Soak dry fruits and nuts in the orange juice for approximately half an hour. Sieve maida, baking powder, baking soda into a big bowl. Keep this aside.
2
Take butter and sugar in a bowl and beat it well using an electric beater. Beat well till sugar is completely dissolved and the mixture is light and fluffy.
3
Now add eggs and beat well. Add cinnamon powder, vanilla essence and caramel syrup. Beat well. Pre heat the oven - convection mode - 190 degree Celsius.
4
Add the soaked dry fruits and nuts. Mix well using a wooden spoon. Pour this mixture into the maida mix. Mix well so that everything is combined properly.
5
Pour the cake mix into a greased baking tray lined with butter paper. Put this in the oven for 35 to 45 minutes.
6
Check in between using a tooth pick whether the cake is cooked or not. Once done, take off from heat and give it a standing time of 5 minutes.
7
Transfer it on a wire rack and let it cool before serving. Decorate it with dusting some powdered sugar on top.
8
To make Caramel Syrup: Heat 1/4 cup sugar and 3 tbsp water in a pan till it turns golden colour. Take off from heat and add 3 - 4 tbsp warm water. Mix well. Caramel syrup is ready.
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