Fruit cake

Fruit Cake
Ingredients

• Maida – 125 gms
• Milkmaid – three-fourth tin
• Melted butter – 100 gm
• Milk – 30 ml
• Vanilla essence – 1 teaspoon
• Baking powder – 1 teaspoon
• Baking soda – half teaspoon
• Salt – a pinchIcing
• sugar – A little
• Hot water – 70 ml
• Shahi jeera, powdered- half teaspoon
• Cinnamon- a small piece
• Clove – 2 no.

For caramel syrup

• Sugar – 4 tablespoon
• Water – A little

Finely Chopped Dry fruits

• Cashews 50 grams
• Almonds 50 grams
• Brown kismis 50 grams
• Black kismis 50 grams
• Dates 50 grams
• Cherries- chopped- 50 grams
• Tutti- frutti/ candied peel- 50 grams
• Nutmeg and mace- each
• Fresh juice of half orange.
• Sugar- 3 teaspoon
• Alcohol- Vodka/brandy/rum/ whisky- 2 tsp
• Orange rind- 1 teaspoon
  

Method

Take chopped Cashews, almonds, brown kismis , Black kismis , Dates , Cherries, Tutti- frutti/ candied peel, a pinch of nutmeg and mace, Shahi jeera, Cinnamon, Clove, soak everything in orange juice and alcohol, keep the spice-dried fruit mix in refrigerator for at least 2 days. Heat 4 tablespoon sugar over gentle heat, wait until it turns golden brown, add a little water. Keep stirring to avoid burning of sugar. When the sugar becomes red and fully dissolved, turn off the flame. Add the spice-dried fruit mix to the caramel syrup. Stir well to coat contents.Sift the flour, baking powder, baking soda, salt. Mix with wooden spoon. Take milkmaid, melted butter, vanilla extract. And mix in the dry flour mixture in three batches and stir. Add the prepared caramel coated spice-dry fruit mixture, 70 ml hot water and 30 ml warm milk. Stir batter well till blended and smooth.Preheat oven to 160 degrees Celsius. Grease a cake tin. Pour the mixture and Bake for 2 hours. Remove from oven, allow to cool for 10 minutes before removing from cake tin and keep it to cool.