This fruit cake can be made anytime during the year. It is especially useful if you need to bake a cake at the last-minute and have not much time. I baked 2 fruit cakes this Christmas. One was a last-minute cake to give as a gift to my Neighbor and relatives. The other was a traditional brandied Christmas cake.
I put a lot of time and thought into planning my recipe for both the cakes weeks before Christmas. It was worth the effort. Someone asked if the cake was store-bought. I was happy to tell them that it was, in fact, homemade!😇. I feel motivated to post more recipes here when I get good compliments on my recipes. I credit everyone of you for making this happen. Please share your thoughts. Tell me how you spent your Christmas this year. Leave a comment below if you can spare a minute of your time.
Thank you and have a Happy New Year! 😊💫☃
Preparation time: 20 minutes
Cooking time: 1 hr 10 minutes
Need: 20 cm / 8 in round deep cake tin or spring-clip tin greased and lined (or use a ready made cake liner)
Ingredients
Dried Fruits: Raisins – 100 g
Black currents – 20 g
Candied Cherries – 10 pieces, halved
Orange juice – 3/ 4 cup, of 2 large oranges
Unsalted butter, softened – 200 g + extra for greasing
Brown sugar (fine) – 200 g / 1 cup
Plain Flour / Top flour – 225 g
Large whole eggs – 4, at room temperature
Vanilla Essence – 1 tsp
Baking powder – 1 tsp
Ground cinnamon – 1 tsp
Nutmeg – 1 tsp
pinch of salt
Nuts:
Cashew nuts – 70 g, chopped
Almonds, slivered – 20 g
Directions
Place the dried fruits like raisins and currants together with cherries, orange juice into a deep pot. Bring it to a boil on high heat. Turn on the heat and simmer for approximately 15 minutes.
Leave it to cool or if you have time leave it overnight or as long as you can. Coat the nuts in 3 tbsp of all-purpose flour and set it aside.
Preparing the baking tin:
2. In the meantime or on the day of baking, butter a 20 cm round cake tin. Then line both the bottom and the sides with baking paper. Make sure the paper peaks over the top by about 5 cm.
Butter again the base and the sides. Set aside.
Preparing the cake mixture:
3. In a large bowl, combine sugar, butter, flour, eggs, and vanilla. Then add baking powder, cinnamon, nutmeg, and salt except for dried fruits and nuts.
Start by mixing with a wooden spoon to combine everything gently. If you use a hand mixer too soon, it can cause the flour to scatter. This will create a mess.
Now use the hand mixer and make sure to mix everything really well, around 1.5 – 2 minutes on medium speed. Once its mixed well enough, detach the beaters from the hand mixer and remove any cake batter on it.
4. Add the dried fruit mixture along with its syrup. Mix with the wooden spoon. Then mix in the nuts coated in flour. Give a good mix.
Preheat the oven to 140°C/Gas Mark 1 or for 10 minutes.
5. Spoon the cake mixture into the cake tin. Level the top using a spatula. Bake in the Center of the oven for 70 minutes.
If using a convection oven, place it on the lower rack. Check once after 45 minutes.
It is cooked when a wooden skewer inserted into the middle of the cake comes out clean. I do this without removing the cake tin out of the oven. Do not worry if it has turned light brown on top and needs more time to cook.
If the top turns dark brown in color before it’s cooked, cover it with parchment paper.
Leave the cake to cool completely in the tin. If you wish to decorate the cake you can do so after its completely cooled.
Packing as gift. Forgive me for my bad photography skills.
A Traditional Christmas cake is steeped in brandy and dried fruits imparting lovely aroma. An easy plum cake recipe that I made for the first time without any hassle of too many ingredients. It’s simple and can even be baked by a beginner.
The process begins weeks in advance. Dried fruits are soaked slowly in rich, fragrant brandy. They absorb every drop of warmth and flavor. As the days go by, more brandy is lovingly added to the cake. This deepens its taste and creates a moist, dense texture that melts in your mouth.
Baking the cake is an event in itself. The house fills with the comforting aromas of spices like cinnamon, nutmeg, and cloves. These aromas mingle perfectly with the sweet scent of caramelized fruit. On Christmas day, unwrapping the cake is almost like unveiling a treasure its glossy, brandy-infused exterior shining with festive promise.
Sharing this cake isn’t just about indulgence; it’s about tradition, memories, and the joy of togetherness. Each bite carries the warmth of family stories, laughter, and the spirit of the season. The brandy Christmas cake is a delicious centerpiece of holiday cheer.
Dried fruits (soaked a day in advance, *see notes):
Dates pitted, roughly chopped – 90 g
Raisins – 110 g
Black currant – 70 g
Cake mixture:
Brandy / Rum – 100 ml + extra for feeding the cake (*see notes)
Unsalted Butter ( soft) – 200 g + extra for greasing the pan
Dark brown Sugar (fine) – 1 cup / 200 g
Vanilla extract – 1 tsp
Honey – 2 tbsp
Lemon Zest – 1
Top Flour / Plain flour (All-purpose flour) – 225 g
Baking powder – 1 tsp
Cloves – 1 tsp / 5 pcs (powdered see notes*)
Ground cinnamon – 1 tsp
Nutmeg – 1 tsp
Pinch of salt
Large whole eggs – 4, room temp
Cashew nuts – 1/2 cup or 75 g, chopped
Almonds, slivered – 20 g
Directions
Chop the dried fruits. Soak them in a mixing bowl with brandy or rum.
Cover the bowl with cling film. Leave it for 24 hours or a week, stirring occasionally in a cool place.
The next day or after a week:
2. Add 2 tbsp of all-purpose flour to the cashew nuts and almonds, mix together. This in done so that they do not sink to the bottom of the cake. Reserve for later. Prepare the rest of the ingredients.
Grease and line a 20 cm (8″) cake tin base with a circular cut parchment paper. Cover the greased circumference with a layer of baking parchment paper. Make sure the paper is few inches above the level of tin.
Preparing the Cake Batter:
3. Cream together butter and sugar until light and fluffy using a electric hand mixer. Stir in the honey, vanilla extract, zest of one lemon and mix well with the hand mixer until well mixed.
4. Sift the flour, baking powder, cloves cinnamon, nutmeg along with salt. To avoid any face full of flour, mix with a large spoon initially. Then use the electric hand mixer to mix and combine.
5. Add 2 eggs first. Beat the eggs and mix well for 30 seconds on low speed. Wait until you add the next one. Repeat until all are done.
6. Add the dried fruits and left over liquid. Mix them in well. Then stir in the cashew nuts. Finally, add the almonds.
7. Preheat the convection oven at 140 degree Celsius (275 °F / Gas mark 1). Spoon the batter into the prepared cake tin and smooth the tops.
For a convection oven, place the cake on a lower rack. Make sure there is more than a 2-inch gap from the parchment paper to the top.
Bake for 1 hour and check with a wooden skewer for doneness. Bake for another 15 minutes or until the skewer inserted into the middle of the cake comes out clean. You need to cover the top of the cake with a round parchment paper. Do this if it is getting too brown before the cake is fully cooked.
I prepared this late in the evening hence the indoor lighting.
8. Leave the cake to cool in the tin completely. Remove the parchment paper from the sides.
Tada!! That’s beautifully done with fantastic texture and gorgeous color. We were so tempted 😍. Right now, we just can’t wait for Christmas to grab a bite. We want to try it out.
For Feeding the cake:
Pierce the cake with a toothpick and drizzle 2 tbsp brandy over the cake. Quickly wrap it with double baking paper sheets and the final layer with Aluminum foil. Store it in a cool place in a plastic bag and place it in a sealed airtight container.
If you have prepared the cake weeks in advance feed the cake with alcohol every week.
Notes
I soaked the dried fruits with brandy for a week. You can also soak it overnight. Alternatively, soak it the day before baking.
In case you do not find cloves powder: Take 5 pieces of cloves. Place them in a small zip-lock bag. Pound them to make a powder. You can also use a mortar and pestle.
If using Rum: I used STROH rum, known for its bold 80% alcohol content. I carefully diluted it with an equal amount of water. This method creates the perfect balance of rich flavor for my Christmas fruit cake.
The subsequent brandy was also used for this cake. If you do not wish to use alcohol replace it with orange juice.
Hey everyone! I’m sharing an update on my Brandied Plum Cake. I’ve been feeding it for a few days. I finally unwrapped it this Christmas week. So exciting! 😇 . While unwrapping the cake from the foils and butter paper we get the lovely aroma of brandy.
The amount of brandy I used was just right. It was not too much and not too less. Hope you all are enjoying your holidays😊. Here are a few pics taken on Christmas day. My husband and I sat all morning enjoying our homemade Christmas treats. It felt just like we do in our hometown. How did you spent your Christmas this year?
Thank you for dropping by Delicious Sweet Aroma. Additionally, do not forget to check for updates on my YouTube here 👉 ‘Delicious Sweet Aroma
Wishing you a joyous holiday season 🤩🎅☃ with peace and cheer in the New Year!❤🎶🎀🎁🎉
A fruit cake soaked in rum or brandy, combining rich, spiced fruits with the deep, warming flavors. The alcohol enhances the cake's moist texture and allows the flavors to mature, making it a perfect festive dessert enjoyed by many during the holiday season.
200gButtersoft unsalted plus extra for greasing the pan
200gDark Brown Sugarfine
1tspVanilla Extract
2tbspHoney
1Lemon Zest
225gAll-purpose flour
1tspBaking powder
1tspCloves powder
1tspGround cinnamon
1tspNutmeg powder
4EggsLarge at room temperature
pinch of salt
Dried Nuts
75gCashew nuts
20gAlmondsslivered
Instructions
Prepare the Dried Fruits
Chop the dried fruits and soak them in a mixing bowl with brandy or rum and cover with cling film.
Leave it for 24 hours or a week, stirring occasionally in a cool place.
Prepare the Nuts
Add 2 tbsp of all-purpose flour to the cashew nuts and almonds, mix together. This in done so that they do not sink to the bottom of the cake. Reserve for later. Prepare the rest of the ingredients.
Grease and line a 20cm (8″) cake tin base with a circular cut parchment paper and also the greased circumference with a layer of baking parchment paper. Make sure the paper is few inches above the level of tin.
Cream Butter ad Sugar
In a large bowl, beat together the softened butter and brown sugar until light and fluffy.
Stir in the honey, vanilla extract, zest of one lemon and mix well.
Mix Dry Ingredients
Add flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Combine Eggs
Add the eggs one at a time, mixing well after each addition.
Preheat Oven
Preheat your oven top -Bottom heat to 140°C (275°F/Gas mark 1) . Grease and line a 9-inch round cake pan with parchment paper.
Combine Fruits and Nuts
Stir in the soaked dried fruits and then the chopped nuts.
Bake
Pour the batter into the prepared cake pan and smooth the top. Bake for 1 hour 15 minutes or until a toothpick inserted into the center comes out clean.
Soak with Rum:
Once the cake is done, remove it from the oven and let it cool. Then, remove the cake from the pan and transfer it to a wire rack. Brush it generously with more rum or brandy.
Wrap and Rest:
Once the cake has cooled completely, wrap it in plastic wrap and let it rest for at least 24 hours to allow the flavors to meld. For an even richer flavor, you can feed it with rum every few days.
Notes
For an extra moist fruit cake, you can soak it in rum for several weeks before serving.
Use high-quality rum for the best flavor.
Enjoy your rich, flavorful rum-infused fruit cake!
Keyword Boozy Fruit Cake, Christmas Fruit Cake, Rum Fruit Cake
If you noticed, the last time I blogged a recipe was a week ago. Since then I have been thinking of ways to prepare something sweet that can be made with fruits. My husband is so charming that when he is home he doesn’t want me being in the kitchen the whole time preparing snacks or dishes for him that consume a lot of time. He would rather love watching television shows like Ozark or The Good Wife the whole day if possible. Yup! 😃
Yesterday evening before I could get dinner on the table, I gathered all the ingredients for the Pear cake 🍐. It was quite simple and was less complicated with just few basic ingredients a cake always needs. This is the first time I baked a cake for this long with a waiting time of 60 minutes but, was super easy to prepare. It was delicious, less sweet (I usually prefer that way) and just what I expected.
If you are reading this, then I would like to hear from you. My Facebook page is also available for any comments. Happy October!! ☺
Preparation time: 20 minutes
Cooking time: 60 to 65 minutes
Appliance : Convection oven
Ingredients
Spring-form baking pan – 21 cm
Parchment paper
Pears – 3 small size, peeled deseeded & halved
Butter – 150 g, soft at room temperature
Caster Sugar – 100 g / 1/4 cup
Eggs – 3, large
Lemon zest – 1
Vanilla essence – 1/2 tsp
All-purpose flour / Top flour – 150 g
Baking powder – 1 tsp
Pinch of salt
Directions
1. Grease the spring pan with butter and line the base with parchment paper. Grease again with some butter and set aside. Prepare the ingredients.
2. Using a hand held mixer, beat the butter and sugar together until creamy with the speed set at 1. The butter must be soft to get a smooth texture.
3. Mix the eggs one at a time starting from a lower speed and increase the speed after adding all the eggs for 2-4 minutes.
Add lemon zest and vanilla. Mix together.
Meantime: Preheat Oven at 170 degrees Celsius.
4. Using a separate bowl add flour, baking powder and salt. Mix with a spoon.
5. Add the flour mixture (step 4) to the egg mixture (step 3) part by part. Mix with the lowest speed until well combined. Make sure not to over beat.
6. Transfer half of the batter to the greased spring-form pan. Spread it evenly.
Arrange the pears on top of the batter. Pour the rest of the batter and spread it gently with a spatula.
7. Place the baking pan on a low rack in the oven. Set the baking time for 170 degrees Celsius and time it for 60 minutes.
After the baking is done the oven beeps. Let the cake sit in the oven for 5 minutes. Remove the pan from the oven and let it sit to cool.
This is a delicious pound cake infused with lemon juice and zest. Lemon cake is an easy baked cake especially for beginners who are learning to bake.
With a nice cup of tea it tastes amazing. I did not add any topping or sugar glaze because I do not have a sweet tooth. The same reason why you find less of my posts on desserts. If it were a decision between sweet and savory, I pick savory always. However, sometimes I would still have a bite or two if I had a choice of sharing it with someone.
I hope you have a lovely week! 🙂
Preparation time: 15- 20 minutes
Cooking time: 25 – 30 minutes
Required appliance: Hand mixer
Ingredients
Rectangular tin – 12”x 8” (30 cm x 20 cm)
Unsalted butter – 125 g, soft at room temp
Caster sugar/ Fine sugar – 1/2 cup
Large Eggs – 2
Plain flour (unbleached) / Self-raising flour – 175 g (skip the baking powder & salt if your using self-raising flour)
Baking powder – 2 tsp
Pinch of salt
Lemon – 1, grated zest & juice
Directions
Preheat oven to 180 degree Celsius or 350 degree Fahrenheit for 10 minutes before baking. Grease the rectangular tin with butter and set aside.
1. In a large bowl, add butter, sugar and cream together until soft and fluffy.
2. Beat the eggs in small bowl with a spoon, then gradually add a little of the egg to the creamed mixture.
To the flour mix baking powder and salt.
Add a little flour after each addition of egg mixture. Do this until all the egg and flour are well combined.
3. Now, add the grated zest of lemon into the cream mixture and stir. Beat well.
4. Squeeze the juice of lemon, strain and then add it to the mixture. Beat to make it smooth.
5. Spoon the cream mixture into the rectangular greased tin, level the surface. Bake in the preheated oven at 180 degree Celsius or 350 degree F for 25 – 30 minutes.
6. With a fine skewer, prick the cake all over to check for doneness. Let the cake sit in the oven for 5 minutes if your using a convection oven. Once its cooled, cut into desired pieces and serve.
Notes
*Since I didn’t have enough butter I added ghee to make up 175 g.
*You will notice that I added granulated sugar as I was out of caster sugar or super-fine sugar. But I recommend using caster sugar as it dissolves quickly.
*If your using self-raising flour, skip the baking powder and salt. Self-raising flour already contains a bit of salt & baking powder.
As a hobby I blog on recipes that fascinates me to learn the art of cooking inspired from people to places I've been. In my recipes you will find step-by-step pictures with instructions for easy cooking. Hope to hear your views, share pics and have fun.
Happy cooking!
