It’s Christmas time! Finally the much awaited December is here. It’s the month of cakes, cookies, snow, Santa and lot more surprises. One of those surprises I give you this year is No Alcohol Christmas fruit cake which this blog is all about.
December is that time of the year where you can eat a lot of desserts without any excuses and add some calories so that when the new year starts you can take up a resolution to lose some weight. You all know that fruit cakes are showstopper of this season. But when you get these Christmas cakes from outside, they usually add alcohol. Alcohol such as rum and wine give great flavor to fruit cakes but what if you do not want to add alcohol and still get that flavor? We have a solution for that too. You don’t have to worry about it anymore.
For this no alcohol Christmas fruit cake I have used Ossoro’s Monk rum Flavor. Do not get confused by the name just because it has rum. This essence is non-alcoholic but it does its job smoothly. I have been using Ossoro flavors from a very long time and I never run out of options. Their wide range of flavors are impressive. You name it and they have it. Even some new flavors coming up this December!! For Christmas, you don’t have to buy a bottle of wine for the cake. Ossoro has made our life easier.
I have used a lot of nuts and dry fruits for this no alcohol fruit cake. You now Christmas cakes are meant to be that way. Bake this delightful dessert for Christmas and surprise your friends and family. Let me now tell you how I prepared this cake.
Fruit cakes and Christmas goes hand in hand. Don’t want to use alcohol for Christmas cakes? Here is your answer to no alcohol fruit cake.
- 113 g (1/2 cup) Unsalted Butter
- 80 g (1/2 cup) Brown Sugar
- 2 Eggs
- 1/4 cup Orange Juice
- 1 tsp Orange and Lemon Zest
- 1/2 cup Chopped Nuts (almonds, cashew, walnuts)
- 1/2 kg Dry Fruits (apricot, fig, raisins, black currants, cranberry)
- 130 g (1 cup) All purpose Flour/ Maida
- 50 g (1/2 cup) Ground Almonds
- 1/2 tsp Baking Powder
- Pinch of Salt
- 1 tbsp Candied Orange Peel
- 1 tbsp Candied Ginger Peel
- 1/2 tsp Ossoro's Monk Rum Flavor (This is non-alcoholic)
Preheat the oven to 160 C for 10 min. Prepare a rectangle tin of 6" with at least 3 layers of butter paper on all the sides. Since fruit cakes cook longer, it might burn if you use 1 layer.
Whisk the flour, ground almonds, salt and baking powder.
Chop all the fruits, peel and nuts and toss in 1 tbsp of above mix.
In another bowl, using an electric mixer, beat butter and sugar till creamy.
Add 1 egg at a time. Just mix till incorporated.
Add in Ossoro's Monk Rum Flavor.
Mix in the tossed nuts and dry fruits.
I didn't use any spices. If using spices like cinnamon powder, ginger powder, garam masala, add at this step.
Add in Orange/lemon zest and juice.
Fold in the flour mix.
Place it in the prepared pan and bake at 160 C for about 60-90 minutes.
After 60 min, check using a toothpick inserted in middle comes out clean.
Usually Fruit cakes are best eaten next day.
Check out the other bloggers doing this Bake-a-thon 2019