Dry fruit cake
Dry fruits to soak
Raisins- black, golden- 1 cup each
Cherries/prunes- 1 cup
Fig- 1/2 cup
Apricot- 1/4 cup
Seedless dates- 1 cup
Lemon/orange peel- 1/4 cup
The fruits can be selected according to taste. Choose dried fruits of good quality, do not use Tuti-fruti.
Making Caramel cyrup to soak
Sugar -2 cups
Water - 1/2 + 1 cup
Add 1/2 cup of water to 2 cups of sugar in a heavy bottom pan. Heat on high flame, stir till the sugar dissolves. Once the solution boils, reduce flame to medium. Wait till the colour changes from white to brown. Once the colour is brown, switch off the flame. Now, add 1/3 cup of water slowly into it and stir . This step has to be done very carefully, as the caramel will bubble up and splatter. So use a deep bottomed pan, so that bubbles wont come out. Also, pour the water from a distance. Add 1/3 rd of the water and stir again. Now add the final 1/3rd of water. Let the cyrup cool completely.
Choosing Alcohol to soak
You can use one cup of rum, brandy or red wine.
Alternatively, fresh orange juice can be used, if soaking fruits overnight.
Spices for adding to fruits
Cinnamon stick- 1 inch piece
Nutmeg powder -1/2 tsp
Caraway seeds/cake seeds- 1 tsp
Powder all the spices and keep aside.
Chop the dry fruits and mash with hands. Add caramel cyrup into it and mash. Add spice powder and mash well. Finally add alcohol of your choice and mash.
Keep the soaked fruits in glass jar, close it and keep aside. Give a stir every alternate day till its used. Do not touch the fruits with hand. Do not keep the fruits in steel jar.
To make cake
All purpose flour- 2 cups
Cooking Butter -250 gms
Baking powder -1 tsp
Spice powder (Use the same recipe as in soaking fruits)
Caramel cyrup- 1/2 cup
Demerara sugar, powdered- 1.5 cups
Salt- a pinch
Nuts- 1 cup(can use walnut, cashe, almond etc- or a mix)
Vanilla essence - 1tsp
Methods of preparation
1.Beat Butter and powdered sugar till creamy.(Beat for 5-7 minutes).
2. Add eggs one by one,beat well after adding each egg.
3.Add vanilla essence.
4.Add caramel cyrup and beat well.
5.Mix all purpose flour, baking powder, spice powder and salt in a bowl and mix.
6.Add the flour mix to the egg-butter-caramel mix. Mix with a spoon nicely, taking care not to over beat.
7.Add the nuts, mix well with spoon.
8.Take 3-4 cups of soaked fruits, coat them nicely with all purpose flour(Around 1/4 to 1/3 cup flour will be needed- this is to prevent the dry fruits going to the bottom of the pan while
9.Add the soaked-flour coated dry fruits to the cake mix, mix well with a spoon.
10. Preheat oven to 140 degree
11. line a 9 inch baking dish with butter paper.
12. Cover the baking pan with news paper to prevent burning the edges.
13. Pour the cake batter to the cake pan.Cover the pan with news paper.
14.Bake for 1.5 hours, till the top of the cake is brown, firm and a tooth pick inserted in the middle of the cake comes clean.
15.Cool the cake completely. Use a pastry brush and brush alcohol on the cake. do it 2-3 times. Cover with cling film, and let it rest for atleast a week. (You can open in 1 day also, if pressed for time! )