Making caramel\r
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Sugar -1cup\r
Water-1tbs+1/2cup hot water\r
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Mix 1 cup sugar with 1 tbsp water, heat in a thick bottomed pan, stir in continuously and use only medium heat. The sugar will melt first .As it gets hotter it will change in to a dark caramel syrup. Then add 1/2cup hot water(be careful while doing it, It can cause severe burns.)Stir it well to dissolve completely and allow it to cool.\r
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Soaking dry fruits\r
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Raisins-1/2 cup\r
Dried apricots chopped- 12 \r
Dried cherries -1/4cup\r
Nutmeg powder-1/2 tsp\r
Cloves -3 or 4\r
Grated orange rind- 2tsp\r
Orange juice -1 cup\r
Rum -1/2cup\r
Dates chopped -6 (Optional , substitute with a dry fruit of your choice)\r
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Add all the ingredients and mix well ,keep in an airtight container for at least 12 hours .\r
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Ingredients for the cake\r
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Cake flour-2 1/2 cup\r
Baking powder-2 Tbsp\r
Sugar -1cup\r
Butter-1 cup\r
Eggs beaten-5\r
Cinnamon -two pinches\r
Nutmeg powder-1/4tsp\r
Cloves-1/4 tsp\r
Vanila-1tsp\r
Caramel-1cup\r
Soaked dry fruits\r
Nuts chopped -1 cup(You can use cashews, badam and walnuts)\r
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Preheat oven to 375 degree F , line the bottom of the pan with parchment/ wax paper. \r
Sift cake flour with baking powder and mix in spice powders. \r
Cream butter with sugar, add eggs, vanilla essence, caramel, and beat well till the mixture is creamy. \r
You can reduce the amount of caramel to get a lighter color for the cake. \r
Add flour, half a cup or less at a time, and gently mix in. Stir in soaked dry fruit mixture. Gently mix. \r
Pour into the prepared pan and bake at 375 degree F for approximately 45minutes or till a tooth pick or tester inserted in the center of the cake comes out clean (Start checking after 30minutes).\r
Cool on a wire rack and unmold.\r
Optionally brush the cake with rum everyday for a week or two.\r
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Nuts chopped and coated with 1 tsp of flour- 1cup(Before you add nuts to batter coat it with little flour.Otherwise it will sink to the bottom of the cake)