2 more days to Christmas! Festive season is always here during Christmas. How you guys are celebrating Christmas eve? Any plans?
The pictures look nice huh! So yummy-licious!
Mincemeat or fruit mix, sans suet
{
made from 1 kg of fruit/nut/peel combination}
300gms raisins, chopped if desired
200 currants
200gms black grapes, chopped
100gms crystallized ginger & orange peel
, chopped
100gms almonds, chopped
50gm dried apricots, chopped
50gms candied cherries, chopped
1/4 cup Cherry liquor/brandy
1/2 cup rum {
or brandy}
3/4 cup fresh orange juice {
from 3 keenus/oranges}
Juice of 1/2 lemon {
or 4 limes}
Zest of 2 keenus/oranges
4 tbsp garam masala
Method:
Mix all of the above nicely and soak overnight in a cool place, or for 3-4 days. The longer you soak the fruit, the more mature the flavour. {
You can substitute the alcohol with an equal amount of orange juice too}
Garam Masala Fruit Cake
1 kg mixed fruit,nuts,peel mincemeat {mincemeat recipe above}
3 cups plain flour
300gms unsalted butter, room temperature
1 1/4 cup sugar
5 eggs
3/4 cup caramel syrup {
Made with 1 cup of sugar caramelised. Add some water and heat gently to liquefy. Measure and top up with water to make 3/4 cup liquid. Cool}
1 1/2 tbsp instant coffee
2 tsp baking powder
1/2 tsp salt {
skip if using salted butter}
2 tsp pure vanilla extract
Method:
Toss the soaked mixed fruit in the 3 cups flour well in a large bowl {
I used a huge wok} so that the fruit is completely coated. Reserve.
Stir coffee into caramel syrup. Reserve.
Beat the butter and sugar till fluffy, 2 minutes, add the eggs and beat well again.
Now add the caramel syrup and vanilla extract and beat again for a minute till well incorporated. The mixture may appear curdled but that’s fine. Add baking powder and whisk again.
Turn this batter out over the mincemeat and stir well with spatula to blend uniformly.
Turn into lined loaf pans/baking tins and bake at 140C until the top appears done when you touch it, about 1 hour for the loaf pans, and almost 2-2 1/4 hours for my 15 X 11 tin.
Cool in tin, turn out and wrap in cling-film when cold. Allow to stand and mature in a cool dark place for a day or two, at least overnight. The longer it stands the better the flavours, but we never get that far in my fruit-cake loving household.
Note: You can poke holes on top and pour over some more rum/brandy if you like. In this case, first wrap it in cheesecloth, and then in clingwrap and store in a cool pace.
♥ Thank you for stopping by ♥
Christmas arriving! Hereby wish everyone will have a great day on the day itself and spend the time with those you love! :)
1100am.
Festive season!
Chrisss!
