Happiness is always the emotion that one feels when one hears the word “cake”. Well, this applies to most of us! And I have been obsessed with cake through my entire life. I loved eating cake in my childhood and the taste of the cakes that I ate still lingers in the deep recesses of my memory. But now, I love making cakes for my loved ones.
I have a cake recipe to suit all the occasions that dot my life. Plain cakes flavoured with vanilla, chocolate or orange for little Hari’s birthdays, fresh fruit and dried fruit cakes for Ro’s birthdays and other interesting cakes for other events. My regular readers would know all about my tryst with cakes.
Christmas is round the corner. Christmas tree, gifts that Santa brings are all good, but the festivities are really not complete without a good fruit cake. While I have a really popular recipe for a great fruit cake, this time I decided to experiment with a different idea that I had in mind.
And it turned out to be fabulous! Full of rich flavours and a super awesome texture to boot, this cake won the hearts of everyone whose palates were touched by its morsel. So, I went on to make 3 batches of this cake.
I drizzled this cake with a beautiful vanilla glaze. The first glaze was a bit runny, so the second time I prepared a thicker glaze. The trick is to use as little milk/liquid as is possible for a smooth and nice glaze.
The glaze, if properly executed, lends a beautiful persona to this cake and also gives a nice mouthfeel when eaten. It balances the warm flavour of spices like cinnamon and nutmeg used in the cake.
While a festive sponge cake is always welcome, the dense character of a dry fruit cake always lends itself well to an afternoon with your favourite drink on hand. This is the kind of cake that makes one savour the burst of aroma and taste that touch the senses and creates good food memories.
You can keep this cake plain or dress it up with the glaze! The choice is completely yours!
My crew and I had a great time shooting this cake for the Christmas webisode of Divine Taste With Anushruti. And the highlight for me was when Hari joined the crew for a bit of filming.
I often say that life is drab without cake and if you want to bring in fun, love and happiness into your life, you must make cake, eat cake and most importantly feed cake.
If you are in the arena, looking for a good fruit cake this Christmas, you must give this cake a try. It will be sure to delight, please and appeal to all of your being!
And in other news, if you have been following my website or my digital show Divine Taste With Anushruti and have questions for me, I’m happy to announce a google hangout on 16th December 2015. Do find the details in the sneak preview to the hangout, below. Also, log onto Rajshri Food Facebook page to stay updated about the hangout. See you soon!
And I leave you with a piece of this cake!
Watch how to make this cake here-
Eggless Christmas Fruit Cake Recipe
500 gm (3 3/4 cups) plain flour
2 tsp baking powder
1 tsp baking soda
250 ml +15 ml (1 cup + 1 tbsp) hot water, divided
250 gm (1 cup + 2tbsp) granulated white sugar
250 gm (1 cup + 2tbsp) granulated brown sugar
250 ml (1 cup) oil (preferably rice bran)
250 ml cup medium consistency slightly sour yogurt (Indian curd) or sour cream
1 tsp vanilla extract
¾ tsp cinnamon powder
¾ tsp nutmeg powder
1 ¼ cup of dried fruit (apricot, fig, cranberries, raisins, dates, glace cherries)
¾ cup nuts (cashews, almonds and walnuts)
Lightly grease the base of a bundt pan and dust it with plain flour and tap to remove excess. Alternatively use two 8” or 9” round pan.
In a large bowl, assemble the dry ingredients- the flour, baking powder and baking soda and sieve together to make the mixture uniform and prevent lumps in the flour mixture.
Preheat the oven to 180C/350F.
In another bowl or the bowl of a stand mixer, put in the hot water and white and brown sugar and blend until the sugar partly melts. Quickly stir in the oil and the yogurt and mix well.
Stir in the the dry ingredients into the wet ingredients, add the vanilla extract, cinnamon and nutmeg powder and mix well until you get a smooth batter, about 3 to 4 minutes.
Stir in the dried fruits and nuts and mix again. Lastly, put in the remaining hot water and mix again.
Bake in the middle rack of an oven. After 15 minutes lower the heat to 150C/300F and bake for 60 to 65 minutes more or until a skewer comes out clean.
Allow the cake to cool for about 10 minutes in the pan and then transfer it onto a cooling rack. Allow to cool completely.
Makes one large bundt cake or two 8” or 9” round cakes.
1 cup confectioner's sugar/icing sugar/powdered sugar
2 tbsp soft butter
2 tbsp milk
1/2 tsp vanilla extract (optional)
Mix all the ingredients together and spoon over the cake. Decorate with dried fruits over the glaze.
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