Boiled Fruit Cake

Merry Christmas Dear Friends………..This is a simple fruit cake recipe that does not require soaking the fruits in alcohol. This recipe is from JoyOfBaking . I have included shahi jeera powder(black cumin seed powder) to it that gives it the taste of an Indian fruit cake. Simply grind the black cumin into a fine powder and use just 1/2 tsp for this recipe. The baked cake tasted better when it is wrapped in plastic wrap and consumed on the third day of baking.

Ingredients:

• Light brown sugar – 1 cup
• Hot water – 1 cup
• Unsalted butter – 4 tbsps
• Ground cinnamon – 1 tsp
• Ground cloves – 1/2 tsp
• Ground ginger – 1 tsp
• Ground black cumin powder – 1/2 tsp
• Salt – 1/2 tsp
• Raisins – 1 + 1/2 cup
• Candied and Chopped mixed peel – 1 cup
• Maraschino cherries – 10
• Large Eggs – 2, lightly beaten
• All purpose flour – 1 + 1/2 cups
• Baking soda – 1 tsp
• Vanilla extract – 1 tsp

Method:

• Butter a 9×5 inch loaf pan with butter.
• Cut a piece of parchment paper to fit the bottom of the loaf pan and let the parchment paper overhang from the long side of the loaf pan.
• Butter the parchment paper.
• Mix light brown sugar, water, butter,spices, raisins, cherries and candied peels in a sauce pan and bring it to a boil over medium heat.
• Let it boil for 5 minutes.
• Let the mixture cook down to room temperature.
• Preheat oven to 350F.
• Add the beaten eggs into the fruit mixture and mix until well combined.
• Stir in the salt, flour,baking soda and vanilla extract.
• Pour this mixture into the prepared pan and bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean.
• Let it cool on a wire rack.
• When it cools down completely, wrap the cake using plastic wrap and let it rest on the counter for 2 days.

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