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 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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