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Christmas Fruit Cake
by Elcy Yohannan Sankarathil, New York
1. Sugar - 500 Grams (2Cups)+ 1 cup for sugar syrup
2. Eggs - 8 (500 Gms.)
3. Butter- softened - 500 Gms (2 cups).
4. Flour - 500 Gms. (2 Cups)+ 1/3 cup for mixing with the fruits
5. Baking powder - 1 Tsp
6. Baking Soda - ¾ Tsp (tea spoon)
7. Allspice- ½ Tsp
Cardamom - ½ Tsp
Cinnamon - ½ Tsp
Nutmeg - ½ Tsp
Cloves - ½ Tsp
8. Salt - 1/8 Tsp
9. Orange rind Powder - 1 Tsp Or Orange peel blended in orange juice
10. Orange Juice - ¼ cup
11. Lemon Juice - 1 Tsp
12. Rum or Brandy - 1/3 + 1/3 cup
13. Caraway seeds - 1 Tsp
Tooty-Fruity, Dates - 8 Cups
Raisins (1/3 cup)
Dry pineapple (sliced)
(Mix the fruits with the rum, microwave the
mix for 40 Seconds,
when cooled, mix with the 1/3
15. Cashew nut, or almonds sliced - 1 cup (250 ml. Cup)
16. Vanilla Essence - 1 Tbsp
17. Almond Extract -1/2 Tsp
In a heated saucepan caramelize the sugar to dark brown bubbly syrup, add ½ cup
boiling water, stir the syrup, set aside.
Mix the flour with the baking soda, baking powder, spices, caraway seeds & salt,
Mix the fruits and nuts with 1/3 cup flour, set aside. (The flour dabbing helps
the fruits and nuts distributed evenly rather than settling to the bottom of the
Beat the egg whites with sugar first, then the egg yolks.
In a big mixing bowl beat the softened butter, add the egg-sugar mixture, add
all the fluids like brandy/rum, sugar syrup, orange juice, lemon juice,
essences, mix well. Add the mixed flour to the mixing bowl, mix well, finally
add the fruits- nuts mixture, keep aside for 30–45 minutes.
Set the oven at 300 degree F., line two 10 x 5 x 4 (inches l/w/h) pans with
buttered paper on the bottom and the sides,( or one bigger rectangular pan
instead) pour the mix into the pan, level off the top.
Bake to 1 – 1 1/4 hrs, see the doneness with a tooth pick come out clean. When
the cake is cooled, brush the surface with the 1/3 cup brandy or rum, cover with
a cheese cloth, for a couple of days, serve.
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