Sunday, 31 December 2017

Wholewheat mulled wine fruit cake

It is christmas week here in UK, and everybody is in a festive mood. The seasons greetings and holiday cheers have filled the air profusely....there is lot of visiting and gifting going on. Get-togethers and menus are being planned and shopping is in full swing. The air itself feels so charged up and magical that you simply cannot escape the positivity of the season...I know my merry christmas is a tad late (it's almost new year!!) to you guys but still, better late than never....

So here comes my Merry Christmas bake for this year, a healthy yet boozy version of fruit cake...
Me and my hubby are not a big fan of the traditional rich fruit cake, but we do bake a light fruit cake to mark the occassion. This time I added a healthy twist by using 100% Whole wheat flour instead of All purpose flour. Mulled wine especially captures all the flavor of the fall season and we love it, so I have used mulled wine in the cake.

The cake is extremely moist, nutty and fruity. The whole wheat flour adds to the nuttiness of the cake and spices from mulled wine take it to another level. All in all, this is one cake that totally captures the spirit of fall, is healthy, and easy to make as well.
Just look at those moist, fine and tight crumbs....isn't it tempting!!πŸ˜‹ I highly recommend you double the batch, coz it won't last more than 2 days. I had to bake it again the very next dayπŸ˜ƒπŸ˜ƒ!!

Yield: One 2-pound loaf (9" X 5.5" X 3" tin)

Pre-prep: 1. Pre-heat your oven at 140⁰ Celsius;
               2. Line and grease your loaf pan.

3 Large Eggs
160 gm Whole wheat pastry flour* (1.5 cups spooned and levelled) + 1 Tablespoon extra for sprinkling on mixed soaked nuts
1 teaspoon Baking Powder
100 ml unflavored oil (1/2 cup minus 1 Tablespoon)
100 gm light brown sugar (3/4 cup)
60 ml mulled wine (1/4 cup)
135 gm chopped apricots, cranberries, cherries and mixed nuts (1 cup) soaked for 24 hours in 40 ml warm mulled wine
1/2 teaspoon grated nutmeg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon powder
1/4 teaspoon salt

*Substitution for wholewheat pastry flour is Sharbati Atta. Weight (cup measure) remains same as above.

1. Sift together or whisk the flour, nutmeg, cinnamon, salt and baking powder;
2. In a grease-free clean bowl whisk the eggs at high till frothy. Add light brown sugar and whisk at low speed till the mixture reaches ribbon stage (i.e. when you lift up your whisk, the batter should fall as ribbon);
3. Mix in the vanilla extract and oil;
4. Fold in the flour mix in 2 batches, alternating with mulled wine; (Don't whisk, it will lead to overmixing and gluten formation)
5.Sprinkle the 1 Tablespoon flour on mixed soaked nuts and lightly mix. Fold in the mixed nuts, reserving a handful for sprinkling on top of the cake;
6. Pour the batter in the pan, sprinkle the reserved nuts on top, and pop in your pre-heated oven;
7. Bake at 140℃ for 60-70 minutes. Check at 60 minutes with a skewer in the middle, if there are a few crumbs sticking, the cake is done. If it shows wet skewer, bake for 15 more minutes.
8. Take the pan out of the oven when cake is done. After 5 minutes, take the cake out of the pan and let it cool on a cake rack. When it gets cooled to room temperature, wrap it in a tea towel or wrapping film and leave it overnight to let the flavors mature.
9. Slice it up in the morning and enjoy with your cuppa of tea or coffee...
Mmmmmmm....enjoy and let the warm spices and rich flavors, spread to your heart and soul, and fill it with divinity, peace and sunshine!!πŸ˜‡πŸ˜‡...
Stay blessed friendsπŸ’–πŸ’–....!! 


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