A young independent chef, events specialist, millennial Influencer and a food and travel writer, Akanksha Dean shares an easy-to-make Christmas fruit cake recipe.
A graduate in Culinary Arts & Hotel Management from the IHM Aurangabad by Taj Group in affiliation with Huddersfield University, UK, Akanksha is the first and only Indian to have trained at Osteria Francescana a 3 Michelin star based in Modena Italy which was rated at the World’s Best Restaurant In the world in 2017 and currently is in the Best of the Best Category. Akanksha has been on various Travels in search of Local Culture, Food & Adventure to various destinations like the UAE, France, Singapore, Thailand, Malaysia, Australia, Ireland, Canada, Maldives, Greece, Spain, Switzerland, and a host of Indian cities. She ran Imperfecto Shor Café as Chef Manager, and is learning and teaching Spanish alongside donning the hat of a freelance Lifestyle, food & travel writer and an Event Specialist. She is a keen photographer and her photographs have been used in some of her articles as well. Being 25 years of age, she has many Millennials following her for music, local culture, fashion, travel, and food. She is truly well versed with the hospitality and the food Industry and knowing most of the restaurateurs and chefs in India and quite a few abroad, gives her an edge over many others in the field of writing.
Christmas Fruit Cake recipe
- 50 gms Raisins
- 50 gms Dried Apricot
- 50 gms Cranberries
- 100 ml Rum
- 90 gms Unsalted butter
- 70 gms Sugar
- 2 Whole eggs
- 1.5 gms (1/2 tsp) Sea salt
- 150 gms American Pancake Co All-purpose Flour
- 1.5 gms (1/2 tsp) Baking powder
- 40 ml Fresh milk
- 1/2 tsp Vanilla extract
- 1 tsp Orange zest
- Cut the raisins, dried apricots and red and green cherries into small pieces and soak them with rum in an airtight container. Leave to refrigerate overnight.
- In a bowl add softened, unsalted butter and sugar and combine them together with the help of a spatula. Next, with a hand mixer, whisk the batter till it becomes fluffy and creamy in consistency.
- Add a whole egg to the batter first and then whisk with the aid of a hand mixer. Once the egg is combined, add in the second egg and repeat.
- Next add in ½ tsp of sea salt to the batter and sieve in the cake flour and baking powder.
- Combine the batter together with the help of a hand mixer, add in the fresh milk and vanilla extract and whisk till it becomes smooth in consistency.
- Next, take out the soaked fruits in rum, and separate the liquid from them. Coat the fruits in some cake flour and then add them to the cake batter.
- Add 1 tsp of orange zest and combine the batter with a spatula.
- Pour the batter into a baking tin (21x6x8cm) and bake at 180°C/350°F for 40-50 minutes.
- Demould the cake and let it cool for 15-20 minutes after being baked. Brush the remaining liquid from the fruits on top of the cake.