CHRISTMAS RUM ,FRUIT & NUT CAKE RECIPE|6 DAYS TO CHRISTMAS ...YOU CAN MAKE THIS CAKE FOR SURE

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This recipe is the last go to recipe,you didn’t soak your dry fruits and nuts for days together,No worries ,all we need is 24 hours minimum to soak them and your cake will look amazing and taste
Ingredients
1/4 cup chopped candied fruit/fruit peel
1/4 cup of raisins/kismis
1/4 cup of chopped cashewnuts
1/4 cup of chopped walnuts
1 cup /180 ml of dark rum
1 cup of brown sugar
½ cup butter
¼ cup of water
(You can also make caramel syrup by using 1 cup of regular sugar &1/2 cup of water)
2 cup all purpose flour/maida
1 tsp baking powder
½ tsp baking soda
1½ cup powdered and sieved sugar
4 eggs
2 tbsp of orange juice
1 tsp vanilla extract
½ tsp cinnamon powder
½ tsp dry ginger powder(sunkt)
¼ tsp nutmeg powder
2 tbsp rum (from the soaked dry fruits)
Method
Take a dry glass container/bottle. Add the chopped dry fruits & nuts as well as the rum into the bottle ,ensure that the rum covers the dry fruits and nuts completely ,cover with the lid ,close tightly and set in a dark and cool(not cold)place for a minimum of 24 hours(maximum could be a month/15 days/1 week)
After 24 hours ,drain the dry fruits & nuts and reserve the rum to be used later in the recipe,dust the dry fruits and nuts with 1/4 cup of will prevent them from sinking to the bottom of the cake.
The caramel syrup
Heat a pan,add 1/2 cup of butter ,when the butter melts add 1cup of brown sugar,stir till the sugar dissolves add ½ cup water and stir till it thicken a bit for about a minute ,transfer to a bowl & let it cool to room temp.
Separate egg whites and yolks. Beat the egg whites until soft peaks form, set aside.
To the all purpose flour add the baking powder& baking soda and set the oven to 180 degress Celsius and line a 8 inch cake tin with butter a large bowl, add the egg yolks and powdered sugar and beat till smooth and creamy. .Add the orange juice and mix well ,now add the vanilla essence mix well ,now add the cinnamon powder, nutmeg powder and dry ginger powder. Add the cooled caramel syrup to the mixed batter, Now add the flour mix a little at a time ,folding the batter , add the beaten egg whites fold everything well .Now add the flour coated dry fruits & nuts into the batter along with 2tbsp of the drained rum reserve. fold in all the ingredients thoroughly with a spatula. The batter is ready, Pour the batter into the baking pan and bake for 50 minutes, until a knife inserted in the cake comes out clean. Allow the cake to cool for an 15 mins Move the cake to a wire rack keeping the lined parchment paper intact and let it cool ( 1 hour).
Once cooled you can remove the paper, and the cake is now ready to be store, you can wrap the cake in some butter paper and keep in an air tight container at room temperature .You can refrigerate it too.
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