Rich Fruit Cake

The Dry Fruits
Dates: 225 grams
Raisins: 225 grams
Orange Peel: 100 grams
Ginger Chips: 100 grams
Almonds: 100 grams
Cashewnuts: 100 grams
Crnberries/Prunes/Black Currants: 225 grams together
glazed cherries: 100 grams
Maida/All Purpose Flour: 2 cups
Butter: 1 cup or 200 grams
Powdered sugar: 225 grams grams
Eggs: 5
Pineapple Jam: 225 grams
Baking powder: 2 tsp
salt: 3/4 tsp
Nutmeg/Cinnamon/cloves powdered: 2 tsp
Caramel Syrup: 3 dsp
Brandy: 3 dsp
Orange/Almond and lemon essence: a few drops each

The Caramel

Granulated Sugar: 1 cup
Hot Water: 1/2 cup
Heat the sugar in a pan with 1 tbsp water. Swirl the pan but should not use spoon. When it turns a dark brown colour and bubbles start forming, turn off the stove and pour the 1/2 cup hot water. Keep it aside. Let it come to room temperature (otherwise it will spoil your batter if you use it hot) 

The caramel colour is also up to you, you can stop when your preferred colour is reached.. light brown to very dark brown)

The Cake Batter
Sift baking powder and spices into the flour.
Mince the fruits and nuts in a meat mincer/food processor (do not use your mixie)
when fruits are half way done, add the nuts and pulse again
mix the minced fruits well with the flour like in the pic below
Cream butter and powdered sugar till light and fluffy.
Add eggs and salt to this and beat again till well mixed.
Mix the essence, caramel syrup and jam with it.

Fold in the flour mixture carefully

Lastly add brandy.

Grease and flour a baking tin.
Greased paper would be a good idea as this is a moist cake and taking out of the pan would be easier if lined with paper.
Pour the mixture and bake in a slow oven (150C) till done.

Recipe Courtesy: Mrs B.F Varghese