
Ingredients:
• 500 g – Refined flour or Maida
• 300 g – soft Brown sugar
• 100 g – powdered white Sugar
• 1/4 tsp – salt
• 2 tsp – Cinnamon powder
• 1 tsp – Nutmeg powder
• 200 g – chopped black Currants
• 200 g – chopped Raisins
• 100 g – sultanas
• 100 g – chopped orange/ Lemon peel
• 100 g – chopped Cherries
• 500 ml – rum or brandy
• 250 ml – wine
• 500 g – Butter
• 4 eggs – beaten well
• 4 tsp – Milk
• 1 tsp – baking powder
• 1 tsp – vanilla essence
• 1 tsp – Almond essence
Method:
- Mix all the dried fruits together and soak in rum/ brandy and wine for at least a month.
- When required drain and keep aside.
- Reserve the leftover rum.
- Sift the flour, baking powder and salt together.
- Dust the soaked fruit / peel with a little flour.
- Cream the butter, sugar and brown sugar well.
- Add the beaten eggs, almond essence and vanilla essence and mix well.
- Add the orange / lemon peel and dried fruits, nutmeg powder and spice powder and mix thoroughly.
- Slowly add the flour and fold in well.
- If the mixture is too thick add a little milk.
- Pour into greased and papered baking tins or dishes and bake in a slow oven for about one hour or more (or until a wooden toothpick comes out clean).
- Remove it from the oven when it is properly cooked.
- Poke the cake with a toothpick and pour the remaining rum over it.
- Remove from the tin when cold and wrap tightly in foil or waxed paper and keep in an airtight container for the cake to absorb the rum.
- Just before serving, heat for a minute in a microwave oven and pour some more rum on the cake while hot.
- Recipe Courtesy: Anglo-Indian Recipes
Recipe courtesy of Bridget White