Rich Cake (Christmas Cake)

Fruits to be soaked:

• 50gms Sultanas (dried seedless white grapes a little more plum & golden than regular raisins)
• 50gms Raisins (dried white grapes )
• 50gms Currants (dried black seedless grapes)
• 50gms Figs roughly chopped
• 50gms Apricots roughly chopped
• 50gms pitted prunes roughly chopped
• 100ml brandy or rum

Soak the above dry fruits & keep covered. You can keep overnight or over several days if preferred (in an airtight jar, stirring once a day)

• 1 tsp Coriander seeds
• 1/2 tsp Cinnamon powder
• 1/4 tsp Nutmeg
• 1/4 tsp All Spice
• 1/2 tsp Dry Ginger
• 1/4 tsp Cloves
• 1/4 tsp Green Cardamom seeds

For the Cake

• 225gms Flour
• 1 tsp Mixed spice
• 1/2 tsp Salt
• 225gms Muscovado or Demerara Sugar (brown sugar)
• 225gms Unsalted Butter
• 4 Eggs
• 1/2 cup orange juice
• 1 tsp Baking powder
• 1/2 tsp Baking Soda
• 1 tbsp Rind of orange – finely chopped
• 50gms Walnuts or Almonds roughly chopped

Method:

Now…you know the drill…beat the butter & sugar, then add the eggs, then the sifted flour…fold, pour into a baking dish….bake…and voila! your cake is ready….Sigh! I wish it was as simple as gobbling up a cake…but since patience is a virtue, I try to take a deep breath & enjoy the process of baking a cake…cuz I’ve had many a disasters while baking the Christmas cake (from completely burnt to undone – I’ve seen ’em all). This is my fourth year into baking my Christmas cake & it was the first time that I moved to a conventional oven – the OTG, from my true blue friend – the Electrolux Microwave with Convection which has seen me through many many cakes & breads.

To begin with:

– Sift the flour with the baking powder, baking soda, salt & mixed spice. Keep aside
– Roll the nuts in some flour to prevent them from sinking to the bottom of the cake
– Grease a 8″ pan with butter & dust it with flour evenly across the bottom & the sides of the pan OR line the baking dish with parchment paper
– Set aside 1 cup of the sugar for caramelising and toss the remaining into a large bowl and add the butter (at room temperature)
– Beat butter & sugar till fluffy for about 3-4 minutes (till the mixture looks a bit pale)
– Add 1 egg at a time, mixing it well & beating it along with the butter & sugar. Beat for a minute & repeat with the next egg till all eggs have been blended well. If the mixture appears like its curdling sprinkle some flour
– Add the flour & orange juice alternately ensuring that everything is well mixed
– Take a thick bottomed pan & add the sugar set aside for caramelising and stir on low flame till it becomes a blackish syrup syrup. Add 1/2 cup of hot water but be careful as the syrup & hot water combo may splutter
– Add the caramelised syrup to the batter
– Stir in the soaked dry fruits and the nuts and the rind
– Fold well. Test the consistency of the batter by dropping a little from the spatula from a height. If its too dry, it wont budge! If its too watery, it will be all sloppy. You just need the right consistency. So you can add either a little flour (about 1 tbsp) or some warm milk (abt 2tbsps) as the case may be
– Preheat oven to 140 degree celcius for about 5-6 mins
– Pour the batter into the greased baking dish and place on the centre rack of the oven
– Bake for 55-60 minutes and check if the cake is done (skewer/knife comes out clean)
– When the cake is done, remove & cool on a wire rack. Store in an airtight container
– You can use the brandy that was used to soak the fruits to also feed the cake. This is to ensure that the cake remains moist & increase its longevity. Poke a few holes on the surface of the cake with a toothpick or skewer and pour a few drops of the brandy or rum once a week.