November 10th 2014
I will update this page as and when i prepare for the cake.
This is literally the only cake i love and eat. This Dark, Boozy cake filled with Rum soaked dry fruits, candied orange peel, caramel needs preparation well in advance and has to be made a week before Christmas..
200 ml – Rum ( Any dark rum will do.I have used Old Monk)
1 no – Vanilla Pod ( optional )
Makes 1no. 9″ cake.
For people who do not want to use alcohol skip this step. Start from stage 2, candied oranges. We will handle the dry fruits later. But keep the dry fruits ready. U will need it a day before we make the cake.
Lets make some Candied Orange Peel tomorrow. Keep 4 oranges and caster sugar ready.. See ya!!!!
November 12th 2014
Candied oranges are a very important part of the fruit cake. Juliene it, chop it finely or grate it using a big grater according to your liking. I love big chunks of candied oranges in my cake and hence I juliened them so that i can chop them before adding them to the cake.
Follow the below link for the process
CANdied orange peel
Ingredients for the Cake
100 gms – Unsalted Butter
125 gms – Clarified butter /Ghee
300 gms -Powdered Sugar /Castor sugar
600 gms – Soaked dry fruits
4 nos – Egg yolks
1 tsp – Vanilla essence
3 tbsp – Candied orange peel
1/4 cup – Caramel syrup
1 no – Orange
250 gms – All purpose flour/ Maida
1/2 tsp – Baking powder
1/4 tsp – Baking soda
2 tsp – All spice powder (1 tsp cinnamon powder+1/4 tsp nutmeg powder+1/4 tsp clove powder + 1/2 tsp dry ginger powder)
1/4 cup – Milk
4 nos – Egg white
3 tbsp – Limejuice
4 tbsp – Granulated Sugar
*2 extra oranges if you are doing a non alcoholic version.
Keep the ingredients ready guys, lets bake on 5th..
December 2nd 2014
Caramel Sugar Syrup
Make Caramel Sugar Syrup whenever you have some time to make your life a little easier the day of baking
Follow the below link for the process
CARamel Sugar Syrup
December 4th 2014
Baking the cake
Baking the cake a month or couple in advance enriches its taste. Feeding it with rum till Xmas makes it boozy, rich, dark. And the whole process takes it to a different level.
Get all your ingredients ready.Make sure all the ingredients are in room temperature.
.Line a 9″ tin with grease proof paper.
.Drain the soaked dry fruits . Set the soaked rum back in the bottle for later use. Take these dry fruits and the juice of the orange in a sauce pan and cover it snd cook it till all the juice is absorbed.
(*People who did not want soak the dry fruits in rum. Soak the dry fruits in the orange juice (3 nos) overnight or for as a couple of hours atleast. And then cook it in the same juice till all the juices are absorbed. And for people who did not soak the dry fruits for some reason and do not mind using rum, soak and boil in half and half rum and orange juice)
Spread the cooked dry fruits on a plate and let it cool completely.
.Sieve together all purpose flour, baking powder, baking soda and all spice powder. Toss the steamed cooled mixed fruits in the flour-mix well in a large bowl, so that the fruit is completely coated. Keep aside. (Tossing fruits in flour is to avoid fruits falling to the bottom of the cake during baking time)
Cream butter, ghee and sugar; add egg yolks one by one and beat in. Then add vanilla essence, chopped orange peels, caramel syrup and beat well. Till the mixture looks creamy and silky.
Add flour-fruits mix slowly alternating with milk to the cream mixture, beginning and ending with flour-fruit mixture. Stir well with spatula to blend uniformly.
Beat egg whites till stiff add 4 tbsp sugar and limejuice and beat again. Fold in egg whites in to the cake mixture.
Pour cake batter in to prepared pan. Smoothen it well (If you like an uneven top, like how you see in my cake, save a small handful of floured dry fruits and sprinkle it on top or You can arrange some blanched and peeled almonds in a pattern or you can sprinkle some dried cherries on top )
Bake for about 1 1/2 to 1 3/4hours or till a wooden toothpick inserted in centers comes out clean. Keep checking after an hour as it will vary from oven to oven.
Remove it and let it sit in the cake tin. When the cake is still warm pour 1/8th cup rum or brandy over the cake and remove from the tin and cool it over a cooling rack.
Soaking and Storing
Once the cake completely, when i say completely, it means completely ( i know some of my friends will be in a hurry ?) sprinkle some more alcohol cover it tightly with clingfilm and wrap it up in aluminium foil or brown paper and store it in a dark cool place. Feed the cake some alcohol once in 4 days or a week.
If you do not want to keep it out, refrigerate it, just clingfilmed and thaw it a day before christmas.
I was left with some extra soaked fruits. So made two.. More the better. That one will be for new years. Yes you can refrigerate this cake for atleast 3 months 🙂
I might just dust it with icing sugar the day i want to serve. But you could do cinnamon flavoured, or candied orange flavoured buttercream icing, whipped icing over the cake or you could brush some orange jam over the cake too..
For Buttercream icing
3 cups – Icing sugar
1 cup – Butter, room temperature
1 tsp – cinnamon powder or all spice powder or finely chopped candied oranges
1 to 2 tbsp – whipping cream
In a bowl mix together sugar and butter using a hand blender. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add the flavour of your choice and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Spread over the cake.
I will also posting recipes for Eggnog, Ginger bread cookies , Christmas pudding, Brandy cream and gingerbread for Christmas.
Have a great Christmas? and a New Year !!!!