Caramel Fruit Cake Recipe by Jiya
Cooking Instructions 30 mins 1 Preheat the oven to 350 °F. 2 Dust the cake tin with baking spray and line with parchment paper. 3 Soak the dry fruits in rum 2 months prior for the authentic taste. 4 Finely chop the rum soaked fruits and dust with 2 tbsp flour. 5 Beat the egg whites separately in a dry bowl and keep aside. 6 Cream butter and sugar in another bowl till its pale in color. 7 Add egg yolks one by one into this mixture and keep mixing. 8 Same time in a heavy bottom pan, heat brown sugar and few tbsp water and make caramel syrup. 9 Keep the caramel to cool once its done. 10 Add the caramel to the mixed batter and combine well along with vanilla essence. 11 Now add the fruits and combine with a spatula. 12 Finally fold in the egg white mixture in to the batter without breaking the egg white froth. 13 Pour the batter in to the greased cake tin and bake for 30 min. 1 Preheat the oven to 350 °F. 1 Preheat the oven to 350 °F. 2 Dust the cake tin with baking spray and line with parchment paper. 2 Dust the cake tin with baking spray and line with parchment paper. 3 Soak the dry fruits in rum 2 months prior for the authentic taste. 3 Soak the dry fruits in rum 2 months prior for the authentic taste. 4 Finely chop the rum soaked fruits and dust with 2 tbsp flour. 4 Finely chop the rum soaked fruits and dust with 2 tbsp flour. 5 Beat the egg whites separately in a dry bowl and keep aside. 5 Beat the egg whites separately in a dry bowl and keep aside. 6 Cream butter and sugar in another bowl till its pale in color. 6 Cream butter and sugar in another bowl till its pale in color. 7 Add egg yolks one by one into this mixture and keep mixing. 7 Add egg yolks one by one into this mixture and keep mixing. 8 Same time in a heavy bottom pan, heat brown sugar and few tbsp water and make caramel syrup. 8 Same time in a heavy bottom pan, heat brown sugar and few tbsp water and make caramel syrup. 9 Keep the caramel to cool once its done. 9 Keep the caramel to cool once its done. 10 Add the caramel to the mixed batter and combine well along with vanilla essence. 10 Add the caramel to the mixed batter and combine well along with vanilla essence. 11 Now add the fruits and combine with a spatula. 11 Now add the fruits and combine with a spatula. 12 Finally fold in the egg white mixture in to the batter without breaking the egg white froth. 12 Finally fold in the egg white mixture in to the batter without breaking the egg white froth. 13 Pour the batter in to the greased cake tin and bake for 30 min. 13 Pour the batter in to the greased cake tin and bake for 30 min. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Biscuits and Gravy Casserole Quick Honey Bread Chicken Rangoon Quick and Easy Spiced Chicken Breast Alabama FireCrackers Biscuits and Gravy Casserole Quick Honey Bread Chicken Rangoon Quick and Easy Spiced Chicken Breast Alabama FireCrackers Tamale Egg Casserole Devilishly Deviled Eggs Buche de Noel Simplified Butter Cream Hawaiian Pork Chops Sausage dressing Spiced Apple and Sticky Fig Crumble Beef stew with gravy Sweet Potato Bisque Molasses Sugar Cookies from Michelle Tamale Egg Casserole Devilishly Deviled Eggs Buche de Noel Simplified Butter Cream Hawaiian Pork Chops Sausage dressing Spiced Apple and Sticky Fig Crumble Beef stew with gravy Sweet Potato Bisque Molasses Sugar Cookies from Michelle