*Christmas Fruitcake ~ Alcohol Free*

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Christmas & New Year Greetings to my fans. 

I will be off blogging much as am off my computer and on my much needed leave. 

Have the best blessed days of Christmas and Happy New Year wishes from me.

Herewith enjoy this recipe till I come back next year full of zest and in good health:)

You can still decorate a special cake for your family by reserving some of the fruit and arranging it on top of the batter. Substitute any type of nut for pistachios, if you prefer. Covering the cake locks in steam as it cooks, keeping it moist. It’s crucial to allow the cake to “cure” for at least 24 hours in the refrigerator before eating it; this allows the syrup to soak in and all the flavors to marry.

Ingredients:

• Cooking oil for greesing cake tin
• 2 teaspoons all-purpose flour - for dusting cake tin
• 1 cup raisins
• 2/3 cup dried currants
• 1/2 cup chopped pistachios
• 1/2 cup finely chopped dried apricots
• 1/2 cup finely chopped dried figs
• 1 1/2 tblspn flour - for coating all the dry fuits
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter
• 2/3 cup packed brown sugar (brown cake) or white sugar (for white cake)
• 2  eggs
• 1/2 cup orange juice
• 1 teaspoon grated orange rind

Method:

1. Preheat oven to 325°.
2. Coat an 8 x 4–inch loaf pan with cooking oil; dust pan with 2 teaspoons flour. Set aside.
3. Combine raisins, dried currants, pistachios, dried apricots, dried figs, and 1 1/2 tablespoons flour in a medium bowl; toss well to coat.
4. Weigh or lightly spoon 4.5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, baking soda, ground cinnamon, salt, and nutmeg in a small bowl, stirring with a whisk.
5. Melt butter in a large saucepan over medium heat. Remove from heat. Stir in sugar, beaten eggs, 1/4 cup orange juice, and rind. Add flour mixture to pan, stirring with a whisk until smooth. Gradually fold in fruit mixture. Spoon batter into prepared pan. Cover with foil.
6. Bake at 150 C for 1 hour or until a wooden pick inserted in center comes out with a few moist crumbs. Pierce top of cake several times with a wooden pick, and brush the remaining 1/4 cup orange juice over top of warm cake. Cool completely in pan on a wire rack. Remove cake from pan. Wrap cake in plastic wrap, then wrap in foil. Refrigerate 24 hours before serving.

Enjoy your Fruit Cake:)