This is my 50th post and I am super excited. Usually I don't write anything other than ingredients and method . But when I thought of doing something special, decided to do a rich Dry Fruit cake or commonly called as Christmas cake.
You might be thinking why Christmas cake, as there is 2 more months for Christmas! Well, my 50th post is dedicated to my father Mr.M. Padmanabhan whose birthday is on October 21st and his favorite cake.
Never thought this cake could be made at home this easy.This is super simple and very easy recipe which I learnt it from the recipe section of a newsletter. Few alterations with my touch to it. This cake tastes better the next day. Better to do it well in advance.
Usually this cake is made/brushed with rum for richness and long storage. I did not use rum in the recipe, also for the brushing i used Grape Cranberry juice which was there in my fridge. You could use any juice available or could omit.So here we go..
Ingredients :-
Candied fruits pieces Assorted - 1 1/2 cup ( tutti fruity,apricot or could use almonds, walnuts too)
Once its cooled down,add the assorted candied fruits. Mix them well.
Preheat the oven to 325 degree F.
Add 2 beaten eggs, vanilla ess and mix.
Now add the dry ingredients (Flour, baking soda, salt). Mix them well until everything is incorporated well.
Grease a cake tin. I used loaf pan (9*5*3 inch) . Pour the batter in it and bake it for 60 to 65 min, until a toothpick inserted comes out clean.
Allow it to cool before you flip it from the cake tin.Once removed, cool it in wire rack.
Note :
Could serve the same day but tastes better the next day.Cover it with cheesecloth and store it in cool, dry place.Do not refrigerate.
If you are preparing the cake well in advance and storing for long you, cover the cake with a cheesecloth dipped in any juice (apple/cranberry/orange/grape). Wrap it well with aluminium or plastic cover and keep it in cool dry place. Brush the cake with juice once in 2 days until you consume. This helps the cake to stay moist and also enhances the richness of the cake.
You might be thinking why Christmas cake, as there is 2 more months for Christmas! Well, my 50th post is dedicated to my father Mr.M. Padmanabhan whose birthday is on October 21st and his favorite cake.
Never thought this cake could be made at home this easy.This is super simple and very easy recipe which I learnt it from the recipe section of a newsletter. Few alterations with my touch to it. This cake tastes better the next day. Better to do it well in advance.
Usually this cake is made/brushed with rum for richness and long storage. I did not use rum in the recipe, also for the brushing i used Grape Cranberry juice which was there in my fridge. You could use any juice available or could omit.So here we go..
Ingredients :-
Candied fruits pieces Assorted - 1 1/2 cup ( tutti fruity,apricot or could use almonds, walnuts too)
Raisins - 11/2 cup
Light brown sugar - 1 cup
Cinnamon powder - 2 tsp
All purpose flour - 11/2 cup
Baking soda - 1 tsp
Vanilla ess - 1 tsp
Butter - 1/4 cup
Eggs -2 (room temp)
lukewarm water - 1 cup
lukewarm water - 1 cup
Salt - 1/2 tsp
Method
In a pan add brown sugar, raisins, cinnamon powder, butter, water. Mix everything and bring to a boil. Turn off the heat and let it cool completely.
In a pan add brown sugar, raisins, cinnamon powder, butter, water. Mix everything and bring to a boil. Turn off the heat and let it cool completely.
Once its cooled down,add the assorted candied fruits. Mix them well.
Preheat the oven to 325 degree F.
Add 2 beaten eggs, vanilla ess and mix.
Now add the dry ingredients (Flour, baking soda, salt). Mix them well until everything is incorporated well.
Grease a cake tin. I used loaf pan (9*5*3 inch) . Pour the batter in it and bake it for 60 to 65 min, until a toothpick inserted comes out clean.
Allow it to cool before you flip it from the cake tin.Once removed, cool it in wire rack.
Note :
Could serve the same day but tastes better the next day.Cover it with cheesecloth and store it in cool, dry place.Do not refrigerate.
If you are preparing the cake well in advance and storing for long you, cover the cake with a cheesecloth dipped in any juice (apple/cranberry/orange/grape). Wrap it well with aluminium or plastic cover and keep it in cool dry place. Brush the cake with juice once in 2 days until you consume. This helps the cake to stay moist and also enhances the richness of the cake.
