Date and Walnut Cake

Merry Christmas to all... may peace and happiness fills your heart 🎅🏼

We all have some sweet and naughty stories to tell of our childhood..... This recipe takes me back to my teenage, almost 30 years back. I being a teenager, was learning to open up my wings... exploring new things. I was always found of cooking.. as my school always encouraged us for the extra curricular activities - we had cooking class in our school. I had got this recipe from one of my neighbour Aunty, since this recipe content rum... me and my friend became very excited about this recipe. We use to buy a quarter bottle rum... half went into the cake and the other half into our stomach... with Bryan Adams songs playing at the background....

and my mother screaming at another end.

Later there was a Savvy magazine contest about the dishes you can store for a longer period of time... I had posted this recipe to them and this recipe was selected...

This cake can be prepared for any occasions... 

This cake is moist and the taste is amazing. Please eat a day after you bake... this cake can be store for 2 months in the freezer. Wrap it in a foil and then in a sealed bag..

Ingredients

500 grams of Dates deseeded and chopped

200 grams of Walnuts chopped

50 grams of Black Raisins deseeded and chopped

50 grams of Truti Fruti

500 grams Sugar

1/2 tsp Salt

1/2 to A cup of Rum

6 Eggs

4 tbsp Ghee

3 1/2 cups of Whole Wheat flour

3 tsp Soda Bicarbonate

3 cups of Water

Method

Soak the chopped walnuts in rum for a day or more. Boil 3 cups of water, switch off the flame. Add the dates, raisins, truti fruti, sugar, salt, ghee and the soda bicarbonate. Cover and keep it aside to cool. Beat the eggs. Add the eggs and the the flour gradually into the date mixture and beat it. Add the walnut soaked in rum and mix it again. Take 4 baking mould - 2 of 1/2 kg and 2 of 250 grams each. Grease the baking moulds. Pour the batter up to 1/2 the baking mould. Bake the cake at 180 degrees for an hour approximately in an pre heated oven. Check the cake by inserting a tooth pick after 50 minutes, as different oven has different temperature levels. Once done, remove the cake. Cool the cake and remove from the mould. Cool it further on a cooling rack. Enjoy the cake the next day... this cake can be stored in a freezer for 2 months. Wrap the cake in a foil paper and then keep it in a sealed bag.