Its the third page of the year 2017, the charm and freshness of the festivities seem to be bidding adieu, my younger sister who was the inspiration behind baking this delicious gooey rich cake is back to uni, I join back work and the mundane routine from tomorrow, the vigour with which the year came in is evaporating. In moments like these the oven and kitchen supplies come to rescue. My mother bakes us a christmas cake each year and i use the left over soaked fruits to make my boozy cake the recipe of which you can find in my blog archives boozy cake recipe, this year i made an experimental cake which turned out fantastic, infant one of the best cakes I've ever baked.
INGREDIENTS:
- Mixed dried fruits soaked in rum 2.5 Cups (raisins, tutti-fruity cherries, walnuts, candid ginger, figs, orange peel, cashew nuts, dates, almonds etc) we soak 4 cups of mixed nuts and fruits in 500 ml of rum for more than a month,( for two cakes), for this cake you must soak the fruits for at-least 3 days.
- Caramel * Follow method
- 2 cloves}
- 2 cardamom} *finely ground
- A stick of cinnamon}
- nutmeg }
- 2 cups flour (maida)
- 1 1/4 tsp baking powder
- 1/2 tsp baking powder
- 1 cup + 2 tbsp granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup oil
- 1/2 cup melted clarified butter (ghee)
METHOD:
- SOAKING THE FRUITS
Add two cups of assorted mixed nuts and fruits in a glass jar, mix in 1 cup of rum to it. allow the fruits to soak in the rum for as long as you, minimum of three days.
- CARAMEL
Add 1/2 cup of sugar in a heavy bottomed sauce pan with 1 tbsp of water ( do not stir).
Let the sugar melt, on low flame when it turns dark brown, remove the pan from flame and add 1/2 cup of warm water carefully as the water will splash.
Bring it back to flame and boil it for 1-2 minutes.
- CAKING IT UP
Pre-heat the oven at 180 degrees.
Drain the soaked fruits and toss them to coat them in flour (3-4 tbsp) this prevents the cake to collect at the bottom of the cake and allows an even spread through the cake.
Sieve the flour, baking powder and baking soda in a mixing bowl and keep aside
Separate the eggs.
Beat the egg yolks gradually with the oil and clarified butter, until it is thoroughly combined.
Add the sugar gradually to the above mixture, whisk until combined.
Add in the cooled caramel and vanilla essence and ground spices to the above mix.
Add sifted flour in two parts.
In a separate bowl whisk the egg whites to soft peaks.
Fold in the egg whites to the prepared mixture in 3 parts.
Slowly, add in the soaked fruits again in 3 parts and mix until just combined. Do not over mix the batter at this stage.
Spoon the batter in a greased bundt cake tin.
Cook for 55 minutes or until the skewer comes clean . * check the cake at 45 minutes.
Allow the cake to rest in the tin for 30 minutes before allowing it to cool on the wire rack.
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