Fruit cake
Fruit cake
Ingredients:
Dark rum : 1 cup + (1/3 cup for caramel)
Ginger : 1 tsp
Yellow raisins : 1/2 cup
Black raisins : 1/2 cup
Dates : 1 cup
All purpose flour (maida) : 2 cups
Sugar : 1 cup + (1/2 cup for caramel)
Butter : 250 gms
Eggs : 3
Baking Powder : 1 tblsp
Cinnamon : 1 tsp (3 inch pieces)
Clove : 1 tsp (8 - 10)
Nutmeg : 1 tsp (1/4 piece)
Lemon : 1 (juice & zest)
Tutti fruitti : 2 cup (red and green)
Almonds : 1/2 cup (roasted & powdered) optional
Cashew nuts : 1/2 cup
Candied orange peels - 1/4 cup
Cherry : 1/4 cup
Procedure:
Soak the raisins and dates in 1 cup rum at least a month prior to the preparation. (Mine were soaking for a year)
Caramelize 1/2 cup sugar then add 1/3 cup rum (or add water) and heat it once again to obtain a homogeneous flowing consistency.
Add ground almonds and ginger and mix well.
Sift the flour along with baking powder using a sieve and add it to the mixture in 3 to 4 batches untill it is well incorporated.
Add lemon juice, zest and the prepared caramel and mix well.
Finally add the soaked fruits, chopped cashew nuts, cherries, candied orange peel and tutti fruitti.
Line a baking tray with butter paper and put the batter into it. Bake the cake at 150 degrees for 2 hours (or more or less depending on your oven)
Remove the cake from the baking tin and allow it to cool on a wire rack. After cooling brush it with rum and store it in a container. Then brush it with rum once a week.
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