Christmas Cake
I had fruit soaking in Old Monk and a dash of brandy for a little over 2 weeks.And after reading Neha Mathur's post on Christmas Cake-I got going!The results were awesome!Thanks Neha!
Used mixed candied fruit and added candied orange peel too.Dressed the cake with powdered sugar.Followed the rest of the recipe as is...
All you need is
Fruits soaked in rum and brandy – 3 cups
To make caramel
Granulated sugar – 1 cup
Water – 1 cup
For the cake
All purpose flour – 2 and 1/2 cup + 3 tbsp
Instant coffee powder – 1 tsp
Baking powder – 2 tsp
Cinnamon powder – 1 tsp
Clove powder – 1 tsp
Cardamom powder – 1/2 tsp
Nutmeg powder – 1/2 tsp
Salt – 1/4 tsp
Unsalted butter – 1 cup
Dark brown sugar – 1 and 1/2 cup ( packed )
Eggs – 5
Vanilla extract – 2 tsp
Caramel – 1 cup
Soaked fruits – 3 cups
Rum – 2 tsp
Method of preparation
To make the caramel
Take sugar in a pan.
Keep the pan on heat and keep whisking the sugar it till it melts.
Keep swirling the melted sugar till it turns a dark brown color.
Be careful not to burn the sugar.
Remove the pan from heat once the sugar has darkened.
Add water.
Be careful as it will splash.
Use a spatula and mix well.
Cook for a minute.
Remove from heat and let the caramel cool.
To make the cake
Pre heat the oven to 160 degrees C.
Grease and line 2, 8 x 2 inch pans. ( You can use a single taller pan, but the baking time will vary )
Toss the soaked fruits in 3 tbsp of all purpose flour.
Mix all purpose flour, coffee powder, baking powder, cinnamon powder, clove powder, cardamom powder, nutmeg powder and salt in a bowl.
Whisk butter and sugar in the bowl of your electric beater till light and fluffy. ( Approx 5 minutes on high speed )
Add egg, one at a time and mix well after each addition.
Add vanilla extract and mix well.
Add the caramel and mix well.
Add the dry mixture gradually and mix till combine.
Fold in the soaked fruits and mix.
Pour the batter in the prepared pans.
Bake for 55-60 minutes till a toothpick comes out clean.
Cool the cakes in the pan.
Remove from the pan.
Poke holes in the cakes and drizzle a tsp of rum on each cake.
Store in an airtight container.
This cake is best eaten after 2-3 days of baking.
Fruits soaked in rum and brandy – 3 cups
To make caramel
Granulated sugar – 1 cup
Water – 1 cup
For the cake
All purpose flour – 2 and 1/2 cup + 3 tbsp
Instant coffee powder – 1 tsp
Baking powder – 2 tsp
Cinnamon powder – 1 tsp
Clove powder – 1 tsp
Cardamom powder – 1/2 tsp
Nutmeg powder – 1/2 tsp
Salt – 1/4 tsp
Unsalted butter – 1 cup
Dark brown sugar – 1 and 1/2 cup ( packed )
Eggs – 5
Vanilla extract – 2 tsp
Caramel – 1 cup
Soaked fruits – 3 cups
Rum – 2 tsp
Method of preparation
To make the caramel
Take sugar in a pan.
Keep the pan on heat and keep whisking the sugar it till it melts.
Keep swirling the melted sugar till it turns a dark brown color.
Be careful not to burn the sugar.
Remove the pan from heat once the sugar has darkened.
Add water.
Be careful as it will splash.
Use a spatula and mix well.
Cook for a minute.
Remove from heat and let the caramel cool.
To make the cake
Pre heat the oven to 160 degrees C.
Grease and line 2, 8 x 2 inch pans. ( You can use a single taller pan, but the baking time will vary )
Toss the soaked fruits in 3 tbsp of all purpose flour.
Mix all purpose flour, coffee powder, baking powder, cinnamon powder, clove powder, cardamom powder, nutmeg powder and salt in a bowl.
Whisk butter and sugar in the bowl of your electric beater till light and fluffy. ( Approx 5 minutes on high speed )
Add egg, one at a time and mix well after each addition.
Add vanilla extract and mix well.
Add the caramel and mix well.
Add the dry mixture gradually and mix till combine.
Fold in the soaked fruits and mix.
Pour the batter in the prepared pans.
Bake for 55-60 minutes till a toothpick comes out clean.
Cool the cakes in the pan.
Remove from the pan.
Poke holes in the cakes and drizzle a tsp of rum on each cake.
Store in an airtight container.
This cake is best eaten after 2-3 days of baking.
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