Showing posts with label Christmas Cake. Show all posts
Showing posts with label Christmas Cake. Show all posts

Thursday, December 12, 2019

Kerala Plum Cake Recipe | Plum Cake Recipe With Ingredients

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Christmas is around the corner and it is time to party. You can't think about celebrating Christmas without a delicious Plum cake. Loaded with the goodness of dried nuts and fruits, this perfectly baked plum cake tastes best when served with a hot cup of coffee or tea. 

Plum cake is basically a fruit cake, and the best part it that it has a long shelf life as compared to other cream based cakes. To makes it even more interesting, you can tweak it as per your palate preference. You can use chocolate or whipped cream icing to make it even more delectable. 

Made with readily available ingredients in your kitchen, this recipe uses eggs, but if you are a vegetarian, then you can replace eggs with baking soda and half a cup yogurt. 

Kerala Plum Cake
You can also serve this Christmas recipe with a scoop of vanilla and chocolate ice cream and some fresh fruits. You can also drizzle some condensed milk over this cake for a delicious taste

In India plum cake has been served around the time of the Christmas holiday season, and may have additional ingredients such as rum or brandy added.


Course: Dessert
Cuisine: Kerala, India
Prep Time: 15 min
Cook Time: 45 min
Calories: 542
Servings: 4


Ingredients:

  • 250 gm refined flour
  • 150 gm brown sugar
  • 30 gm almonds
  • 30 gm walnuts
  • 1/4 cup milk
  • 150 gm Unsalted butter
  • 1 teaspoon powdered cinnamon
  • 100 gm prunes
  • 5 drop vanilla essence
  • 2 teaspoon baking powder
For The Main Dish
  • 3 eggs

How to make Plum Cake:

Step 1
Take a large bowl and sieve together the flour and the baking powder. Keep it aside. Now in another bowl mix together the brown sugar and butter, till the sugar dissolves completely. Take the help of an electric blender. Now break the eggs and add them one by one. Keep beating the mixture till it is light and frothy.
Step 2
Gradually add the flour to this egg-butter and sugar mixture spoon by spoon so that no lumps are formed. Keep stirring to attain a smooth mixture. Add the milk and the vanilla essence and mix well. Add cinnamon powder and blend well. Allow the batter to rest for 10 minutes.
Step 3
Meanwhile chop the nuts and the prunes finely. Mix in the batter. Beat well again. reserve some nuts that you can put on top of the cake. Now pre-heat the oven at 180 degrees for 15 minutes. Prepare a baking tray by lining it with butter paper. Grease it with oil or butter and dust some flour. Add the batter.
Step 4
Bake at 180 degrees for one hour or at 200 degrees Celsius for 45 minutes. The temperature mostly depends on the type of oven you have. Insert a skewer to check if the cake is ready. If it comes out clean, take out the cake and place it on a wire rack to cool.
Step 5
Carefully take the cake out from the baking tray. Slice it and serve with tea, coffee or with an assortment of snacks. This cake also goes well with vanilla ice-cream. You can also make a quick icing by beating together one cup icing sugar and one cup unsalted butter. Mix vigorously, till the mixture becomes creamy. Put it in the fridge for one hour. Now put it in the piping bag and use it to decorate the cake. If you want your icing to be colourful, you can divide this butter-sugar mixture in two parts and the add the two colours of your choice in both the parts. Put them in separate icing bags and use them to rave up your cake. You can also use gems and chocolate chips to decorate your cake.

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Monday, December 9, 2019

Yule Log (Cake) Recipe With Ingredients

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Yule Log is a traditional dessert served near Christmas, made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roll.

The original Yule log recipe is traditionally made from a genoese, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache that It is made from chocolate and cream and icings flavored with espresso or liqueurs exist.

Yule Log 
Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. Other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan.


Course: Dessert
Cuisine: French
Prep Time: 2 hr 30 min
Cook Time: 35 min
Total Time: 3 hr 5 min
Servings: 8 people

Ingredients:

For the cake:
  • 9 egg yolks
  • ⅔ cup caster sugar
  • 5 egg whites
  • ⅔ cup flour , sifted
For the chocolate buttercream:
  • 1⅓ cup unsalted butter , softened
  • 4/5 cup caster sugar
  • 2 eggs
  • 2 egg yolks
  • 3½ oz. chocolate (50% cocoa or more, to taste)
  • ¼ cup water
For the syrup:
  • 2 cups water
  • 1 cup caster sugar
  • ⅓ cup liquor (rum or kirsch, and/or flavoring of choice)

How To Make Yule Log (Cake) :

Cake
  1. Preheat oven to 450 F.
  2. Separate egg yolks from white. In a bowl, whisk the yolks with 1/3 cup of caster sugar until they turn white and are firm.
  3. In a second bowl, whisk the egg whites with the remaining caster sugar until they are firm.
  4. Stir in sweetened yolks to white, lifting the preparation from the bottom of the bowl, very gently, in order not to break the whites. Stir in the flour very gradually, proceeding in the same way.
  5. Spread the batter in a rectangle baking sheet of about 12 x 16 inches covered with parchment paper. Bake for 5-6 minutes.
  6. Remove from oven and let cool. Turn the cake over on a second parchment paper and peel off the first paper from the cake.
Chocolate Buttercream
  1. Melt chocolate in double boiler and set aside at room temperature.
  2. Beat the whole eggs and yolks with electric mixer for 4 minutes.
  3. In a non-stick saucepan, bring the sugar and water to a boil and cook over low to medium heat until reaching a temperature of 244 F. Soak quickly the bottom of the pan in cold water to stop the cooking.
  4. While whisking egg yolks, slowly pour the syrup to drizzle over the eggs and whisk briskly for several minutes until it is tempered. The mixture should at least double in volume and whiten.
  5. With the processor at medium speed, gradually and gently fold the butter. It is very important for the butter to be soft and not melted.
  6. Finish by gently incorporating the melted chocolate.
  7. Separate chocolate buttercream in two portions of ⅓ and ⅔.
Syrup
  1. Combine water and sugar in a saucepan. Boil. Stir until sugar is completely dissolved. Cook over low heat for 3 minutes, stirring constantly.
  2. Reserve the syrup in a glass container and allow to cool until reaching a temperature of about 60 F. When cool, add liquor and/or selected flavor extracts.
Assembling
  1. Brush cake with syrup.
  2. Spread evenly ⅓ of the chocolate buttercream on the entire surface of the cake. Roll the log lengthwise. Wrap tightly in plastic wrap so that it keeps its shape. Place in the refrigerator for 3 hours.
  3. Take the rolled cake out of the refrigerator. Cut one of the ends of the log. It will be used to make a "knot" (as in a real log).
  4. Using a spatula, spread the remaining ⅔ of the chocolate butter cream, then place the knot on top. Then coat the perimeter of the "knot" with cream.
  5. Using a pastry comb or fork, make streaks to imitate the bark of the wood.

Notes:

Optional: Add decorations as per you wish, including mushroom meringues or candies.


Keyword: butter, chocolate, egg, flour, rum, sugar
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Sunday, December 1, 2019

Mother Christmas Cake Recipe With Ingredients

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The classic christmas cake with delicious apple pie covered in tarts and cherries. Christmas would be incomplete without relishing on this fruity-sweet cake.


MOTHER CHRISTMAS CAKE

Chef: Anil Dahiya The Bristol Hotel Gurugram
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Cook Time: 1 hr 45 mins
Recipe Servings: 4

Ingredients Of Mother Christmas Cake:

  • 3 Cups Tart Apples (2 large), peeled
  • 2 Cups Sugar
  • 1/2 Cup Apple juice
  • 3 Eggs
  • 3/4 Cup Vegetable oil
  • 1 tsp Vanilla extracts
  • 3 Cups All-purpose flour
  • 2 tsp Apple pie spice (cinnamon)
  • 1 tsp Salt
  • 2 Cups Pecans, finely chopped
  • 1/2 pound Candied red cherries (halved)
  • 1/2 pound Candied green cherried (halved)
  • 1/2 pound Candied pineapple (diced)
  • Cashews (optional), salty


How to Make Mother Christmas Cake:

1.Line three 8x4-inch loaf pans with waxed paper
2.Grease the paper and set aside.
3.In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes.
4.In a bowl, combine the eggs, oil and vanilla.
5.Add to apple mixture; mix well.
6.Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well.
7.Fold in pecans, cherries and pineapple.
8.Pour into prepared pans.
9.Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean.
10.Cool for 10 minutes before removing from pans to wire racks.
11.Remove waxed paper.
12.Cool completely.


Key Ingredients: Tart Apples (2 large), Sugar, Apple juice, Eggs, Vegetable oil, Vanilla extracts, All-purpose flour, Apple pie spice (cinnamon), Salt, Pecans, Candied red cherries (halved), Candied green cherried (halved), Candied pineapple (diced), Cashews (optional)

source:https://food.ndtv.com/recipe-mother-christmas-cake-951706
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Gluten-Free Christmas Cake Recipe With Ingredients

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About Gluten-Free Christmas Cake Recipe:
Soak in the festivities of Christmas with these absolutely delicious, gluten free cake. Packed with the goodness of dry fruits mixed with orange-lemon zest, apple and jaggery syrup, this Christmas cake is just too delectable to resist.

GLUTEN-FREE  CHRISTMAS CAKE

Prep Time: 15 mins
Cook Time: 2 hrs 25 mins
Total Cook Time: 2 hrs 40 mins
Servings: 2
Chef: Gopal Jha
Restaurant: Grand Mercure - Bangalore


Ingredients Of Gluten-Free Christmas Cake:

  • 300 gms Christmas dry fruits (pre-soaked)
  • 1/2 orange zest
  • 1/2 lemon zest
  • 200 ml jaggery syrup
  • 150 almond flour
  • 100 apple, grated
  • 175 butter (softened)
  • 4 medium eggs

How to Make Gluten-Free Christmas Cake:

1.Preheat the oven to 140 degrees.
2.Put the remaining ingredients except the almond flour in a large bowl.
3.Beat with a hand-held electric mixer until well combined. Fold the almond flour well.
4.Grease a deep 23 cm round tin or 20 cm square cake tin with butter, line with a double layer of baking paper and grease the paper. Spoon the mixture into the prepared tin.
5.Level the top and cover with a disc of baking paper.
6.Bake for about 2 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
7.When the cake has cooled, remove the baking paper disc; pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper.
8.Wrap with more baking paper, then wrap with foil. Then store in a cool place to mature.
9.Decorate the cake https://food.ndtv.com/recipe-gluten-free-christmas-cake-953078with glacé fruit, marzipan or ready-to-use icing.

Key Ingredients: Christmas dry fruits (pre-soaked), orange zest, lemon zest, jaggery syrup, almond flour, apple, butter (softened), eggs

source:https://food.ndtv.com/recipe-gluten-free-christmas-cake-953078
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Panettone Recipe With Ingredients

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Panettone is an Italian type of dessert made with sweet bread loaf originally from Milan, usually prepared and enjoyed for Christmas and New Year.

The procedure of making this cake like dessert is quite long but interesting.It involves ingredients like nuts, eggs and sugar. Have a wonderful Christmas with this delicious Panettone.

PANETTONE

Cuisine: Italian
Course: Dessert
Prep Time: 8 hrs
Cook Time: 40 mins
Total Cook Time: 8 hrs 40 mins
Servings: 10

Ingredients Of Panettone:

  • 250 Gram Flour T-45
  • 10 Gram Fresh Yeast
  • 75 Gram Castor Sugar
  • 155 Gram Milk
  • 75 Gram Whole Eggs
  • 20 Gram Egg Yolks
  • 80 Gram Butter, unsalted
  • 2.5 Gram Bread Improver
  • 3.5 Gram Salt
  • 80 Gram Raisins
  • 80 Gram Candied Orange
  • 35 Gram Candied Lemon
  • 35 Gram Red Cherries

How to Make Panettone:

Prepare the sponge:

1.Take a small bowl. Pour warm 30 gm of milk and add 5gm yeast to it.
2.Let it stand until yeast has dissolved. Stir in 30g of the flour, cover with cling film, and let stand 30 minutes, or until doubled.
3.Beat sugar, egg yolks & whole eggs together. Add to sponge and stir until well incorporated.
4.Combine butter and remaining flour until crumbly. Slowly pour in egg mixture.
5.Add in the rest of the ingredient except the fruits and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in candied fruit and raisins.
6.Take the dough into greased bowl, cover with cling film, and leave in a warm place to rise until doubled again, about 2 hours.
7.Once proofed take out the dough onto a lightly floured work surface and knead a few times to deflate.
8.Divide dough into 2 pieces. Roll each piece into a ball and drop into prepared moulds. Let rise in a warm place for about two hours, until doubled again.
9.Heat oven to 200 C. Cut an X on top of each loaf with oiled scissors/blade. Brush tops of loaves lightly with egg wash.
10.After 10 minutes, lower heat to 190 C. Bake for 30 more minutes; if tops get too brown, cover with foil.
11.Loaves are done when a wooden skewer inserted into the centre comes out clean. Cool on wire rack.
12.Serve and enjoy.

Key Ingredients: Flour T-45, Fresh Yeast, Castor Sugar, Milk, Whole Eggs, Egg Yolks, Butter, Bread Improver, Salt, Raisins, Candied Orange, Candied Lemon, Red Cherries

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Tuesday, November 26, 2019

Christmas Cake Recipe With Indgredients

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This Christmas tree cake is fluffy, moist and has all the tempting texture and taste you could ever want in your Christmas Cake recipe. It is wrapped in the smoothest buttercream and added a whimsical red and white swirl inside.
CHRISTMAS CAKE


PRO TIPS FOR THE BEST CHRISTMAS CAKE:

  • Measure your flour correctly. Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
  • This recipe consists of some nice vanilla extract to flavor the buttercream this time but you could add the minced zest of a lemon in for a nice bit of zing or try using a little peppermint extract for a some holiday flair.
  • To get FLAT layers that are moist inside and out try using cake strips.
  • If you don’t want to make Italian buttercream you can use the American variety. It has the smoothness and taste of the Italian variety.
  • Not a fan of gingerbread?  You will halve the recipe for 6 inch pans. You can add some cinnamon and other spices to make it more holiday-flavored if desired.

SOME TIPS FOR HOW TO PAINT WITH BUTTERCREAM:

  • Using a pallet knife to apply buttercream and create an image with depth and character is actually pretty easy.
  • Chill the cake first. It’s much easier to work on a stable surface.
  • Draw a quick sketch of your tree using a toothpick or skewer to serve as a guide.
  • Practice on a plate first so you can get used to how much buttercream to add you your knife and how to swipe it on to simulate the look of pine tree branches.
  • If you mess up it’s pretty easy to remove mistakes with a small knife and start over.
  • Try to apply the buttercream with the tip of your knife then swipe up to create that depth. It 'll be helpful for sure.

WHEN SHOULD YOU MAKE YOUR CHRISTMAS CAKE?

suggesting for making the layers and buttercream a day or two ahead, wrap well and keep in the fridge, then assemble the day before or day of. Allow your cake to come to room temperature before serving and enjoy.

HOW TO MAKE A CHRISTMAS CAKE:

1. Preheat oven to 350F. Butter and flour three 6″ cake pans. Use damp baking strips for even layers. You may have some leftover batter so prepare a cupcake tin with cupcake papers. Combine boiling water and baking soda in a medium bowl. Sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt into a large bowl.

2. Using a stand mixer fitted with a whisk attachment beat the butter on high until light and fluffy. Add the sugar and beat for about two minutes.


3. Add the molasses, ginger, baking soda mixture to the bowl and beat on medium for a bit then scrape the bowl down and beat again until relatively uniform.

4. Add the flour mixture. Beat in the eggs. Divide the batter evenly between the three pans and bake from about 30-35. You’ll have some left over batter. Use it to make a few cupcakes and bake them for about 15 – 20 minutes. Allow cake layers to cool in the pans for about 10 minutes then turn out onto wire racks to cool completely.


5. Beat the egg whites and ½ cup of sugar until soft peaks form. In a medium saucepan add the remaining 1 cup sugar and 1/3 cup water then place on low heat. Stir until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F.

6. Drizzle the sugar into the mixer immediately. Run mixer until merengue is cool/tepid. Add room temperature butter into running mixer one tablespoon piece at a time. Add the salt and vanilla. Beat until butter is combined and mixture has reached a silky consistency. Divide buttercream into 3 bowls (largest batch for the white buttercream, smaller amount for the red and smallest for the green.) Use red food coloring to get a desired deep red color for the swirl. Add spices, mix until combined, transfer to a piping bag and snip off the tip.


7. Smear on a layer of buttercream to a piece of parchment paper and freeze for about 5-10 minutes. Use an sharp knife to cut out a star shape. Remove the excess and freeze again. Add gold leaf to the star and transfer back to the freezer to store until ready to use.

8. Use the matcha powder, as well as black and brown gel food coloring to get a deep green tree color. Dye a tablespoon of the buttercream with cocoa powder or brown food coloring for the stump of the tree.


9. Transfer some plain white buttercream to a piping bag and snip off the tip. Add the red and white to a piping bag and snip off the tip. Place both bags inside of a third bag fitted with a large round tip or with the tip snipped off. Pipe a red and white swirl between each layer as you assemble the cake.

10. Use the leftover red and white buttercream to pipe a thin layer onto the cake and then smooth out. Chill the cake to until the frosting sets before adding the final layer.

11. Cover in plain white buttercream and smooth with an offset spatula and bench scraper. Chill the cake until the frosting hardens.

12. Sketch out a tree using a toothpick or skewer.


13. Use a palette knife to add layers of green to create a tree. Then chill the cake until the frosting hardens.

14. Transfer the rest of the red food coloring to a piping bag fitted with a small round tip. Pipe red ornaments on the tree. Dust with confectioners sugar and apply the buttercream star using a small dollop of buttercream as glue.





Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 10
Calories:
263kcal

Ingredients:

For the Cake:
  • 2 cups all-purpose flour 240g
  • 3/4 cup boiling water 177ml
  • 1 tbsp baking soda
  • 1 tbsp baking powder
  • 1 tbsp ground ginger
  • 1/2 cup butter 113g, unsalted, room temperature
  • 2 1/2 tsp ground cinnamon
  • 3/4 tsp ground cloves
  • 3/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp cardamom
  • 3/4 tsp kosher salt
  • 1/2 cup packed light-brown sugar 100g
  • 2/3 cup unsulfured molasses 157ml
  • 1 1/2 tbsp ginger grated (Optional!)
  • 2 eggs medium room temperature
For the Italian Buttercream:
  • 6 egg whites room temperature
  • 2 1/4 cups sugar 425g, divided
  • 2/3 cup water 60ml
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 tsp all-spice
  • 1/4 tsp ground cloves
  • 2 cups unsalted butter 454g
  • Red and black food coloring
  • Matcha powder optional
For the Assembling:
  • 1 sheet edible gold leaf
  • 2 tbsp confectioners sugar for dusting

How To Make The Christmas Cake:

For the Cake:
  1. Preheat oven to 350F. Butter and flour three 6" cake pans. Use damp baking strips for even layers. You may have some leftover batter so prepare a cupcake tin with cupcake papers.
  2. Combine boiling water and baking soda in a medium bowl.
  3. Sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt into a large bowl.
  4. Using a standing mixer with a whisk attachment beat the butter on high until light and fluffy. Add the sugar and beat for about two minutes. Add the molasses, ginger, baking soda mixture, and flour mixture. Beat in the eggs.
  5. Divide the batter evenly between the three pans and bake from about 30-35. You’ll have some left over batter. Use it to make a few cupcakes and bake them for about 15 - 20 minutes.
  6. Allow cake layers to cool in the pans for about 10 minutes then turn out onto wire racks to cool completely.

For the Italian Buttercream:
  1. Beat the egg whites until foamy then add in a 1/4 tsp cream or tartar and slowly add ½ cup of sugar while the mixer is running. Increase speed to medium-high and beat until soft peaks form.
  2. In a medium saucepan add the remaining 1 3/4 cup sugar and 1/2 cup water then place on low heat.
  3. Stir until sugar melts and becomes clear.
  4. Maintain at medium high heat until temperature reads 235-240F.
  5. Drizzle the sugar into the mixer immediately.
  6. Run mixer until merengue is cool/tepid.
  7. Add room temperature butter into running mixer one tablespoon piece at a time.
  8. Add the salt and vanilla if using
  9. Beat until butter is combined and mixture has reached a silky consistency.
  10. Divide buttercream into three bowls. one for the white, one smaller batch for the red swirl and the smallest batch for the green tree
  11. Use red food coloring to get a desired deep red color for the swirl. Add spices, mix until combined, transfer to a piping bag and snip off the tip.
  12. Use the matcha powder, black and brown to get a deep green tree color. Dye some with cocoa powder or brown food coloring for the stump of the christmas tree.

For Assembling The Cake:
  1. Transfer some plain white buttercream to a piping bag and snip off the tip. Add the red and white to a piping bag and snip off the tip.
  2. Pipe a red and white swirl between each layer.
  3. Cover in plain white buttercream and smooth with an offset spatula and bench scraper.
  4. Use a palette knife to add layers of green to create a christmas tree.
  5. Transfer the rest of the red food coloring to a piping bag fitted with a small round tip.
  6. Pipe red ornaments on the tree.
  7. Schmear on a layer of buttercream to a piece of parchment paper and freeze for about 5-10 minutes.
  8. Use an exacto knife to cut out a star shape. Free again.
  9. Add gold leaf to the star and transfer to the top of the tree.
  10. Dust with confectioners sugar.

Nutrition Information:

Serving: 1g | Calories: 263kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 242mg | Potassium: 325mg | Sugar: 15g | Vitamin A: 50IU | Calcium: 50mg | Iron: 2.2mg

source: https://preppykitchen.com/christmas-cake/
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