Fruit Cake on Pressure Cooker

Pre-process

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- Juice 1.5 oranges, soak the dry fruits (raisins, dates, cherry, tutti frutti) for 4-6 hours. Before soaking the dry fruits, cut the raisins in half. De-seed the dates, cut 25g cherry into small pieces. [You can also use other dry fruits like canberry, blueberry]

Preparation

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- Powder the sugar in a mixer grinder.
- Powder the Nutmeg & Cinnamon.
- Make zest of 1 orange.
- De-skin the Almond. [To de-skin, roast on medium flame for 1 min, soak in water for 30 min]
- Juice the remaining 2.5 oranges.
- Cut parchment paper to cake tin shape.
- Cut the walnut, cashew nuts & ash gourd candies in small pieces.
- Separate out egg yolk and egg white.
- Caramelize 50 g sugar. [Heat sugar on medium flame, when sugar melts and get brown color, turn flame to low, add 75 ml water]
Pre-heat Pressure Cooker
- Remove the rubber gasket from cooker lid.
- Put 300 g salt inside the cooker and spread it evenly.
- Put an old metal bowl/container of about 2-3 inch height in the center.
- Put cooker lid and heat on medium flame for 10 mins.

Bater Preparation

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To make the bater add flour, baking powder, nutmeg & cinnamon powder together and sieve it.
- Pour the melted butter in a bowl.
- Add the powdered sugar to the melted butter and mix thoroughly. [For ease, mix the sugar part by part. Do not add all sugar at a time as it may get difficult to mix]
- Put the sugar and butter mix in wet jar of mixer grinder. Add a egg yolk and blend it [Repeat this 4 times for 4 egg yolks]
- Pour the mixture in a bowl.
- Pour the egg white in the mixie chutney jar and run the mixer grinder for 15 secs. [The egg white will turn into thick foam.]
- Add the powdered sugar to the melted butter and mix thoroughly. [For ease, mix the sugar part by part. Do not add all sugar at a time as it may get difficult to mix]
- Brush melted butter inside the cake mould/tin. [You can use oil mixed with little flour too]
- Stick the parchment/butter paper inside the mould wall and base.
- Pour the mixture of sugar, butter, egg yolk in a big bowl
- Add the orange juice to it. And mix it thoroughly.
- Add orange zest to the mixture and mix it.
- Add the vanilla essence and mix it.
- Add the soaked dry fruits. Mix them thoroughly.
- Add the sieved flour mix to it. And again mix thoroughly. [Bater of fruit cake should be tight.]
- Add ash gourd candy pieces, walnuts, cashew nuts to the bater. Again mix it.
- Add the caramelized sugar to the bater and mix it. [Keep care that bater do not get too thin]
- Lastly, add the egg white foam to the bater. And mix it thoroughly.
- Pour the bater in the cake mold/tin. [Shake it a bit, so no air trapped inside]
- Decorate the top with Almonds and Cherries.

Baking

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- Place the cake tin inside pre-heated pressure cooker.
- Cover the pressure cooker lid and heat on low flame for 60 to 75 mins. [Pressure weigt valve not be put.]
- Check after 45 mins how much is baked. [Use a skewer rod to pierce inside the cake. If bater sticks, then baking is not complete]
Once the cake is baked, take it out from the cake mold. Allow it to cool down. Our delicious fruit cake is ready!