Ok my lovely readers...... This is my last post of 2013..... Before this year ends, I am posting the cake I had baked for Christmas..... For a change, I have baked Omana Paul's Kerala Plum Cake this year. And I got the recipe from Nagalakshmi's Edible Garden... However, I made a few changes here and there. For instance, the original recipe doesn't require soaking fruits in alcohol, but I used soaked fruits (from last year's)...... Also, the cake is alcohol free. However, I like my Christmas cake to be alcohol-rich, so drenched my cake in brandy after it was baked.
Recipe Adapted from: Edible Garden
Plain flour - 1 cup
Soaked fruits and nuts - 1 cup
Sugar - 1 cup and 1/2 cup
Butter - 2/3 cup
Nutmeg, powdered - 1/4 tsp
Cinnamon, powdered - 1/4 tsp
Cloves, powdered - 1/4 tsp
Cardamom, powdered - 1/4 tsp
Baking powder - 1 tsp
Vanilla extract - 1 tsp
Salt - a pinch
- First and foremost, caramelize the sugar. In a pan on medium heat, melt 1/2 cup sugar slowly. Keep swirling the pan but do not stir. When sugar is completely melted and bubbles start coming up and if it has reached the color you want, turn off the stove and place the pan in the sink and pour 1/2 cup cold water to the caramel and let it come to the room temperature.
- Preheat oven to 180 C.
- Add 3 tbsp flour to the soaked fruits and dredge completely to coat it, so that they don't sink to the bottom of the batter while baking. Keep aside.
- Mix the remaining flour and baking powder, spices and salt until well combined. Keep aside.
- Beat butter and 1 cup sugar until light and fluffy using an electric beater. Add vanilla and mix until combined. Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Repeat, the process by alternating between the eggs and flour mixture until they are used up.
- Now add the cooled caramel and dredged fruits and gently fold in. Pour batter into a greased cake pan and smooth the top.
- Bake for an hour or so until the top turns dark brown and when a skewer inserted into the cake comes out clean.
- Let the cake cool completely. Prick holes here and there on the cake top and sprinkle 2-3 tsps of brandy or rum. Let it sink in for a few minutes.
- Then, wrap well with parchment paper and then with aluminium foil and leave the cake to mature.
Well, I don't have many photos to share, as my kids finished off the cake even before Christmas!!! Luckily, I got a piece to taste!! The brandy worked magic!!! The above picture was taken before I drenched the cake with brandy...
Lastly, wishing all my readers
A Happy, Wonderful and Prosperous Happy New Year- 2014