I was very happy with the outcome. I tried it for the first time and it was hit at my house. I wanted to share the recipe before Christmas but these days I am not regular in blogging hence could not share it on time.
Sugar – 11/2 cup + 5 tablespoon for caramel
Eggs – 3 to 4
Baking Powder – 2 teaspoon
Unsalted Butter – 2/3 cup, melted
Refined Oil – 1/2 cup
Salt – 1/2 teaspoon
Cinnamon Powder – 1/2 teaspoon
Nutmeg Powder – 1/4 teaspoon
Clove Powder – 1/2 teaspoon
Ginger Powder – 1/2 teaspoon
Dry Fruits & Nuts (1 cup, Mixed)
Golden Raisins – 2 tablespoon
Black Raisins – 2 tablespoon
Apricots – 5 to 6, chopped
Dates – 8 to 10, chopped
Cherry – 5 to 6 chopped
Tutty Fruity – 2 to 3 tablespoon
Cashews – 10 to 12 chopped
Walnut – chopped, 1 to 2 tablespoon
Apple Juice – 100 ml / 1 tetra pack (store bought)
1. Take a glass container and soak the dry fruits (chopped) with apple juice for 48 hours. Keep the container in the refrigerator and stir it once in a day. Bring the soaked dry fruits in room temperature before adding them in batter. Strain the dry fruits and drain the juice. Dust the dry fruits with little flour.
2. Dry roast the chopped nuts and keep aside.
3. In a pan, take 5 tablespoon of sugar with little water. Keep on stirring until the color changes to brown. Avoid burning it. Now add 1/4 th cup of water and stir well. Finally switch off the gas.
5. Now take butter and refined oil in a bowl. Add sugar into it. Beat the mixture well.
6. Next add eggs one at a time and beat the mixture after the addition of each egg.
7. Now fold the flour mixture into the wet mixture.
8. After that add the soaked strained dry fruits and chopped nuts into the batter and mix well.
9. Finally add cooled caramel mixture and mix well. It will change the colour of the batter.
10. As I told you I have divided the batter in two equal portions. One portion I baked in OTG and the second half I baked in pressure cooker.
Pour the batter in a pre-prepared tin (lined with butter paper) and bake it in a preheated oven at 180 degree C for 40 minutes or until the toothpick comes out clean.
Pour the batter in a pre-prepared tin (lined with butter paper) and keep it inside the pressure cooker on a stand. Now close the lid without whistle and gasket. Keep it on medium flame for 35 to 40 minutes or until the toothpick comes out clean.
12. Allow them to cool and de-mould and cut it.