Christmas fruitcake

It’s almost Christmas and me and my mum like to start early with the decorations and cookie baking. My mum decided to make a christmas fruitcake and wanted me to share it with all you guys. We call it a christmas fruitcake but it’s actually an english fruitcake but we just like to eat it at Christmas 🙂
the recipe contains lots of dried fruits and nuts so get ready to chop ! (be careful though !) So what you need before you even begin to read the ingredients is; make sure you have enough time because this cake isn’t ready in 30min, and you’ll need a fairly large mixing bowl and when i say large i mean large :p And of course you’ll need a bund shaped cake tin.

So for the ingredients …

100 gr raisins
200 gr maraschino cherries (the one you use in cocktails)
1/2 dl of the maraschino cherrie syrup
100 gr dates
100 gr candied fruit
100 gr of nut mix
1/2 dl of whiskey
225 gr butter
4 eggs
2  1/2 dl sugar ( we use our measuring cup)
4  1/2 dl flour
2 teaspoons four-spice (if you don’t have four-spice you can use 1tspn cinnamon, 1 tspn gingerpouder, 1/2 tspn of clove powder)
and then last but not least 1 tspn of cacao powder.

You start by chopping all the nuts fruits,cherries(you can just half these) and dates in to little bits. Put them all into a bowl and pout in the syrup and whiskey. Mix them together and cover up with some foil, let them soak in the flavors for about an hour.
Meanwhile in another bowl soften the butter together with the sugar. Then slowly add the eggs, one at a time. It may look like the mixture is shifting but that’s the way it’s supposed to look, just keep mixing !
When the fruit mixture has been soaked for an hour you can add flour and spices and cacao powder, mix well and make sure all is covered in flour (this will make them from dropping to the bottom of your cake). Then add the flour mix to the butter mix and again mix well. At this stage you can taste if your cake needs more seasoning.
Preheat your oven at 170°C or 338 F while you oven is heating up grease the cake tin and dust with (grounded!) breadcrumbs, this will help to get the cake out of the tin more easily.  After dusting the tin you can start filling it with the batter. Make sure it’s evenly spread and then put in the oven for 2 hours (yes 2 hours is a long time). When finished let the cake cool down in the tin before getting it out.

Dust the top with icing sugar and decorate with a festive ribbon and voila your ready for christmas !


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