Tamara Novacoviç with yet another great Christmas baking idea. A very cute Christmas fruitcake.
By Tamara Novacoviç
This is another recipe from my Christmas series. I was never keen on fruitcakes, creamy cakes were my cup of tea. But I have gradually learned that a piece of fruitcake goes so well with a cup of tea, mulled wine and coffee. I started experimenting with flavors and different types of dried fruit.
The smell of fruitcake is such a Christmas classic…lovely. You can play with dried fruits you have in your pantry. This time I added some sour cream to it, to make it moister. I added some honey as well, for that extra winter flavor.
- 3 cups (400 g) flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp powdered ginger
- pinch of salt
- 3 tbsp apricot marmalade
- 3 tbsp sunflower oil
- 2 tbsp sour cream
- 1 tbsp honey
- 2 tsp vanilla extract
- 1 cup (250 ml) milk
- 2 tbsp rum
- ½ cup (100 g) sugar
- 3.3 oz (100 g) raisins
- 3.3 oz (100 g) mixed dried fruit (I used currants and figs)
- 3.3 oz (100 g) almonds, chopped
- zest of 1 lemon
- zest of ½ orange
- Whisk dry ingredients and combine with wet ingredients.
- Add currants, raisins, chopped almonds and chopped figs. Add orange and lemon zest.
- Preheat oven to 359 F (180 C).
- Bake in round cake pan covered with parchment paper or in bread loaf pan for 35 minutes (test with skewer).