Candied Fruit Cake - Kakoli's Mom's recipe

 Candied Fruit Cake (Kakoli's Mom's Recipe)


 




(Note:  I add a generous amount of Brandy/Cointreau/Any good liqueur to the steeping stage for the fruits.  I, also, add nuts such as Cashews, Almonds, Walnuts, Pecans, Pistachios - whatever you like or have in stock.  Dates are an essential fruit to add to this cake, else, you will need to adjust the sugar so that it's sweet enough.)


(VERBATIM FROM KAKOLI)

 Take a medium size sauce pan

 2 cups dried fruit required. Here you can use whatever you prefer. 1 cup light golden raisins, 1 cup dark raisins, or dried cranberries, cherries, dates whatever. Add the fruits 2 cups into the sauce pan. Add 1 cup of light brown sugar. Add quarter cup of butter. Cut the butter into small cubes and add it into the sauce pan. You can use unsalted butter.

Next we will use some spices.

1 tsp of ground cinnamon

 1 tsp of ground ginger

1/2 tsp of salt

1 cup of water into it. 

Put it into medium heat and warm it gently for 5 minutes. 

Take saucepan off the heat. The dried fruit becomes flavorful. 

Once the mixture of fruits is lukewarm, might take around 30 minutes or so. 


Batter preparation 

Preheat oven to 350F

Need a loaf pan. Grease the inside with butter. Take a piece of parchment and put it to the bottom of the pan. 


To the cooled down mixture in the saucepan add 1 tsp of pure vanilla extract. 1 cup of candied mixed peel. 

Take 2 large eggs. Whisk it in a bowl. Then add the egg into the saucepan. The eggs should be at room temperature. Take 1.5 cup of all purpose flour in a bowl. To that add 1 tsp of baking soda and whisk the soda into the flour. 

Then fold that into the sauce pan. Mix everything in the sauce pan. 


Next pour into the loaf pan. Bake for 50 to 60 minutes until a tooth pick inserted in the center comes out clean. 


Once cooled remove from pan. Once cooled wrap it and store it overnight. 

It becomes soft the next day.

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