Garam Masala Fruitcake

• 50 gram dried apricots, chopped
• 300 gram raisins, chopped if desired
• 50 gram crystallized ginger, chopped
• 200 gram black dried grapes, chopped
• 200 currants
• 1/4 cup cherry liquor or brandy*
• 100 gram almonds, chopped
• 50 gram candied cherries, chopped
• 1/2 cup rum or brandy*
• 50 gram orange peel, chopped
• 4 tablespoon garam masala
• 1 kilogram mixed fruit, nuts, peel
• 1/2 teaspoon salt
• 300 gram unsalted butter, room temperature
• 2 teaspoon baking powder
• 1 1/4 cup sugar
• 5 eggs
• 1 1/2 tablespoon instant coffee
• 2 teaspoon vanilla extract
• 3/4 caramel syrup***
• 3 cup flour

1. Mix all ingredients and soak overnight, or 3 to 4 days, in a cool place**.
2. In a large bowl, toss the soaked, mixed fruit with the flour. In another bowl, stir the coffee into the caramel syrup. In a third bowl, beat the butter and sugar for 2 minutes until fluffy. Add the eggs and beat to incorporate. Add the caramel syrup and vanilla extract and beat until well mixed. Add baking powder and mix.
3. In the first large bowl, combine this mixture with the mixed fruit mixture and stir well until blended. Pour the mixture into lined loaf pans or baking tins. Bake at 284 degrees for 1 hour for loaf pans and 2 to 2 1/4 hours for baking tins. Watch that the top of the cake doesn’t brown too quickly. If it does, place a foil loosely over the top of the cake about 1 1/2 hours into baking.
4. When the cake is done, remove it from oven and let cool. When it is cold, wrap the cake in plastic wrap. In a cool dark place, allow the cake to stand and mature for a day or 2, or at least overnight. The longer it stands, the better the flavors.