Mini Christmas Plum Cake


Mini Christmas Plum Cake
30 mini cupcakes

2 cups all-purpose flour
1 cup brown sugar
2 tsp baking powder
1 tsp baking soda
2 eggs
½ cup + 2tbsp butter
2 tsp vanilla essence
1 tsp cinnamon pwd
½ tsp grated nutmeg
½ tsp dry ginger pwd
½ tsp cloves powder
1-1½ cups add ins (dates/apricots/tuti-fruiti/raisins/nuts etc)

To caramelise:
½ cup sugar
1 cup hot water

5 tbsp icing sugar
Approx1 ½ tsp water
Chopped cranberries to garnish

Caramelise -Add sugar to a clean pan and keep on medium heat. Do not stir. The sugar will start to melt and turn brown in colour.
Stir slowly so all sugar gets mixed.
When the mixture starts to bubble all over, remove from fire and add hot water carefully.
Return to fire and stir till all sugar melts.
Pour over the bowl in which dates/apricots/raisins are kept. (see below)

(The amount of dates/raisins/nuts is as per your preference)
Chop dates/apricots/raisins and add to a big bowl. Add hot caramel to this bowl. Add 1 tsp soda, mix and keep aside to cool completely.

Meanwhile preheat oven to 160 degree Celsius.
Either line the cupcake pan with liners or butter the molds and dust flour. Tap excess flour off.
Mix tuti fruiti and nuts in another bowl and keep aside.
Whisk flour, baking powder, all the spice powders and keep aside.
Beat sugar and butter for few mins.
Add one egg at a time and mix well.
Add vanilla and mix.
Add 1 cup flour and beat to mix.
Drain caramel liquid from the dates bowl to this and mix well.
Add rest of flour and beat to combine. Batter will be thick and fluffy.
Now add soaked dates mixture, tuti fruiti and nuts and fold to combine.
Place approx. 1 tbsp batter in each cupcake mold and bake for 12-15 mins or until a toothpick inserted in the center of a cupcake comes out clean.
Cool completely on a wire rack.
Mix icing sugar and water to get a thick batter. (Add water 1 drop at a time).
Transfer to a Ziploc bag and nip off the edge. Drizzle on cool cupcakes and sprinkle cranberries on top.
Happy Christmas and Happy Holidays to all!



Christmas Fruit Cake

Mum's Xmas Fruit Cake

Mum’s Christmas Fruit Cake

1 ½ cups all-purpose flour
½ tsp baking soda
¾ sugar
1 egg
½ cup + 1 tbsp oil
4 tbsp cashewnuts chopped
4 tbsp tutti-frutti
4 tbsp raisins
2 tbsp orange peel chopped
2 tbsp crystallized ginger chopped
1 tsp shahjeera
¼ tsp cloves powder
½ tsp nutmeg powder
½ tsp cinnamon powder
1 tsp vanilla essence

To caramelize:
¼ cup sugar
½ cup + 1 tbsp water

Heat the sugar in a medium pan. Let it melt and caramelize. Don’t stir.
When the colour becomes dark golden and the sugar starts to bubble, add water. (Be careful as it will splutter)
Add sugar and oil and let the mixture boil for 3 minutes. Let it cool.
Sieve flour and baking soda.
Either transfer the caramel to a mixing bowl or use the same pan to mix dry ingredients.
Add flour all at once and mix using handheld mixer or wooden spoon.
Add all the spices, nuts, peel and raisins and mix well.
Break an egg into the batter and mix again.
Pour into a greased baking pan and bake in a preheated oven at 150 degree Celsius for 30-35 mins. Test with a toothpick for doneness.
Decorate with frosting or serve plain.

Mum's Xmas Fruit Cake 1