Christmas Fruit & Walnut Cake.
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Ingredients of Christmas Fruit & Walnut Cake
- It’s of For soaking-.
- You need 1/4 cup of fruit juice (I used fresh orange juice).
- It’s 2-3 tbsp of tutti frutti.
- Prepare 1 tbsp of golden raisins.
- It’s 1 tbsp of black currants.
- It’s 1 tbsp of cranberries.
- Prepare 2 tbsp of dried and candied assorted fruits (Kiwi, Pineapple, Orange).
- You need 2-3 of soft dates.
- Prepare of For the dry mix-.
- Prepare 1 cup of whole wheat flour.
- Prepare 1 tbsp of cornflour.
- It’s 1 tsp of baking powder.
- You need 1/2 tsp of baking soda.
- It’s 1/4 tsp of cinnamon powder.
- You need 1/4 tsp of ginger powder.
- It’s 2 tbsp of milk powder.
- You need 1 pinch of nutmeg (optional).
- You need of Others-.
- You need 1/2 cup of milk + 1 tsp vinegar/ lime juice, for the buttermilk.
- Prepare 1/2 cup of roasted California walnuts, chopped.
- It’s 2 tbsp of sugar +1 tbsp water + 4 tbsp water, for the caramel syrup.
- Prepare 1/4 cup of brown sugar.
- It’s as required of Some Orange zest.
- Prepare 1 tsp of vanilla essence.
- You need 1/4 cup of melted butter.
- Prepare as required of Some milk, for brushing.
- Prepare as required of Icing sugar, for dusting on top.
Christmas Fruit & Walnut Cake step by step
- Start with soaking the fruits into the juice. Mix them all really well and keep aside for an hour..
- For the dry mix, sieve everything (all the dry mix ingredients) together and keep aside..
- For the buttermilk, mix in the vinegar/ lime juice into the milk and set aside for exactly 10 minutes..
- Now, take the chopped walnuts and add ½ tsp of the dry mix to it. Keep it aside too..
- For the caramel syrup, heat sugar and 1 tbsp water in a pan. Cook on a low flame with continuous stirring until the mixture turns golden..
- Once it turns golden, add in 4 tbsp of water and cook until the solution becomes uniform..
- Remove and keep aside to cool..
- Now, to make the cake batter, take a large mixing bowl. Add the soaked fruits, caramel syrup, brown sugar, orange zest and mix well..
- Add the prepared buttermilk, and give a good mix..
- Now, add in the dry mix in two parts. Add the first half and mix very gently. DO NOT OVER MIX..
- Add the balance dry mix and melted butter. Again, give a gentle mix..
- Lastly, add the walnuts and mix once again..
- Transfer the batter into a baking tin (lined with parchment paper) and bake at 170 degrees Celsius for 45- 50 minutes in a preheated oven..
- Remove and brush with some milk. This prevents the cake from drying..
- Cover with a muslin cloth and let it cool in the baking tin itself for 10 minutes.
- After 10 minutes, unmould and cool it further on a wire rack. This prevents soggy bottoms..
- Once cooled completely, dust with some icing sugar on top..
- Garnish, slice and serve..
- Enjoyyyy!.
- Vishesh Tippani- Sieving is important as it ensures that no lumps remain. It also incorporates air into the dry mix..
- Keep the buttermilk aside for exactly 10 minutes..
- Coating the nuts with some flour before adding them to the batter, prevents them from sinking to the bottom of the cake..
- Whenever zesting the orange or any other citrus peel, make sure to just grate thrice at one spot. Grating more will add in the bitter white peel too..
- DO NOT OVERMIX THE BATTER. It will make your cake dense..
- Do not add the dry mix all at once..
- Always make sure to pre-heat your over. It ensures uniform baking of your cake..
- Always, grease and dust your cake tin. It prevents your cake from sticking to the pan. you can also line it with a parchment paper..
- Brushing the cake top with some milk after baking prevents it from drying..
- Cooling on a wire rack is important as it prevents soggy bottoms..
recipe by nehadeepakshah @cookpad