u003cstrongu003eCan I use fresh fruits instead of dry fruits in the fruit cake?u003c/strongu003e

While dry fruits are traditionally used to make fruit cake, you can experiment with fresh fruits. But keep in mind that fresh fruit may affect the cake's texture. Make sure to adjust the recipe quantities if using fresh fruits.

u003cstrongu003eHow long do I need to soak the dry fruits before baking the fruit cake?u003c/strongu003e

I have soaked the dry fruits in hot water for 10-12 minutes before adding them to the batter. But if you are soaking them in normal water, you can soak them overnight or a few hours before baking.

u003cstrongu003eHow can I prevent fruit cake from becoming dry?u003c/strongu003e

Be careful of the time and oven temperature to prevent a dry fruit. Do not overbake. Also, soaking dry fruits in liquid retains moisture. If you feel your batter doesn’t have enough moisture or is hard to mix, you can add a little milk or orange juice to the batter.

u003cstrongu003eHow do I prevent the dry fruits from sinking to the bottom while baking?u003c/strongu003e

To prevent dry fruits from sinking to the bottom, drain the excess water and coat them with a small amount of all-purpose flour before adding them to the batter. Coating them with flour helps them to adhere to the batter and prevents sinking to the bottom.

u003cstrongu003eCan I use nuts in fruit cake?u003c/strongu003e

Absolutely! Adding nuts such as almonds, walnuts or pecans can elevate the flavour and give it a nice crunch. Simply chop them, toss them with the dry fruits, and coat them with flour before adding them.

Fruit Cake Recipe - Truffle Nation

Fruit Cake Recipe

Are you a fruit cake lover like me? Nothing quite captures the essence of tradition and celebration like a homemade fruit cake. Bursting with flavours from nuts, fruits etc., this moist and decadent dessert is a treat to your senses.

Total Time: 45 to 50 minutes

Ingredients

Scale

200g All-Purpose Flour

200g Unsalted Butter

140g Eggs

40g Egg Yolk

1606 Icing Sugar

4g Baking Powder

80g Dried Figs

40g Raisins

40g Dries Apricots

80g Tutty Fruity

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Instructions

Preheat the oven to 180°C ( 350°F) (OTG mode: lower rod + upper rod + fan). Prepare the loaf tin by bushing oil and placing butter paper at the bottom.
Chop the dried apricot, raisin, and dried figs into small pieces. Soak them in hot water for 10 minutes by covering them.
Meanwhile, cream butter and icing sugar until they are light and fluffy in texture.
Gradually add egg and egg yolk, then mix until properly incorporated.
Sieve in dry ingredients are all-purpose flour and baking powder and mix them properly.
Remove the excess water from the soaked dry fruits and coat them with flour and tutty fruity. Fold the flour-coated dried fruit into the batter.
Transfer the batter to the prepared tin. Bake it at 180°C (350°F) (OTG mode lower rod mode only) for 30-35 minutes or until a toothpick inserted in the middle comes out clean with a few crumbs sticking.
Let the cake cool down after baking, then unmold the cake carefully with a bent palette knife, or you can use a simple cutting knife as well.

Author: Chef Mansi Jain
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes