So the holiday season is approaching , and I’m already late in soaking up the dry fruits in all that rum goodness , hmmmm!
This is the first time I’m actually going to be baking a fruit cake ! I’m really glad that my in laws are here to celebrate this Christmas with us.
Coming back to the rich fruit cake , I can proudly say that my mum in law makes the best fruit cake ever! In fact people visiting her home back in India , always ask for an extra piece of cake ! Yes it is that good !
So from where did she learn to bake this ? Any guesses ? Ok ! From my dad in law 😉 He’s a retired ex chef , and an excellent cook too , there’s so much to learn from everybody and I’m really glad that I decided to start this blog and document all of these traditional family recipes, that hopefully I can pass down to the future generations 🙂
100 grams chopped dates
100 grams chopped walnuts
300 grams golden/ black raisins
Rum, as required for soaking
(You may use other dry fruits, candied peel, candied fruits, etc.The total quantity should be around 500 grams for a 2.5 kg fruit cake)
- Mix all the dry fruits well in a bowl, transfer it to a glass jar ( do not use plastic/stainless steel or aluminum container), pour rum over it just enough to soak the dry fruits. Cover and store at room temperature until further use. Give the jar a swirl every 2-3 days. Check in a few days, if most of the rum is soaked up, then add some more.
- For a non alcoholic version, soak the dried fruits in orange juice/grape juice and store it in the refrigerator. Soak it only a week before you intend baking the cake.
p.s. Post updated with additional pics. You can find the recipe for the best ever Rich Christmas fruit cake here.
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