500 grams refined flour or Maida
300 grams soft brown sugar
100 grams powdered white sugar
¼ teaspoon salt
2 teaspoons spice powder
1teaspoon nutmeg powder
200 grams chopped black currants
200 grams chopped raisins
100 grams chopped sultanas
100 grams chopped orange / lemon peel
100 grams chopped cherries
500 ml Rum or Brandy
250 ml Wine
500 grams butter
4 eggs beaten well
4 tablespoons milk
1 teaspoon baking powder
1 teaspoon vanilla essence
1 teaspoon almond essence
Mix all the dried fruit together and soak in rum / brandy and wine for at least a month. When required drain and keep aside. Reserve the leftover rum.
Sift the flour, baking powder and salt together. Dust the soaked fruit / peel with a little flour.
Cream the butter, sugar and brown sugar well. Add the beaten eggs, almond essence and vanilla essence and mix well. Add the orange / lemon peel and dried fruits, nutmeg powder and spice powder and mix thoroughly. Slowly add the flour and fold in well. If the mixture is too thick add a little milk. Pour into a greased and papered baking tins or dishes and bake in a slow oven for about one hour or more (or until a wooden toothpick comes out clean). Remove from the oven when done. Prick the cake with a toothpick and pour the remaining rum over it.
Remove from the tin when cold and wrap tightly in foil or waxed paper and keep in an airtight container for the cake to absorb the rum.
Just before serving, heat for a minute in a microwave oven and pour some more rum on the cake while hot. Tastes delicious!!!!!
what is this spice powder
ReplyDeleteSpice Powder is a mix of 3 spices ie cloves, cardamom and cinnamon. You could make a powder of about 3 cloves, one piece of cinnamon and 3 cardamoms and use the powder as required by the recipe
ReplyDeleteHI Ma'm
ReplyDeleteIt has been a nostalgic experience
reading your blogs, as growing up in
Bangalore and attending the
Golden Valley Enng college in Orugaum
KGF, and now residing in USA it just brings back old memories
The funny part is we dont get this amazing tasty cake any where here
so I've decided to follow your recipe
and try to bake it
wish me luck :)
Thank you. I hope your Cake came out well and it tasted as good as the ones from KGF and Bangalore
ReplyDeleteI live in philly and still have my family send me the christmas cake from India, This year my mom dad are here and they gave me the same exact recipe as yours...
ReplyDeleteI live in philly and still have my family send me the christmas cake from India, This year my mom dad are here and they gave me the same exact recipe as yours...
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteEnjoy the Christmas Cake Vikrant. Merry Christmas to you an your parents
ReplyDeleteHow long should we need to bake in Oven ?
ReplyDeleteMahima, please read the entire recipe. You will see that I have mentioned " bake in a slow oven for about one hour or more (or until a wooden toothpick comes out clean). Remove from the oven when done. Prick the cake with a toothpick and pour the remaining rum over it". You could set the temperature at 150 Degrees.
ReplyDeleteI hope I have clarified your doubts
this is the best christmas cake ever, i have been using this recipe for the 3rd year now and its just amazing, though i had decided that last year i would not bake cakes and this year too since its very tedious as i have to bake like about 30 mini cakes to give away-its those who i give cake to every year who push me to make cakes-i have to. hence, Bridget thank you so much for sharing-MERRY XMAS AND A HAPPY NEW YEAR.
ReplyDeletelinda.
this is the most amazing christmas cake recipe and this would be the 3rd year i am going to be following it. though for the last 2 yrs i have been trying to avoid making this cake as it is very tedious as i end up doing like about 30 cakes, its really very hard-but family and friends insist and i have to do the cakes :) so am now getting ready to slog it from the 19th.
ReplyDeletebridget-thank you for sharing this and many other wonderful recipies which i had as a child or heard of but never had the chance to try it-thank you and wish you a VERY MERRY XMAS AN A WONDERFUL YEAR.
Linda.
Thank you Ren. Your comments are so encouraging and a real boost to me. I'm sure your cakes this year too will taste awesome. My mouth is watering already. Let me wish you and your family a very happy Christmas all God's blessings in the New year. Bridget
ReplyDeleteMy Mon used to make a similar cake, but never got to know what went into its making. It was a closely guarded secret. Half of it was finished well before Xmas. Thanks for sharing Brigette. Guess its too late now to bake for Xmas.
ReplyDeleteMy Mon used to make a similar cake, but never got to know what went into its making. It was a closely guarded secret. Half of it was finished well before Xmas. Thanks for sharing Brigette. Guess its too late now to bake for Xmas.
ReplyDeleteHi Bridget, I am a fan of your's & have been trying various recipes from your blog since the past 3 years . & this would be my 3rd consecutive year in preparing the rum & raisin cake. However, there is 1 thing I still need to perfect. After the cakes have been baked & kept to cool, & when I try to slice them , they arent kind of stiff. Rather they are very soft & I dont get a perfect cut while tryin to slice them. Hence I need to know if there is anything I am missing , or do I need to add 1 or 2 extra eggs . Could you please advice on this .
ReplyDeleteThanks & Regards,
Shawn.
Hi Shawn thank you for all the nice things you've said. Very sweet of you. As regards your query, you could add a bit more flour to get it a little harder. The flour you use may be making it too soft or the consistency of the batter could be a little too thin so try to make the batter a bit more dense. Merry Christmas to you and your family. God bless
DeleteThanks for this tip Bridget. I would however, be baking them this weekend. Will definitely let you know ho it turns out , but im sure it woul be better this time . And here's wishing you & your famly a Merry Christmas too :-) .
DeleteHi Bridget, I am a fan of your's & have been trying various recipes from your blog since the past 3 years . & this would be my 3rd consecutive year in preparing the rum & raisin cake. However, there is 1 thing I still need to perfect. After the cakes have been baked & kept to cool, & when I try to slice them , they arent kind of stiff. Rather they are very soft & I dont get a perfect cut while tryin to slice them. Hence I need to know if there is anything I am missing , or do I need to add 1 or 2 extra eggs . Could you please advice on this .
ReplyDeleteThanks & Regards,
Shawn.
Hi Bridget,
ReplyDeleteCan you give me the measurent for 100 GMs of butter... This will be the first time I'll be trying this.
Hi Bridget,
ReplyDeleteCan you give me the measurent for 100 GMs of butter... This will be the first time I'll be trying this.
This comment has been removed by the author.
ReplyDeleteButter:
ReplyDelete1 tablespoon = 14 grams = 1/2 ounce
100 grams = 7 tablespoons = 3 1/2 ounces
1/2 cup = 113 grams = 1 US stick = 4 ounces
1 cup = 227 grams = 2 US sticks = 8 ounces
250g = 1 AUS stick