Allahabadi Cake Recipe
The Allahabadi Cake is a cherished fruit cake from Allahabad, traditionally baked during Christmas but loved throughout the year. This spiced cake is packed with dried fruits, nuts, and rum-soaked ingredients, making it a rich, flavorful treat. Its unique blend of Indian and Western flavors, combined with ghee, gives it a distinctive taste that’s unlike any other fruit cake. Whether it’s for a special occasion or just to indulge your sweet tooth, the Allahabadi Cake brings warmth, nostalgia, and a festive spirit to your table.
Equipment
- Mixing bowls
- Baking pan
- Whisk or electric mixer
- Oven
- Spatula
Ingredients
- 2 cups mixed dried fruits (raisins, apricots, cherries)
- 1/4 cup rum or brandy (optional for soaking)
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1 cup ghee (at room temperature)
- 1 cup jaggery (or brown sugar)
- 1/2 cup chopped nuts (almonds, cashews, walnuts)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon powder
- 1/2 teaspoon nutmeg powder
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (if needed for consistency)
Instructions
- Prepare the Fruits: Soak the dried fruits in rum or brandy for at least a week. If time is short, soaking overnight will also work.
- Preheat the Oven: Preheat your oven to 160°C (320°F) and grease a baking pan.
- Mix Dry Ingredients: In a bowl, combine flour, semolina, baking powder, cinnamon, nutmeg, and clove.
- Cream Ghee and Jaggery: In a separate large bowl, cream the ghee and jaggery until light and fluffy.
- Add Eggs: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine: Gradually add the dry ingredients to the wet mixture, alternating with the soaked fruits and nuts. Mix until well combined. If the batter is too thick, add milk to adjust the consistency.
- Bake: Pour the batter into the prepared baking pan and bake for 1 hour 30 minutes or until a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15 minutes before transferring to a wire rack. Allow the cake to rest for a day for the best flavor development.
Notes
- For a non-alcoholic version, soak the dried fruits in orange juice or apple cider.
- You can store the cake in an airtight container for up to a week, and it often tastes better after a couple of days as the flavors meld together.
