Archive | November, 2013


29 Nov



Fruit cakes are heavy, dense cakes that have a relatively low flour content and contain lots of mixed dried fruit. The British fruit cake is traditionally served during the Christmas season. It is full of dried fruits and nuts, laced with alcohol (usually brandy), and covered with marzipan and royal icing. When wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years.


Fruitcakes get an awful lot of bad press, especially the mass produced varieties, but a light , non- alcoholic homemade version can be incredibly delicious. 
This cake contains both dark and golden raisins. Raisins, like dates, have a high sugar content, and are a good source of vitamins and iron. Because of their high sugar content they retain moisture which keeps any baked good, fresher longer. Raisins, like currants, are simply dried grapes. Both dark and golden seedless raisins come from seedless grapes. The difference is that dark raisins are sun dried which gives them that dark shriveled appearance. Golden raisins are treated with sulfur dioxide first to prevent them from turning dark and then air dried to keep them a lovely golden yellow color.

cream cheese cakw

A simple but wonderfully moist fruit cake loaded with dry fruits,raisins and glazed cherries. The texture in so soft and melt in the mouth,that it begs to be made often, and we nearly finished it all in one day.

makes 1 medium sized loaf and 6 cupcakes

adapted from Diamonds for Desserts

fruit cake


  • 3/4 cup cream cheese, room temperature
  •  3 eggs, room temperature
  • 2 cups flour
  • 2 tsp baking powder
  • 2 sticks butter, room temperature
  • 1 t vanilla extract
  • 3/4-1 cup sugar
  • 1 t salt
  • 3 cups dried fruit & nut mix + 1/2 cup flour

fruit+ cake


Preheat the oven to 325°F. Cream the butter and sugar together. Mix in the cream cheese. Add the eggs in one at a time, mixing after each addition. Add the vanilla extract. In another bowl, mix the dry ingredients: 2 cups flour, the baking powder, and the salt.

creamcheese fruit cake

To make the fruit & nut mix, chop up an assortment of dried fruits and nuts of your choice. I have used here raisins(golden and brown), pineapple, papaya, green & red glacé cherries, and cashews,almonds. Smaller dried fruits like raisins don’t need to be cut, but dice up the other fruits and the nuts. Now measure out 3 cups worth of the mixture and mix it up with the remaining 1/2 cup of flour (this is done so that the fruits and nuts won’t all sink to the bottom of your cake when baking).

cream cheese + fruit cake

Fold the dry ingredients into the wet ingredients; the batter will be quite thick. When barely any streaks remain, mix in the flour-covered fruit & nut mix. Only on few strokes of your spatula are needed; do not overmix. Spray a loaf pan (9×5 in) with nonstick spray and line the bottom of the pan with a rectangle of parchment paper. Scrape your batter into the loaf pan, smoothing the top.

dry fruits

Place the cake in the oven and let bake for 60-70 minutes, or until a tester comes out clean. If near the end of baking, the inside of the cake is still wet but the top is browning too quickly, cover the top with a sheet of foil. Let your cake cool in the pan for 10 minutes, then remove to a wire rack to cool.

fruit cake1

If there are certain fruits you don’t like, you can always include more of another, or some of your own favorites. Dried fruits cooked in juice can take the place of candied fruits, and seeds can replace nuts. To convert a favorite “dark” fruitcake recipe to a “light” fruitcake, leave out the dark spices, use light colored fruits (golden raisins, dried apricots, etc.), and replace dark corn syrup or molasses with light corn syrup.

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