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Fruit and nut cake

Whole wheat fruit and nut cake

Sunita Bhuyan
A lighter but delicious version of the traditional Christmas fruit cake
Course cake, Dessert

Ingredients
  

  • cup dried fruits of choice ( I used a combination of raisins , sultanas and cranberries)
  • ½ cup of red grape juice mixed with 5-6 spilling tbsp of rum (if you don't want to use rum, use more juice)
  • 5 medium sized eggs
  • cup muscovado sugar
  • 2 tbsp rum (optional)
  • ¼ cup hazelnuts, roughly chopped
  • cup sunflower / vegetable oil
  • tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • cup plain whole wheat flour ( I used atta )
  • ½ cup ground almonds
  • zest of 1 orange

To brush on top

  • ¼ cup rum

To decorate on top

  • 2 tbsp dark chocolate mixed with 3 tbsp of honey
  • nuts (I used walnuts, almonds, brazil nuts) and glace cherries
  • a little icing sugar mixed with a little milk / drizzling consistency

Instructions
 

  • In a small saucepan, soak the dried fruits in the juice mixture for about 15 minutes.
  • Place the saucepan over very low heat and stirring gently, cook till all the liquid is dissolved and the fruits are soft.
  • Remove from heat and cool completely. Mix in the orange zest and keep aside.
  • Pre heat the oven at 140 deg C. Grease an 8½ inch round springform pan.
  • Beat the eggs with an electric beater till fluffy.
  • Add the sugar and beat till the mixture falls back in ribbons when you lift the beaters.
  • Beat in the oil and 2 tbsp of rum (if using any).
  • In another bowl, mix together the flour, ground almonds, chopped hazelnuts, baking powder, bicarbonate of soda, ground cinnamon and nutmeg.
  • Fold the flour mixture into the egg mixture, in 3-4 batches.
  • Fold in the fruit mixture.
  • Spoon the thick mixture into the greased pan and smooth the top.
  • Place the pan in the centre of the pre heated oven and bake for about 1 hour 15 minutes or till a skewer inserted through the centre of the cake comes out clean.
  • Remember to check after 15-20 minutes. If the top starts to brown quickly, just place a piece of foil over the top of the pan.
  • Cool the cake in the pan for 5-10 minutes.
  • Brush the top of the cake with the 1/4 cup of rum.
  • Transfer the cake from the pan and onto a cooling rack and cool completely.
  • Melt the chocolate and honey together and brush very thinly over the top of the cake.
  • Use the remaining chocolate mixture to 'glue' on the cherries and nuts in the centre.
  • Drizzle the icing (icing sugar + milk mixture) over the top of the cake.
  • Slice and enjoy; it tastes even better the next day, if you can resist the temptation.
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