Caramel Syrup preparation –
Place 100 grams of sugar in the saucepan.Turn the flames to high and place the pan on the stove. Let it boil .When sugar melts and becomes brown in colour, add half cup of water carefully. Stir it well and keep it aside. This is the caramel syrup.
Powder a little cinnamon, few cloves and cardamom together finely
Preparation of dry fruits
Then add finely chopped almonds, cashew nut, tutti frutti to it. Mix everything and keep it aside.We are coating it with flour, so that it will not settle at the bottom of the cake.
Sieve maida with baking powder, baking soda and spice mix thrice (3 times). Keep it aside .
Keep everything ready before starting to prepare the fruit cake, so that it will be easy for you. Now we have caramel syrup, dry fruits and nuts mixture, orange juice and vanilla essence ready below.
Beat egg white until frothy and keep it ready.
1.Beat margarine well with an electric blender. ((If you cannot get margarine, use half butter and half dalda)
4.Then add a little dry fruits coated with maida and mix gently with a ladle .
5.Now fold in a little flour.
6.Now add a little caramel syrup and mix gently with a ladle.
9.Now again start folding dry fruits followed by a little maida, little caramel syrup, followed by egg white. Repeat the above procedure in the same order with the remaining fruits, flour, caramel syrup and egg white. Gently mix.
10.Now add vanilla essence. Mix gently.
The cake mixture is ready.
Insert a tooth prick in the middle to check if the cake is done. If it comes out clean,then it is done otherwise bake it for some more time.
Storage and shelf life – Store it in an air tight container. This cake stays well at room temperature for 2 weeks and if refrigerated for more than a month.
Wishes for a Wonderful and joy filled Christmas from Padhuskitchen