9 Easy steps to bake a Fruit Cake (without alcohol).

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Fruit Cake without alcohol
Fruit Cake

When hosting a home party or celebrate moments, perhaps the best part of having everyone over is the collection of unique treats brought by all your friends and family. These days almost all of us work at home to some extent. Separate your work life from personal life. Baking together as a family can also be a very good time for the family to bond. Baking creates positive memories your children or your loved ones will remember forever. A fruitcake is heavy, both physically, and on the belly.

An easy, low calorie, moist, non alcoholic fruit cake with goodness of wholewheat and Greek yogurt.Texture of the cake is dense, yet moist and it tastes more like a fruit bread than a cake. A Cake with full of almonds, walnuts, pecans, or hazelnuts, orange or lemon peels bound by sugar,flour and eggs results in a sugary crisp fruit cake without alcohol. Sometimes you will never know the value of a moment until it becomes a memory. If you have these 9 simple steps to bake this delicious crispy cake, you can make your moments memorable.

Ingredients:

1 cup (250 grams) unsalted butter, at room temperature

1 cup (240 grams) granulated white sugar

 3 large eggs, at room temperature (165 grams without shells)

Orange peel or zest of one orange and Zest of one lemon

1 cup (100 grams) almonds, walnuts, pecans, or hazelnuts, coarsely chopped

1/2 cup (99g) red candied cherries, each cut in half

2 cups (260 grams) all-purpose flour

3/4 cup (150 grams) finely ground almonds

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) salt

1/2 teaspoon pure vanilla extract

1/3 cup (40 grams) dark raisins

1/4 cup (60 ml) milk (whole or reduced fat)

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 30 minutes
  • Servings: 12 slices

9 steps to bake a Fruit Cake

  • Step 1: Preheat your oven to 356 degrees F (180 degrees C).
  • Step 2: Butter, or spray with a nonstick vegetable spray, an 8 inch spring form pan with a removable bottom. Line the bottom of the pan with parchment paper. Also line the sides of the pan with a strip of parchment paper.
  • Step 3: In a separate bowl, whisk together the flour, ground almonds, salt, and baking powder.
  • Step 4: In another large bowl place the dried and candied fruits, along with the chopped nuts. Remove about 3-4 tablespoons of the flour mixture and add it to this mixture, tossing well to coat all the fruits and nuts.
  • Step 5: In the bowl of your electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed.
  • Step 6: Add the orange pulp or zest and lemon zest. Then beat or fold in the chopped nuts and all the dried and candied fruits. Add milk, then beat or fold in the flour mixture.
  • Step 7: Scrape the batter into the prepared pan and, if desired, decorate the top of the cake with blanched almonds.
  • Step 8: Cook for 50 minutes, and test with a toothpick. When it comes out clean the cake is done. If not, return to the oven for 10 minutes and repeat. You may need up to 60 minutes or 1 hour. Insert a toothpick and it should come out clean.
  • Step 9: Keep the pan on a wired rack for it to cool completely. Then you remove the fruit cake from the pan and wrap in a cling film or store in a container at room temperature for 3 to 4 days.

Tips:

  • The flavors mature over a period of time and the fruit cake tastes very good after some days. If you stay in a warm climate then keep eggless fruit cake in the fridge.
  • Butter: If it’s cold, heat in the microwave for 30 sec on LOW. Repeat if necessary. Don’t melt it.
  • Flour: If you don’t have self-raising flour, use plain flour and add 2 teaspoons of baking powder.

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