Kithul Jaggery Christmas Cake
Ingredients:
1 1/2 cups kithul jaggery (grated or chopped)
1 1/4 cups unsalted butter (softened)
1 1/4 cups all-purpose flour
4 large eggs
1 cup mixed dried fruits (raisins, currants, dates, and candied peel)
1/2 cup chopped nuts (almonds, cashews, or walnuts)
1/4 cup rum or brandy (for soaking the fruits)
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp baking powder
1/4 tsp salt
Zest of 1 orange
Zest of 1 lemon
Instructions:
Prep the fruits:
Soak the mixed dried fruits in rum or brandy for at least 6 hours or overnight for maximum flavor.
Preheat the oven:
Preheat your oven to 160°C (320°F). Grease and line an 8-inch round cake pan with parchment paper.
Make the jaggery syrup:
In a saucepan over low heat, melt the grated kithul jaggery with 2 tablespoons of water. Stir until smooth and set aside to cool slightly.
Mix the dry ingredients:
In a bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Cream butter and jaggery:
In a large mixing bowl, beat the softened butter until light and fluffy. Gradually add the melted kithul jaggery syrup and continue to beat until well combined.
Add eggs:
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Combine wet and dry ingredients:
Gradually fold the sifted dry ingredients into the butter mixture. Add the soaked fruits (with any remaining liquid), chopped nuts, vanilla extract, and the orange and lemon zests. Mix gently to combine.
Bake:
Pour the batter into the prepared cake pan. Bake for about 1.5 to 2 hours, or until a skewer inserted into the center of the cake comes out clean. Check after 1.5 hours and cover the top with foil if the cake starts to brown too quickly.
Cool and mature:
Once baked, let the cake cool completely in the pan. Wrap the cooled cake in parchment paper and aluminum foil, and store in an airtight container. For a more mature flavor, you can brush the cake with rum or brandy every few days for a week or two before serving.
Serving suggestion:
Serve slices of this rich and moist Kithul Jaggery Christmas Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a perfect holiday treat!
The kithul jaggery gives this Christmas cake a deep, caramel-like sweetness that pairs beautifully with the spiced fruits and nuts.
