Mum’s Christmas Fruit Cake
1 ½ cups all-purpose flour
½ tsp baking soda
½ cup + 1 tbsp oil
4 tbsp cashewnuts chopped
4 tbsp tutti-frutti
4 tbsp raisins
2 tbsp orange peel chopped
2 tbsp crystallized ginger chopped
1 tsp shahjeera
¼ tsp cloves powder
½ tsp nutmeg powder
½ tsp cinnamon powder
1 tsp vanilla essence
¼ cup sugar
½ cup + 1 tbsp water
Heat the sugar in a medium pan. Let it melt and caramelize. Don’t stir.
When the colour becomes dark golden and the sugar starts to bubble, add water. (Be careful as it will splutter)
Add sugar and oil and let the mixture boil for 3 minutes. Let it cool.
Sieve flour and baking soda.
Either transfer the caramel to a mixing bowl or use the same pan to mix dry ingredients.
Add flour all at once and mix using handheld mixer or wooden spoon.
Add all the spices, nuts, peel and raisins and mix well.
Break an egg into the batter and mix again.
Pour into a greased baking pan and bake in a preheated oven at 150 degree Celsius for 30-35 mins. Test with a toothpick for doneness.
Decorate with frosting or serve plain.