilla essence.
250-300 grams sifted icing sugar
Whisk the butter with the vanilla essence and cream cheese till light and fluffy add in the essence and whisk in the sugar to get a desired consistency.
you are looking for a soft consistency because we are not looking to pipe the frosting as its just a topping on this cake.
Once the cake cools split the cake in the centre with a long serrated knife, remember, itll be fine without too. Sweet child wanted the cake split ,because he likes extra frosting.
Lightly spread the remaining cream cheese frosting on the top and the sides to make a naked cake.
Decorate the cake . I placed my small gingerbread house cookie and meringue christmas trees. You can make vegan meringues ,like I did here.
So bake, eat and laugh. Surround yourself with family and friends .
Live another day.
Merry Christmas to you and yours.
Disclaimer: I use the following products . If you click on the image and purchase them from amazon, baketitude earns a small comission from amazon, while you pay nothing extra. 


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