In this recipe the dry fruits are soaked in alcohol to bring flavour to the fruit cake.
Ingredients
1. Black currents – 100 gm
2. Dried plums – 100 gm
3. Dried apricots – 100 gm
4. Dry figs – 100 gm
5. Mixed peels – 200 gm
6. Dates – 100 gm
7. Raisins (Black and white types) – 300 gm
8. Candied ginger – 50 gm
9. Cranberries – 50 gm
10. Orange marmalade – ¼ cup
11. Cherry – 100 gm
12. Tuti fruti – 100 gm (optional)
13. Alcohol (whisky/brandy/rum/red wine) – 400-500 ml
Preparation
1. Chop the dry fruits finely and place them in a bowl. Stir and mix well.
2. Transfer to a glass jar and pour the preferred alcohol into it.
3. Cover with air tight lid and shake the jar well to mix the ingredients.
4. Store at room temperature in a cool and dark place. Shake the bottle daily so that the alcohol spreads all over the fruits.
5. Preserve for at least a week before its use.
Tips
1. Adjust the quantity of alcohol according to your taste.
2. Shelf life of fruit cake is more when fruits soaked in alcohol are used.
3. There should be absolutely no trace of water either in the bottle or in dry fruits.
4. For preparing rich plum cakes use only dried plums and not other dry fruits or peels.
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