Wish you all a very happy new year!!!
Bringing in the New Year with this delicious fruit cake from Kerala! The name says all – abundance of wine-soaked dried fruits in every bite of this beautifully moist and subtly spiced fruit cake. In my version, I tried to make it a bit more airy and lighter, and so very happy that I pulled it off well.
You need –
- Red wine – 150 mls
- Mixed dry fruits (dates, raisins, cherries, orange peal) – 500 grams
- Cashewnuts – ¾ cup
- Zest of 1 orange
- All purpose flour – 2 cups
- Caster sugar – 1 cup
- Brown sugar – 1/2 cup
- Eggs – 4 (@ room temperature)
- Unsalted butter – 250 grams (@ room temperature)
- Ground ginger – 1 teaspoon
- Ground cinnamon – 1 teaspoon
- Ground nutmeg – ¼ teaspoon
- Ground cardamom – ½ teaspoon
- Baking powder – 1 ¼ teaspoons
- Baking soda – ¾ teaspoon
- Salt – ¼ teaspoon
- Water – 4 tablespoons
- Vanilla essence – 2 teaspoons
How to –
In a heavy bottom pan pour the wine and add in all the dried fruits. Now turn the heat on to medium- low and cook till the dry fruits are soft and have absorbed all the wine. Turn the heat off and remove the fruits onto a clean baking tray and allow to cool completely.
In a sauce pan add the brown sugar and 1 tablespoon of water, mix. Turn the heat on and bring to rolling boil (Do not stir once you turn the heat on). Once the sugar has completely melted and the sugar syrup has a dark color. Turn the heat off and slowly and carefully add the remaining water (beware the syrup will start to bubble up when up add the water so please be careful). Set aside to cool.
Pre-heat the oven to 180 . Grease and line a 9 inch round cake tin. Sift the flour, spice powders, baking soda, baking powder and salt. Set aside.
In a mixing bowl beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Turn the mixer to low speed and gradually add the flour and the caramelized sugar. (make sure to scrap the sides of the bowl). Add the zest, essence and mix. Turn the mixer off. Dust the dried fruits and cashew nuts with one tablespoon of flour and gently fold into the batter.
Pour the batter into the prepared cake pan and bake for about 50 mins to 1 hrs 15 mins or till the skewer comes out clean when inserted in the center of the cake. Let the cake cool in the pan for 10 mins and then remove onto a cooling rack and allow to cool completely before icing/frosting the cake.