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Christmas Cake

Dry fruits soaked in rum for 3 days. Another easy and quick christmas cake recipe.


Ingredients1

Soak Dry fruits in rum for 3 days. I have used a good quality 150 ml dark rum .

Dry fruits for the cake mentioned below :

1/4 cup tutti frutti

1/4 cup raisins

1/4 cup candied orange peels

finely chop the dry fruits and soak in rum , keeping it in an airtight bottle for 3 days.


Take 1/2 cup cashew nuts and finely chop . Keep aside.



Ingredients 2

125gms self raising flour or maida

125 gms unsalted butter

125 gms brown sugar

1tsp baking powder

3 to 4 pinch soda bicarbonate

2 eggs

(Separate the yolks and whites)

Whisk egg whites to stiff



Method

Take all dry ingredients and sift twice (Flour , baking powder and soda bicarbonate).

Using an electric beater , whisk butter till smooth and creamy add the brown sugar and beat again then add one yolk at a time and whisk till well incorporated .

Remove dry fruits from the rum . Reserve the rum . Add the flour tbsp at a time and beat well

Add the rum (rum which dry Fruits were soaked) and whisk well.

Add the stiff egg white little at a time and fold with a spatula till all the whites mixed well and the batter well mixed

Add the dry fruits and finely chopped cashe wnuts and fold again.

Line a baking tray and pour the cake mix . Bake at 180 degrees till done


For decoration

You can drizzle icing sugar mixed in water to make a smooth runny .

And drizzle over the cake

Or fondant over the cake ( I used ready fondant vizyon)

For fondant decoration

Even out the top of the cake by slicing out the raised portion to make a flat surface.

Turn the cake up side down, using a tooth pick or fork , poke holes gently onto the top of the cake. Brush the top with a mixture of sugar syrup and Rum. Refrigerate for some time till we prepare the fondant.

We can use only White fondant and use gel colours to get different colours or use fondant of different colours all together.

Dust your work surface with icing sugar and also the rolling pin.

Roll out your fondant evenly to the size required to cover the cake.

Remove cake from Fridge and brush the top and side surface with a mixture of maple syrup or diluted honey.

Lift the fondant gently and place over the cake. Even out and flatten out the edges with a flat spatula or Palette knife. You can decorate the cake with with various décor using fondant cutters or cookie cutters. You can also use different colour edible glitter to paint over the fondant.












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