THIS IS ONE OF MY FAV FRUIT CAKE RECIPES I HAVE BEEN USING FOR THE LAST SEVERAL YEARS! ..ITS YUMMY MOIST AND FULL OF MOUTH WATERING FLAVOURS.I HAVE DONE SNOW WHITE ROYAL ICING WITH SOME SIMPLE DECORATIONS TO MAKE IT MORE APPEALING!..SINCE I FORGOT TO TAKE THE PICS WHILE MAKING IT ,I AM SORRY FOR NOT UPLOADING THE PICS OF THE PREPARATION STEPS ..REMEMBERED TO TAKE THEM ONLY AT THE END.BUT I KNOW THAT ALL MY BLOG LAND FRIENDS ARE SMART ENOUGH TO WHIP UP THE BATTER EVEN WITHOUT ANY TUTORIAL OR PICS !! IN THE CAKE SHOWN ABOVE I HAVE COVERED THE MATURED CAKE WITH A LIGHT COATING OF SOFTENED APRICOT JAM, FOLLOWED BY ROLLED OUT MARZIPAN AND THEN TOPPED WITH ROYAL ICING.MARZIPAN HAS BEEN USED TO GIVE A SMOOTH SURFACE TO THE CAKE THAT WILL HELP US TO SPREAD THE ROYAL ICING SMOOTHLY WITHOUT PULLING OUT THE CRUMBS AS YOU DO SO..THE ICING IS THEN PULLED UP INTO SOFT PEAKS USING THE BACK OF A SPOON,THAT WILL GIVE A SNOWY EFFECT TO THE CAKE.. WITH LACES AND RIBBONS TO ADORN THE CAKE ALL AROUND,ITS MADE MORE FESTIVE!IF YOU DO NOT PREFER TO HAVE A ROYAL ICING THAT BREAKS APART INTO ROCKY BITS WHILE CUTTING ,ADD A TSP OF GYCERINE TO THE ICING WHILE WHIPPING IT UP!GLYCERINE MAKES THE ICING SOFTER AND YUMMIER YET EASY TO HANDLE!!
SO HAPPY BAKING AND DECORATING !!!!
NOW, FOR THE INGREDIENTS:-
2)Plain flour--wt : of four eggs(sifted with 3/4 tsp baking powder and the spice powders mentioned below)
3)Sugar powdered---wt: of four eggs
4)Butter---wt: of four eggs
5)Sugar to caramalize--1/2 cup
7)Cloves powder--1/4 tsp
8)cinnamon powder--1tsp level
11)Grated orange rind-1tsp
12)Orange juice--1/4 cup + 1tbsp
14)Chopped black currents--1 cup
15)Chopped mixed dry fruits including cherries,tutti frutti,mixed peel,etc---1 cup
16)Chopped cashew nuts--1/2 cup
17) Extra sugar to use while beating the egg whites..2tsp
METHOD:-Two weeks before you plan to bake the cake chop and soak the dry fruits, cashews and currents in brandy...Keep well covered in an airtight jar.. Shake the jar every day.
Now to make the batter for the cake, caramalize the 1/2 cup sugar mentioned till nicely browned and switch off the flame.. Gradually pour 1/4 cup hot water carefully into the caramel and let it melt to a thick syrup..Keep aside to cool.Mix the dry fruits with the spiced flour..
Mean while separate the yolks from the whites of eggs.. In a small bowl beat the butter with sugar ,vanilla essence and the orange rind,till pale..Add the yolks one by one and beat again till light and fluffy..
Transfer this to a large mixing bowl and slowly fold in the flour mixed with the chopped dry fruits,alternating with orange juice..
Beat the egg whites till stiff with 2 tsp sugar and lemon juice and fold it into the batter carefully..
Divide the batter between two small lined and buttered baking tins ( or one large rectangular tin) and bake in a preheated oven(180 degree) till done and firm..(about an hour)
Take out from the oven and let cool.. Remove from the tins and peel off the papers from the sides.. Brush with extra brandy and cover with cling film.. Keep in a dark and dry place for at least one week before icing and cutting..
WISH YOU ALL A MERRY CHRISTMAS AND A PROSPEROUS NEW YEAR!!!!