Making of Christmas Cake – Part 1 | Soaking of Dried fruits | Cooking Addiction.

Finally the most waited season, ‘winter’ is here in India. I don’t know whether it’s early or late or whatever, all I know is it’s arrival is a good enough reason to make me happy. They say winter is an old monk but to me he is a colorful jolly boy. After all he brings Santa with him and loads of happiness in our lives. December always reminds me of Santa and Santa can’t be welcomed without Christmas Fruitcake

Ingredients

Golden raisins – 100 gms
Black raisins – 100 gms
Dates – 100 gms
Prunes – 140 gms
Dried Figs – 50 gms
Glaced Cherries – 120 gms
Dried candied papaya (Tutti Fruiti) – 100 gms
Dried apricots – 100 gms
Candied Orange peels – 50 gms
Candied Ginger – 50 gms
Zest of Orange – 1
Zest of Lemon – 1
Dark Rum – 750 Ml

Method,
1) Clean and chop the dried fruits into fine pieces. mix all the ingredients in bowl one by one. when your adding the orange/lemon zest make sure you don’t add the white portion because that will make your mixture bitter.
2) Add the rum and mix it thoroughly till all the dried fruits are coated with alcohol.
3) Then transfer the mixture into glass jar and cover with a tight lid and allow it to mature for 20 – 30 days or even one year.
3) Shake the content at least every alternate day till your ready to bake the cake.
4) Store the jar in the kitchen cupboard where there is no direct sunlight.
5) store only in glass jar and not in plastic, steel or aluminium containers because it will react with the alcohol.

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