- Soak all nuts & dry fruits in rum in a glass container for at least a month, Or Soak for 1 week or 2 days prior as per the availability.
- In a bowl, mix curd & brown sugar nicely until mix together and becomes fluffy.
- add melted butter, cinnamon powder, clove powder, allspice powder, baking powder & baking soda & mix well until all ingredients mix together
- Now sieve maida to the curd mix & fold all dry ingredients by cut and fold method. Note: Don’t over mix the batter
- Now add soaked nuts & dry fruit, use leftover Rum or if you don’t want to use the rum u can use a mix of milk & water to adjust the consistency
- Now take a greased & lined tin of your choice, I used round & pour the cake batter in it.
- Now bake in a preheated oven @ 170 degrees for 30-35 minutes or until done
- For Garnishing & decoration, I used sugar Paste and Chocolate ganache. Ganache: Add Dark chocolate 200 gms in hot cream, Pour the ganache, once the cake came to room temperature. Now put aside for a set
- For White Dripping Use The Same Method With White Chocolate, you can avoid this step. Santa & gift decoration(Optional): Use red & white color sugar paste roll them and make as you like eggless Christmas Fruit cake with chocolate twist is ready to serve
Christmas Fruit cake with twist.
By Priyanka Pandey
Dec, 25th
725
Servings
4 persons
Cook Time
2 hr
Ingredients
10
- 12
Ingredients
- raisins, tutti fruity, almonds, cashews 1 Cup
- cup maida 11/2
- brown sugar or Normal Sugar 1 Cup
- melted butter 1/2 Cup
- curd 1 Cup
- baking powder 1tsp
- baking soda 1/2 Tsp
- cinnamon powder 1 Tsp
- clove powder, Nutmeg Powder & A pinch
- vanilla Extract 1 Tsp
- Rum (For alcohol) 1 cup
- Orange Juice (For Non Alcohol) 1 1/2 cup
Instructions
Notes/Tips
Sugar Paste Decoration is totally optional Use Pouring consistency Ganache over the cake, once the cake is totally cool down at room temperature. The cake is also served directly after baked Just sieve some powder sugar for a snowy effect.
