Makes: 12 servings
Time: 2 Hours 10 Minutes
Moist, Rich, and Luscious…
For soaked dry fruits:
½ cup raisins
½ cup dried cranberries
5 dates (seedless)
½ cup cashews
½ cup almonds
1 cup rum (or more)
For caramel syrup:
1 cup sugar
½ cup water
2 cup flour + 2tbsp
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 sticks unsalted butter (softened at room temperature)
1½ cup powdered sugar
4 eggs (at room temperature)
zest of one orange
2 tsp vanilla extract
½ tsp cinnamon powder
½ tsp dry ginger powder
¼ tsp nutmeg
2 tbsp rum (from the soaked dry fruits)
Preparation of fruits:
Chop dry fruits n nuts into bite size pieces, and transfer to a dry glass container. Pour the rum into the container and ensure that the contents are completely immersed in it. Place its lid and keep the container tightly closed.
Soak the fruits for at least 2 days, you can even preserve them up to 6 months; I soaked mine for 4 weeks. Shake the jar every alternative day and keep refilling it with extra rum as the fruits start absorbing it.
You can use 2 to 2 ½ cups of soaked fruits and nuts while baking a cake.
For soaking instructions and other tips, refer the notes section below.
Preparation of caramel syrup:
As the sugar melts, turns golden in color, and bubbles, lower the flame and give it a quick stir. When the color changes to dark brown, switch off the flame and take the pan off the heat.
Now carefully add the rest of the water a tablespoon at a time and stir. Your dark colored caramel syrup is ready. Keep it aside to cool down.
Preparation of cake:
Preheat oven to 350 degrees F.
Line a 9 inch nonstick springform pan with parchment paper; on the bottom and and along the sides extending 2 inches above the rim of the pan. Butter the paper thoroughly and set aside.
Drain the rum soaked fruits and keep the liquid aside for later use. To the drained fruits, add 2 tbsp flour and mix to coat the fruits; this helps preventing them from sinking to the bottom of the cake while baking. Keep aside.
Separate egg whites and yolks. Beat the egg whites until soft peaks form, set aside.
Prepare the dry ingredients by sifting flour, baking powder, baking soda and salt in a bowl. Keep aside.
In a large bowl, using a hand mixer or a stand mixer, beat butter and powdered sugar until smooth and creamy. Scrape down the sides of the bowl as needed, this helps to mix it evenly.
Add egg yolks followed by grated orange zest, vanilla extract, cinnamon powder, nutmeg and dry ginger powder. Beat well.
Add the cooled caramel syrup, dry ingredients, and the beaten egg whites in two batches, beat lightly until well combined.
Now add the flour coated dry fruits into the batter along with 2tbsp of the drained rum. Do not beat, instead fold in all the ingredients thoroughly with a spatula. The batter is ready, it will have a slightly thick consistency.
Pour the batter carefully into the prepared baking pan and bake for 1 hour and 55-65 minutes, until a skewer inserted in the center comes out clean. Allow the cake to cool for 10-15 minutes.
Gently run a knife around the edges of the pan and then unlock it. Move the cake to a wire rack keeping the lined parchment paper intact and let it cool completely. Dust with powdered sugar (optional).
Once cooled you can remove the paper, and the cake is now ready to be served.
To store, you can wrap the cake in an aluminum foil and keep in an air tight container at room temperature for a week. Refrigerate thereafter.
Source: Akhila, Pepper Delight
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