A dark, moreish Christmas fruitcake is an absolute delight. Here, we combine the goodness of sugarcane jaggery (instead of processed sugar) and a garam masala blend to make this unique, artisanal cake. It would make the perfect addition to your holiday brunch (or tea!) table.
- 100 grams butter (at room temperature)
- 100 grams jaggery, chopped fine or grated
- 2 large eggs (at room temperature)
- ¼ cup packed soaked fruit (mixed dried fruit such as golden and black raisins, apricots, prunes, figs, dates, candied citrus peel, glace cherries, etc. soaked in dark rum or cognac for anything between one day to several years)
- grated zest of half an orange
- ½ teaspoon baking powder
- ¼ teaspoon vanilla extract
- ½ teaspoon garam masala (use your favorite house blend)
- An extra pinch of cinnamon powder
- 2 tablespoons ground almonds
- 2-3 tablespoons blanched almonds, flaked or halved
- Grease and line an 8-inch round or square tin with baking parchment.
- Sieve the flour and baking powder together into a large mixing bowl.
- To this, add the garam masala, cinnamon powder, and ground almonds. Whisk everything together and keep aside.
- In a stand mixer or food processor, place the butter and jaggery together and beat until almost all the jaggery has melted and the butter is light and creamy.
- Now, add one egg at a time and beat again until the mixture comes together. If, at some point, you find the mixture curdling (splitting like while making paneer; a very common occurrence), simply add two tablespoons of the flour mixture and continue.
- Add the soaked fruit to the flour and toss to coat.
- Now, add the egg mixture to the flour and fold gently using a spatula.
- Pour the mixture into the prepared baking tin.
- Top with almond flakes.
- Bake in a preheated oven at 150 degrees centigrade for 35-40 minutes or until done.
- Cool completely and brush with more alcohol, if liked. Store wrapped in parchment in an airtight box at room temperature.