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Dry Fruits & Nuts Cake (Non-Alcohol) | Cake recipes | Christmas cake without alchahol

 Dry Fruits & Nuts Cake



Cooking time : 80 minutes

Preparation time - 30 minutes

Ingredients:


Mixed dry fruits  - 600g

Orange juice - 250 ml

Almonds - 60g

Tutty fruity - 150g

Chopped pistaachio - 40 g

Chopped cashew nuts - 40g

All purpose flour /Maida - 225g + 3 Tbsp for dusting the dry fruits & nuts

Brown sugar - 225g

Unsalted butter - 225 g ( Room temperature)

Eggs - 4

cloves - 4

cinnamon - small piece (or cinnamon powder -1/4 tsp)

nutmeg - small piece (or nutmeg powder -1/4 tsp)

zest of one orange


Method:

1. Chop dry fruits into 1 cm chunks. Put the dry fruits in a jar and mix it. 

2. Pour orange juice into the jar over the dry fruits. I hadn't add nuts and tutty fruity in this stage. Shut the jar , and live it for 5 hours. 

3. After 5 hours, drain the excess juice and keep it aside.

4.The cake batter for 2 kg of cake . I have used 2 loaf tin of 1.5 liter capacity. Butter the inside of cake  tin, making sure to get into all corners. Line the tin with baking sheet.

5. Preheat oven at 150 degree. The cake need to bake in low temperature . If you increase the temperature, the outer side of cake will brown , but the inner side of cake will remains uncooked.

6. Grind almonds, cloves, cinnamon and nutmeg into a powder.

7. Zest an entire orange, make sure not to grate the white pith ,as it's bitter.

8. Chop up cashew nuts and pistachios.

9. Cream the butter until it's airy and pale . Add brown sugar into it and whisk well.

10. Add eggs one by one and whisk well. Add almond mixture and  orange zest into it and whisk well.

11. Sift all purpose flour , baking powder and baking soda into a medium bowl, and mix it. Add this into cake batter . Gently fold it together with a spatula. Do not over mix.

12. Dust the dry fruits,nuts and tutty fruity with some flour and add into the batter. Gently fold it together.

13. Spoon the batter into your prepared cake tin, pushing it into all the corners and leveling the top. Tap out any trapped air bubbles.

14. Place it in a Preheated oven and bake for 80 minutes , Checking on it  regularly after 60 minutes . Your cake is done when a skewer that inserted in the cake come out clean.

15. Remove the cake from the oven and allow it to cool completely in the tin. 

16. Store it at room temperature wrapped in baking paper and aluminium foil for 2 days before consuming. This enhance the flavor.

 

NOte:

1. You can use alchahol instead of orange juice .

2. You can make your own dry fruit mix with your favourite ones.



 

 



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