175 gram sugar
110 ml water
275 gram all propose flour
140 gram butter
140 gram sugar
2 tsp vanilla essence
2 tsp baking powder (I usually use 2 1/2 tspn during winters)
1/4 tsp nutmeg powder
3/4 tsp cinnamon powder(You can change the spice powder amounts according to ur preference as well)
1/4 tsp clove powder
1/4 tsp cardamom powder
200 ml caramel
15 ml dark rum (I used Bacardi)
15 ml of red wine
300 gram mixed nuts+dry fruits+raisins+tutti fruity (according to ur taste, you can add more also)
2 tbsp flour
After reaction cools down (within couple of seconds) now slowly stir in water until thick caramel blends well with water, let them rest for a while until it reaches room temperature. If some of thick caramel settles down, don’t worry.
Separate yolk and egg white
Cream butter and sugar until light and fluffy (7 to 10) minutes. Now add egg yolk one by one and beat for about one minutes between each addition until they are smooth. Next add vanilla essence and mix well.
White egg whites until single peaks are formed.
Prepare the dry mixture. Combine flour, baking powder and sieve. Mix all the spice powder and combine well. Gradually, gently fold in the dry mixture and egg white alternatively to the cake batter (in 3 to 4 batches) until well combined. Now pour the gorgeous thick caramel, rum and wine. Again very gently fold in the bake batter.
Next, add two tbsp of flour to the nuts and toss them well with hands (every piece of nuts should be uniformly coated with flour, this process will prevent the nuts from sinking). Now add the nuts to the cake batter and combine them very gently.
Butter the cake pan and dust it with flour. Pour batter to 20-23 cm prepared cake pan. Bake in preheated oven at 170 degree C for about 50-70 minutes. After 50 minutes check every 10 minutes with tooth-pick until the cake is baked. It’s very dense cake, takes very long time to bake. Don’t open the oven before 45 minutes, the nuts in the cake will sink.
If you are planning to make muffins like me, pour in the batter to muffin mold/tins till it is half filled and bake in preheated oven at 170 degree C for about 25 to 30 minutes.
NOTE baking timing may vary slightly according to the oven you are using, so kindly keep a check after three quarter of specified timings.
Cool the cake on the rack till it reaches room temperature and dust caster sugar if needed.