Classic Caramel Fruit Cake Recipe
1 hour 15 minutes
1144 reads
About Classic Caramel Fruit Cake Recipe
This Classic Caramel Fruit Cake recipe is a timeless favorite, perfect for any celebration or afternoon tea. The homemade caramel syrup and the juicy, soaked fruits create a truly unforgettable flavor combination. This recipe is alcohol-free, making it suitable for everyone.The intoxicating aroma of this cake baking is almost as delightful as the taste! Prepare to be captivated by its rich texture and irresistible sweetness. Get ready to bake and share this special treat with loved ones.This recipe is easy to follow, even for beginner bakers, and the result is a beautifully moist and flavorful cake that will impress your guests.
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Recipe Time & More
Prep15 minutes
Cook1 hour
Total1 hour 15 minutes
Ingredients
Cake Ingredients
- 250 gm All-Purpose Flour also known as maida
- 250 gm Sugar powdered
- 4 Egg large, separated
- 250 gm Butter softened, unsalted
- 1 1/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tbsp Vanilla Extract
- 1 Orange Zest
Soaked Fruits & Nuts
- 3/4 cup Orange Juice fresh
- 1 tbsp Honey
- 50 gm Raisin black
- 50 gm Cranberry dried
- 50 gm Prune pitted
- 50 gm Tutti Frutti
- 50 gm Cashew coarsely chopped
- 1/2 cup Almond blanched, for topping (optional), sliced
- 1 tsp Salt
Instructions
Preparation (2 Days Before Baking)
- Soak the dried fruits and nuts in orange juice and honey.
Make the Spice Blend
- Grind together the cinnamon, cloves, cardamom pods, and nutmeg to create a fine spice powder.
Day of Baking: Make the Caramel
- In a saucepan over medium heat, cook the granulated sugar until golden brown, swirling the pan occasionally. Do not stir. Carefully add the water (plus 1 tbsp extra) and set aside to cool.
Prepare the Eggs
- Separate the egg whites and yolks. Whip the egg whites until stiff peaks form.
Combine Dry Ingredients
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and cake spice blend.
Cream Butter and Sugar
- Cream together the softened butter and powdered sugar until light and fluffy.
Add Egg Yolks and Vanilla
- Beat in the egg yolks and vanilla extract until well combined.
Incorporate Dry and Wet Ingredients
- Gradually add half of the dry ingredients to the wet ingredients, alternating with half of the caramel syrup. Fold gently until just combined. Repeat with the remaining dry ingredients and caramel syrup.
Fold in Egg Whites
- Gently fold in half of the whipped egg whites, then the remaining egg whites, being careful not to deflate the batter.
Add Fruits and Zest
- Toss the soaked fruits with a tablespoon of flour. Add the fruit mixture and orange zest to the batter and gently fold to combine.
Bake the Cake
- Preheat oven to 180°C (350°F). Grease and flour a 9x13 inch baking pan. Pour the batter into the prepared pan, tapping to release air bubbles. Top with sliced almonds (optional).
Baking Time
- Bake for 30 minutes at 180°C (350°F), then reduce the temperature to 160°C (320°F) and bake for another 30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Let the cake cool completely in the pan before cutting and serving.
Recipe Notes
Expert Tips for the Perfect Caramel Fruit Cake
- For an even richer flavor, use dark brown sugar instead of granulated sugar in the caramel.
- To prevent the caramel from crystallizing, make sure your saucepan is clean and dry before you start.
- If your egg whites don't whip up easily, ensure they're at room temperature.
- Don't overmix the batter once the fruits and nuts are added. Overmixing will result in a tough cake.
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Recipe Nutrition
Calories: 872kcalCarbohydrates: 115gProtein: 12gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 245mgSodium: 514mgPotassium: 402mgFiber: 4gSugar: 67gVitamin A: 1408IUVitamin C: 20mgCalcium: 118mgIron: 4mg
Neha Pahilwani
Articles: 20
3 Comments
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This looks so inviting! Thank you.
This looks divine! Can’t wait to make it.
Looks so delicious! Thanks for the recipe.