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Preparation Time : 15
Cook Time : 45
Total Time : 60
8 tbsp rum soaked dry fruits
2.5 cup all purpose flour
1.5 cup brown sugar
1.5 tsp baking powder
3 pinch baking soda
60 gm butter
1 tbsp melted butter for greasing
1 tsp cinnamon powder
1.5 tsp 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.
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