Boozy Christmas Rich Fruit Bundt Cake – My Way!. At CakeClicks.com find thousands of cakes categorized into thousands of categories. Boozy Christmas Rich Fruit Multigrain Bundt Cake, My Way. These little tiny Bundts are packed full of sweetness, and they It can be found near the Christmas candy or the dried fruit and nuts.
See recipes for Boozy Christmas Rich Fruit Bundt Cake – My Way! too. A Traditional Christmas Fruit Cake is tasty and moist and is baked in most homes and gifted to friends and family. This recipe for Christmas fruitcake is different and is healthy!! You can cook Boozy Christmas Rich Fruit Bundt Cake – My Way! using 14 ingredients and 20 steps. Here is how you cook that.
Ingredients of Boozy Christmas Rich Fruit Bundt Cake – My Way!
- It’s of Soaked dry fruits and nuts.
- It’s of Chopped Mixed Nuts (Pistachios, Walnuts, Cashew Nuts, Almonds).
- It’s of Almond meal.
- It’s of Whole wheat flour.
- Prepare of Sorghum/jowar flour.
- You need of Amaranth flour.
- Prepare of Baking Powder.
- Prepare of Eggs.
- You need of Brown Sugar.
- It’s of Cane sugar.
- Prepare of Ground cinnamon.
- Prepare of Ground cloves.
- You need of Dried ground ginger.
- It’s of Butter.
This Boozy Christmas Cake is AMAZING. It's a sweet rum cake filled with my homemade tutti frutti, golden raisins, pistachios and dates. There are also spices like cardamom, cloves and ginger. There's even some organic apple juice to help add more sweet fruity flavor.
Boozy Christmas Rich Fruit Bundt Cake – My Way! instructions
- Preheat the oven to 110 Degree Celsius..
- Add the butter and sugars into a large mixing bowl..
- Cream together the butter and sugars until they’re light and fluffy..
- Next add the eggs one at a time working them into the creamed mixture till well combined..
- Sift in the flours, almond meal and baking powder and mix well..
- Into this add the spices and mix well..
- Next add the soaked dried fruit and nuts and chopped nuts and combine well..
- Line the base and the sides of a 24 cm. round and deep bundt tin or ring pan. I just greased it very well and floured the tin, shaking off excess flour..
- Pour in the cake mixture and level the top..
- Bake in the oven for approximately 2 hours. Keep an eye on the cake as it bakes and start checking if it is done from about 1 hour 30 minutes. The cake is ready when a skewer inserted into the middle of the cake comes out clean..
- Remove from the oven and allow to cool completely in the tin..
- Once the cake is cold, remove it from the tin and place on a large flat plate or serving platter..
- Next, lay out a large piece of aluminium foil, (I used a double layer of foil) large enough to wrap the cake completely. Place the cake on the foil, in the middle..
- Using a skewer or toothpick, poke 35 to 40 holes on top of the cake, only 3/4th’s of the depth of the cake so that the rum or any liquid being used doesn’t run through..
- Using a pastry brush, brush over the entire top of the cake with the rum, brandy, wine or orange juice. Don't go beyond 2 teaspoons in each feed..
- Once this step is done, gather the foil and seal the cake covering the cake completely with foil. You can add another layer of foil on top in case you think it isn't enough..
- Now place the wrapped up cake in a suitable airtight container. You can use a large cookie or cake tin too. Place in an area away from direct sunlight..
- Repeat the feeding process every 3 to 4 days until the cake won’t absorb anymore..
This dessert is moist, rich and oh. The best boozy cakes and puddings to enjoy this Christmas. Nadine Levy-Redzepi's Brandied Plum Cake from her cookbook Downtime: Deliciousness at Home This beautiful Cider & Five-Spice Bundt Cake from Nigella Lawson's Simply Nigella is deceptively simple to make and looks super impressive. In my book, Christmas isn't complete without a traditional fruit cake. It's rich and laden with festive flavours and there's always plenty to go round.