Karen and Noorbanu's Rich Fruitcake
From A Spicy Touch, Karen Anderson and Noorbanu Nimji’s best-selling cookbook, this is an example of what they call India’s“butler cuisine”— many traditional British foods were adopted and became part of their cuisine. This is adapted slightly from one Noorbanu’s family enjoyed. I added some spice — chef Aman Dosanj’s chai/baking blend, made with cardamom, fennel and cinnamon*. If you like, instead of juice or alcohol, soak the fruit in a cup of strong chai.
Servings 16
Ingredients
- 10 oz currants
- 5 oz raisins
- 5 oz dried cherries or cranberries (or candied cherries)
- 5 oz mixed peel
- 1/2 cup fruit juice, brandy or strong spiced chai tea
- 1 cup butter, at room temperature
- 1 cup packed brown sugar
- 5 large eggs
- 2 3/4 cups all-purpose flour
- 1 tbsp cinnamon or warm spice blend*
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp treacle or molasses
- 8 oz chopped walnuts, cashews and almonds (1/2 lb)
Instructions
- In a large bowl, combine the dried fruit and citrus peel; pour the juice, brandy or tea over top and let sit for several hours, until the liquid is absorbed.
- Preheat the oven to 250˚F. In a large bowl, beat the butter and sugar until fluffy. Beat in one egg at a time, beating well after each, and scraping down the side of the bowl.
- In another bowl, stir together the flour, cinnamon or spice, baking powder and salt; add it to the egg mixture along with the treacle or molasses and blend just until combined.
- Add the batter to the fruit mixture along with the nuts and stir until combined.
- Line a 9-inch spring form or other high-sided cake pan with a round of parchment in the bottom and spray the bottom and sides with nonstick spray.
- Scrape the batter into the pan and bake for 2½ hours, or until golden and a cake tester or bamboo skewer inserted into the middle comes out clean.