300 g - mixed nuts + dry fruits + Raisins + tutti fruity
2 tbsp - flour
How to Make Rum Fruit Cake
Heat wide heavy bottom pan in medium heat, gently spread the sugar in the pan evenly.
When sugar melts after a couple of mins. remove from heat and pour in 100 ml of water.
Slowly stir in water until thick caramel blends well with water, let them rest for a while until it reaches room temperature.
Separate yolk and egg white
Cream butter and sugar until light and fluffy 7 - 10 mins.
Now add egg yolk one by one and beat for about one minute between each addition until they are smooth. Next add vanilla essence and mix well.
Whip egg whites until single peaks are formed.
Prepare the dry mixture.
Combine flour, baking powder and sieve. Mix all the spice powder and combine well. Gradually, gently fold in the dry mixture and egg white alternatively to the cake batter (in 3 to 4 batches) until well combined.
Now pour the thick caramel, rum and wine.
Gently fold in the bake batter.
Next, add two tbsp of flour to the nuts and toss them well with hands (every piece of nuts should be uniformly coated with flour, this process will prevent the nuts from sinking).
Now add the nuts to the cake batter and combine them very gently.
Butter the cake pan and dust it with flour. Pour batter to 20-23 cm prepared cake pan. Bake in preheated oven at 170 degree C for about 50-70 minutes.
After 50 minutes check every 10 minutes with tooth-pick until the cake is Bake. It's very dense cake, takes very long time to bake.
Don't open the oven before 45 minutes, or the nuts in the cake will sink.
Cool the cake on the rack till it reaches room temperature and dust castor sugar if needed.
Recipe Courtesy: A Pinch Of Love
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.