This fruit cake was the cake that you get at Christmas and weddings…and conventionally soaked in a strong liquor like brandy or rum. But I didn't soak the dry fruits in the liquor instead, I added 2 tbsp of rum to bring the taste as rich as soaked. I suggest to cover the cake for the first 1/2 hr of baking with foil to prevent them from overbrowning.
The smells that engulfed the house when it was baking was really yummy…so warm and heady, what will all the spices that went into the batter. And it was quite a fuss-free recipe too.
.
Ingredients :
- 250 gms - All purpose flour
- 1 tsp baking powder
- 2 tbsp Rum (or) Brandy
- 250 gms butter
- 230 gms brown sugar
- Lightly beaten eggs - 4 nos
- Nutmeg powder - 1 tsp
- Cloves, grounded - 1/2 tsp
- Cinnamon powder - 1 tsp
- Ginger powder - 1/2 tsp
- Nuts & Fruits, combined- 2 cups
- walnuts, coarsely chopped
- Raisins
- Currants
- Cherries
- Chopped pineapple
- Chopped dates
- Almonds
Directions to bake :
2. Sieve together flour & baking powder. Keep aside.
3. Cream butter and sugar together till creamy.
4. Add in eggs one at a time, beat well after each addition to prevent curdling.
5. Add the nuts & mix.
6. Add nutmeg powder, cinnamon powder, cloves & ginger powder. Mix.
7. Fold in the flour mixture & pour the batter into the prepared baking pan.
8. Cover the baking pan with aluminium foil & bake it for 30 mins.
9. After 30 mins, remove the aluminium foil and continue baking for next one hr or until toothpick inserted comes out clean.
For best flavor, wrap and store in refrigerator for 24 hours before serving.
No comments :
Post a Comment