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INGREDIENTS
FOR CARAMEL SYRUP
1/4 Cup white Sugar
1 Tbsp Water
1/2 Cup Hot boiling water
1 Teaspoon Lemon juice
FOR DRY FRUITS ( To be soaked atleast for a day, Check my Video how to Soak )
1/2 Cup | 60gms Dried Cranberries
1/2 Cup | 75gms Black Raisins
1/4 Cup | 40gms Golden Raisins/Sultanas
Mixed Dry Fruits ( I used 2 Dried Kiwis, 3 Prunes, 1 Apricot, 6 cherries, 1 Tbsp Dried Blueberries, 1 Candied Ginger)
1/2 Tsp Freshly grated Orange Zest
Mixed Berry Jam 1 Tbsp (Orange Marmalade/Apricot Jam)
Honey 1 Tbsp
Dark Rum (about 1 Cup)
FOR THE CAKE BATTER
1 Cup | 120gm All Purpose Flour
2 Tablespoon | 15g Dark Cocoa powder
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon powder
1/4 Teaspoon each of Dry Ginger, Cardamom, Clove, Nutmeg powder
1/4 Cup + 3 Tbsp | 100gms Unsalted Butter, room temperature
3/4 Cup | 150g Dark Muscovado Sugar
1 Tbsp Vegetable oil
2 Eggs, room temperature
1 Tsp Vanilla Essence
Caramel Syrup
3 Tbsp Orange Juice ( juice of one Orange or use packaged orange juice)
1 Cup of Soaked Dry Fruits
1/4 Cup Cashews, Almonds & Pistas chopped
Above Recipe Makes One 6 Inch Cake of weight around 755gms. Used 1 Cup of rum soaked dry fruits.
Bake @180C for 1hr 10-15 mins. Baking time will reduce if baked in a 7/8 inch tin.
Tip: Cover with an Aluminum foil after 60mins of Baking to prevent burning at the top.
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The Artistic Cook