Showing posts with label Mixed Fruits. Show all posts
Showing posts with label Mixed Fruits. Show all posts
Showing posts with label Mixed Fruits. Show all posts
Showing posts with label Mixed Fruits. Show all posts

Alcohol Chocolate Fruit Mini Bundts#BundtBakers

To day is our posting for Chocolate Bundt Cakes an Event for Bundt Bakers, hosted by Sue Lau. Thanking you Sue for hosting this month's event.

Makes 8 bundts

Ingredients  

150 Grams All Purpose Flour
150 Grams Butter
150 Grams Caster Sugar
3 Eggs
1/2 Teaspoon Baking powder
A pinch of salt
1/2 Teaspoon Mixed Fruit Essence
200 Grams Mixed Fruits
1 Tablespoon All Purpose Flour
1 Tablespoon Alcohol
1/4 Teaspoons Cake spice
100 Grams Semi Sweet Chocolate - melted
1 Tablespoon Coconut Milk - Can use normal Milk 


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. If you can't soak for a year then it should kept in alcohol for at least a month.

Before using this fruit mix, drain all the alcohol and then add 100 grams each of cashew and almonds chopped. Mix it well. Took 200 grams from this mix.

Grease the bundts molds well. Keep aside
Mix the drained fruits with a tablespoon 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.

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. Now add the essence, melted chocolate and coconut milk continue beating. Add the sieved flour again in batches and on low speed continue beating. When all the flour is incorporated, add the alcohol, fruits and fold in with a spatula gently till the fruits are well mixed into the batter. 
Pour this into the prepared bundt molds,  bake in a pre heated oven at 180 degrees for 20 to 25 minutes or till a skewer comes our clean.
When the cake is out of the oven immediately take a tablespoon of the drained alcohol pour it over every bundt. Let them cool completely and then un-mold. Sprinkle them with icing sugar.  

 Enjoy these yummy bundts.
 Can serve these as a dessert too with a scoop of your favorite ice cream.. yum yum... 

Labels : Bundts, Bundt Bakers, Chocolate, Mixed  Fruits, Alcohol, Eggs, Coconut Milk, Sweets & Desserts

Come see what we have baked up for you this month!

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FRUITY PIE - A NO BAKE DESSERT


This dessert I,  made for my family get together and they enjoyed it. The only mistake done was I did not set it in a Springform pan or a removable bottom pan hence cutting the biscuit layer was difficult. The biscuit layer was stuck to the serving bowl (
rectangular Pyrex dish) and broke into pieces. Wanted to click pics to show exactly what I mean, since it was on the table and it was being served could not click a pic.

Ingredients

For the base
250 Grams Digestive biscuits - crushed
200 Grams Unsalted Butter - melted


Ingredients for filling
200 Grams Cream Cheese
1/3 Cup Caster sugar
1 Cup Whipped cream
1/2 Cup Vanilla Ice cream
1 Large Can Fruit cocktail
2 Drops Fruit essence
1 packet Raspberry jelly

Method

Line a springform pan/ removable bottom pan with cling film let it ends hang outside the pan so that removing or lifting it is easy.

Crush the  biscuits  in a mixer jar, add the butter just pulse it once or twice and then press it evenly on to the prepared  pan .  Keep it in the refrigerator to set for an hour at least.


Soak the jelly in  3/4 cup water,  place it on low flame and keep stirring it till the sugar dissolves, remove from flame.  Keep aside till it cools.

Drain the juice of fruit cocktail in a sieve ( take only the fruit, see that there is no liquid content or else the pie will be soggy).

Method for filling:
Beat cream cheese with caster sugar, essence till well incorporated.  Fold in whipped cream and ice cream spread mixture on the biscuit base. Top with fruit cocktail.  Then pour the jelly on top of the fruit.   Keep it in the refrigerator overnight to set.   Serve chilled... enjoy !





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : No Bake Desserts, Mixed Fruits, Sweets & Desserts, Blogging Marathon, Icecream

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