We got one of our community members, Pronomita Deka from Thekeikshop to share her secret recipe for Quick Christmas Cake. This one’s an easy-peasy rum fruit cake recipe and doesn’t need too much preparation time.
1 cup of mixed dry fruits(can use cranberries, candied cherries, prunes, currants, nuts)
2 cup raisins (can use a combination of both golden and black)
1/2 cup dark rum (can use bourbon or Tia Maria or any coffee liqueur)
1 cup packed brown sugar
175 gm (3/4 cup and 1/2 tablespoon) of unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 large eggs
3/4 cups honey
1 1/2 cup all-purpose flour
4 tablespoons cocoa powder
1/2 teaspoon baking soda and 1/2 teaspoon of bicarbonate soda
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon orange zest
1 teaspoon vanilla extract
Preheat oven to 150 degree Celsius.
Grease a 8 inch round pan with 3 1/2 inch deep with baking sheets both at bottom and sides. The baking sheets on the side have to be higher than the tin.
In a large bowl, put all the dry fruits and pour in the rum (or any alcohol of your choice), orange zest and spice; then add the butter, sugar, honey and Cocoa powder and let it simmer for about 10 minutes. Let it cool for 30 minutes.
Add the beaten eggs, flour, salt, baking soda and baking powder and combine well with a spatula or whisk.
Pour the batter into the prepared tin and bake for about 1 to 2 hours or until a skewer inserted comes out clean. Your Christmas Fruit Cake is ready!
#EatExtra : Soak the dry fruits overnight in alcohol and spray the finished cake with the alcohol for a boozy Christmas cake.
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Photo used for representational purposes and courtesy of Pixabay
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