Instant Christmas Fruit Cake | 7 mins Microwave Oven fruit Cake with Rum & dry fruits & nuts


FULL VIDEO ON YOUTUBE:

https://www.youtube.com/watch?v=m02E7wzVmYg

Hey guys, here is an instant rich, moist, Christmas fruit cake with rum, dry fruits & nuts baked in microwave oven within 7 mins. You have to try this to believe me and please don't forget to comment, like, share & SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy & delicious recipes.

This microwave version is a quick and easy substitute for the regular oven which takes 1 to more than 2 hours to bake the traditional Christmas fruit cake.

All you need to do is soak some mixed dry fruits which are readily available in one pack during this season (sultanas, raisins, currants, glace cherries) in rum at least 24 hours in a glass jar or if you forget to do that, you can boil the dry fruits with rum in microwave oven for 1 minute, cool it and then add it to the cake batter.

In a large bowl cream together room temperature butter, brown sugar and then eggs either with electric beater or by wooden spoon. Then add 1 lemon and orange zest, sifted plain flour along with baking powder, cinnamon powder, nutmeg powder, clove powder and salt. Fold in and add the soaked dry fruits, crushed dry nuts (cashew nuts, walnuts, pistachios and almond slivers) by mixing some flour in it so that they don't sink in the bottom. Add some vanilla essence and mix.

Now grease a glass bowl with butter and line it with baking paper. Pour the cake batter and level it with a spoon and decorate it with some cashew nuts, cherries and almond slivers or whatever fruits or nuts you desire. Cover the top with a baking paper and bake it in microwave oven for 7 minutes or until a skewer inserted into the centre of the bowl comes out clean. After checking with a skewer if the cake is still not done, you can bake it for another 2 or 3 minutes.

Flip the cake and turn onto a wire rack to cool and after it cools, poke some holes with a wooden skewer and fill the holes with the left over rum with which you soaked the dry fruits.

If you bake this cake much in advance then you can pack it with baking paper and then with silver foil and place it in an air tight container until Christmas. To keep the cake moist, you have to feed it with little dark rum or brandy once a week. This version of baking is especially for the last minute bakers and hence, you can feed the cake with rum just before serving to get a moist rich cake.

How easy that can be? Enjoy the time that you saved with your family and share this recipe with your friends.

INSTANT CHRISTMAS FRUIT CAKE IN MICROWAVE OVEN RECIPE:

Prep time: 5 mins. Cook time: 7 mins. Total time: 12 mins.

Author: Curry for the Soul

Recipe Type: Cakes

Cuisine: Indian

Yields: 20 pieces

Ingredients:

  • 1 cup unsalted butter (room temperature) and extra for greasing the cake baking bowl

  • 1 cup brown sugar

  • 4 eggs

  • 1 orange zest

  • 1 lemon zest

  • 1/4 cup almond meal

  • 1 cup plain flour and extra 1 tbsp for mixing with the dry nuts

  • 1/2 tsp nutmeg powder

  • 1/2 tsp cinnamon powder

  • 1/2 tsp clove powder

  • 1/2 tsp salt

  • 1 tsp baking powder

  • 1 tsp vanilla essence

  • 1 cup dry fruits (sultanas, raisins, currants, glace cherries) soaked in 1/2 cup dark rum for 24 hours.

  • 2 tbsp each pistachios, walnuts, cashew nuts and almond slivers, cut or crushed into small pieces

  • Some cashew nuts, cherries and almond slivers for decorating the cake

  • Baking paper for lining the glass bowl

Method:

  1. Soak some mixed dry fruits which are readily available in one pack during this season (sultanas, raisins, currants, glace cherries) in rum at least for 24 hours in a glass jar. (If you forget to do that, you can boil the dry fruits with rum in microwave oven for 1 minute, cool it and then add it to the cake batter).

  2. In a large bowl cream together room temperature butter, brown sugar and then eggs either with electric beater or with wooden spoon.

  3. Then add 1 lemon and orange zest and mix

  4. Add sifted plain flour along with baking powder, cinnamon powder, nutmeg powder, clove powder and salt.

  5. Fold in and add the soaked dry fruits and mix

  6. Add crushed dry nuts (cashew nuts, walnuts, pistachios and almond slivers) by mixing some flour in it so that they don't sink in the bottom.

  7. Add some vanilla essence and mix.

  8. Now grease a glass bowl with butter and line it with baking paper.

  9. Pour the cake batter and level it with a spoon and decorate it with some cashew nuts, cherries and almond slivers or whatever fruits or nuts you desire.

  10. Cover the top with a baking paper and bake it in microwave oven for 7 minutes or until a skewer inserted into the centre of the bowl comes out clean.

  11. After checking with a skewer if the cake is still not done, you can bake it for another 2 or 3 minutes.

  12. Turn the cake onto a wire rack to cool and after it cools, flip it over, poke some holes with a wooden skewer and fill the holes with the left over rum with which you soaked the dry fruits.

  13. If you bake this cake much in advance then you can pack it with baking paper and then with silver foil and place it in an air tight container until Christmas. To keep the cake moist, you have to feed it with little dark rum or brandy once a week. This version of baking is especially for the last minute bakers and hence, you can feed the cake with rum just before serving to get a moist rich cake.

  14. Enjoy your Christmas with your family and friends.

STEP-BY-STEP INSTRUCTIONS IN FOLLOWING PICTURES:


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