|Chopped Dry Fruits|
|Soaking the Dry fruits in Rum|
|Step 1 - Soaked Dry Fruits for the Traditional Christmas Fruit Cake|
Traditional Christmas Fruitcake is a type of fruitcake served at Christmas time in many countries. No Christmas celebration is complete without a traditional fruitcake.
Yes oh, I baked! I really love cakes and this recipe is not just for lazy bones like me, but for people who don’t want to spend too much time baking one cake for the holidays. It is easy enough for you to make it and also have time to spend with your family.
I have done this cake in mainly 4 steps.. Firstly, I have soaked the chopped dry fruits for 3 weeks prior to baking it at Christmas. Then I will bake the Cake a week before Christmas so that the cake can be drizzled with extra tsps of rum(or any alcohol of your choice) until Christmas day in regular intervals. I will then decorate the cake according to the whims and fancies of my little one and enjoy this scrumptious bundle of goodness on Christmas day!
This Recipe is the first step to start making your Traditional Christmas Fruitcake - Soak the fruits in Rum.
1 cup Blackberries
1 cup Raisins
½ cup Cranberries
6 large pieces of Dates
½ cup of candied fruit (I have used candied Kiwi)
Chop all the dry fruits into bite sized pieces. Keep aside in a large bowl.
In case you want a non-alcoholic cake, substitute the rum for Orange Juice. But the dry fruits do not need to be soaked way in advance. Just a day before you want to actually bake the cake is sufficient for the non-alcoholic cake.
I made 2 batches of the dry fruits mixture and kept 1 of them aside for the non-alcoholic cake to be baked later.
Place the chopped fruits in a clean and dry glass container and pour the Rum (or alcohol of your choice) in it.
Stir gently with the wooden spoon and cover with the lid.
Soaked dried fruits must be plump with soaker. When baked, the soaker oozes out keeping the fruit cake moist and flavorful. Use good amount of alcohol or substitute to cover the dried fruits while soaking.
Keep shuffling the mix every other day for two weeks. Later, weekly shuffling works just fine. Excess alcohol must be drained and used for feeding the fruit cake. The whole process is done at room temperature. Refrigeration is not required.
Whilst the dry fruits are soaking, stay tuned to this space for the Traditional Christmas Fruitcake recipe that I will upload soon…..