Recently in October, when i made a small gift basket for my friend, i baked this cake agan, as this is one of her favorite cakes i make. Even after baking this so many times, i dont have this cake in my blog, such a shame isn’t it! I dont know why, i m not able to click my food when i make it for gatherings. I either run out of time or feel lazy to set the scene to click, mostly the later.
So, while making a note of bakes for this bake-a-thon, i decided to make this fruit cake too. So, here it is, our favorite fruit cake. The only prep in this bake is, soaking of fruits, which I would recommend for atleast 2-3 days, i usually do it for 3 days.
- Take all this in a spice grinder and grind it to a fine powder. I used my mortar-pestle and hand pounded to a almost fine powder.
- Squeeze around 6-7 oranges to get 1 cup of juice, you might get another 1/4 cup extra, which you can gulp after the hard work of chopping and soaking.
- In a glass container with lid, take all the fruits mentioned above. I chopped almonds and cahewnuts into 3 pieces each, macademias into halves. Take all the chopped dried fruits and nuts in the container, add the orange juice to it. Mix well, cover it with a lid and refrigerate until you make your cake or atleast a minimum of 24 hours.
- On the day of making the cake, remove this soaking fruits and keep it on the counter an hour ahead of baking.
- Preheat the oven to 170C and prepare 2 5 inch cake pans, line it with parchement paper or grease it with oil and dust it with flour. I used 2 5 inch pans and 1 4 inch pan and got totally 3 medium sized cakes.
- In a large bowl, sift together, whole wheat flour, baking powder, baking soda, add the spice powder and brown sugar to this and mix well to a uniform mix.
- In another bowl, take oil, buttermilk and tip in all the soaked fruits with its juice, add 1/4 cup of water to the container, mix and pour that water too in to this wet ingredients. Whisk well using a balloon whisk.
- Now, slowly add the dry ingredients to the wet ingredients in 3 batches and using a spatuala mix to form a smooth batter. Do not mix vigorously, mix in single direction.
- Divide the batter amongst the prepared pans, tap it twice to release any air. Bake the cakes in the preheated oven for 50-60 minutes or until a skewer inserted in the middle comes out clean.
- Remove the cakes from the oven, let it sit for 5 minutes in the pan. Then usign a blunt knife slowly loosen the sides of the cake from the pan, unmould the cake onto the wire rack and let it cool completely.
- Wrap them in cling wrap and let it sit on the counter for a day. If more than one day i usually refrigerate the cake and warm it for 20 seconds before serving.