• Purely Home-made!

    Easy Fruit Cake | Boiled Fruit Cake | Easy Christmas Cake | Non-Alcoholic Fruit Cake


    Christmas is so near, we have just 20 more days to go and I just can't believe how the clock ticks away so fast. It was just like I was in my school celebrating Christmas with my friends and now I suddenly look up to be a grown up woman married, cooking and baking for Christmas!! If I hadn't had a calendar I would not have believed that its December 2013 already!!! Christmas has always been my favorite right from childhood and I keep expecting and counting days eagerly to celebrate Christmas, and every year when Christmas ends it would seem like "Oh my!! we have 11 more months to celebrate next Christmas" But now it seems to me like we have crossed just 4 months and Christmas is already here!! Just wondering whether it is me alone who feels so, or is it same with everyone? However Christmas is here and more than cooking its a season for bakes and cakes. But earlier when I was a kid, Grandma used to make Indian sweets and savories like Adhirasam, Mundhrikothu, Murrukku, Aapam etc for Christmas and we would serve it to our family, friends and relatives after the mass. Sadly, she is no more and her trend is no more too!! I miss them both!! Now we have all these fancy bakeries selling gorgeous varieties of cakes which we can just purchase in no minutes and serve it to friends and families. There is a joy in sending across gifts specially edible gifts, but when it is from your own effort and labor, how honored your friends and family would feel? And not to mention the praises that you will get even if your bakes or goodies fail, its all about the love you are going to share. "Beloved, let us love one another, for love is from God, and whoever loves has been born of God and knows God" - 1 John 4:7. When you pass on an edible gift like a cake or sweets and savories to your friends, the question from them would be "Did you make this?.... for me?" And that brightened face and the heartfelt smile you get from them, brings warmness to you and him/her. After all a person does not need to fulfill a duty but to reflect some love and that is all about Christmas. "For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life" John 3:16. So why not try your hands in making something for your loved ones this Christmas and New year? Of-course making something among a busy schedule on the festive season is difficult and when thinking about how the outcome will definitely make you skip the idea. But how about some easy to make edibles? like an easy fruit cake? Am I kidding, well not this time!!  
    Fruit cake or the Christmas cake (or the Plum cakes as we call it) is the best treat or edible gift for Christmas and New years but they are generally labor intensive that includes lot of work and also consumes more time. People tend to skip baking fruit cakes at home as it definitely is not gonna work out for any last minute plans. But believe me this cake will come in handy in such a circumstance where you have no time. You can call this a rescue cake or a savior!! This cake does not need alcohol, you don't have to soak fruits and nuts in advance, you don't have to let butter come to room temperature, you don't need to cream butter and sugar nor beat eggs until light and fluffy. Wow that sounds super easy right? And yes and the outcome is too good just like the other fruit cakes. Here you just have to boil sugar, raisins, spices and butter together and hence the name boiled fruit cake. Just spending some 2 hours from your busy schedule would be more than enough to bake this super soft, moist, flavor-rich fruit cake. The best part is, it is an inexpensive cake, you do not need go hunting for unfamiliar ingredients. And there is no compromise on taste!! You will get praises as I did!! The batter itself tastes good and I kept licking off the little excess sticking to the mixing bowls and spoons. I made smaller cakes for easier packing and distribution and also got it baked in just 30 minutes. But you can use a loaf pan or bigger round pans instead only the baking time will vary. 
    I've adapted this recipe from here and am glad I found this recipe. I have customized the recipe according to my comfort and have been baking this cake for the fourth time and every time it has been a successful attempt. The outcome was just unbelievable, do try it and you will know what I mean. My family and neighbors are loving it. You can try the same in a pressure cooker, to know the method just check out this fruit cake recipe. Have a Merry Christmas with this easy to bake Fruit cake!!



    INGREDIENTS

    Makes an one kg cake (or 2 small cakes)
    Total Preparation Time - 1 hour 30 minutes
    Measurements using standard cups 
    1. Maida / All purpose flour - 1½ cups (195 grams) 
    2. Sugar - ¾ cup (200 grams)
    3. Egg - 2 (at room temperature) 
    4. Unsalted butter - 1/4 cup (55 grams) 
    5. Raisins - 1¾ cups (200 grams)
    6. Tutti Frutti - ½ cup (100 grams)
    7. Grated orange peel - 2 teaspoons (Optional)
    8. Grated ginger - 1 tsp 
    9. Vanilla essence - 1 tsp 
    10. Cinnamon powder - 1 tsp 
    11. Clove powder - 1/2 tsp 
    12. Nutmeg powder - 1/2 tsp (Optional) 
    13. Salt - ½ tsp 
    14. Baking soda - 1 tsp 
    15. Water - 1 cup (240 ml)



    PREPARATION METHOD 

    • 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. 
    easy fruit cake 100
    fruit cake


    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!!

    31 comments:

    1. i liked the set up *red color* very apt color loved it.

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    2. Droolworthy cake, wish to have a wedge now, so delicious!

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    3. Very elegant look and different preparation of the fruit cake... Looks so so delicious dear...

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    4. Wow fabulous cake with stunning clicks !

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    5. I am going to try this. Beautiful clicks and presentation as well

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    6. Vah reh vah, amazing and stunning cake,,, your clicks are just mind blowing dear....

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    7. oh I love it! From last year i want to make fruit cake and ur posts makes me want to try out myself :) Thanks for sharing this lovely delicious cake recipe :)

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    8. such a unique preparation...bookmarking this dear...

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    9. wow..this sounds interesting & easy too...cake looks so moist, soft and delicious too...by the way loved your set up, looks lovely :)

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    10. excellent presentation.. beautiful clicks as well.. looks so spongy.. :)

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    11. Excellent and lovely looking cake. Have bookmarked it for this season.
      Deepa

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    12. Cake looks fantastic, have to try this..

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    13. Simply amazing cakes n cliks..just fell in luv vth pics n cant close my eyes...last week even I baked fruit cake vhc came out good...I know the taste of this cake n enjoying by imagining...hmmm..yummy yummy..fr me have one more slice plz..;)

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    14. Lovely, they look perfect, soft spongy and suitable for the holiday season

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    15. This one is a must for my Christmas. I learnt it from joyofbaking. Yours look so good, craving for some.

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    16. Really delicious cake. I will definitely try this one out.
      http://www.rita-bose-cooking.com/

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    17. I too made an alcohol free fruit cake last year.Love ur presentation Divya..

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    18. Yummy Divya. Nice step wise pictures and beautiful presentation.

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    19. Beautiful cake sis and such a killer recipe :) your clicks are so festive and I am sure you have more instore for Christmas :) ;) cant want to drool over them

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    20. Replies
      1. Hi Kanika, have updated the list please check :) Thanks!!

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    21. I would love to try the recipe, but do have a couple of questions, what should the consistency of the caramel syrup be and how much quantity of the syrup should be added to the cake mixture. if you could clarify this would appreciate it. Thanks in advance.

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      Replies
      1. Hi there, Caramel syrup doesn't need any consistency, it can be watery too.. It will not make any difference.. 2 tablespoons will be more than enough!! I have added caramel syrup just for getting the dark brown color here. You can even skip adding caramel syrup. :) Hope it helps, do leave a comment if you have further doubts, will be glad to help you out!!

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    22. Hi can u give a replacement for eggs ?

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      Replies
      1. Hi Nefna, I haven't tried the eggless version for this cake, but you can try replacing with a cup of buttermilk with an additional tsp of baking soda. Just reduce the amount of water as the batter can become watery.

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    23. God Divya !!! simply drooling over the cake here...jsut tooo too tempting.

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    24. Wow such a yummy cake .Going to try this cake with some omissions .Will let u know about it .Loved ur presentation divya dear .

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