Rum Cake

Rum Cake

Servings - 3 - 4

INGREDIENTS
Butter - 110 grams

Orange juice - 300 milliliters

Rum - 150 milliliters

Almonds - 45 grams

Cashews - 40 grams

Pistachios - 45 grams

Raisins - 40 grams

Walnuts - 50 grams

All purpose flour - 240 grams

Nutmeg powder - 1/4 teaspoon

Cinnamon powder - 1 teaspoon

Baking powder - 1 teaspoon

Ginger powder - 1/2 teaspoon

Butter - 225 grams

Powdered sugar - 200 grams

Eggs - 4

Vanilla essence - 1 teaspoon

Orange zest - 2 teaspoons

PREPARATION

1. Take a pan, add 110 grams butter, 300 milliliters orange juice and stir continuously until the butter is melted properly.
2. Bring it to a boil.
3. Boil for about 10 minutes on medium heat.
4. Remove it from heat and transfer this into a bowl, add 150 milliliters rum, 45 grams almonds, 40 grams cashews, 45 grams pistachios, 40 grams raisins, 50 grams walnuts and mix it well.
5. Soak for 6 - 8 hours.
6. In a bowl, add 240 grams all purpose flour, 1/4 teaspoon nutmeg powder, 1 teaspoon cinnamon powder, 1 teaspoon baking powder, 1/2 teaspoon ginger powder and mix it well.
7. In a another mixing bowl, add 225 grams butter and whisk it well.
8. Then, add 200 grams powdered sugar and mix it well.
9. Add 4 eggs and mix it well.
10. Add 1 teaspoon vanilla essence, 2 teaspoons orange zest, flour mixture, dry fruit mixture and mix it well.
11. Transfer the batter into a baking dish and spread it evenly.
12. Preheat the oven to 350°F/180°C. Bake for about 45 minutes.
13. Remove it from oven.
14. Sprinkle some powdered sugar on top of it.
15. Garnish with walnuts.
16. Cut it into slices.
17. Serve.