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SUJÁN’s Christmas Cake: an Indian Mix

 

Author: Chef Haresh Patel

 

SUJÁN JAWAI hosted the annual Christmas cake mixing ceremony this season making a delicious marinade of rum, brandy and dried fruits. Our in house guests at camp got their aprons on and helped mix the magic that will provide all four of our SUJÁN properties and our guests with an endless supply of delicious christmas cake for the festive season!

 

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From the SUJÁN Archives.
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From the SUJÁN Archives.

 

With Christmas now just a few days away and no doubt some of you feeling those inescapable last minute panics of “what on earth do I get aunt” or “will the turkey be big enough?” we thought we’d give you an early Christmas present and share our special SUJÁN Christmas cake recipe! Enjoy!

 

Ingredients

  • For the Marinade:
    • 20g – Prunes
    • 10g – Black Currents
    • 10g – Dates
    • 10g – Dried Figs
    • 20g – Peeled Ginger
    • 20g – Peeled Orange
    • 375ml – Dark Rum
    • 375ml – Brandy
  • For the mixture:
    • 250g – Flour
    • 10g – Baking Powder
    • 10g – Salt
    • 150g – Castor Sugar
    • 150g – Butter
    • 5g – Lemon Zest
    • 5g – Orange Zest
    • 3 tb sp – Lemon Juice
    • 5 eggs

 

 

 

Method:

  • Marinate the cashew nuts, walnuts, almonds, raisins, Apricots, prunes, currents, dates, figs, ginger, peeled orange with both the brandy and the dark rum (we use Old Monk for the unique Indian blend). The trick to the best tasting Christmas cake is how much time you give for the fruits to marinate. Although we marinate the dried fruit for a period of 60 days, the cake will still taste delicious with at least 24 hours to marinade, but make sure it sits in a cool, dry place.
  • Preheat oven fan oven 300˚F (150˚C). Line a deep cake tin with two sheets of baking paper and grease well with butter.
  • In a large bowl, whisk together flour, baking powder and salt before adding the marinated fruit mixture with the half the left over alcohol. Make sure all the fruit is coated with the flour.
  • In another large bowl, cream the butter with castor sugar, lemon and orange zest, lemon juice and eggs. Whisk until the mixtures consistency is smooth. Then add the fruit, flour and baking powder mixture to the bowl, making sure the finished mixture contains no air pockets.
  • Spread the whole mixture evenly in the baking pan. It’s ready for baking.
  • Bake for at least 2 hours or until the knife comes out clean after a testing stab. Leave to cool on a wire rack and then enjoy.

 

Happy Eating & Happy Christmas!

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From the SUJÁN Archives.
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From the SUJÁN Archives.

 

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From the SUJÁN Archives.
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From the SUJÁN Archives.

 

 

 

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