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Preparation Time : 20
Cook Time : 50
Total Time : 70
Ingredients for soaking: 350 ml Rum for soaking and feeding while soaking
Dry fruits – 1 cup chopped (Raisin, black raisin, dates, figs, dried Cranberries, glazed cherry)
For the cake : All Purpose Flour – 1.5 cup
Buttermilk – 1 cup
Butter – 100 gms melted
Baking Soda – 1/2 tsp
Baking powder- 1 tsp
Sugar – 1 cup
Nuts – 1 cup chopped (pistachios, walnut, cashewnuts, almonds)
Spice powder – 1 tsp
Sprig Vanilla extract – 2 tsp
Orange zest – 2 tsp
Salt - 1 tsp
In a glass jar soak the dry fruits. Make sure the fruits are well immersed in the rum. I soaked the dry fruits for one month.
Remove the soaked dry fruits from the jar and add them in a small mixing bowl. Add the chopped nuts to the soaked fruit, add some flour and mix well so it doesn’t sink to the bottom.
Grease a cake pan and line with butter paper and preheat the oven @180° for 10 mins.
In a mixing bowl add the buttermilk, butter, sugar, vanilla extract, stir and let the sugar melt. I have added the left over rum from the soaked fruits about 2 tbsp. Mix well.
In a mixing bowl sieve the flour, baking powder, baking soda, spice powder, salt, mix well and keep aside.
Add the dry ingredients to the wet ingredients and gently fold to make a smooth batter.
Add the soaked dry fruits, nuts, orange zest to the batter and gently fold. Do not over mix the batter.
Pour the batter into the greased pan and tap the cake pan 2-3 times to release the air bubbles.
Garnish with dry fruits and nuts. This is optional.
Bake for 50-55 mins until a tooth pick inserted comes out clean.
Remove from oven, let it cool down, invert, cut and serve.
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Akum Raj Jamir