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Classic Fruits Cake

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First of all, I'd like to thank you for visiting my blog. Hope you can come back again and again to check up any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Classic Fruits Cake

Hello everybody..........
Merhaba from Türkiye 👋

Hope this post meets you in healthy, happy and wonderful life ☙

Did you have idea for your holiday table coming soon? Maybe this Classic Fruitcake could be your new favorite menu.
İt's moist, full with many dried fruits, and do not skip the spices aroma which definitely reminds you of the real holiday in a place called HOME 🏡💟

A fruitcake should be rich, it should taste like dried fruit and spices. My fruitcake uses raisins, canned cherries, diced dried apricots, dates, and some orange juice with dark brown sugar and some spice. Pinch of salt in this recipe could bring up every sweet and sour from the fruits and compact the cake to perfection every bites. It should be dense and moist crumb.


Fruitcake is a cake made with candied or dried fruit, nuts, and spices. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are typically served in celebration of weddings and Christmas.
This cake tastes best when it has been kept for a few days before eating. But unfortunately in my house this can not survive after I took out from refrigerator 😃


My husband said he loves the fruits in it and the spice. He just requests maybe some walnut or pistachio would be great. Yeess... I would add some nuts next bake 😊😊
So for this recipe you could add some nuts as well. 


Classic Fruits Cake

In this recipe I use speculaas spice mix. It's a traditional Dutch spice that commonly use in Indonesian kitchen as well. The spice usually mix in some cookies recipes. See note below for make the substitute.

Classic Fruits Cake

By : Çitra's Home Diary

Make one 8" tube pan

Ingredients:

🍒 100 gr canned cherries, drained and cut into chunk
🍒 100 gr dried apricot, cut into chunk
🍒 100 gr raisin, soak 15 minutes in orange juice
🍒 50  gr dates, seeded and cut into chunk
🍒 50 ml orange juice for soak the raisin
🍒 2-3 Tbsp flour

🍒 250 gr of butter, softened at room temperature
🍒 200 gr brown sugar

🍒 4 medium eggs
🍒 200 gr AP flour
🍒 50 gr cornstarch flour

🍒 1 tsp baking powder
🍒 1 tsp vanilla powder

🍒 pinch of salt
🍒 3 tsp speculaas spice *
(*) You can replace with 2 tsp cinnamon powder, 1 tsp all spice powder and ½ tsp cardamom powder.





HOW TO:

1. Soak raisin in orange juice about 15 minutes, drain and keep the juice. Mix raisin with the rest of dried fruit and sprinkle with 2-3 Tbsp flour, shake to coat all the fruits, separated if you see some clumps.

2. Pre heat oven at 160℃. Brush 8" (20 cm) tube pan. Or 10 x 20 x 7 cm square pan with margarine and line with parchment paper. Set a side.

3. Whisk butter and brown sugar until light and creamy. Add eggs one by one , beating thoroughly after each addition. Whisk in the orange juice. Scrap the sides to ensure that there is none stick to the bottom and the sides. 

4. Add in the fruits, fold nicely to incorporated. Sift in the flour and other dry ingredients  and fold again to well combine, do not over mix in this stage. Spread over prepared pan, level the surface.
Bake in the pre-heated oven of 160 degree Celsius for 45 minutes to 1 hour or when a skewer inserted comes out clean. Cool in the tin for 20 minutes before turnout into a wire rack. Cool completely before cutting.
Note: Adjust baking temperature and baking time according to your own oven condition. 
Just check the cake by inserting skewer in cake. 



⇩ ⇩ ⇩ ⇩  PIN THIS FOR MAKE IT LATER ⇩ ⇩ ⇩ ⇩
Classic Fruits Cake



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Check my steamed version Fruit cake


Steamed Fruit sponge cake




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