Preparation Time : 1 hr
Cooking Time : 1 hr
Serves / Makes :
Ingredients
Maida - 1/2 kg; Butter (unsalted)/Ghee- 1/2 kg; Sugar -1/2 kg powdered; Rava - 1/4 kg; Eggs - big 15 nos; Salt 1 level tspn; 3 flat tspns Baking powder; Vanilla Essence + Almond Essence - 1/2 bottle each; 1 Bottle Spice Powder; Nutmeg -1 no. scraped; 2 dried Pineapple Flowers (Anasee Poo) - powdered; 1 small bottle of Mixed Fruit Jame or Plum Jam; 1/2 Bottle of Rum or Brandy; 1/4 kg of white Butter to soak Rava; 1/4 kg Cashewnuts; 100 grams each of Candy Peel; Brown Raisons; Black Raisons; Cherries; ginger Chips; Plums; Mixed Tutti Frutti; 1/4 kg Dates - de seeded.
To Soak Fruits
Clean all the fruits deseed them & divide them into two parts; divide the cashewnuts into two parts; mince one part of the fruits & cashewnuts in the mincing machine; and finely cut the other half of the fruits & cashewnuts - now mix both the minced fruits & cashewnut + the cut up fruit & cashewnuts - put this in a ceramic bow add the Rum/Brandy + spice Powder + Scraped Nutmeg + the Powdered Pineapple flower- mix well cover & leave to soak Do this the previous day morning.
Melt the 1/4 kg White Butter (if you don't get white butter use the normal butter - here unsalted Butter is used). Take a bowl put the 1/4 kg Rava pour the melted warm butter over it mix well & leave to soak Do this the previous day morning.
Method
The next day before you start making the cake cut & grease the butter paper for the base & sides of the cake trays with butter sprinkle a little flour over the greased paper & line the cake trays & keep.
Sieve the Maida/Baking Pwd, & salt & keep aside.
Separate the eggs - beat the yolks well & keep - beat the whites till stiff & keep aside.
To the soaked fruit sprinkle a little flour & toss or mix nicely - this helps the fruit not to sink to the bottom of the cake.
Now take a big mixing bowl put the butter & churn till the butter is light & fluffy, add the powdered sugar & continue churning till the grating of the sugar stiops add the soaked Rava & continue to churn till the Rawa has bloated well, add the beaten egg yolks little @ a time & churn till light & fluffy, add the Jam & the caramelized sugar syrup mix well - add the Maida/Baking powder/Salt mixture little at a time - mixing well so that no lumps form it should be a smooth batter add the essence & well beaten egg whites - churn slowly for the Maida to fold in nicely- stop churning - add the soaked fruits - & mix with your hand, beat the batter well - Pour into the cake trays (fill only half way the cake trays because the cake will rise while baking) & bake for 45 mins to 1 hr. in a moderately hot oven -
To Caramelize Sugar for Colouring the Cake.
2 cups Sugar add 2 cups water place on heat & keep on stirring till sugar dissolves & the colour starts changing. When the colour becomes brown go on adding a little water at a time ( do this 2 or 3 times)till you get a good rich dark brown colour- remove from heat & keep warm.
To check if the cake is done insert a metal skewer into the center of the cake - if the skewer comes out clean - yr. cake is done - if there is still batter sticking to it lave to bake till done.
PN: If you plan well - You could soak yr. fruits 6 months in advance & make the cake.BUTTER - 500 GMS - If salted butter is used, pls do not add a pinch of salt.
Cooking Time : 1 hr
Serves / Makes :
Ingredients
Maida - 1/2 kg; Butter (unsalted)/Ghee- 1/2 kg; Sugar -1/2 kg powdered; Rava - 1/4 kg; Eggs - big 15 nos; Salt 1 level tspn; 3 flat tspns Baking powder; Vanilla Essence + Almond Essence - 1/2 bottle each; 1 Bottle Spice Powder; Nutmeg -1 no. scraped; 2 dried Pineapple Flowers (Anasee Poo) - powdered; 1 small bottle of Mixed Fruit Jame or Plum Jam; 1/2 Bottle of Rum or Brandy; 1/4 kg of white Butter to soak Rava; 1/4 kg Cashewnuts; 100 grams each of Candy Peel; Brown Raisons; Black Raisons; Cherries; ginger Chips; Plums; Mixed Tutti Frutti; 1/4 kg Dates - de seeded.
To Soak Fruits
Clean all the fruits deseed them & divide them into two parts; divide the cashewnuts into two parts; mince one part of the fruits & cashewnuts in the mincing machine; and finely cut the other half of the fruits & cashewnuts - now mix both the minced fruits & cashewnut + the cut up fruit & cashewnuts - put this in a ceramic bow add the Rum/Brandy + spice Powder + Scraped Nutmeg + the Powdered Pineapple flower- mix well cover & leave to soak Do this the previous day morning.
Melt the 1/4 kg White Butter (if you don't get white butter use the normal butter - here unsalted Butter is used). Take a bowl put the 1/4 kg Rava pour the melted warm butter over it mix well & leave to soak Do this the previous day morning.
Method
The next day before you start making the cake cut & grease the butter paper for the base & sides of the cake trays with butter sprinkle a little flour over the greased paper & line the cake trays & keep.
Sieve the Maida/Baking Pwd, & salt & keep aside.
Separate the eggs - beat the yolks well & keep - beat the whites till stiff & keep aside.
To the soaked fruit sprinkle a little flour & toss or mix nicely - this helps the fruit not to sink to the bottom of the cake.
Now take a big mixing bowl put the butter & churn till the butter is light & fluffy, add the powdered sugar & continue churning till the grating of the sugar stiops add the soaked Rava & continue to churn till the Rawa has bloated well, add the beaten egg yolks little @ a time & churn till light & fluffy, add the Jam & the caramelized sugar syrup mix well - add the Maida/Baking powder/Salt mixture little at a time - mixing well so that no lumps form it should be a smooth batter add the essence & well beaten egg whites - churn slowly for the Maida to fold in nicely- stop churning - add the soaked fruits - & mix with your hand, beat the batter well - Pour into the cake trays (fill only half way the cake trays because the cake will rise while baking) & bake for 45 mins to 1 hr. in a moderately hot oven -
To Caramelize Sugar for Colouring the Cake.
2 cups Sugar add 2 cups water place on heat & keep on stirring till sugar dissolves & the colour starts changing. When the colour becomes brown go on adding a little water at a time ( do this 2 or 3 times)till you get a good rich dark brown colour- remove from heat & keep warm.
To check if the cake is done insert a metal skewer into the center of the cake - if the skewer comes out clean - yr. cake is done - if there is still batter sticking to it lave to bake till done.
PN: If you plan well - You could soak yr. fruits 6 months in advance & make the cake.BUTTER - 500 GMS - If salted butter is used, pls do not add a pinch of salt.
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