Xmas Chocolate Fruit Cake Pt. 2

Name: Xmas Chocolate Fruit Cake Pt. 2
Yield: One 8"Round Cake or 8.5" x 4.5" Loaf Cake
Cuisine: British
Ingredients: Spices:; 1/2 Inch Cinnamon,; 6 Cloves,; 12 Allspice Berries,; Pinch Nutmeg Freshly Grated,; Cake:; 150 g Unsalted Butter,; 38 g Dark Muscovado Sugar,; 75 g Demerara Sugar,; 50 g Ghee,; 2 Eggs,; 85 g Unbleached All Purpose Flour,; 28 g Dark Rye Flour,; 60 g High Quality Cocoa Powder Preferably Valrhona or Callebaut,; Fresh Lemon Zest, 1/2 Lemon; Fresh Lemon Juice, 1/2 Lemon; Cointreau / Grand Marnier / Dark Rum, 38g + More For Feeding & Flambeé; 57 g Walnuts Corasely Chopped,; 57 g Pistachios Corasely Chopped,

Daniel Lim @fatdoughsg

Singapore

#MyCookBook

I initially thought of reusing my old recipe, but ended up experimenting with something new, something more intense. This is Xmas, so why not? I am using 3 different types of butter or rather, 3 different stages of butter for this recipe: the usual unsalted, clarified aka ghee and browned butter. I applied my cooking to my baking as well. I am always looking for ways to stack flavors.

Same goes with flour, I am using 2 types of flour for this recipe too. Regular all purpose flour and dark rye flour. I am adding cocoa powder, so why not bring out the flavors of chocolate even more?

I find that almond flour tends to make the cakes drier, that's why I opt for rye flour instead. Trust me. Once you add rye flour to your brownies and cookies, you will never turn back. If you can't find any rye flour, you can use almond flour.

This is a dark, intense, nutty, fruity cake, definitely for the faint of heart. You can feed the cake for as long as you desire. The longer you feed the cake, the more intense the flavors will get. I fed mine for only 2 weeks. Cointreau or Grand Marnier works beautifully for this recipe. You can use dark or spiced rum or even bourbon. You can also adjust the amount of sugar used. I use the least amount of sugar possible as I don't like my fruit cake to be sugary sweet. In closing, I really hope you will give this recipe a try.

#MyCookBook

Same goes with flour, I am using 2 types of flour for this recipe too. Regular all purpose flour and dark rye flour. I am adding cocoa powder, so why not bring out the flavors of chocolate even more?

Daniel Lim @fatdoughsg

Singapore

#MyCookBook

Same goes with flour, I am using 2 types of flour for this recipe too. Regular all purpose flour and dark rye flour. I am adding cocoa powder, so why not bring out the flavors of chocolate even more?

#MyCookBook

Same goes with flour, I am using 2 types of flour for this recipe too. Regular all purpose flour and dark rye flour. I am adding cocoa powder, so why not bring out the flavors of chocolate even more?

Saved

Ingredients

1 day

One 8"Round Cake or 8.5" x 4.5" Loaf Cake

Spices:
1/2 InchCinnamon,
6Cloves,
12Allspice Berries,
PinchNutmeg Freshly Grated,
Cake:
150 gUnsalted Butter,
38 gDark Muscovado Sugar,
75 gDemerara Sugar,
50 gGhee,
2Eggs,
85 gUnbleached All Purpose Flour,
28 gDark Rye Flour,
60 gHigh Quality Cocoa Powder Preferably Valrhona or Callebaut,
Fresh Lemon Zest, 1/2 Lemon
Fresh Lemon Juice, 1/2 Lemon
Cointreau / Grand Marnier / Dark Rum, 38g + More For Feeding & Flambeé
57 gWalnuts Corasely Chopped,
57 gPistachios Corasely Chopped,

Saved

Steps

1 day

1

Preparing the spice.
Blitz cinnamon, cloves and allspice berries in a spice grinder until powder forms.
Transfer into a small bowl.
Grate in the nutmeg.
Mix until well combined.
Set aside.
2

Prepare the cake.
Preheat oven to 150 degree celsius or 300 fahrenheit.
Lightly grease loaf pan or cake pan with butter.
Lined with parchment paper on the bottom as well as the sides.
Run aluminium foil around the pan, cut and fold to create like a ring.
Tie the aluminium foil with a thread.
*This is to prevent the cake from rising unevenly. Make sure the reflective side is facing towards out.*
3

Melt 75g of butter in a skillet.
Once the butter has melted and starts to "sing", keep a close eye on it, as it can go from browned to burn very fast.
Once the "singing" has subsided, transfer into a coffee filter over a sieve and bowl.
Set aside to cool down slightly.
*Weigh the browned butter, if it is under 75g, add any neutral oil to compensate.*
4

Cream the remaining 75g of butter in a large bowl with a hand or stand mixer.
Cream until it is like mayo consistency.
Add in the sugar.
Continue creaming until everything is well combined, light and fluffy.
Add in the ghee, eggs and the browned butter.
Mix until well combined.
5

Add in the freshly ground spices.
Mix until well combined.
Sieve and fold in the 2 flour in 1/3 portions at a time.
Sieve and fold in the cocoa powder in 1/3 portions at a time.
Once everything has incorporated, add in lemon zest and juice.
Add in the soaked fruits mix and Cointreau.
Fold until well combined.
Add in the nuts.
Fold until well combined.
6

Transfer into the prepared cake or loaf pan.
Wack into the oven and bake for 2hrs to 2.5 hrs or until it passes the skewer test.
Check frequently after the 1.5 hr mark.
Remove from oven and set aside to cool completely.
Once cooled, unmold onto a shallow bowl.
Add about 3 TBSP of Cointreau into a sauce pot.
Using a blow torch, light up the Cointreau.
*Be very careful when doing this.*
7

Pour the flambé liqueur over the cake.
Once the flame has seized, set aside to cool down completely.
Once cooled, wrap with parchment paper or cling film.
Wrap another layer of aluminium foil.
Keep it in a cool and dry place.
You can feed the cake with 1 TBSP of liqueur once every week for as long as you desire.
I fed mine for only 2 weeks.
Slice and enjoy.