Its christmas already, well almost! And we just can’t stop reveling in the festival. While christmas is all about fairy lights and gifts, the festival is incomplete without savoury sweets to overcome the chill. If you too have a sweet tooth and want to make your christmas feast special, then these easy to bake cake recipes are just for you.
The Traditional Christmas Chocolate Cake
Ingredients Plain Flour (Maida) – 250 gms, Sugar – 450 gms, Oil – 125 ml , Milk – 250 ml, Warm Water – 250 ml, Cocoa Powder – 1/2 cup, Baking, Powder – 1 1/2 tsp, Baking Soda – 1 1/2 tsp, Salt – 1 tsp, Vanilla Essence – 2 tsp, Curd – 250 ml.
For the icing Butter – 125 gms, Icing Sugar – 450 gms, Cocoa Powder – 1/2 cup, Milk – 1/4 cup, Vanilla Essence – 2 tsp
Method – Combine the cocoa powder, salt, maida, baking powder and baking soda in a bowl.
– Sieve the mixture twice. – In a separate bowl, mix the oil, curd, milk, sugar and vanilla essence. – Beat well until fluffy. – Gradually add the flours to the bowl and mix well. – Add the warm water and mix well. Pre-heat the oven to 180 degrees. – Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. – Remove and cool for 10 minutes. – To make the icing, mix all the ingredients and beat well until frothy. – Transfer to a piping bag or a plastic bag with the tip cut off to make a nozzle. – Gently squeeze it over the cooled cake. – Serve. Tip: Ensure the cake is fully cooled before adding the icicing.
Ingredients Eggs – 6, separated, Raisins – 1 cup, Sweet Sherry – 4 tblsp, Butter – 2/3 cup, Sugar – 1 cup, Almond Extract – 1 tsp, Glace Cherries – 1 cup quartered, Almond Powder – 2 1/2 cups
Method – Heat a small pan over medium flame. – Add the raisins and sherry. – Cook for 5 to 7 minutes till the sherry is absorbed by the raisins. – Remove from flame and add the cherries. – Add 6 tbsp of the almond powder and keep aside. – In another bowl, combine the butter and sugar. – Beat until fluffy. – Add the egg yolks and almond extract. – Add the remaining almond powder and beat well. – Add the raisins and cherries. – In another bowl, beat the egg whites until stiff peaks form and add this to the cherry batter. – Transfer this mixture to a greased pan lined with parchment paper.
– Place the pan in a preheated oven at 325F and bake for an hour. – Insert a skewer in the middle and if it comes out clean, the cake is done. – Remove and cool. – Store in an airtight container for up to 2 weeks.
Ingredients Maida – 2 cups, Carrot – 1/2 cup, grated, Raisins – 4 tblsp, Dates – 4 tblsp, chopped, Butter – 200 gms, Sugar – 2 tsp, powdered, Cashew nuts – 2 tblsp chopped, Almonds – 2 tblsp chopped, Pistachios – 2 tblsp chopped, Baking Soda – 1 1/2 tsp, Nutmeg Powder – 1/3 tsp, Clove Powder – 1/3 tsp, Cinnamon Powder – 1/3 tsp, Salt as per taste, Rum and Raisin Essence – 2 tsp
Method – Sift together maida, salt, baking soda, nutmeg powder, clove powder and cinnamon powder. – Combine butter with powdered sugar in a bowl and beat till fluffy. – Add the grated carrots, raisins and dates to the butter mixture. – Mix gently. – Now add rum and raisin essence. – Gradually add the maida, stirring gently. – Now add the cashew nuts, almonds and pistachios. – Mix well. – Transfer the contents to a greased pudding tin and close with a lid. – Pressure cook for 2 to 3 hours over medium flame till done. – Remove and serve hot with chocolate sauce.