My mom usually used to buy plum cakes from bakeries for me before I was married. The cakes were embellished with opulent decorations and the taste is simply out of the world. Then there would be a hectic rush for them in the house and my parents always felt insatiable. I wasn't aware that some of its condiments were rum/brandy. And this is the first time I'm baking a fruit cake in my life.
When I planned to bake a Christmas fruit cake, I immediately leaped to
Viki's Kitchen. I followed her recipe and the cake came out very well. The aroma of the cake wafted through the house (and out to the balcony too!) and only 2 pieces and a few crumbs were left in the kitchen. Thanks Viki for this beautiful and delicious cake.
Originally the dry fruits are soaked in rum or brandy for a minimum of 24 hours and can be kept for 3 months. Instead of following that procedure, I soaked the dry fruits in orange juice and apple juice. Rum extract is added when the dry fruits are soaked in fruit juice. I saw rum extract in "Sugar & Spice" long back. As the store is extremely far away from my residence , I had to satisfy myself with the fruit juice. Now onto the recipe.
For Caramelizing sugar:
Ingredients:
Sugar - 1/4 cup
Water - 1/2 cup + 1 tbsp.
Method:
In a non-stick pan, add sugar and 1 tbsp. of water at low or medium-low flame. The sugar begins to turn light brown, (shake the pan lightly in between). Meanwhile microwave 1/2 cup of water for 1 minute to warm the water.
When the sugar turns light brown to dark add the water slowly. Carefully add the water. If it splutters and lands on you, it causes severe burns. Shake and keep aside. Let it cool completely. Cooling is a must.
For the cake:
Ingredients:
All purpose flour - 1 cup
Sugar - 3/4 cup
Butter - 1 stick (1/2 cup)
Dried fruits - 1 cup (chopped dates, tutti frutti, raisins, prunes, pears, plums, apricots)
I used only dates, tutti frutti and raisins
Dried nuts - 1/2 cup (almonds, cashews and walnuts - chopped)
Eggs - 3 (lightly beaten)
Baking powder - 1 tsp.
Baking soda - 1/4 tsp.
Vanilla extract - 1 tsp.
Salt - 1/2 tsp.
Candied lemon and orange peels - 1 tbsp. (chopped)
I used only candied orange peel
All spice powder - 1 tsp. (Cinnamon, Cloves, dry ginger, nutmeg) 1/4 tsp. each
I used only cinnamon and cloves powder
Rum/Brandy - 1/2 cup
OR Rum extract - 1 1/2 tsp.
Substitutes for rum/brandy
Orange juice - 1/4 cup + Grape juice - 1/4 cup
OR orange juice - 3/4 cup
I used orange juice - 3/4 cup + apple juice - 3 to 4 tbsp.
Method:
Soak dried fruits in orange juice and apple juice for 24 hours or for 48 hours. Stir in between whenever you get time.
Grease the 8x8 inch pan and place the parchment paper in the base alone.
In a bowl, beat butter and sugar. Now add the eggs and again beat. Now combine carmalized sugar, vanilla extract, all spice powders, candied orange peel , salt and beat.
Sift APF, baking soda and baking powder. Now add this to the wet ingredients and beat till fluffy.
Strain the dry fruits from the juice. Fold in the dry fruits.
Pour the batter into the pan.
Mix the dry nuts with 1 tbsp. flour.
Now spread the nuts on the top of the batter. No need to fold.
Bake at 180
°C in a pre-heated oven for 40 to 50 minutes or until the tester comes out clean.
Mine got finished at 40 minutes.
Cool. Insert the knife in the edges of the cake to loosen it.
Invert it on a wire rack. At this stage, the cake will be sticky. Slice and enjoy.
It tastes much better after 2 days.
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