Christmas Cake - Shwetha Amit Pai
Instructions
Soaking of Fruits
Soak the fruits overnight in Apple juice. I used a combination of sultanas, seedless raisins,currants & candied orange & lemon peel. I didn’t chop the fruits & used it as such. You can use dried fruits of your choice. If you are using dates/apricots etc; chop it into small pieces & soak it.
For the cake
Preheat the oven @ 180 C, 10 minutes before baking.
Just before making the cake, drain the fruits and keep aside. Grind together cloves, cinnamon and cardamom with a tsp of sugar and keep aside.
Sift together all purpose flour, baking powder & soda bicarbonate. Using a manual whisk combine softened butter and brown sugar till light & fluffy. Add hot milk, yogurt & vanilla essence and mix well. Batter might look curdled at this point, but it comes together after adding the flour. Fold in the sifted flour in two batches.
Coat the drained fruits with 1 tbsp flour before adding to the batter. Fold in the drained fruits and spice powder.
Grease and line a cake tin (refer notes) with parchment / baking paper. Pour the batter into the prepared pan. Bake the cake in the preheated oven till a tooth pick inserted comes out clean. The timing can vary from 25-45 mins, depending on the size of the tin used (refer notes).
Cool the cake completely before slicing. You can store the cake in an airtight container @ room temp for 3-4 days. If you are living in a very hot or humid place, you may refrigerate the cake after 2 days.
(Non Alcoholic and eggless version)
Recipe:
All Purpose Flour (Maida) – 1¼ cups
Soda Bicarbonate – ½ tsp
Baking Powder – ½ tsp
Brown Sugar – 1 cup (I used light brown sugar)
Butter – 85 gms, softened
Whisked yogurt – ½ cup, room temp
Hot Milk – ¼ cup
Vanilla Essence – ½ tsp
For soaking
Mixed Dry Fruits - 1¾ cup
Apple Juice - 1 cup
For spice powder
Cloves – 1
Cardamom – 2
Cinnamon – a small piece
Soda Bicarbonate – ½ tsp
Baking Powder – ½ tsp
Brown Sugar – 1 cup (I used light brown sugar)
Butter – 85 gms, softened
Whisked yogurt – ½ cup, room temp
Hot Milk – ¼ cup
Vanilla Essence – ½ tsp
For soaking
Mixed Dry Fruits - 1¾ cup
Apple Juice - 1 cup
For spice powder
Cloves – 1
Cardamom – 2
Cinnamon – a small piece
Instructions
Soaking of Fruits
Soak the fruits overnight in Apple juice. I used a combination of sultanas, seedless raisins,currants & candied orange & lemon peel. I didn’t chop the fruits & used it as such. You can use dried fruits of your choice. If you are using dates/apricots etc; chop it into small pieces & soak it.
For the cake
Preheat the oven @ 180 C, 10 minutes before baking.
Just before making the cake, drain the fruits and keep aside. Grind together cloves, cinnamon and cardamom with a tsp of sugar and keep aside.
Sift together all purpose flour, baking powder & soda bicarbonate. Using a manual whisk combine softened butter and brown sugar till light & fluffy. Add hot milk, yogurt & vanilla essence and mix well. Batter might look curdled at this point, but it comes together after adding the flour. Fold in the sifted flour in two batches.
Coat the drained fruits with 1 tbsp flour before adding to the batter. Fold in the drained fruits and spice powder.
Grease and line a cake tin (refer notes) with parchment / baking paper. Pour the batter into the prepared pan. Bake the cake in the preheated oven till a tooth pick inserted comes out clean. The timing can vary from 25-45 mins, depending on the size of the tin used (refer notes).
Cool the cake completely before slicing. You can store the cake in an airtight container @ room temp for 3-4 days. If you are living in a very hot or humid place, you may refrigerate the cake after 2 days.
No comments:
Post a Comment