A Christmas Cake that is rich and full of the abundance of Dried Fruits and Nuts, warm with Spices and Rum and refreshing with the zest and juice of Oranges! This Fruit Cake strikes the perfect balance between mild sweetness and the subtle undertone of the bitter, burnt caramel. The Rum can be smelled and the moistness of the soaked fruits can be cherished, and the warmth of the spice mixture can be appreciated as well :) It's a cake to devour, enjoy, serve and also gift🎄✨
For Other Christmas Sweets Recipes: [ Ссылка ]
Plum Cake Recipe: [ Ссылка ]
Goan Baatk: [ Ссылка ]
Goan Bebinca: [ Ссылка ]
Goan Dodol: [ Ссылка ]
Ingredients: (1 US Cup = 240ml)
This recipe yields a 1 Kg Christmas Cake. Remember, let the cake rest for at least a day for better development in flavour.
To Soak—
100 grams Black Raisins
100 grams Candied Peel (Tutti Frutti)
50 grams Chopped Dates
100 grams Sultanas
1 Tablespoon Orange Zest
1 teaspoon Ginger Powder
1/4 teaspoon Nutmeg Powder
1/4 teaspoon Cinnamon Powder
1/2 Cup fresh Orange Juice
Caramel (1/2 Cup or 100 grams Sugar + 1/4 Cup Water)
1/2 Cup Dark Rum
• The dried fruits have to be submerged and soaked for at least 24 hours before use; they can be stored for upto a month in an airtight jar in a cool, dark space. Give the contents a stir daily.
For the Cake Batter—
150 grams Salted Butter (softened at room temperature)
100 grams or 3/4 Cup Powdered Sugar
3 Eggs at room temperature
The remaining drained Liquid
Soaked Dried Fruits
2 Tablespoons Flour
120 grams or 1 Cup of All-Purpose Flour
1 teaspoon Baking Powder
50 grams chopped and roasted Almonds
50 grams chopped and roasted Cashew
Baking Instructions:
• Preheat the Oven at 140°C for 15 minutes.
• Bake at 140°C for 1 hour, and then at 180°C for 10 minutes for a brown top.
• Once baked, allow it to remain in the oven, for 10 minutes, then with the oven door slightly ajar for 15 minutes. After that, cool upon a cooling rack till it reaches room temperature.
To feed the Cake with Alcohol—
• Once the cake is completely cooled, brush some Rum over the surfaces (the bottom absorbs more and hastily) and then wrap properly in cling film. Store in a cool, dark space.
• Repeat the above step after a week, and wrap in a fresh sheet of cling film.
• If you intend on keeping it for over a period of 3 weeks, then the cake will need to be refrigerated.
#ExperienceSusegad
Have you got your copy of ‘Susegad: The Goan Art of Contentment’ yet? Clyde D'Souza has beautifully described the distinct lifestyle of the people of Goa. Find your copy here: [ Ссылка ]
It's available internationally now: [ Ссылка ]
Music Credits:
The First Noel by Tabitha Dias
Angels We Have Heard by @Kevin MacLeod
