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Spices, dry fruits and nuts preserved in orange juice
Published On: 02 Dec 2009
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
for more details, click the name of the ingredient
English: Brown Sugar
tamil: Pazhuppu sarkkarai/vellam
kannada: Kandu sakkare
hindi: Bhuri Sharkara
English: Baking Powder
tamil: Baking Powder
malayalam: Baking Powder
telugu: Baking Powder
kannada: Baking Powder
hindi: Baking Powder
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
telugu: Jaikaaya / Jajikayi
kannada: Jaika / Jajikai / Jeerake
Bengali: Laban / Noone
Combine all the dry fruits and nuts in a deep bowl and add 1/2 cup orange juice. Leave it for a few hours or overnight to penetrate.:- to speed up the process, put the bowl in the microwave oven and microwave for 10 seconds.
Set the oven temperature at 160c. Grease an 8' pan or 13 x9 ' cake pan. 3)Beat sugar and butter together till light and fluffy. 4)Beat in eggs one at a time. Add 1 tbs flour with every egg to prevent the batter from curdling.
Sieve the flour with the baking, soda bi carb, salt and all the spices.
Gradually fold in the flour into batter mixture. :- Do it only in one direction, clock wise. Too much beating is bad for the cake.
Fold in the fruits, marmalade, remaining orange juice, treacle and vanilla.:- The batter should fall off in a lump when dropped from a spoon. If too stiff, add more orange juice and stir.
Pour into a 13 x 9 inch pan or a 20 cm round cake pan.
Bake in a pre-heated oven of 160 c for 1 1/2 hrs to 2 hrs.
The cake will shrink from the sides of the pan when done.
Leave to cool in pan. Turn the cake upside down prick holes into the base with a skewer (about 10 -12 holes) and pour the brandy over. 12)Cover the cake with a thick foil and allow the cake to mature for a week or two.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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