- 2 cup mixed dry fruits (Sultanas, black raisins, dates, cashew nut, almond, walnut, prunes
Dried apricots, tutti frutti, candy peel {orange or lemon}, dried ginger).
- 1 cup brandy or rum or whiskey.
Always make sure that the ratio of nuts to alcohol should be 2:1.
The nuts which are mentioned above are just a random selection of what I usually use for the plum cake. This process yields the best results when it is started at least 2 weeks ahead of baking the cake.
Soak the nuts and dry fruits in alcohol and store it in a container and keep it in a dry place (for me it’s in my kitchen cupboardJ). Shake them every alternate day. As the days progress the alcohol level will reduce as the nuts absorb them (if the level decreases right on day one then you may want to look in your household for someone in a boozy state 😛 ).
If you don’t have candy peel, just wash and grate an orange and use the peel & this would equally taste good.
This measurement is enough to make 2 kg cakes. Post baking, wrap the cake in a cling film once cooled.
Now for those who don’t like alcohol, you can soak them in apple/orange/grape juice overnight in the fridge.
And as far as the photo goes, my husband is not going to enjoy this at it was his whiskey that was used 😀 😀 !!!!