It’s been long that I wrote anything. No, it wasn’t a writer’s block as there was a lot on my mind that I wanted to share here, but a lot of travel and more importantly Baby H’s health kept me on my toes and away from writing. More on that later as by God’s grace BabyH is doing fine now and is enjoying the festivities 🙂
It’s Baby H’s first Christmas and it definitely called for celebration. Eight months old H loves everything bright and sparkling. Her curious gaze, observing eyes and happy reaction at toys, balloons and every thing that can hold her attention for a little more than a few seconds is simply heart-winning. So, to win some more giggles from my girl, I’ve set up a cute Christmas corner in our home with a Christmas Tree, Santa Claus and twinkling lights. Though she doesn’t understand much about the whole Christmas thing but her eyes definitely brighten up every time she’s near the corner… and that’s enough a reward for me.
Read after the jump for the recipe…
As festivities and merry making are incomplete without some yummy treats, I thought to bake a Christmas Fruit Cake… in fact, I baked two cakes. One with egg and another an egg-less variant, for my mom. The cake was egg-less and alcohol free, so you can give this to your kids. Didn’t know the eggless variant would have more fans, so here goes the recipe of the Kid Friendly Eggless, Alcohol Free Fruit Cake.
(I have tweaked the recipe according to my own taste, but the cake came out really well and tasted yummy too!)
All purpose flour: 2 Cups
Powdered Brown Sugar: 1/2 Cup
Curd: 1/2 Cup
Milk: 1/2 Cup
Baking Powder: 1 Teaspoon
Soda Bicarbonate: 1/2 Teaspoon
White Butter: 100 gms/ Yellow Amul butter
Almonds Chopped: 50 gms
Dates Chopped: 8-10 gms
Dried Figs Chopped: 8-10
Glazed Cherries: 50 gms
Cranberries Dried: Fistfull
Prunes Dried: Fistfull
Walnuts Chopped: 25-30 gms
Mix Fruit Juice: 100 ml
Orange Zest: 1 Teaspoon
Vanilla Essence: 6-8 ml
Cinnamon Powder: 1 pinch
Oven Setting: Pre-Heat the oven on 180 Degrees.
1. Take all the dried fruits and soak them in juice over-night and use it in your recipe.
2. Make sure all the ingredients are on room temperature before you start to bake.
3. Mix butter and sugar in a bowl and mix it well for at least 2 minutes with hand or electric beater.
4. Add quarter cup of cake and add to the butter and sugar mixture and beat again.
5. Sieve together flour, baking powder and soda-bicarbonate.
6. Keep adding the flour mixture to butter mixture gradually and keep on mixing the batter.
7. Now add Vanilla essence.
8. If the batter looks very thick add some milk.
9. Now, fold the soaked fruit mixture into the batter and pour the batter in a greased tin.
10. Put the cake tin in the pre-heated over and let the cake cook at 180 degrees for 35-40 mins. After 40 mins, let the cake cook for another 15 mins at a temperature of 140 degrees. Check the status of the cake by inserting a skewer. If it comes out clean, it’s cooked else let it cook for some more time. Once, done take out the cake and let it cool before you decorate and serve it.
Do, try this recipe and don’t forget to share how it turned out!
Baby H enjoyed whatever little of this cake I gave her today. I’m sure she’ll love to gorge upon it next year, making it all a Merrier Christmas!