A famous Christmas cake made with the richness of dry fruits and flavors of spices with an additional touch of rum for fluffiness.
- Dice the dry fruits and orange, lemon peel and coat them with 2 tablespoons of flour and add rum and mix well. Keep this overnight.
- Place the eggs and butter at room temperature before you make the cake.
- Dice or crush the nuts into small pieces.
- Mix flour and baking powder and keep aside.
Make the sugar caramel:
- Take halfcup of sugar in the saucepan and add 1 tablespoon of water. and let it boil. when sugar melts and caramelizes, immediately remove the pan from the stove and very carefully add a halfcup of water to the caramel. and stir well and keep aside.
- Preheat the oven to 350 degrees Fahrenheit. In a container, whisk butter first and then add 2 cups of sugar and whisk until it is creamy.
- Add eggs and whisk well.
- Pour in the caramel syrup, the flavoring powders, salt and vanilla extract and dry fruits, nuts mix everything together.
- Add the flour-baking powder mixture and fold this in with a wooden or plastic spatula or spoon.
- Pour this into a nonstick loaf pan.
- Bake for 1 hour at 350 degrees Farenhiet. Remove the cake from the oven and place it on a cooling rake. and pour Brandy/rum (about 2 -3 tablespoon ) on top and let it soak.