Christmas Fruit cake/Rum cake

If you want to make a homemade rum cake from scratch, this is a simple, yet easy recipe to make. It's one you are certain to enjoy.Today i thought of sharing my Christmas fruit cake which i baked last year .I am damn sure that you can really enjoy this delicious and decadent fruit cake.It featues Raisins,Sultanas,Cashew nut ,Almonds Tutti fruitti,Candied Orange and lemon peel Dates...I am sure your guests will be asking for the recipe afterwards.It is pretty rich, so make sure you leave some room after your chirstmas lunch or dinner for a slice of this. It keep for about 3-5 days so its a great to make the day before you have guests. I know this is not the season but somehow i like it very much and would love to bake this whole year round.The recipe is very simple and believe me you are going to love this.

Ingredients

• 11/2cups Maida/all purpose flour
• 11/2tsp Baking powder
• 1cup Butter
• 11/2cup Sugar
• 1/2tsp Baking soda
• 3 Eggs
• 1tbsp Sultanas
• 10 Cashew nut
• 1/4cup Sugar for caramel
• 1cup Dark rum
• 1/4 cup Raisin
• 2 tbsp Candied Orange and lemon peel
• 1tsp Vanilla essence
• 10 Blanched Almonds
• 1 tbsp Tutti fruitti
• 5-6 Dates
• 1tsp Salt
• 1tsp Cinnamon Powder
• 1/2tsp Clove powder
• 1/4tsp Nutmeg Powder

Cooking Directions

1. Method of preparing dry fruits:
2. Finely chop all the the dry fruits and nuts and soak in enough dark rum in a large jar. There should be enough room in the jar once the fruits and rum are added.Secure cap tight and keep away at least a minimum of 24 hrs. You can make this a year ahead.I prepared this just a week ahead before baking.Do not forget to shake the jar one in a while.
3. Method of preparing caramel:
4. Heat a heavy bottom pan or nonstick pan.Add 1/4 cup of sugar and 2 tsp of water on medium heat,once the sugar turns to dark brown switch off the gas.Let it cool for sometime then slowly add 3 tbsp of water and boil until you get that nice thick dark brown syrup.cool it completely before using.
5. Method of making the cake:
6. Heat the oven to 165 c.Grease a 8" round cake tin and line the bottom and sides with baking Parchment Paper.
7. Sift flour,salt,mixed spice powder,baking powder and baking soda into a bowl.
8. Cream the butter and the sugar in a large mixing bowl and then mix in the vanilla essence until light and fluffy.
9. Now slowly add only the yolks and mix it well.
10. Then add the caramel and mix it thoroughly.
11. Now slowly add the beaten eggs and fold it slowly.
12. Add the sieve flour little in batches and combine till well blended.
13. Now mix in the dried fruits and nuts ( take out the nuts and peels add little flour to avoid sinking) Now using a spatula fold it gently into the batter.
14. Now pour the batter into the greased tin and bake in a preheated oven for 1 hour.
15. After 50 mins just insert a sharp knife just to check whether it is cooked or not.When you insert a knife it should come out clean.
16. Once done,Cool on a wire rack for 15 mins before removing the cake from the tin and carefully peel the paper.Use it after at least 7-8 hours.