Rum Fruitcake

 

                          

Ingredients

1 cup=250ml

Dry fruits*, ½ cup

Rum, ¼ cup

Cardamom*, 10 pods

Cloves**, 10 nos.

Cinnamon*, 2 small pieces

Wheat flour, 1 cup

Fresh ground almond flour, ¼ cup

Baking powder, 1 tsp

Baking soda, ¼ tsp

Salt, a pinch 

Sugar, ¾ cup

Eggs, 3 nos.

Olive oil, ¼ cup

Cashews and walnuts (chopped), 2 to 3 tbs

* You can use golden raisins, black raisins, dried cranberries, or dried apricot, as preferred.

** You can also use store-bought cardamom/clove/cinnamon powder.

preparation

• Wash the dry fruits and immediately pat dry with a kitchen towel. Soak in rum, then refrigerate for 10 to 14 days. If you are short of time, soak for at least a day.
• Line the cake tin with parchment paper.
• Grind the cardamom, cloves, and cinnamon together to prepare the spice mix and set aside. We only require ½ a tsp of this mix.
• Separate the rum from the nuts and set aside.
• Sieve the wheat flour along with almond flour, baking powder, baking soda, spice powder (1/2 tsp), and salt, and set aside.
• Beat the eggs in a wide bowl for 30 seconds until pale and fluffy.
• Add sugar and beat again for 1 minute.
• Add oil and beat for 30 seconds.
• Scrape down the sides of the bowl occasionally.
• Add separated dry fruits and beat again for 10 seconds.
• Preheat the oven to 180 degree Celsius.
• Add 1/3 part of the flour to the wet ingredients and gently fold with a spatula.
• Add another 1/3 part of the flour and the separated rum. Continue to fold.
• Add the remaining flour and fold till the flour disappears. 
• Finally, fold in the chopped nuts.
• Transfer the batter to the prepared baking tin and tap twice to get rid of the air bubbles.
• Bake the cake in the preheated oven for 55 minutes at 170 degree Celsius. 
• After 50 minutes insert a toothpick to the centre. If it comes out clean the cake is ready (mine took 55 minutes).
• Cool on a wire rack. 
• Your delicious rum fruit cake is ready.

 Enjoy with wine or tea😍
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