Christmas Cake

Spices, dry fruits and nuts preserved in orange juice

Christmas Cake | Pachakam

Christmas Cake

Spices, dry fruits and nuts preserved in orange juice

Category : Desserts, Cakes

By Molly Rajan

Published On: 02 Dec 2009

Rating: 4
3 Votes, 0 Reviews
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45 Minutes
Served : 10
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Step 1

Combine all the dry fruits and nuts in a deep bowl and add 1/2 cup orange juice. Leave it for a few hours or overnight to penetrate.
:- to speed up the process, put the bowl in the microwave oven and microwave for 10 seconds.

Step 2

Set the oven temperature at 160c. Grease an 8' pan or 13 x9 ' cake pan.

3)Beat sugar and butter together till light and fluffy.

4)Beat in eggs one at a time. Add 1 tbs flour with every egg to prevent the batter from curdling.

Step 3

Sieve the flour with the baking, soda bi carb, salt and all the spices.

Step 4

Gradually fold in the flour into batter mixture.
:- Do it only in one direction, clock wise. Too much beating is bad for the cake.

Step 5

Fold in the fruits, marmalade, remaining orange juice, treacle and vanilla.
:- The batter should fall off in a lump when dropped from a spoon. If too stiff, add more orange juice and stir.

Step 6

Pour into a 13 x 9 inch pan or a 20 cm round cake pan.

Step 7

Bake in a pre-heated oven of 160 c for 1 1/2 hrs to 2 hrs.

Step 8

The cake will shrink from the sides of the pan when done.

Step 9

Leave to cool in pan. Turn the cake upside down prick holes into the base with a skewer (about 10 -12 holes) and pour the brandy over.

12)Cover the cake with a thick foil and allow the cake to mature for a week or two.

Step 10

:- Carrot Cake is ready!!!
:- Cut in wedges or squares and serve the Carrot Cake!!!

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