QUICK  CHRISTMAS  FRUIT  CAKE / CHOCOLATE  FRUIT CAKE

QUICK CHRISTMAS FRUIT CAKE / CHOCOLATE FRUIT CAKE

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This Chocolate Fruit Cake recipe is Quick & Easy, it doesn’t need months to mature, it’s a simple cake to make and delicious to eat, perfect for Christmas or just anytime of the year you want to enjoy it…
A traditional Christmas cake can take months ahead of preparation. You need to remember and soak the dried fruits and nuts in alcohol and leave enough time to dowse them in booze till they become plump and soft. Though those old-fashioned Christmas fruit cakes have their own charm, which needs time to plan everything and bake the cake finally. But in today’s world, everyone is busy no time to pre-plan things, so this type of last-minute Christmas cake recipes comes into rescue.

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This time I was searching the net for some quick and easy recipe and that too without alcohol as I have a kid at home and didn’t wanted to put alcohol in the cake, but wanted a recipe which would be equally good even without the booze in it. While searching I remembered that I have book marked a recipe by Nigella Lawson, where she bakes a rich chocolaty fruit cake for Christmas and that too a quick one-pot recipe wanted to try that recipe for long but it also had booze in it, so started looking for alternatives for the alcohol in the recipe but was not convinced with the results. So thought of replacing the alcohol with equal quantity of black coffee. When I started prepping for the cake I was a little paranoid that this black coffee trick would work or be a flop but even though went ahead and took the risk, and kept my fingers crossed…

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I made few other changes in the original recipe as per the availability of ingredients in my pantry, made the cake batter and put it in the preheated low-temperature oven for two hours… yes… yes… you read it right it has to be slow baked in the oven for two hours as it’s a very rich heavy cake loaded with so much fruits so it needs this amount of time to bake to perfection and at the end results are to die for its so yum and moist. I have to admit this is the best fruit cake I have ever tasted in my life, I am  not very fond of the alcohol laden cakes generally available during Christmas but thanks to Nigella Lawson for this wonderful recipe I can enjoy my Christmas fruit cake now .

This is one of the easiest cakes I have ever baked, though a long list of ingredients are listed below but all you have to do is just dump everything in a wide deep pan and stir lightly the only hard part for me was to double line the tin otherwise the whole recipe was a piece of cake…

Do try this amazing recipe for this Christmas and give the old traditional fruit cake a miss for once and I bet you will not regret your decision a bit for sure… Bake this gorgeous beauty for this Christmas and enjoy with your family and friends…
“Merry Christmas Everyone”….Happy holidays friends😊😊

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Sending this recipe to Healthy Wealthy Cuisines Blog hop, this time the theme decided there was #Fruitybakingaffairs, this is my contribution to that.
Have shared many more cakes bakes and cookies on my blog do click on the names given below to check their recipes, hope you will love them too.

INSTANT SIZZLING BROWNIE / MICROWAVE BROWNIE / EGGLESS BROWNIE

MALAI COOKIES

CHEESY TWISTS

SOOJI NANKHATAIS

NANKHATAIS

FRUIT AND NUT CAKE

FORTUNE COOKIES

RED VELVET MADELEINES

 

Fruit Cake-30RECIPE FOR CHOCOLATE FRUIT CAKE
Ingredients :

  • 300 gms – Dried Cranberries
  • 100 gms – Raisins
  • 40 gms – Golden raisins deseeded
  • 60 gms – Currants deseeded
  • 50 gms – Prunes
  • 50 gms – Candied orange peel
  • 175 ml – Honey
  • 125 ml – Black coffee ( 1 tsp of instant coffee dissolved in 125 ml hot boiling water)
  • 2 big – Oranges ( grate the zest of orange then use the juice of these two oranges I got around 150 ml juice from these 2 oranges)
  • 4 tbsp – Cocoa powder good quality
  • 175 gms – Unsalted butter softened
  • 175 gms – Brown sugar or Dark Muscovado sugar
  • 3 large – Eggs beaten
  • 1 tsp – Mixed spices powdered ( l used a mixture of dry ginger powder, cinnamon powder, cloves and green cardamom powder)
  • 150 gms – All-purpose flour (Maida)
  • 75 gms – Almond powder (I used store bought)
  • ½ tsp – Baking powder
  • ½ tsp – Baking soda
  • ¼ thtsp – Salt (optional)
  • 1 tsp – Pure vanilla extract
  • Parchment paper to double line the baking tin
  • Melted butter or oil for greasing the tin and parchment paper while lining the baking tin.
  • 8 inch round tin, 3 & ½ inch deep loose bottomed cake tin.

Fruit Cake-33METHOD:

  1. Chop the prunes and deseed the currants and golden raisins, make sure all the fruits are chopped into small and equal sizes.
  2. In a large wide sauce pan or vessel put the all the dried fruits and chopped candied orange peel, add to this brown sugar, butter, honey, orange zest, mixed spice powder, cocoa powder, black coffee, mix everything and bring it to a boil gently.
  3. Keep on stirring till the butter melts, lower the flame to medium to low and simmer for 10 minutes stirring in between, then take off the fire and let it cool for around 30 minutes. Add the vanilla extract and mix well ( use a spatula to mix everything gently)
  4. Meanwhile mix together all-purpose flour, almond powder, baking soda and baking powder keep aside.
  5. Line a loose-bottomed cake tin as per the procedure given below the recipe in step by step photos, and keep aside.
  6. Preheat the oven to 150 degrees Centigrade / 300 degrees Fahrenheit for 10 minutes.
  7. After 30 minutes, the mixture you have boiled will have cooled a little. (though you could leave it for longer if you want) To this add the beaten eggs and mix well, then add the mixture of all-purpose flour, almond powder, baking powder and baking soda and fold in with a wooden spoon or a spatula mix gently till everything is well incorporated.
  8. Pour the fruit cake mixture into the prepared lined tin and place in the preheated oven and bake for 2 hours, by which time the top of the cake should be firm and will have a shiny and sticky look and if you insert a toothpick or knife into the middle of the cake it will be not sticking to it.(in fact in the recipe they have written that when you do the toothpick test it would be still gooey in the middle but when I tested after 2 hours of baking mine was perfectly done and the cake was perfectly leveled and baked to a perfect texture.)
  9. After it’s done take out the baking tin carefully and put it on a cooling rack. It will take a while to cool so have patience and let it cool completely.
  10. Once the cake is fully cool, unmould it from the tin and if you don’t want to eat it immediately wrap it in baking or parchment paper and then in foil and place it in an airtight tin. As I have not added any alcohol to the cake I stored it in the refrigerator till it was finished, and just before having it zap it in microwave for 20 seconds to bring it to room temperature, or have it as it is.( if you are living in cold regions then no need to store it in refrigerator even)
  11. Your quick and easy chocolate fruit cake alcohol-free is ready to be enjoyed by your family and friends.
  12. Step by step preparation photos of making the cake batter and lining the tin is given below with pictures. Do have a look at them to understand the steps better.

Fruit Cake-32STEP BY STEP PHOTOS FOR HOW TO DOUBLE LINE THE 8 INCH ROUND LOOSE BOTTOMED TIN:

  1. Cut out two round circles for the bottom of the tin and two long strips of parchment paper enough to fit along the sides of the tin. (remember the height of the sides lining paper should be double the height of the tin if the depth or height of the tin is 3&1/2 inch then the height of the rectangle should be double so that it comes up like a top hat as shown in subsequent photos.
  2. Before you put the rectangle cut out the paper in, fold one long side in of both the pieces, as if turning up a hem of about 2 cm, and then take a scissor and snip into this hem at intervals of about 2 cm as if you were making a frill as shown in the photo.
  3. Grease the tin and lay one circle on the bottom.
  4. Now get one of the long rectangle strips, then fit with the frilly edge along the bottom, which you press down to sit flat on the circle with some more melted butter or oil that will hold it down.
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  1. Press the paper well into the sides, and repeat with the second long strip and press it down nicely.
  2. Now place the second circle of the paper on the bottom of the tin, i.e. on the top of the two frilly edges press down nicely greasing once more with some melted butter or oil. This will help to hold the pieces around the edges in place.
  3. Your double lined baking tin is ready.
  4. From the sides, it should be this much heightened this height and double lining of the baking tin will protect the cake from burning and will help in perfectly even baking of the cake.
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STEP BY STEP PHOTOS TO MAKE THE BATTER OF THE CAKE:

  1. Dump in all the chopped and deseeded dried fruits in a large wide sauce pan or any large vessel.
  2. Add the brown sugar.
  3. Add the softened butter.
  4. Add cocoa powder, mixed spices and orange rind.
  5. Add the juice of the 2 oranges
  6. Add honey
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  1. Add black coffee
  2. Mix well with a spatula.
  3. Put it on fire and bring to a gentle boil, lower the flame and let it simmer for 10 minutes stirring in between till the dried fruits are soft.
  4. After 10 minutes switch off the flame and take off the gas burner, add in the vanilla extract mix well and let it cool for at least 30 minutes (though you can keep it to cool for as long as you want)
  5. Mix in the all-purpose flour, almond powder, baking powder and baking soda, keep aside.
  6. Whisk or beat the eggs and keep aside
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  1. When the above-boiled mixture is cooled for at least 30 minutes or more add in the beaten eggs.
  2. Add in the flour mixture in batches and gently fold in the ingredients with a spatula or a wooden spoon (remember to mix in gently do not mix it vigorously as over beating will destroy the end results of the cake)
  3. Chocolate fruit cake batter is ready to be poured into the above prepared baking tin and baked.
  4. Pour the cake batter in the above-prepared baking tin.
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NOTES:

  1. In the original recipe Nigella has used prunes in the maximum quantity but as I didn’t have any so I have added my favorite dried cranberries, you can mix and match the varieties of dried fruits as per your liking.
  2. I have replaced alcohol in the recipe with black coffee and it gave a nice flavor to the overall cake at the end, but if you like alcohol in your cakes then the original recipe calls for 125 ml of Tia Maria or any other coffee liqueur.
  3. Lining the baking tin with a height on the sides like a hat prevents the cake from burning even further, you can insert a disk of grease proof paper on the top if you feel your cake is burning because of overheating of your oven, this situation will not happen if your oven is not too hot as I baked my cake for two hours and got a nice shiny flat top cake baked to perfection.
  4. Do not be tempted to open the oven door to check the cake in the middle as doing so the temperature of the oven falls and thus resulting in a sunken middle of the cake at the end. For baking this cake the main ingredient is love and patience for 2 hours.
  5. While grating the orange rind be careful not to grate the white part of the orange skin as it has a bitter taste and would add a bitter flavor to the cake so be careful while grating the rind.

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5.0 from 1 reviews
QUICK CHRISTMAS FRUIT CAKE / CHOCOLATE FRUIT CAKE / CHRISTMAS FRUIT CAKE WITHOUT ALCOHOL / EASY CHOCOLATE FRUIT CAKE / LAST MINUTE CHRISTMAS CAKE RECIPE
 
Author:
Recipe type: Bakes, Non Veg
Cuisine: Indian
Ingredients
  • 300 gms – Dried Cranberries
  • 100 gms – Raisins
  • 40 gms – Golden raisins deseeded
  • 60 gms – Currants deseeded
  • 50 gms – Prunes
  • 50 gms – Candied orange peel
  • 175 ml – Honey
  • 125 ml – Black coffee ( 1 tsp of instant coffee dissolved in 125 ml hot boiling water)
  • 2 big – Oranges ( grate the zest of orange then use the juice of these two oranges I got around 150 ml juice from these 2 oranges)
  • 4 tbsp – Cocoa powder good quality
  • 175 gms – Unsalted butter softened
  • 175 gms – Brown sugar or Dark Muscovado sugar
  • 3 large – Eggs beaten
  • 1 tsp – Mixed spices powdered ( l used a mixture of dry ginger powder, cinnamon powder, cloves and green cardamom powder)
  • 150 gms – All-purpose flour (Maida)
  • 75 gms – Almond powder (I used store bought)
  • ½ tsp – Baking powder
  • ½ tsp – Baking soda
  • ¼ thtsp – Salt (optional)
  • 1 tsp – Pure vanilla extract
  • Parchment paper to double line the baking tin
  • Melted butter or oil for greasing the tin and parchment paper while lining the baking tin.
  • 8 inch round tin, 3 & ½ inch deep loose bottomed cake tin.
Instructions
  1. Chop the prunes and deseed the currants and golden raisins, make sure all the fruits are chopped into small and equal sizes.
  2. In a large wide sauce pan or vessel put the all the dried fruits and chopped candied orange peel, add to this brown sugar, butter, honey, orange zest, mixed spice powder, cocoa powder, black coffee, mix everything and bring it to a boil gently.
  3. Keep on stirring till the butter melts, lower the flame to medium to low and simmer for 10 minutes stirring in between, then take off the fire and let it cool for around 30 minutes. Add the vanilla extract and mix well ( use a spatula to mix everything gently)
  4. Meanwhile mix together all-purpose flour, almond powder, baking soda and baking powder keep aside.
  5. Line a loose-bottomed cake tin as per the procedure given below the recipe in step by step photos, and keep aside.
  6. Preheat the oven to 150 degrees Centigrade / 300 degrees Fahrenheit for 10 minutes.
  7. After 30 minutes, the mixture you have boiled will have cooled a little. (though you could leave it for longer if you want) To this add the beaten eggs and mix well, then add the mixture of all-purpose flour, almond powder, baking powder and baking soda and fold in with a wooden spoon or a spatula mix gently till everything is well incorporated.
  8. Pour the fruit cake mixture into the prepared lined tin and place in the preheated oven and bake for 2 hours, by which time the top of the cake should be firm and will have a shiny and sticky look and if you insert a toothpick or knife into the middle of the cake it will be not sticking to it.(in fact in the recipe they have written that when you do the toothpick test it would be still gooey in the middle but when I tested after 2 hours of baking mine was perfectly done and the cake was perfectly leveled and baked to a perfect texture.)
  9. After it’s done take out the baking tin carefully and put it on a cooling rack. It will take a while to cool so have patience and let it cool completely.
  10. Once the cake is fully cool, unmould it from the tin and if you don’t want to eat it immediately wrap it in baking or parchment paper and then in foil and place it in an airtight tin. As I have not added any alcohol to the cake I stored it in the refrigerator till it was finished, and just before having it zap it in microwave for 20 seconds to bring it to room temperature, or have it as it is.( if you are living in cold regions then no need to store it in refrigerator even)
  11. Your quick and easy chocolate fruit cake alcohol-free is ready to be enjoyed by your family and friends.
  12. Step by step preparation photos of making the cake batter and lining the tin is given below with pictures. Do have a look at them to understand the steps better.
Notes
1. In the original recipe Nigella has used prunes in the maximum quantity but as I didn’t have any so I have added my favorite dried cranberries, you can mix and match the varieties of dried fruits as per your liking.
2. I have replaced alcohol in the recipe with black coffee and it gave a nice flavor to the overall cake at the end, but if you like alcohol in your cakes then the original recipe calls for 125 ml of Tia Maria or any other coffee liqueur.
3. Lining the baking tin with a height on the sides like a hat prevents the cake from burning even further, you can insert a disk of grease proof paper on the top if you feel your cake is burning because of overheating of your oven, this situation will not happen if your oven is not too hot as I baked my cake for two hours and got a nice shiny flat top cake baked to perfection.
4. Do not be tempted to open the oven door to check the cake in the middle as doing so the temperature of the oven falls and thus resulting in a sunken middle of the cake at the end. For baking this cake the main ingredient is love and patience for 2 hours.
5. While grating the orange rind be careful not to grate the white part of the orange skin as it has a bitter taste and would add a bitter flavor to the cake so be careful while grating the rind.
Here are some other recipes shared by Healthy Wealthy group members :

  1. Eggless lemon crinkle cookies
  2. Orange cranberry cream cheese pound cake 
  3. Rasins and walnuts quick bread
  4. Eggless lemon coconut bluberry loaf
  5. Pineapple tarts
  6. Apple pie crescent rolls 

 

 

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6 Comments

  1. wow,wow, wow i am really speechless soma. so moist n pillow soft cake, hats off to your effort

     
  2. Sangeeta sethi

    Gorgeous cake…so moist velvety beautifully coloured n aromatic

     
  3. you have really done a great job. Your blog is inspiring. I hope you will too visit my new blog indiatourfood.com

     

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