Receta ROOM FOR CAKE ...C is for Chistmas & C is for CAKE...
Mom’s Christmas Fruit Cake
Ingredients:
400 gms mixed cut fruit (currants,peels,crystallized ginger,raisins,tutti-frutti etc)
- 1/2 cup cashewnuts, chopped
- 1/2 cup amonds, chopped
- 1/2 cup walnuts, chopped
- Juice and zest of 1 orange (approx 3/4-1 cup; or substitue with brandy)
- 2 tsp garam masala (I like to make mine fresh, but any works well)
- 2 tsp cinnamon powder
- Juice of 2 limes
- 230gms plain flour
- 60gms cornflour
- 2 tsp baking powder
- 1/2 tsp salt
- 230gms butter
- 200gms sugar
- Caramel made out of 2 tbsp sugar
- Instant coffee powder – 1 1/2 tbsp
- Eggs – 5, beaten
- 2 tsps pure vanilla extract
Method:
Preparing fruit:
Soak the mixed fruit in the juice/rum with the garam masala + cinnamon + zest + lime juice overnight or up to 7 days in the fridge.
Cake:
Sift the flour + cornflour + baking powder + salt & keep aside.
Take the soaked fruit & toss them well with the sifted flour. (This ensures that the fruit don’t sink to the bottom of the tin while baking.)
Heat 2 tbsp of sugar in a pan till dark brown & caramelised. Allow to cool a bit. Top with 1/2 cup water + coffee. Let it sit for a while till it all comes together as a thick syrup.
Line a 9″ round tin, or 2 loaf pans,or 2 7″ square cake tins with parchment paper.
Preheat the oven to 150C.
Beat the eggs in a separate bowl. Keep aside.
Cream butter + sugar well. Add vanilla and beat.
Add the beaten eggs and beat for a minute, followed by the caramel.
Mix in the tossed fruit in 3 goes till just mixed in. Don’t over mix.
Turn batter out into prepared tins and bake for approximately 1- 1 1/2 hrs on the lower rack of the oven. Cover loosely with foil if the top starts browning too soon.
Cool and wrap in cling wrap or foil. Keep overnight at the least before slicing.
♥ Thank you for stopping by ♥