Christmas cake for Holiday Festivals
The holiday season is finally here, with Christmas bringing a sense of joy and festivities around this time. The preparation for Christmas and shopping is at a peak at this time. One of the most enjoyable activities of this time is to bake a cake for friends and family to celebrate a festival. It is a quick and easy Christmas cake recipe.
Baking may seem like a simple task, as simple as mixing the ingredients and putting the mixture in the oven. But who has had an adventure of baking a cake, knows that at times, this can be far from the truth? We all have learned to bake a cake, which is edible, with some trial and error.
Christmas cake is a different cake from the rest. Rich with fruits and nuts, with maturation time to add an extra distinct flavor to it. To make this cake, this is the right time to start working. This will allow it to have enough maturation time.
Soaking fruits and nuts
This distinct process of making Christmas cake includes soaking fruits and nuts in rum /fruit juice, to add flavor. 15 days is a good amount of time for flavors to mature.
Feed your cake with rum or tea or fruit juice to keep it moist and to improve flavors. But just don’t overdo it to make it soggy.
Spice it up
Christmas cake includes warm spices such as allspice, cinnamon, and cloves. These spices add warm and aromatic flavor to bring out the flavors of fruits. Just don’t overdo so that other flavors are not suppressed.
Let’s get to the recipe for Christmas cake
- 1 cup plain flour
- ½ cup chopped cashew nuts
- ¼ cup black raisins
- ¼ cup sultana
- ½ cup mixed dry fruits(dates, cherries, orange peels, etc)
- 2 cups of brandy
- ½ cup white sugar(for sugar syrup)
- ¾ cup white sugar(for cake batter)
- 2/3 cup unsalted butter, at room temperature
- 3 eggs
- ½ tsp cinnamon powder
- ¼ tsp clove powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
Preparing the ingredients
Place all the dried fruit in a saucepan, and add the bourbon or brandy. Bring to the boil, then take it off the heat, covering once cooled, and let it steep overnight, covered.
Preparing the tin
Grease the tin, cover the bottom with butter parchment and take the long piece of paper to cover the sides.
Preheat your oven to 150C, and prepare your tin (see above). Cream the butter and sugar together.
Beat the one egg at a time till it’s frothy.
Sift the dry ingredients together, then mix the soaked fruit alternately with the dry ingredients into the creamed mixture, combining thoroughly.
Put the cake mix into the prepared tin and bake in the oven, for between 1¾ hours, or until a cake- tester or skewer inserted into the cake comes out clean.
When the cake is cooked, brush with a couple of extra tablespoons of brandy or other liqueur of your choice. Wrap immediately in its tin – using a tin foil – as this will trap the heat, which in turn will keep the cake soft on top.
When it’s completely cold, remove the cake from the tin and rewrap in foil, storing, preferably in an airtight tin or Tupperware, for at least 3 weeks to improve the flavor. It is a quick and easy Christmas cake recipe.
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