Ingredients : 120gm flour ; 2eggs ; 20gm mix fruit jam ; 120gm butter ; 2 to 3 drops vanilla essence ; 5gm baking powder ; 8gm raisins ; 30gm broken cashews and walnuts ; 120gm tutti-frutti ; 40gm dates and dry figs ; 2gm cinnamon and nutmeg ; 150ml dark rum and beer ; 100gm sugar. ———————- For the icing : 1egg white ; 2gm cream of tartar ; 150gm icing sugar.
Method : Soak dates, cashew nuts, raisins, tutti-frutti in red wine, rum and beer, at least 20-25days prior, so that the fruits absorb all the spirits. Mix butter, sugar, vanilla essence along with the 2eggs. Fold in the sifted flour and baking powder. Add the soaked ingredients to this mixture. Grease the cake tin and place a sheet of butter paper on the bottom. Pour the cake batter into the tin and bake at 160 degrees Celsius for about 20 to 25mins. Leave aside to cool.
For the icing : Beat the egg whites, powdered sugar, and cream of tartar on low speed until stiff and white. Pour the icing on the cake and leave to dry. Serve chilled.
Ingredients : 1cup maida ; 1egg (beaten) ; 1/2cup butter (at room temperature) ; 3/4tsp baking powder ; 1/2tsp baking soda ; 1/2tsp vanilla essence ; 3/4cup sugar ; 1/2cup milk (use only if the batter is too dry)
Topping : 100gm dark chocolate (melted with 1tsp of butter) ; 1cup fresh cream ; 1/4 cup sugar ; a few drops of vanilla essence.
Method : Sift the flour, baking soda and baking powder together. Keep aside. Cream the butter and sugar together until smooth, add egg and vanilla essence to this and mix well to form a smooth batter. Now, add flour to this and mix well. Grease and line a cupcake tray. Spoon the batter into the cavities and bake for 15 mins at 180 degrees Celsius or until done. Take out from oven and allow them to cool down completely before icing them. Mix fresh cream, sugar, vanilla essence together. Whip this until it begins to form soft peaks. Pour this mixture into a piping bag with a narrow nozzle. Once the cupcakes have cooled down, spread the chocolate evenly on the surface. Then use the piping bag, with the fresh cream to draw concentric circles, followed by diagonal lines to represent a web. Let the cupcakes rest for 15mins before serving..