Garam Masala Fruitcake Recipe

Garam Masala Fruitcake Recipe
Staff Writer
Deeba Rajpal

Fruitcake is a traditional holiday gift, and this recipe will give your fruitcake a spice of Indian flavor.

8
Servings
1824
Calories Per Serving
Deliver Ingredients

Notes

*You can substitute the alcohol with an equal amount of orange juice.

**The longer you soak the fruit, the more mature the flavor will be.

***Made with 1 cup of sugar, caramelized. Add water and heat gently to liquefy. Measure and top with water to make 3/4 cup liquid. Cool.

 

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Ingredients

For the fruit mix

  • 50 Grams dried apricots, chopped
  • 300 Grams raisins, chopped if desired
  • 50 Grams crystallized ginger, chopped
  • 200 Grams black dried grapes, chopped
  • 200 currants
  • 1/4 Cup cherry liquor or brandy*
  • 100 Grams almonds, chopped
  • 50 Grams candied cherries, chopped
  • 1/2 Cup rum or brandy*
  • 50 Grams orange peel, chopped

For the fruitcake

  • 1 Kilogram mixed fruit, nuts, peel
  • 1/2 Teaspoon salt
  • 300 Grams unsalted butter, room temperature
  • 2 Teaspoons baking powder
  • 1 1/4 Cup sugar
  • 5 eggs
  • 1 1/2 Tablespoon instant coffee
  • 2 Teaspoons vanilla extract
  • 3/4 caramel syrup***
  • 3 Cups flour

Directions

For the fruit mix

Mix all ingredients and soak overnight, or 3 to 4 days, in a cool place**.

For the fruitcake

In a large bowl, toss the soaked, mixed fruit with the flour. In another bowl, stir the coffee into the caramel syrup. In a third bowl, beat the butter and sugar for 2 minutes until fluffy. Add the eggs and beat to incorporate. Add the caramel syrup and vanilla extract and beat until well mixed. Add baking powder and mix.

In the first large bowl, combine this mixture with the mixed fruit mixture and stir well until blended. Pour the mixture into lined loaf pans or baking tins. Bake at 284 degrees for 1 hour for loaf pans and 2 to 2 1/4 hours for baking tins. Watch that the top of the cake doesn’t brown too quickly. If it does, place a foil loosely over the top of the cake about 1 1/2 hours into baking.

When the cake is done, remove it from oven and let cool. When it is cold, wrap the cake in plastic wrap. In a cool dark place, allow the cake to stand and mature for a day or 2, or at least overnight. The longer it stands, the better the flavors.

Nutritional Facts

Total Fat
117g
100%
Sugar
33g
37%
Saturated Fat
24g
100%
Carbohydrate, by difference
163g
100%
Protein
46g
100%
Vitamin A, RAE
14µg
2%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
296mg
30%
Choline, total
88mg
21%
Copper, Cu
2mg
0%
Fiber, total dietary
21g
84%
Folate, total
245µg
61%
Iron, Fe
10mg
56%
Magnesium, Mg
433mg
100%
Manganese, Mn
4mg
100%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
977mg
100%
Riboflavin
1mg
91%
Selenium, Se
64µg
100%
Sodium, Na
1134mg
76%
Thiamin
1mg
91%
Water
57g
2%
Zinc, Zn
7mg
88%

Garam Masala Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Garam Masala Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.