PERFECT MOIST FRUIT CAKE

 A dense and sweet dessert cake that is typically made with candied or dried fruits, nuts and spices. A more matured cake and is often associated with Christmas celebrations

Ingredients

1.    Flour – 200 gm (1.5 cup)

2.    Cocoa powder – 1 Tbsp

3.    Baking powder – 1 tsp

4.    Baking soda – a pinch

5.    Almond flour – ¼ cup

6.    Spice powder – 2 tsp (cinnamon powder – 1tsp, nutmeg powder – 1tsp)

7.    Brown sugar – 150 gm (3/4 cup)

8.    Unsalted butter – 200 gm

9.    Eggs – 4

10. Vanilla essence – 1 tsp

11. Almond essence – ½ tsp

12. Pineapple essence – ½ tsp

13. Plum essence – ½ tsp (optional)

14. Treacle syrup – 2 tsp

15. Orange juice – ¼ cup

16. Orange marmalade – 2 Tbsp

17. Orange zest – 1 Tbsp

18. Lemon zest – 1 tsp

19. Candied ginger – 1 tsp

20. Caraway seeds – 1 tsp

21. Toasted& chopped nuts – ½ cup

22. Soaked fruits – 2 cups

23. Rum/brandy for brushing

For caramel

1.    Sugar – ½ cup (100 gm)

2.    Water – ¼ cup

Preparation

1.    Heat sugar (100gm) in a pan on medium flame till it becomes golden colour.

2.    Lower the heat and continue stirring till dark brown in colour.

3.    Remove from fire and add ¼ cup water. Heat it again till the sugar melts.

4.    Lower the flame and add the soaked fruits and orange juice and boil for 5 minutes on low flame.

5.    Keep stirring in between. Cool and drain the liquid and keep aside.

6.    Mix flour with cocoa powder, spice powders, baking powder, baking soda and salt.

7.    Add ¼ cup almond flour, mix well and keep aside.

8.    Beat the butter till fluffy, add sugar powder and beat well.

9.    Add all the essences and eggs, one by one, beating well.

10. Add orange marmalade, treacle, crushed caraway seeds and strained caramel syrup and mix well.

11. Add the flour mix, little by little and fold well.

12. Transfer the strained fruits to a bowl and mix the orange zest, lemon zest, chopped nuts and 2 Tbsp flour. Mix well till fruits are coated with flour. Add this to the flour mix and fold well and transfer to a greased baking pan layered with butter paper. Garnish with dry fruits on top.

13. Preheat the oven at 160 degrees and bake the cake for 1½ hours or till done.

14. Once the cake is ready sprinkle alcohol on top and keep aside till it is cool.

15. Brush alcohol all over and cover with butter paper and aluminium foil and keep it air tight.  

Tips

1.    Pineapple jam or mixed fruit jam also can be used in place of marmalade.

2.    Make the cake in advance and store it.

3.    Boost powder can also be used in place of cocoa powder.

4.    Date syrup can be used in place of treacle.