Recipe for Christmas Fruit cake
1) 1 Cup maida/flour
2) 1 Cup sugar
3) 170 gms unsalted butter
4) ½ cup sugar + 1tbsp water+1/2cup water to caramalise the sugar
5) 6 tbsp tutty futty soaked in rum/ brandy
7) 1tsp baking powder
8) 1tsp vanilla essence
9) 4 cloves, 1 small piece cinnamon and small peiece nutmeg – powdered.
To make the caramel:
Take a heavy bottom vessel and put the 1/2cup of sugar and 1tbsp of water and leave it on medium heat. You will see the sugar melt and color change, do not use a spoon to mix it, gently swirl the vessel, when the sugar turns dark brown switch of the flame and add the 1/2cup of water into it and mix well. Do not go close to the pan/pot when you are adding water as it will splash, stand far away and add the water. Leave it to cool.
Sieve the maida/flour and baking powder and leave aside.
Take egg, soft butter and sugar and blend it well till you get a creamy consistency Add vanilla essence, 1/2cup of caramel and the spice powder and blend for a few minutes. Little by little add the maida and baking powder and mix well.
Bake in a preheated oven at 180 degrees for 30mins, if required more.
Please note – I did not have brandy or rum at home. So added Bailey’s.
I made two 1/2kg cakes with this batter.