Cherry Custard Cake

By Hebbars Kitchen · 75 min

Ingredients

Instructions

1. Put the raisins, apricots, figs, dates, tutti frutti, cranberries and cherries in a pan with the orange juice and cook on low heat until the dried fruit is soft and juicy. Set aside to cool completely.
2. In a thick-bottomed pan, melt the sugar over low heat, stirring constantly so it does not burn. Cook until it turns golden brown.
3. Off the heat, add the hot water and stir well to combine, so the syrup does not crystallise. Set aside to cool completely.
4. In a large bowl, whisk together the oil, curd, vanilla extract and cooled caramel.
5. Sift the flour, milk powder, cinnamon, ginger and salt into the wet mixture, then add the milk and mix to a thick batter.
6. Fold in the cooked fruit mixture, cashews, almonds and walnuts until evenly combined.
7. Add the baking powder and baking soda and mix well.
8. Pour the batter into a tin lined with baking paper. In a pressure cooker or large kadai with a little salt, cover and simmer for 45 minutes, or until the cake is cooked through. In an oven, bake at 180°C for 45 minutes.
9. Let the cake cool completely, then slice.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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