By Moumita Paul
A classic rich & dark dry fruit cake recipe made with a mixed flavour of rum & orange juice, cake spices, vanilla essence & my homemade caramel, inspired by Calcutta's Bakeries, for celebrating Christmas. Not a world class cake, a simple homemade cake which makes my family happy.
Slow heat the dry fruits (not the nuts) in a saucepan with Rum/Brandy. Cook until the fruits soak the alcohol.
Completely cool down the mixture, add chopped Orange Zest, Chopped Ginger/ Ginger Powder, Fresh Orange Juice. Mix it well. Store it overnight/ 18-24 hours in an airtight container.
Heat a pan with sugar and jaggery on medium heat until melts down, add water & boil until get it dark, (This homemade caramel will simply make the cake dark & rich.)
Sift flour with baking powder, baking soda, and with cake spice (ground cloves, nutmeg, and cinnamon).
Beat the butter until creamy, then beat with powdered sugar & eggs. Gently fold almond powder with it. Then fold it with vanilla essence & homemade caramel.
Add cake mix in it in 3 to 4 batches (no beating only mixing). Nicely fold with the batter. Mix soaked dry fruits and broken cashew- almond nuts. (Must roll the nuts in flour to prevent sinking in the batter during baking.)
Pour the batter into the cake tin. Lightly tap the tin or level the top with a spatula. I decorate the top with cashew & almonds. However can decorate with any nut or fruit of your choice.
Place the cake in the centre of the preheated oven. After first 1 & 1/2 hours of baking, must check the cake after every 15 mins with a skewer. Once cake is perfectly baked skewer will come out clean.
Once the cake is ready, take it out from the oven, & completely cool it down before storing. Wrap the Cake in a cling film and then in an aluminium foil or keep it in an airtight container to restore its moisture.
Many many good wishes to you & your family, on behalf of Spicy Punch Family. Have a wonderful Christmas & Enjoy Baking.