This time of the year is all about baking, baking and baking. When the aroma of a freshly baked cake spreads all over, I feel like – this is Heaven. Cake is my weakness, but there is one person in our family who can actually survive only on cakes is my sister. Now, when this cake crazy creature called last night and told that she is coming over, I knew that it’s time for me to heat up my oven. The actual plan was to bake this cake on Christmas, but as she showed up early, I baked it early.
I have been preparing for this baking from long time – soaked the dry fruits in rum two months back. This is the trick actually, the longer time you soak the dry fruits, the richer and tastier your cake will be. So, if your dry fruits are already soaked, you are good to go anytime. If not, you still have time till Christmas. Also, as an advance preparation for next year, you can soak your dry fruits now – yes, you can keep them soaked for one year or so, the alcohol preserves the dry fruits and makes them super rich in taste.
For soaking the fruits, you can take either dark rum or brandy. I prefer rum and my brand is always Old Monk – it has a rich and sweet flavour and when the fruits absorb that, they taste great. So, here’s how I prepared my Rich Fruitcake.
- 8 table-spoon rum soaked dry fruits
- 2.5 cup all purpose flour
- 1.5 cup brown sugar
- 4 eggs
- 1.5 tea-spoon baking powder
- 3 pinches of baking soda
- 60 gm butter
- 1 table-spoon melted butter for greasing
- 1 tea-spoon cinnamon powder
- 1.5 tea-spoon vanilla essence
- 1/2 cup dark rum
- 8-10 almonds, chopped (for garnishing)
- Beat the eggs properly with rum and vanilla essence until blended. Keep aside.
- In a mixing bowl, mix the butter and brown sugar properly. Keep mixing them until the butter has no lumps.
- Now, add all purpose flour, baking powder, baking soda and cinnamon powder and give it a quick mix.
- For batter, pour the blended egg mixture on the dry mixture and whisk properly.
- Add dry fruits and mix very well with the batter.
- Preheat the oven in convection mode on 180 °C for 10 minutes.
- Meanwhile, grease the baking vessel with melted butter and pour the batter. Even the upper surface of the batter with a spoon.
- Garnish the top of the batter with chopped almond.
- Place the baking vessel carefully in the centre of the oven and bake for 45 minutes on 180 °C. The baking time may vary from oven to oven. Read your oven instructions properly.
- Once the baking time is over, insert a sharp knife to check if it is properly baked. If the knife comes out clean, the cake is done. If not, bake it for some more time.
- Once it is done, remove the cake from the oven and let it cool down completely for 1 hour.
- With the help of toothpick make small holes on the cake and spread 3-4 table-spoon rum on the top of it. Let the cake absorb the rum. Your Rich Fruitcake is ready now.
Have it immediately or store it in an air-tight container. Take it out in every 2-3 days and spread 3-4 table-spoon rum on top of it. The alcohol will help preserving the cake and you can store it for long.
Enjoy this rich cake with your love ones and don’t forget to make your wish. Merry Christmas in advance!