Calcutta Christmas Fruitcake
The classic Calcutta fruitcake—a fixture in many homes around Christmas-time—is a rum-soaked, fruit-and-nut encrusted indulgence.
COOKING TIME 4 hours (including 3 hours of oven time)
YIELDS 4-pound cake (serves 20–25 people)
CALORIES 316 kcal per serving
|SOAKING THE FRUITS|
|150 g||Pitted dates|
|100 g||Dried apricots|
|100 g||Tutti frutti|
|100 g||Crystallised ginger|
|125 g||Orange/mixed peels|
|180 ml||Dark rum/whiskey/brandy|
|BAKING THE CAKE|
|275 g||Butter (softened; extra for greasing)|
|275 g||Brown sugar|
|From one orange||Orange zest|
|15 pcs||Allspice berries (optional)|
- Mixing bowl
- Balloon whisk
- 9 × 4 inch rectangular baking tin
- Greaseproof baking paper
- Aluminium foil (optional)
- Weighing scale
- OTG or convection oven (you can’t bake this in microwave mode)
- Grinder | spice grinder | mortar and pestle
- Chop dates, apricots, ginger, and orange peels into 1 cm chunks.
- Put the chopped dates, apricots, ginger, and orange peels along with the raisins, and the tutti frutti into an airtight glass jar.
- Pour 180 ml of dark rum (we are using Old Monk), or brandy, or whiskey or a mixture into the jar over the fruits.
- Shut the jar and leave it in a cool, dark place for 20 days. Give the jar a mild shake every couple of days.
Instructions will be published on Friday, 15 December, 2017.
- A cup of Darjeeling or coffee
- Mulled wine