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!



Bundt Panettone


This is a quick version of panettone.

Bundt Panettone
Recipe source: Bakingbites

2 ¼ cups all-purpose flour
1 ½ tsp yeast
½ tsp salt
5 tbsp sugar
½ cup warm milk
¼ cup butter (soft at room temp)
3 large eggs (room temp)
¾ cup add ins (raisins, candied peel etc)

Add ¾ cup flour, sugar, yeast, salt in a food processor bowl (can mix in a bowl with hand too)
Add milk and butter and mix for 2 mins.
Add one egg at a time and mix well.
Add ½ cup flour and mix for 2 more mins.
Add remaining flour and mix well. Batter will be thick.
Cover the bowl and rest for 10 mins.
Add raisins, peels etc and mix to incorporate.
Transfer the batter to a greased large bundt pan and keep aside in a warm place for approx. 1 hr until the mixture is doubled in size.
Preheat oven to 160 degree Celsius. Bake panettone for 30-35 mins until top is golden brown.
Remove and cool on a wire rack OR if you wish brush rum syrup on all sides on hot panettone.
When completely cool, sprinkle icing sugar on top.
Slice and serve.

Rum syrup
½ cup sugar
5 tbsp rum
½ tsp vanilla essence
Combine all ingredients in a small saucepan and cook over medium heat till sugar dissolves. Remove and use to brush or pour over the hot bread.

The Panettone below was made last year from King Arthur Flour website. This is also an easier version to make the bread, but not exactly the same texture as store brought.