Thursday, 29 December 2016

Christmas Rich Fruit Cake

      It is a very cool and wonderful time of the year,the big festival Christmas is celebrating everywhere by people around the world .It celebrates for giving honor of the Birth of The Jesus .But this cultural holidays enjoy by almost every one.People do lots of preparations and decorates houses ,streets etc. This tradition starts  four week before 25 December and continues till the New year comes.
           Whatever, come to the point of food without which  festival is incomplete.During this time a special traditional fruit cake is prepared called 'Christmas Special fruit cake' that is made of lots of dry fruits soaking into Rum for months and then adds to cake batter and that’s why it is sometimes also called "Rum cake".
      There are lots of varieties to make fruit cakes and according to use of ingredients and  processes they are named differently.Here I ‘m sharing traditional Rich Palm Cake in which I used traditional dry fruits soaked into Rum, cake spice(that is mixture of powder clove,cinnamon,cardamom,nutmeg ) and caramelized sugar boiled  into water mixture to get a nice aroma and dark colour. Otherwise instead of this you can use brown sugar to get the dark brown colour. So try if you yet not tried out... 

·         All purpose flour -2 cups / 250 grams
·         Sugar powder -250 grams
·         Butter (I used salted butter ) -250 grams
·         Baking powder -1 tsp.
·         Orange zest of one orange
·         Orange juice -1/2 cup
·         Almond powder -1/4 cup
·         Eggs -4 no
For making cake spice :
·         Nutmeg powder -1/2 tsp.
·         Cinnamon powder -1 tsp.
·         Cardamom powder -1/2 tsp.
·         Clove powder -1/2 tsp.
Dry fruits soaked into Rum:
·         Chopped apricot – 8-9 no
·         Chopped pistachio -8-10 no
·         Chopped walnut -8-9 no.
·         Black currant -2 handful
·         Raisins -2 handful
·         Chopped cherries -1/2 cup.
·         Black berries(I used dried)
·         Cashew nuts cut into half  -2 handful l(for sprinkling over the cake batter )
·         Rum -1 cup.
·         All purpose flour -2-3 tbsp.
For making caramelized
·         Sugar(not powder)-1/2 cup
·         Water -1/4 cup
[All ingredients should be kept in room temperature]

·        For caramelization take a pan .Put sugar in it. Heat it on low flame .It will be started to crystalised and will start to melt. Stir with a spatula .When sugar melts, remove from heat and add water (will notice it takes lump), heat again and sugar will dissolve in water. Let it cool.
·        In a mixing bowl sieve flour, baking powder and cake spices all together.
·        Take a mixing bowl. Put all dry fruits and chopped nuts in it. Pour rum in it. If you need more to sink, then can add more. I did this process for a month. At least try to do it two days before you make the cake
·        .Before pouring into the cake batter mix 2-3 tbsp of flour with it .Otherwise all dry fruits and nuts will come down at the bottom of the pan.
·        Pre-heat the oven at 180 degree C. Grease 2 loaf pans and line with butter paper.
·        Now in a big mixing bowl  beat butter and sugar powder until it become smooth and creamy
·        Add egg one by one and beat well until it become fluffy.
·        Add vanilla essence, orange zest in it and mix well.
·        Then fold 1/2 flour mixture in to  it and add orange juice. Mix well and next add remaining flour and caramelized water into it. Fold well and lastly mix Rum soaked dry fruits and nuts. Mix well.
·        Pour the cake batter in cake mould.
·        Coat cashewnuts into the little flour and arrange it on top of the cake batter.
·        Bake it at 180 degree c for 5-7 minutes then reduce the temperature at 160 degree C bake until it become brown on top.
·        Insert a tooth peak in to middle of the cake, when it comes out clean, remove from oven and cool it.
·        Enjoy it’s slice with tea or coffee.

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