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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Monday, December 16, 2013

RICH PLUM CAKE


 
 
RICH PLUM CAKE

Serves 6   preparation time 1 hour
Ingredients
300 grams Plain Flour / Maida
300 grams brown Sugar
100 grams powdered white sugar
3 Eggs beaten
2 teaspoons vanilla essence
300 grams butter
1 teaspoon nutmeg powder
1 teaspoon cinnamon powder
3 tablespoons date syrup
300 grams dried fruit
50 grams orange /lemon peel
250 ml Rum or Brandy

Soak the dried fruit and orange / lemon peel in Rum or Brandy for about 1month.
Just before using, strain and mix in 3 tablespoons of flour to it. Keep aside.
Cream the butter, sugar and brown sugar well. Add the beaten eggs, date syrup and vanilla essence and mix well. Add the orange / lemon peel and dried fruits, nutmeg powder and cinnamon powder and mix well Slowly add the flour and fold in well. If the mixture is too thick add a little milk. Pour into a greased and papered baking tin or dish and bake in a slow oven for about 40 to 45 minutes. Remove from the oven when done and set aside to cool.
Feed this cake with 2 or 3 tablespoons of rum or brandy every alternate day till just before Christmas. Then leave aside to let the cake absorb the liquor.

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