Boozy Christmas Rich Fruit Bundt Cake - My Way!

Name: Boozy Christmas Rich Fruit Bundt Cake - My Way!
Total time: 9000 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups Soaked dry fruits and nuts; 1 cup Chopped Mixed Nuts (Pistachios, Walnuts, Cashew Nuts, Almonds); 100 grams Almond meal; 100 grams Whole wheat flour; 45 grams Sorghum/jowar flour; 40 grams Amaranth flour; 1 teaspoon Baking Powder; 4 Eggs; 150 grams Brown Sugar; 75 grams Cane sugar; 1 teaspoon Ground cinnamon; 1/2 teaspoon Ground cloves; 1/2 teaspoon Dried ground ginger; 225 grams Butter

The Culinary Trail @cook_2659320

Bangalore

A Traditional Christmas Fruit Cake is tasty and moist and is baked in most homes and gifted to friends and family. This recipe for Christmas fruitcake is different and is healthy!! It is a revamped version of the traditional fruitcake. Dried apricots, figs, dates, sultanas, raisins, and a whole lot of nuts gives the cake a moist and sublime flavor. The cake is particularly healthy because as opposed to the traditional cake, it is prepared with whole wheat, jowar/sorghum flour, amaranth flour and almond meal. The recipe also contains the goodness of cane sugar which replaces any refined sugars.

This moist Christmas Cake is a delight of divine spices, fruit, nuts and booze, it hits all the right notes.

The Culinary Trail @cook_2659320

Bangalore

This moist Christmas Cake is a delight of divine spices, fruit, nuts and booze, it hits all the right notes.

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Ingredients

2 hours 30 mins

6 servings

2 cupsSoaked dry fruits and nuts
1 cupChopped Mixed Nuts (Pistachios, Walnuts, Cashew Nuts, Almonds)
100 gramsAlmond meal
100 gramsWhole wheat flour
45 gramsSorghum/jowar flour
40 gramsAmaranth flour
1 teaspoonBaking Powder
4Eggs
150 gramsBrown Sugar
75 gramsCane sugar
1 teaspoonGround cinnamon
1/2 teaspoonGround cloves
1/2 teaspoonDried ground ginger
225 gramsButter

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Steps

2 hours 30 mins

1

Preheat the oven to 110 Degree Celsius.
2

Add the butter and sugars into a large mixing bowl.
3

Cream together the butter and sugars until they’re light and fluffy.
4

Next add the eggs one at a time working them into the creamed mixture till well combined.
5
6

Sift in the flours, almond meal and baking powder and mix well.
7

Into this add the spices and mix well.
8

Next add the soaked dried fruit and nuts and chopped nuts and combine well.
9

Line the base and the sides of a 24 cm. round and deep bundt tin or ring pan. I just greased it very well and floured the tin, shaking off excess flour.
10

Pour in the cake mixture and level the top.
11

Bake in the oven for approximately 2 hours. Keep an eye on the cake as it bakes and start checking if it is done from about 1 hour 30 minutes. The cake is ready when a skewer inserted into the middle of the cake comes out clean.
12

Remove from the oven and allow to cool completely in the tin.
13
14

Once the cake is cold, remove it from the tin and place on a large flat plate or serving platter.
15

Next, lay out a large piece of aluminium foil, (I used a double layer of foil) large enough to wrap the cake completely. Place the cake on the foil, in the middle.
16

Using a skewer or toothpick, poke 35 to 40 holes on top of the cake, only 3/4th’s of the depth of the cake so that the rum or any liquid being used doesn’t run through.
17

Using a pastry brush, brush over the entire top of the cake with the rum, brandy, wine or orange juice. Don't go beyond 2 teaspoons in each feed.
18

Once this step is done, gather the foil and seal the cake covering the cake completely with foil. You can add another layer of foil on top in case you think it isn't enough.
19

Now place the wrapped up cake in a suitable airtight container. You can use a large cookie or cake tin too. Place in an area away from direct sunlight.
20

Repeat the feeding process every 3 to 4 days until the cake won’t absorb anymore.

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The Culinary Trail @cook_2659320

on December 16, 2015 19:15

Bangalore

Donna George is a culinary blogger, food lover and 24X7 mum! Hailing from God’s own country, Kerala; she currently lives in Bangalore with her husband and daughter. Donna has a Masters degree in Social Work and was working as an HR professional before she came to Bangalore. Post marriage, she realized her true passion lied in cooking and hence, began blogging and discussing food almost all the time. Turning her passion into a profession, she is currently a Freelance Recipe Developer and Editor.You can check out more delicious recipes on her culinary blog - The Culinary Trail : http://www.theculinarytrail.com/