- Hilsa - Health Benefits, Nutritional Values & Recipes
- Red Wine: Is it really Good?
- Toxic Chemicals in Bread may cause Cancer and Thyroid Disorders
- The Essential Goa Cookbook by Maria Teresa Menezes - Paperback – 14 Oct 2000
- The Essential Kerala Cookbook by Vijayan Kannampilly - Paperback – 28 Apr 2003
Fruit Cake is that cake which is made with chopped dry nuts and candied fruits, flour, nuts and raisins. This dish has fruits in it and fruits are an important ingredient. Sometimes fruit cakes are decorated and iced.
This dish is served in Christmas and wedding celebrations. Fruit cakes are consumed with themselves alone, with their rich nature. This cake has its origination from ancient Roman times.
In India this dish is densely richly packed cake with nuts and dry fruits combined with spice flavourings made in Christmas time. In the nation this dish is mostly found everywhere in the season of Christmas but it is available throughout the year also.
In New Zealand till 1960’s fruit cakes were home made, but after this, they became widely commercially available in number of styles. Fruit cakes which are light-colored are sold as tennis cakes. Wedding cakes in this place are decorated and finely iced. The cakes are made from dry fruits, rich and dark ones. Home-made cakes use sherry or brandy for flavour enhancement. They are round or square, un-iced or iced. Words Merry Christmas is decorated on the cake.
In Canada this cake is also known as Christmas cake relished during season of Christmas. This dish has no decorations and no icings. They have similar small bread loaf shape. Fruit cakes of Canada have similar styles like UK version. There is frequent consumption of rich, moist and dark Christmas cakes which are prepared in mid- November to early December when winter onset becomes. It is a staple diet during dinners of Christmas time. It is a gift exchanged between close friends and business associates.
Nutrition facts about Fruit cake-
Amount per 100 grams
- Total fat- 9g- 13%
- Saturated fat- 1g-5%
- Polyunsaturated fat- 3.3g
- Monounsaturated fat-4.2 g
- Cholesterol-5 mg- 1%
- Sodium-101 mg- 4%
- Potassium- 153mg-4%
- Total carbohydrate- 62g- 20%
- Fibre- 3.7g- 14%
- Sugar- 27 g
- Protein- 2.9 g- 5%
- Magnesium- 4%
- Flour-2 and ¾ cups.
- Butter-1 cup.
- Powdered sugar-1 and half cups.
- Baking powder-2 teaspoon.
- Vanilla essence-2 teaspoon.
- Cinnamon Powder-3/4 teaspoon.
- Clove powder-1/4 teaspoon.
- Cardamom powder-1/4 teaspoon.
- Shahjeera powder- ¾ teaspoon.
- Caramel- 1 cup.
- Caramel preparation-
- Sugar-1 cup.
- Water 1 tablespoon.
- Water cup-half.
- Making Caramel- A bottomed heavy vessel is heated. Cook sugar and 1 tablespoon of water on high medium heat. Sugar melts, and color starts changing. Do not stir. Once or twice swirling of the vessel can be done. When the color changes to a little golden darker brown color, heat is switched off and vessel is placed near sink of the kitchen. Half cup of water is carefully poured into caramel. Stir for proper mixing. Liquid splashes when water is poured into hot caramel. So no children should be around the kitchen. Protect your hands by thick cloves adornment.
- Baking powder and maida is sieved.
- Egg yolks must be separated from whites. Whisk vanilla and egg yolks in a different bowl.
- Beat powdered sugar and butter till creamy and smooth. Mixture of egg yolk is added in small amounts alternating 1 tablespoon of flour that is sieved. Combine until smooth.
- Add caramel and spice powders. Combine until blended nicely.
- Sieved flour is added in 4 to 5 batches. Combine until blended nicely.
- Add dried fruits which are tossed in 2-3 tablespoons of flour. Use a spatula. Please fold it into batter. Egg whites are whisked till peaks are formed. Please fold it into cake batter until nicely combined.
- Cake tins are greased and they are lined with paper of parchment. Batter is poured to half of cake tins that are prepared. Bake it in preheated oven at 165 C for about 1 hour. Check it from 50 minutes because sometimes baking may require more than an hour. So bake at 130 C for 10 minutes till browning of the cake. Insert a toothpick into cake. If it comes clean and dry, then the cake is done.