Easy Christmas Cake Recipe
Grease two 8u201d round tins and line with parchment paper. You can also bake in multiple foil tins for gifting away smaller cakes. Baking time will be less in case you are using smaller foil tins.
Preheat oven at 175 C.
In a large bowl, beat together oil, sugar, cinnamon and ginger powder, vanilla essence and 3 eggs.
Add the cooled caramel. Whisk well.
In a large dish, sieve the flour, soda, baking powder and instant coffee powder.
To the wet ingredients, add the dry ingredients in batches, folding well to incorporate.
Once nearly done, add 2 cups or half the soaked fruit, nuts and the liquor. Mix well and pour equally into the two greased tins.
Bake for 30 minutes at 175 C and another 15-25 minutes at 150 C covered by foil.
Test the center of the cake if it is done. Cool for 15 minutes in pan. Remove along with paper onto a cooling rack.
Poke holes with a skewer or toothpick and pour two tablespoons of rum or any other liquor. Once cooled, cover with parchment paper and keep in a tin. Repeat the rum-soak every other day for a week or so (optional).
Eggless Christmas Cake Recipe
Grease two 8u201d round tins and line with parchment paper. You can also use multiple foil tins for gifting away smaller cakes. Baking time will be less in case you are using smaller foil tins.
Preheat oven at 175 C.
In a large bowl, whisk well the oil, yogurt, mashed potato, sugar, caramel, spices and vanilla.
In a large dish, sieve the flour, soda, baking powder and instant coffee powder.
To the wet ingredients, add the dry ingredients in batches, folding well to incorporate.
Once nearly done, add 2 cups or half the soaked fruit, nuts and the liquor. Mix well and pour equally into the two greased tins.
Bake for 30 minutes at 175 C and another 15-25 minutes at 150 C covered by foil.
Test the center of the cake if it is done. Cool for 15 minutes in pan. Remove along with paper onto a cooling rack.
Poke holes with a skewer or toothpick and pour two tablespoons of rum or any other liquor. Once cooled, cover well with parchment paper and keep in a tin. Repeat the rum-soak every other day for a week or so (optional).