My super simple recipe for a super quick ‘n yum Christmas Cake
All you will need is, altogether 40 minutes, some simple ingredients and some good music for yourself. So lets begin..
Rum soaked dry fruits and nuts. I soak them two months before, but no worries they can be soaked overnight as well.
The soaking liquid can be brandy, sherry, vodka or wine too or a combination of orange and cranberry juice. The dry fruits can be black raisins, black or red currents, orange peel, dried seedless dates, dried figs, dried apricots, cranberries, dried apple, prunes, glazed cherries,
Wet ingredients – 1/2 cup of virgin olive oil, 3 eggs, 2-3 tsp of milk / rum
Dry ingredients – 1 cup of multigrain flour, 1 tsp baking powder, 1/4 tsp baking soda, 4 tsp cocoa powder, 1/2 tsp of freshly ground spice mix (cinnamon, clove, black cardamom)
A cup stands for a standard tea cup not a very small one or a very big one, Multigrain flour can be replaced by whole wheat flour too.
I make this cake in foursimple steps-
1- Mix the wet ingredients till fluffy
2 – Add sugar and beat again
3 – Add all the remaining dry ingredients and beat till you get a smooth consistency almost like a thick pancake mix
4 – Pour the batter in the greased baking dish and add 4-5 tbsp full of soaked dry fruits. With the help of a fork cover the dry fruits with a layer of batter.
Its ready to bake. Insert it in a preheated oven ( I preheat it at 200 degrees for 15 minutes ). Bake it at 175 degrees for 20 minutes. Make sure it gets the heat evenly throughout. Check by inserting a knife or a fork. If it comes out clean, the cake is ready.
The cake doubles up in size so use the container accordingly. I love to eat it this way but you can top it up with whipped cream or nuts or more rum or chocolate sauce etc
The texture and taste comes out perfect, inspite of no self raising flour, no butter or cream and no white sugar. Multigrain flour and olive oil along with brown sugar and nuts make the cake, as i say DELICIOUSLY NUTRITIOUS. Rum does the rest of the job.