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Christmas Fruit Cake - Indian Bakery Style Plum Cake without alcohol


Here is the no fail, no alcohol, no presoaking Christmas Fruit Cake recipe. This year I baked this cake twice within this one week, but couldn't get one picture properly :P. The recipe below makes a big batch of cakes. It could be halved, if you prefer to have a single cake. This plum cake/ Christmas fruit cake recipe is what I have been following for about 6 years. We use to have atleast one potluck party before Christmas and this Plum Cake is what I use to take. This year, I baked these cakes just for my DH who loves it. And, shared with few of our friends too. Whoever tasted the cake, wanted the recipe :). I decided to add the step by step pictures and update the old post. Try this cake and you 'll defintely not miss the Indian Bakery Style Plum Cake.


Christmas Fruit Cake - Indian Style Plum Cake 

Ingredients

  • 2 3/4 cups + 1/4 cup all purpose flour
  • 2 cups cup packed brown sugar
  • 1 1/4 tsp baking soda
  • 2 cups dried fruits ***
  • 7 oz tutty frutty ***
  • 1 cup dried prunes/ dried plums
  • 1 1/4 cup chopped dates
  • 1/4 cup walnuts
  • 1/4 cup broken cashew
  • 1/4 cup sliced almonds
  • 4 large size eggs
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup orange juice 

For the spice mix

  • 1 tsp clove,cinnamon powder combined
  • 1/4 tsp nutmeg powder


Method

  •  Preheat the oven to 325 degree farenheit. Butter and flour the pans and keep it aside. In 1/4 cup flour,toss the nuts and fruits and keep it aside. Line the bottom of the pan with wax paper or parchmenet paper  In another bowl, sift the all purpose flour,baking soda, and spice mix together.
  • In a large bowl,cream the butter and brown sugar together until creamy.
  • Add the eggs,one at a time and beat well.
  • Now, start adding a portion of flour and beat at medium speed until combined. Alternately, add a portion of orange juice and beat until combined. Repeat the same, with start and finish with the flour. The cake batter will be pale and very fluffy.
  • Bring in the flour coated fruit and nut mixture and gently stir until well combined.
  • Pour the batter into the prepared cake pans, drizzle some nuts/ dried fruits over the top and bake for about 1 hour. The baking time depends on the pan used. Insert a toothpick and it should come out clean when baked. Remove from the oven and while the cake is still warm invert the pan and transfer the cake to a aluminum foil. Wrap the cake in the foil, and leave it untouched for day. The cake becomes super moist and delicious on the next day.


Notes

  • Actually, the cake comes out clean and I never needed the wax paper, but could be added, for the fear of sticking at the bottom
  • Sunmaid fruit bits or Sunmaid fruit mix is what I use for the mixed dried fruits. And, for the plums it is Delmonte brand/
  • I have been using only Tropicans brand orange juice for this cake for years. Never tried it with fresh orange juice
  • The cake can be made with the tutty frutty. But, the desi me :P always prefer the tutty frutty for the extra sweet crunch :) . I buy the tutty frutty from the Indian grocer and if you are living in Atlanta, Cherians have them through out the year.






Read the entire recipe here

Thenga Kozhi Varuval - A Dry Chicken Curry

I am( We both actually,Myself n DH) quite busy nowadays,but didnt want to neglect my blog totally :) and here it is a recipe for a sweet friend Priya ;).Hope you enjoy this one Priya ;).This recipe has become my DH's most favorite.Add more and more pepper,make it spicy and ENJOY ;)....

Photobucket
The blur effect - I did n't create it ;) The rice and curry was so hot and it was the steam ;) and I cudnt wait to take a better picture ;) Everything in the picture was all mine that day :)))))

Ingredients
1 big onion finely chopped
2 medium size fleshy tomatoes finely chopped.
4 crushed green chillies.
3 tbsp coconut( ground roughly or finely).
1 tbsp fresh ginger-garlic paste.
3 tsp dry roasted saunf powdered.
2 tsp coriander powder.
2 tsp garam masala powder.
1 tbsp meat masala(I prefer aachi mutton masala).
1/4 cup finely chopped coriander leaves.
ground black pepper(as per taste).
few curry leaves.
Salt
Oil.

For the marinade

1 lb bone-in chicken(cut into small pieces)
1 1/4 tsp ground turmeric.
Red Chilli powder(as per taste)
Some salt.

Method
1.Wash and clean the chicken thoroughly in water.Marinde the chicken with the ingredients given under marinade for half an hour.
2.In a heavy bottomed wok,add oil and once its hot add the bay leaves.
3.Then add the onion,green chillies,ginger garlic paste,turmeric powder,curry leaves and saute continuously at low medium heat until the onions turn translucent.
4.Next to go is the tomatoes.Saute the tomatoes, until it turns mushy.
5.Now add the marinated chicken,salt,ground saunf,garam masala,coriander powder,meat masala.Saute until the chicken oozes out extra moisture in it.
6.Add the coconut,turn to high flame and saute contunously scrapping the bottom and sides ;).(I juz luv the left over gravy which sticks at the bottom ;) )
7.Never add water,when the mixture becomes dry, add the pepper and chopped coriander and mix well.
8.Serve it with Hot rice and rasam...YUMMY !!!

Notes
1.I dont prefer using a non stick pan for this recipe.I use stainless steel vessel.
2.You can add/ reduce the pepper..It depends on your tastebuds..
Read the entire recipe here
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