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Boozy Christmas Rich Fruit Bundt Cake - My Way! Recipe

Boozy Christmas Rich Fruit Bundt Cake - My Way! Recipe
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Category : Dessert
Cooking Time : 2 minutes
Serving : 6
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Prepare the ingredients before making Boozy Christmas Rich Fruit Bundt Cake - My Way! in your home. Then, follow these steps below to serve Boozy Christmas Rich Fruit Bundt Cake - My Way! for your family or friends.

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

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

How to Make Boozy Christmas Rich Fruit Bundt Cake - My Way!

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Boozy Christmas Rich Fruit Bundt Cake - My Way! in your home by yourself.

    Step 1
  • Preheat the oven to 110 Degree Celsius.
  • Step 2
  • Add the butter and sugars into a large mixing bowl.
  • Step 3
  • Cream together the butter and sugars until they’re light and fluffy.
  • Step 4
  • Next add the eggs one at a time working them into the creamed mixture till well combined.
  • Step 5
  • Sift in the flours, almond meal and baking powder and mix well.
  • Step 6
  • Into this add the spices and mix well.
  • Step 7
  • Next add the soaked dried fruit and nuts and chopped nuts and combine well.
  • Step 8
  • 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.
  • Step 9
  • Pour in the cake mixture and level the top.
  • Step 10
  • 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.
  • Step 11
  • Remove from the oven and allow to cool completely in the tin.
  • Step 12
  • Once the cake is cold, remove it from the tin and place on a large flat plate or serving platter.
  • Step 13
  • 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.
  • Step 14
  • 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.
  • Step 15
  • 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.
  • Step 16
  • 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.
  • Step 17
  • 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.
  • Step 18
  • Repeat the feeding process every 3 to 4 days until the cake won’t absorb anymore.
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