The very delectable dry fruit cake can be enjoyed in any season. It is a super soft cake, full of flavour and dry fruits and nuts, completely a Sunday delight for children or a perfect Christmas dessert or gift for many. These cakes have a longer shelf life than normal cakes, at least a week when tightly wrapped. The joy of sharing can be completed by sending this bakery style dry fruit cake to your loved ones or simply enjoying the cake with your family. Blissful holidays treat for all age group; this soft, moist cake is a great source of pleasure, especially in the Christmas season.
Origin
Fruit cake was like an energy bar that has its origin in Rome, where earlier these were used by soldiers to sustain wars. The Roman fruitcake was a mixture of barley, honey, wine and dried fruits made the fruitcake. A modern style fruitcake is believed to be first baked in the early middle ages in Europe. Many times, many cuisines had various versions of fruited breads or cakes. British and American versions of fruit cakes are more cakelike and have a marzipan icing layer, which is unique to their culture. Other than the use of sugar, the use of candied fruit made the life of this cake longer and gradually fruitcakes became a popular seasonal dessert. The addition of liquor, if used, makes the shelf life even longer.
Dry Fruit Cake Method of Preparation
The method of preparation of dry fruit cake involves mixing dry ingredients into the wet ones. Dry ingredients include flour, salt and baking powder, whereas butter, eggs and buttermilk comprise the wet ingredients. This recipe involves use of egg yet an easy one to make and relish.
Dry fruit cake slice | Unsplash
- 1¼ cup Refined Flour or Maida
- ½ tbsp Baking Powder
- ¼ tsp Salt
- 100g Unsalted Butter
- ¾ cup Sugar
- 2 Eggs
- 1½ tsp vanilla essence
- ½ cup Buttermilk
Mixing of Dry Ingredients
- Start by taking one and a quarter cup refined flour in a bowl, to which add half tablespoon baking powder
- Now add one-fourth teaspoon salt
- Mix all three ingredients thoroughly and keep aside
Preparation of Wet Ingredients
- Take 100g unsalted butter and add three-fourth cup sugar and beat thoroughly
- Slowly add two eggs one after the other: Add one egg and beat followed by another egg
- Now, add one and half teaspoon vanilla essence and beat again to get the creamy consistency
- Finally, mix the dry ingredients slowly and not all at once
- Keep beating after adding every three to four spoon of dry ingredients into the wet ones
- Beat everything properly after all the dry ingredients are added
- Add half cup buttermilk and mix to balance consistency
- The prepared batter has to be transferred in a cake tin covered in butter paper
- Now, add the dried fruits and mix
- Use some dry fruits to garnish too before putting in the oven
- Keep the prepared batter in the oven at 325°F (160°C) for approximately one and half hours
- To test the baking is complete, pass a fork or toothpick from the inside to the outside
- Use the edges of the butter paper to lift the cake out of the tin
- Take the cake out and let it cool for some time
This bakery style dry fruit cake recipe is an absolute delight for tea snacks or small breaks and specialty for the holiday season everywhere. Enjoy the dry fruit cake with friends and family or share the joy with your loved ones.
