Get all your dry fruits and nuts ready….Chop them finely, keep aside (Show below in the pic is just half of the ingredient measure incase if you are doubtful :)).
In a non stick pan add the dry fruits, – butter, honey, brown sugar , water – Keep in low flame until sugar and butter dissolves then in high flame let it come to a boil.
Then lower the flame and let it boil for a good 20 mins. By then the dry fruits must have softened and cooked.
After 20mins, switch off and add 1/8 teaspoon baking soda the mixture will become frothy and will bubble up. Set aside and let it cool down.
Meanwhile in a mixing bowl add curd, vanilla essence, spice mixture then add the dry fruits mixture.
Then add boiled and mashed potato followed by nuts.
Sieve maida, 1/2 teaspoon baking soda, baking powder twice and make it ready.
Make sure the dry fruits mixture and mashed potato is cooled down before you add.
Add the sieved flour and mix well. The mixture will be thick.
Preheat oven at180 deg C.
Meanwhile lay butter paper inside the tin(only for the bottom)…Grease the tin with butter and maida.
Then spoon the cake batter into the greased tin. Smooth the top with the hep of a spatula. You can decorate it with deskinned almonds on top if you wish to.
Bake the cake at 180 deg C for 1 hour 15 mins. Mine was done exactly in 1 hour…check if the top has browned and if a tooth inserted in center comes out clean. Check after 1 hour then proceed baking. Immediately transfer and place the cake tin on a wet cloth for easy un moulding.
Allow it to cool for 15 mins, then invert and carefully peel of the butter paper.
Then allow it to cool for at least an hour before slicing.
You can brush the cake with little sugar syrup while serving to avoid drying. Else you can sprinkle icing sugar on top too.
Enjoy Christmas Fruit Cake!