Boozy Christmas Rich Fruit Bundt Cake - My Way!. This Boozy Christmas Cake is AMAZING. It's a sweet rum cake filled with my homemade tutti frutti, golden raisins, pistachios and dates. There are also spices like cardamom, cloves and ginger.

A rich fruit cake or fruitcake recipe is a perfect blend of fruit and nuts in a cake batter that uses In the case of muffins and cupcakes, it's often a good idea to rotate the baking tray mid-way the baking Boozy Christmas Fruitcake Recipe - Cake Decorating Tutorials. Every bundt cake can benefit from a thick, rich glaze and we topped this one with not one, but two deliciously contrasting glazes: a sweet chocolate glaze and a tangy buttermilk glaze. We love how this elegant cake looks on an old-fashioned cake stand, but you can also turn this recipe into a dozen. You can cook Boozy Christmas Rich Fruit Bundt Cake - My Way! using 14 ingredients and 20 steps. Here is how you cook it.

Ingredients of Boozy Christmas Rich Fruit Bundt Cake - My Way!

You need 2 cups of Soaked dry fruits and nuts.
Prepare 1 cup of Chopped Mixed Nuts (Pistachios, Walnuts, Cashew Nuts, Almonds).
You need 100 grams of Almond meal.
Prepare 100 grams of Whole wheat flour.
Prepare 45 grams of Sorghum/jowar flour.
It's 40 grams of Amaranth flour.
You need 1 teaspoon of Baking Powder.
You need 4 of Eggs.
It's 150 grams of Brown Sugar.
It's 75 grams of Cane sugar.
It's 1 teaspoon of Ground cinnamon.
It's 1/2 teaspoon of Ground cloves.
It's 1/2 teaspoon of Dried ground ginger.
It's 225 grams of Butter.

Want to make a delicious Christmas cake this year, then follow Steve's Recipe and you will be sure to impress. Home > Festival Dishes > Christmas Rich Rum Fruit Cake. Though I'm not a Christian I love to celebrate Christmas for lot of reasons. Some people get irritated that people celebrate Christmas for wrong reasons like for gifts and cakes, forgetting the real purpose and meaning behind Christmas.

Boozy Christmas Rich Fruit Bundt Cake - My Way! step by step

Preheat the oven to 110 Degree Celsius..
Add the butter and sugars into a large mixing bowl..
Cream together the butter and sugars until they’re light and fluffy..
Next add the eggs one at a time working them into the creamed mixture till well combined..
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Sift in the flours, almond meal and baking powder and mix well..
Into this add the spices and mix well..
Next add the soaked dried fruit and nuts and chopped nuts and combine well..
Line the base and the sides of a 24 cm. round and deep bundt tin or ring pan. I just greased it very well and floured the tin, shaking off excess flour..
Pour in the cake mixture and level the top..
Bake in the oven for approximately 2 hours. Keep an eye on the cake as it bakes and start checking if it is done from about 1 hour 30 minutes. The cake is ready when a skewer inserted into the middle of the cake comes out clean..
Remove from the oven and allow to cool completely in the tin..
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Once the cake is cold, remove it from the tin and place on a large flat plate or serving platter..
Next, lay out a large piece of aluminium foil, (I used a double layer of foil) large enough to wrap the cake completely. Place the cake on the foil, in the middle..
Using a skewer or toothpick, poke 35 to 40 holes on top of the cake, only 3/4th’s of the depth of the cake so that the rum or any liquid being used doesn’t run through..
Using a pastry brush, brush over the entire top of the cake with the rum, brandy, wine or orange juice. Don't go beyond 2 teaspoons in each feed..
Once this step is done, gather the foil and seal the cake covering the cake completely with foil. You can add another layer of foil on top in case you think it isn't enough..
Now place the wrapped up cake in a suitable airtight container. You can use a large cookie or cake tin too. Place in an area away from direct sunlight..
Repeat the feeding process every 3 to 4 days until the cake won’t absorb anymore..

Our boozy Christmas pudding is a Christmas classic that grown ups will love. Pour the dried fruits and liquid into an airtight container and leave overnight to macerate. The following day, pour half of the dried fruit and liquid into a food processor and blend until smooth. Remove the pineapples from the syrup, reserve the syrup. Line the bottom and center cone and sides of the Bundt pan with whole.