This is the time to fill up your hearts with Christmas carols, cakes and candies. This is the time of Santa’s annual visit. My daughter is diligently tracking Santa’s progress across the world using Norad’s website. He apparently has already delivered 4 billion gifts (as of the time of writing this post :))
In our childhood there wasn’t the concept of rum-cake or the usage of a lot of spice powders in cake. My mom used to make a simple fruit cake in the pressure cooker. This year I decided to recreate the same recipe but in a oven.
- 1 1/2 cup of all purpose flour
- 2/3 cup granulated sugar ( I used less sugar to adjust the sweetness of the dry fruits )
- 1/2cup unsalted butter at room temperature
- 3 large eggs ( Yolks and white separated )
- 1 1/2 tsp. baking powder
- 1 cup mixed dry fruits ( I have used the following, you can add your own favorites )
- Dried cranberry
- Sliced almonds
- Glazed cherries
Preheat the oven at 350F.
Sieve all purpose flour and baking powder. Take a spoonful of this dry mixture and mix with all the dry fruits. This will prevent the dry fruits from sinking during baking.
In a mixing bowl whisk the egg whites with a hand mixer until soft peak forms. It takes about 2 minutes. In a separate bowl beat egg yolks with butter and sugar till it becomes creamy.
Now alternatively add the dry ingredients ( flour + baking powder ) and egg white to it. Gently fold them into the mixture using a spatula until incorporated.
Add dry fruits to it and once again fold them into the prepared batter. Transfer the batter in a greased baking tin and bake for 30 minutes in the oven.
Insert a knife at the center to check if the cake is done or not. If the knife comes out clear it means it is done. If not bake for few more minutes.
Cool it on a wire rack before you cut and serve.
Enjoy with your friends and family and have a Merry Christmas!!