Yet another late post. Looks like I have to stop cribbing about not being able to update my blog regularly and just do it as and when it happens. For this moment to arrive, I have been planning since the past one week. More so, when the recipe I am going to post is as old as the Easter weekend.
Even though I have made this cake quite a few times, I have never stuck to the recipe. Its a different recipe all the time. Well let me take that back, they are not very different, just a couple of ingredients here and there. But offcourse the basic funda is same for all. Lots of fruits, with just enough batter to hold them together, to result in this yummy, festive fruit cake.
I think I have written enough, I need to give the recipe now, here it goes. I found this recipe here
You will need
1 cup unsalted butter
1/2 cup regular sugar
1/2 cup dark brown sugar
3 large eggs
Juice and zest of 1 orange.
3/4 cup almond-coarsely ground
1/2 cup pecans-coarsely ground
1 1/2 cups chopped dried fruits (cherries, candied peel, dry ginger, raisins, cranberries)
2 cups flour
1 tsp baking powder
2 tbsp of brandy or rum extract (essence)
You will have to
- If using brandy, soak the chopped dried fruit, in the brandy a week in advance.preheat oven to 350 degrees. Take an 8 inch spring form pan and line it with butter paper.
- beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well
- Add the rum extract,(if not using brandy) orange juice and zest. fold in the almonds , chopped dried fruits.
- In a separate bowl sieve together baking powder, flour and salt. fold this into the cake batter.
- \Bake in oven for an hour. Reduce oven temperature to 300 degree and bake for another half an hour.
The cake can be brushed with brandy too and can be wrapped and stored for a long time in the freezer. The cake is usually made way in advance and is nourished with brandy until its Christmas time. yummyyyyyy!!!!!!!