Sangeeta's Kitchen Delights

Christmas is just knocking the door. Its time to welcome Santa. Without Christmas cake, Christmas can't be completed. We have soaked dry fruit in rum in last month and now it is more than a month. So as I promised you last month, Here is my Christmas Rum fruit & nut cake recipe. Good Christmas cake will be moist & soft, densely packed, dark brown in color with a nice aroma. Its a rich cake with evenly distributed fruits and nuts.This cake batter will be denser than any normal cake and it has to be baked slowly at low temperature. After baking the cake you should mature the cake by feeding with rum(or which you have used for dry fruit soaking) until Christmas. It will keep your cake moist and make more flavorful. Alcohol also act as a preservative. So, you can store this cake for few weeks to one month in this way. Lets bake the cake. Preparation Time   :   30  minutes Cook Time          : 2.5  Hours Serves ...

Its the time to soak dry fruit in alcohol(dark Rum/ whisky/ Brandy/ red wine). Traditionally, dry fruit should be soaked 3 months before the Christmas. But at least 1 month soak is very necessary to make dry fruit juicy. In classic Christmas cake, juicy dry fruits are the main ingredients. Here you can use any dry fruits whatever you get. Other ingredients like flour is just used to bind dry fruits and nuts. My Christmas celebration can't be complete without traditional Christmas cake. We will bake the cake in next month at least a week before from Christmas. After baking, the last step is feeding the cake. It is very important to allow the cake to be matured by feeding with alcohol. After baking some tiny wholes will be made with a skewer to feed the cake. Brush the cake with alcohol twice in a week after baking. Here I am using Rum to soak the fruit and will do the feeding after baking the cake with Rum. If you don't want to use alcohol, instead of this you can use ora...