Rich Fruit Cake#SundayFunday

This is a delicious Rick Fruit Cake with awesome flavor. There is no need to soak these in advance. Soak them overnight and they are good to use.

Ingredients
113 Grams Butter
113 Grams Caster Sugar
113 Grams All Purpose Flour
3 Eggs
¼ Teaspoon Baking Powder
¼ Teaspoon Salt
80 Grams Chopped Nuts
400 Grams Chopped Dried Fruits
3 Tablespoons Rum
1 Teaspoon Cake Spice - Homemade
¼ Teaspoon Cinnamon Powder
¼ Teaspoon Nutmeg Powder

Method 

I have used golden raisins, sultanas, mixed fruit peel, cranberries, homemade candied grapefruit and sweet lime peels, plums, glazed cherries.
soak all the fruits in 300 Ml rum overnight. An hour before mixing the cake. Place all the soaked dry fruits in a colander to drain off all the rum. Reserve the rum to use it later. 

Add softened butter into a bowl and then add sugar and cream them together until light and fluffy. Add eggs (one at a time)
If you are using vanilla extract ,you can add at this point.
Add in the flour mix (combination of baking powder, salt ) and lightly fold in with a spatula. Fold in the spices and drained fruits into the batter. This smell and flavor is so awesome of this rich fruit cake. Pour it into lined 6" pan's. 

Bake it at 180°C preheated oven for 20 - 25 minutes. As soon as the cake it out of the oven pour in the rums on them. Cool these on a wire rack. These went for my friends.

Labels: Cake, Cake Spice Mix, Cinnamon, Rum, Golden Raisins, Christmas Cake, Sunday Funday 

• Puerto Rican Papas Rellenas (Picadillo-Stuffed Potatoes) from Culinary Cam
• Rich Fruit Cake from Sneha’s Recipe
• Double Cut Pork Chops with Apples and Raisin from A Day in the Life on the Farm
• Ember Avocado Toast from Palatable Pastime
• High Protein Oatmeal Raisin Baked Oatmeal from Amy’s Cooking Adventures
• Carrot & Apple Bread from Mayuri’s Jikoni  

Wine Fruit Cake#SundayFunday

Fruit cake is one of the most popular recipes during Christmas. Make this wine fruit cake and it's delicious. For this cake you can use any wine, red or white. I have used red wine.

Ingredients

450 Grams Unsalted Butter
450 Grams Caster Sugar
450 Grams All purpose Flour
10 Eggs
1 Teaspoon Baking powder
½ Teaspoon Baking soda
2 Teaspoons Mixed Fruit essence
2 Tablespoon Heaped Molasses
1 Nutmeg - grated
400 Grams Mixed Fruits
600 Ml Wine

Method

Soak the mixed fruits in wine for a month or more.
An hour before starting to make the cake batter, place the mixed fruits in a colander and drain all the wine. Keep the wine and fruits separately.
Grease and line 2 baking tins with parchment paper on all sides.
Mix the drained fruits with 4 tablespoons of flour ( from the measured flour), mix well, keep aside.

Sieve the flour, salt, nutmeg, baking powder and soda, keep aside.

In a bowl break the eggs and keep aside. Add the essence in it and lightly beat them.
Cream the butter till light and fluffy then add the caster sugar in batches and continue beating till the batter turns creamy, add little of egg at a time and continue beating till all the eggs are incorporated. Add the molasses , give it mix, then add in sieved flour again in batches and on low speed continue beating. When all the flour is incorporated, add the fruits and fold in with a spatula gently till the fruits are well mixed into the batter.

Pour this into the prepared tins and bake in a pre heated oven at 170 degrees for 45 to 50 minutes or till a skewer comes our clean. As soon as the cake is out of the oven pour ½ cup each of wine in the baked cake tins. Let it soak, when cool cling wrap the tins and keep it overnight. Next day only slice and enjoy, You can cling wrap the tins and keep it for a month. These stay good and taste even more delicious.

The individual ones went to my friends.
Labels: Wine, Cake, Mixed Fruits, Christmas Cake, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• ABC Dip (Artichokes, Brie and Crab) from A Day in the Life on the Farm
• Crispy Pimento Cheese Cups from Palatable Pastime
• Ham and Brie Crostini with Jam from Making Miracles
• Neapolitan Cake from Amy’s Cooking Adventures
• Pepperoni Pizza Meatballs from Food Lust People Love
• Trollkrem - Norwegian Lingonberry Dessert from Pandemonium Noshery
• Wine Fruit Cake Sneha’s Recipe

Alcohol White Christmas Cake

This is rich Alcohol White Christmas Cake, delicious and soft. You will love this cake.

Makes two rectangle cake tins of 10.1/2 x 8 inches.
Ingredients 

500 Grams All Purpose Flour
500 Grams Salted Butter
500 Grams Caster Sugar1/2 Teaspoons Salt  
12 Eggs
2 Tablespoons Baking powder
1 Teaspoon Mixed Fruit Essence
1 Teaspoon Vanilla Essence
825 Grams Mixed Fruits

100 grams Each Cashew & Almonds  - chopped
4 Tablespoons All Purpose Flour
3 Tablespoon Alcohol
1 Teaspoon Cake Spice - Homemade

Method
These fruits are soaked in alcohol for year, whatever alcohol - can use what alcohol you wish. I soak 800 grams of mix fruits ( cranberries, cherries, mixed peels, black raisins, sultanas and prunes) in alcohol mix of rum, whisky, beer , vodka , bourbon. Pour this in a jar and cover it with alcohol.  If you can,t soak for a year then it should kept in alcohol for at least a month.

Before using this mix I drain all the alcohol and then add 100 grams each of cashew and almonds chopped. Mix it well.
Grease and line 2 baking tins with parchment paper on all sides.
Mix the drained fruits with 4 tablespoons of flour and mix well keep aside.
Sieve the flour, salt, cake spice and baking powder well . Keep aside.

In a bowl break the eggs and keep aside. Add the essence in it and lightly beat them.

Cream the butter till light and fluffy then add the caster sugar in batches and continue beating till the batter turns creamy, add an egg at a time and continue beating till all the eggs are incorporated. Add the sieved flour again in batches and on low speed continue beating. When all the flour is incorporated, add the 3 tablespoons of alcohol, fruits and fold in with a spatula gently till the fruits are well mixed into the batter. 

Pour this into the prepared tins and bake in a pre heated oven at 180 degrees for 40 to 45 minutes or till a skewer comes our clean.

When the cake is out of the oven immediately take a tea strainer ( it spreads evenly over the cake) and pour the drained alcohol 2 -3 tablespoons  over cakes (this is optional). I do it since it keeps the cake moist.  

Let them cool completely and then um mold. Enjoy!!

Labels : Cakes, Fruit Cake, Christmas Cake, Alcohol, Homemade

Eggless Semolina Tutti Fruity Cake #BundtBakers

A simple, eggless, butterless and a healthy Christmas Cake. This is one of the most simplest a cake to prepare and easily be made in a jiffy. Made this for my vegetarian friends for Christmas.

This month for Bundt Baker's the host is none other than me and the theme is " Christmas Cake ". Wishing all my friends and fellow bloggers a very Happy and Joyful Christmas. May the peace, love  and joy of Christ light up your life's and of your family.  Have a wonderful Christmas!

Ingredients
3/4 Cup Fine Semolina / Rawa
1/3 Cup Level Milk Powder
1/4 Teaspoon Level Baking Soda
1/2 Teaspoon Level Baking Powder
1/3 Cup Level Caster Sugar
3/4 Cup Mixed Fruits
2 Tablespoon Jelly Sweet
1/2 Teaspoon Mixed Fruit Essence
1/3 Cup + 1 Tablespoon Level All Purpose Flour 

1/3 Cup Vegetable Oil
1/3 Cup Yogurt
1/2 Cup Milk or more as required

Method

These are cashew nuts, cranberries, golden raisins, mix peels, cherries and jelly sweets.   Mix them 1 tablespoon flour with a mixed fruits and jelly toss it well so that they are coated with flour. Keep aside

Mix Semolina, yogurt, milk, sugar and vegetable oil. Keep mixture aside for 15 to 20 minutes to allow the semolina to soften. Ensure that the consistency of the batter is like that of cake batter so milk can be added if required.

In the mean time pre heat the oven to 180°C.

Grease an 6 inch bundt pan well and keep side.

Mix the flour, milk powder, baking powder and soda well .

After the soaking time add the flour mix , essence and beat it till incorporated in the semolina mixture. Fold in the mixed fruits and check the consistency, if required add a tablespoon or more accordingly. It should be like a normal cake batter. 

Pour the batter in the prepared pan and bake it for 30-35 minutes or when a skewer inserted comes out clean.

This is a soft and moist cake.  See the studded jelly sweets, taste yum .

Labels : Fine Semolina , Rawa, Tutti Fruity, Jelly Sweets, Eggless, Butterless, Bundt Bakers, Christmas Cake

Check the recipes of our Christmas Bundt Bakers:

Almond Nougat Bundt Cake   Nunca es demasiado dulce
Bundt de Noel   All That's Left Are The Crumbs 
Baileys Hot Chocolate Bundt Cake  Making Miracles 
Chestnut Praline Coffee Bundt Cake   The Queen of Scones 
Christkindl Gluhwein Bundt Cake   I Love Bundt Cakes
Eggless Semolina Tutti Fruity Cake    Sneha's Recipe 
Gingerbread Bundt Cake  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Italian Cream Bundt Cake  Palatable Pastime
Mini Chocolate Ganache Bundts with Peppermint Crunch  Cookaholic Wife 
Maple Walnut Bundt Cake  Bizcocheando 

Pineapple Upside Down Bundt  A Day in the Life on the Farm 

Polenta Bundt Cake   Katin špajz 
Rich Chocolate Bundt Cake wtih Cake Truffles    Sweet Sensations
Sorrel Mini Bundts   Passion Kneaded 
Spicy Gingerbread Bundt    Food Lust People Love
XMAS BUNDT CAKE   La mejor manera de hacer 

BOILED FRUIT CAKE - CHRISTMAS CAKE

This is a very simple and delicious cake. Made this for Christmas , If you have forgotten to soak the fruits then do not worry make this cake which is easy and absouletly fruity and moist. My family and friends loved this cake. Do try it

Ingredients 

1 Can (14 oz) Condensed milk
150 Grams Butter
200 Grams Raisins
200 Grams Sultanas
150 Grams Currants
150 Grams Glace cherries - chopped
250 Grams All Purpose Flour
1 Teaspoon Baking powder
2 Teaspoons Cake Spice powder - Homemade
1 Teaspoon  Cinnamon powder
3 Eggs
1/2 Cup Orange Juice for moisting the cake 

Method

In a pan add the condensed milk, butter, glace cherries, currants, sultanas, raisins. Let butter melt and mix well. Bring it to a boil. On low flame let boil for 8 to 10 minutes, keep stirring it continuously. Set aside to cool at least for 3 to 4 hours.
Then only add the other ingredients.

In a bowl sieve the flour, baking powder, cake spice and ground cinnamon.

When the fruit mix has cooled, add the flour mix and mix it with a spatula.  Then add in the eggs and mix it again. Pour batter in a greased and lined baking tray. Bake at 150 degrees C for about 1.1/4 hour to  1 ½ hours or till done. 

When you remove it from the oven immediately, poke holes with skewer and pour orange juice over the cake to make it moist or else it will dry out. Let cool and then remove from tin wrap a ribbon around it and serve.  Wrap it with cling film, to stay fresh.

This is a delicious and beautiful fruit cake, remains soft and moist for a week and even more if it remains ... for that many days..
Labels : Christmas Cake, Fruit Cake, Cakes, Festival Sweets