Saturday, 21 December 2013

Christmas Cake

Christmas Cake 

The merry bells are ringing. The cold is making my bones rattle. It’s a time of festivities and holidays and celebrations and Christmas.

My dry fruits have been soaking for a long time and I can’t wait any longer. Christmas is around the corner and I just have to make my Christmas cake.

The Christmas cake started out as a humble pudding which was eaten after a whole day’s fast, also known as the Vigil. To improve upon the oatmeal pudding variations were made by adding honey, spices, dry fruits etc and replacing the oatmeal with flour. Later eggs and butter were added to give it a richer texture. From porridge to boiled fruitcake to the Christmas Cake..its been an interesting journey.


450 gm currants
175 gm sultanas
175 gm raisins
50 gm glacé cherries, chopped
50 gm candied orange peel

The first thing to do is to soak all these in rum for at least 20 days. The longer the rum soaks the tastier the dry fruits become.

The list of ingredients may discourage you a bit because currants and sultanas are not easily available. Same is the case with me. Do not worry. Improvise. The key thing to remember is that the total weight of dry fruits must remain the same. The total weight her is 900 gms. I used 450 gm kishmish( easily available) and replaced the sultanas and raisins with a mix of tutti fruit, almonds, cashews and walnuts. Candied peels are easy to make. I will upload the recipe next time. J  

On with the list of ingredients

225 gm flour
1 ½ tsp baking powder
225 gm soft brown sugar
225 gm butter
4 large eggs
1 tsp ground mixed spice

Now what is this??? Simple! It’s a mix of 6 spices. Mix together 1 tbsp cinnamon powder, 1 tsp coriander powder, 1 tsp nutmeg powder, ½ tsp dry ginger powder (sonth), ¼ tsp cloves powder and ¼ tsp allspice powder (easily available, and if not then omit it altogether)

1 dessertspoon black treacle(??????)

Treacle is a byproduct of the sugar making process. It is made from the syrup that remains after the sugar is refined. It is used both as a sweetener and as a condiment. You can make a homemade version of the black treacle.
Mix together 1 cup sugar and 2-3 tbsp water. Put it on medium heat till sugar dissolves and starts to turn dark brown. It will start giving off a slight burnt smell.

Turn off the heat. Slowly add ¼ cup water, mix well and put back on medium heat and cook till nicely blended. Now cool it completely.

You can start on your cake once these ingredients are ready.

Preheat the oven at 140 degree Celsius.

Whip together butter and sugar. 

Beat together all the eggs in a separate bowl. Now add the eggs to the butter mix 1 tbsp at a time mixing well after each addition. Do not get impatient and add the eggs in large quantities otherwise the batter will curdle.

Sieve together flour and mixed spices. Fold into the batter.

Add the rum soaked dry fruits and black treacle.

Bake at 140 degrees for about 2 hours.

Friday, 20 December 2013

Carrot Cake

Carrot cake

This is for my figure conscious friends who would rather avoid chocolates. I personally believe that nothing tastes as good as chocolates. Dark chocolate has its own benefits. It is good for your heart, your brain, is rich in anti oxidants, vitamins and minerals…but I digress..
This recipe is my ode to chilly winters and luscious red carrots. One of the best vegetables, it can makes an excellent ingredient for sweet dishes. The recipe of this carrot cake is fairly simple and the result is simply awesome..:)

225 gm soft brown sugar
225 gm self raising flour
225 gm freshly grated carrot
3 eggs
150 ml vegetable oil
1 tsp cinnamon powder

Preheat oven to 180 degrees Celsius.

Whisk together sugar, eggs and oil. 

Sieve together flour and cinnamon powder. Fold the flour into the egg mixture.

 Add the grated carrots.

 Bake for about 40 minutes at 175 degrees. 

Saturday, 14 December 2013

Banana Cake


Kids hate fruits! At least mine does! I hate to see the fruits going waste. The best way to make the kids eat fruits is to hide them in cakes and pies. I successfully finished off my apples..YAAAYY!!

Now I am stuck with these overripe bananas. Once they get those black spots my son refuses to touch them. I fail to make him understand that with those black spots the bananas are even more nutritious. SIGHH!!

I love this recipe because the bananas make the cake super moist and super tasty.


2 cups flour
1 cup sugar
½ cup butter
1 cup mashed ripe bananas
Few walnuts crushed
1 tsp baking powder
½ tsp baking soda
2 eggs
½ cup curd

Preheat oven at 180 degree Celsius.
Sieve together flour, baking powder and baking soda. Beat together butter and sugar till pale and frothy.

Add eggs one at a time beating well after each addition. 

Add the mashed bananas and walnut. 

Mix well. Fold in the flour.

Then add the beaten curd. 

Bake in a greased cake tin for abut 30-40 minutes.

Banana Walnut Choco Chip Cake

Though I bake everyday, it has been ages since I posted anything new on my blog. Last year saw lots of changes ...