Friday, December 31, 2010
Maida 11/2 cup
Eggs 2 no
Sugar 1 cup
Butter 100 gms
Vanilla essence 2 tsp
Baking powder 11/2 tsp
For Soaking the fruits:
Raisins 50 gm
Cashew 50 gm
Soaked orange peel 2 tbsp (chopped)
Tutti fruitti 1/2 cup
Dark rum 1 cup
Caraway seeds 1 tsp
Cinamon 1/2" piece
Cloves 2 no
cardamom 2 no
Powder the spices.
For caramel syrup:
Sugar 1/2 cup
Water 2 tbsp
Heat sugar with water. When the sugar melts, it will start to caramelise.When dark brown colour is reached switch off the gas and pour half glass water very carefully.Cool it.
Dry fruits must be soaked in rum for about a week for better taste.
Seive maida and baking powder thrice and powder the sugar.
Grease and flour the baking tray and preheat the oven @ 180*C for about 10 mins.
Beat butter and sugar till creamy.Beat egg yolks and essence in a separate bowl.
Beat egg whites in a clean bowl till soft peaks are formed.
Add egg yolks and caramel syrup to the cake mix. Add maida little by little and mix well.
Add egg whites and mix well.
Drain the dry fruits and mix with one spoon of maida as such all the dry fruits are coated with the flour.
Add about 2 tbsp of rum from the soaked fruits to the cake mix.Gently fold in the fruits and spice powder to the cake batter.
Bake for about 30 mins in 180* c.
Note: Soaking of fruits for longer time will give nice aroma to the cake. Soaked orange peel is available in deparmental stores during the christmas season.