Every home we visited during the Christmas season had one thing for sure, BOOZY CHRISTMAS FRUIT CAKE! The first step to making this smashing cake is Soaking Dry Fruits of your choice in an alcohol that suits your palate the most. This process as simple as it sounds is also very crucial in bringing out the authentic flavors of the cake. My recipe uses a large variety of dried fruit and nut which is steeped in alcohol for a few days before baking the gorgeous festive cake.

I have been studying various allergies of small children. I have gotten so many requests for allergy-free recipes that I created this for my graduation project.Use clean utensils that have not been used with eggs or milk (particularly the brush). Do not give the cake to someone who has soy allergies, as it will cause a bad reaction. Soy milk cream should be available at the supermarket.I think the texture is similar to steamed bread. For no. 16 cake pan : (10 cupcakes in a no. 9 cup). Recipe by Fanfon

I was selected as a tester for Aspartame sweetener, so I tried using it to make some sweets that I usually avoided due to the calories.I recommend using Earl Grey tea. Adjust the amount of water according to how rich you would like the lemon icing. If you let it sit overnight, it will become even more moist. You can also bake it in an 18-cm pound cake pan. Recipe by Renbasu

Rie's fruit roll cake recipe

I created this recipe because I wanted to make a delicious pound cake that can be a little gift to take to somebody's house.There are recipes that use vegetable oil, but the butter definitely makes the cake more delicious.Please mix the mixture well after adding the eggs so that it won't separate.The batter seems a bit thick, but once it's baked, it will flatten so it's ok.It's also tasty to add bananas, walnuts, or make a marble pound cake with cocoa powder or matcha powder.I think it's ok to use rum instead of brandy. Recipe by Keichumayasan

My son loves kit kats and chocolate and every year I make a cake themed to something he is into (like a Tardis from Doctor Who). This year it was all about the chocolate!

"BUTTERLESS AND SUGARLESS"SURPRISINGLY A LIGHTLY SWEET CAKE NATURALLY FROM ALL DRIED FRUITS...

I had some sweet flavoured tea, so I added to a pound cake batter. It took on a wonderful fragrance and tasted delicious, so I uploaded the recipe. This time, I used blueberry flavoured tea. Other flavours are nice and fragrant too - try apple, strawberry, peach, or orange.Make sure you bring the egg to room temperature before using. If it's cold, it won't mix well with the butter and will separate.If you leave the pound cake to rest a few days, it will be even tastier. It will be particularly moist if you wrap it in plastic wrap and leave it for 2 - 3 days.If you don't have flavoured tea, use a little more sugar. Recipe by Puru berry

I wanted to use the leftover sour-cream for sweets. So I made it. The result was moist and light.The edge burns easily as the mold is coated with granulated sugar. Be patient to bake until the centre becomes browned lightly.Not all granulated sugar becomes caramelized, but the crunchy texture is delicious. Recipe by miho1419

I like steamed bread made by a steamer, so I tried many times to make the same one in a microwave.Be careful, the hot tea cups may break when you're adding in cold ingredients. Adjust the time depending on your tea cup.In my microwave, there's no turntable, so I move the cups around when microwaving them for the second time. For 3 pieces. Recipe by Shiroi grape

This recipe takes a lot of work, but it is surely delicious.The gateau au chocolat base does not use any flour, so it is moist, and the rich flavor is so delicious.The mousse part is made with whipping cream and meringue. It is smooth and wonderful mousse. Recipe by Rin

This is simple macrobiotic cake made with whole wheat flour, without using eggs, milk products, or sugar.Whole wheat flour has a particular bitterness to it, so citrusy fruits such as raisins or cranberries go well with this cake.You can also substitute half or all of the flour with unbleached cake flour as well. Recipe by Mille=miru