Recipe for Banana Bread Tiramisu – Decadent, rich, and exactly what a delicious mess looks like! Layered with banana bread soaked in Baileys and espresso coffee, with a generous spread of coffee & Vanilla flavoured whipped cream, drizzled with caramel sauce and dusted with cocoa […]
These orange and cranberry muffins are so festive, fluffy and packed with flavor. Orange and cranberry are truly a match made in heaven. Made with whole wheat flour, these muffins are a hit with your kids and adults alike this season.
It’s not Christmas without the customary fruit cake. This recipe for eggless Christmas Fruit Cake or Plum cake is rich, decadent and loaded with rum-soaked fruits and nuts. Spiced with cinnamon, nutmeg and ginger, this boozy cake is all that you want to make this Christmas special.
I set out to bake this cake by soaking the dried fruits in rum only 10 days ago. The last year I baked it, I had soaked it only for 2 days, yet it had a slight hint of alcohol when we tasted it, not too obvious, but you could sense it. To get the best results you must soak it for a 6-12 months at least but if you’re pressed for time, you could soak it for 24 hours at least. If you don’t wish to soak it in alcohol, you could make skip the procedure and make a simple fruit cake sans the rum. But trust me, you’ll love the boozy version more than the plain one. A lil rum doesn’t harm anyone 🙂
I was wondering why it is called a Plum Cake when there is no plum in it. So I looked up to Wikipedia and found this — Plum cake actually refers to a wide range of cakes made with either dried fruits with fresh fruit. It does not have any plums in it though. The British brought the dried fruit variety of cake with them, to India to serve around the time of the Christmas holiday season and in the American colonies, where it became associated with elections, one version came to be called “election cake”.
Apparently, Plum cakes made with fresh plums came with other migrants from other traditions in which plum cake is prepared using plum as a primary ingredient. In some versions, the plums may become jam-like inside the cake after cooking, or be prepared using plum jam. Plum cake prepared with plums is also a part of Ashkenazi Jewish cuisine, and is referred to as Pflaumenkuchen or Zwetschgenkuchen. Other plum-based cakes are found in French, Italian and Polish cooking.
In Old English, the term plūme was “from medieval Latin pruna, from Latin prunum,” which equated to “prune”.Prune in modern French means plum, so plum tarts have names such as tarte aux prunes. In English, prunes are dried plums, and when modern cakes use them as a primary ingredient, they may be referred to as a plum cake or type of plum cake.
With regional variations in India the soaking with rum/brandy became a tradition. How does it really matter when you have a gorgeous cake that you can gorge on?
Make an eggless version of this Christmas Fruit cake and you’ll really want to bake more of it.
Eggless Christmas Fruit Cake | Plum Cake
It's not Christmas without the customary fruit cake. This recipe for eggless Christmas Fruit Cake or Plum cake is rich, decadent and loaded with rum-soaked fruits and nuts. Spiced with cinnamon, nutmeg and ginger, this boozy cake is all that you want to make this Christmas special.
- 250Gms dried fruits (I used tutti fruities, candies cherries, cranberry and apricots)Soaked in 200 ml of rum for 10 days at least
- 150gms Dried nuts (almonds, walnuts, pistachios and cashews)chopped
- 2Cups All Purpose Flour
- 100Gms Brown Sugar
- 100Gms White Sugar
- 1Tsp Orange ZestFrom fresh orange
- 1Tsp each Nutmeg, cinnamon and ginger powder
- 70ml OilYou could use butter too
- 1tsp Baking Powder
- 1tsp Baking Soda
- 2Tbsp Milk
- 1/4Cup more Candied cherries and dried fruitsFor topping
- You can skip soaking the fruits in alcohol if you dont prefer to, however, it tastes best when you do.
- You can also alter the amount of cinnamon and nutmeg powder and probably add less, if you dont like the over powering flavor. I for one, love cinnamon for the warmth it brings out in the cake.
A simple, no fuss, eggless Coffee caramel cake with walnuts for a light snack over tea or even a quick bite to satiate your hunger pangs. Made with homemade caramel sauce and generously sprinkled with walnuts. There’s nothing quite like a tea cake that can […]
Try this quick and easy foxtail millet payasa recipe that can be made in under 30 minutes, this foxtail millet payasa is the perfect festive recipe this deepavali. Plus its healthy too. Serve it warm or chilled.
Wish You All A Very Happy DeepavaLi 🙂 Let there be light in your thoughts, words, actions and in your heart!
I’m not so much into making sweets during festive season, moreover, even if I do, it’s usually healthy and light. Not too greasy, dunked in sugar and ghee, light on the tummy and has to be a guilt-free indulgence. Of course, you might say that, diwali happens once a year and that indulgence is inevitable. NO! Not to me at least, I’m so much more lazier to burn those extra carbs 😛 so i’d refrain myself from indulging at the first place.
People who know me know that I’m a millet maniac and this foxtail millet payasa is a family favourite.
Just 5 Ingredients and is ready in 30 minutes. Talk about how healthy it is to indulge, cuz foxtail millet has loads of fiber and is great to gorge on with the festive food.
I highly recommend using black organic jaggery in this recipe as it really gives a distinct flavour unlike the normal jaggery.
Black jaggery is available in most organic stores and is quite reasonable too. If you’re wondering if you could use liquid jaggery or jaggery powder, I’m not sure how it tastes, cuz usually, liquid jaggery is less sweeter than the black jaggery.
Also Try [Ragi Halbai]
Navane Payasa | Foxtail Millet Payasa
Easy, quick and ready in under 30 minutes, this foxtail millet payasa is the perfect festive recipe this deepavali. Plus its healthy too. Serve it warm or chilled.
- 1Cup/200 Gms Foxtail Millet
- 1.5 Cups Black Organic jaggerypounded
- 1/2 Cup Dried/ dessicated coconut
- 1+1Tbsp Ghee
- 1/4Cup Freshly grated coconut
- 2Tbsp Assorted nutsCashew, Almonds, Raisins - All slivered and broken, except raisins
- 1tsp Cardomom powderOptional. I almost always never use it
- Pinch Edible camphorOptional again
- Using fresh coconut is optional. You can also save a portion of the desiccated coconut and use it while grinding too.
- This dessert stays in the fridge for nearly 4-5 days. You can reheat and eat it too.
Mangoes and oats marry each other in this super easy cake that makes it moist and fluffy. Oh! The Chia seeds add some more goodness to it. How about baking this cake for your Mom cuz it’s her day tomo?
A day dedicated to MOM is just not sufficient to remind us of all the love she showers on us unconditionally. To me making her happy with the lil joys is what really matters. Be it the simple things like:
Coming home early from office and spending time with her in the kitchen
Making her favourite dish over the weekend
Calling her for no reason just to check on her if she’s doing fine
Hug her when she’s crying watching a movie or those stupid soap operas.
Not shouting at her and controlling your temper even when you’ve had a bad day at office,
Listening to her even in her loudest silence, and that pain behind her eyes.
And most importantly never let that smile fade on her face cuz she’s gone through so much, just see you SMILE 🙂
See, that’s all there is to it. Simple right? This cake is equally simple 😉
If you have mangoes at home, just don’t think twice, bake this cake and make her smile.
Mango Cake With Oats and Chia Seeds
Mangoes, oats and chia seeds, there's everything in this cake to make it a healthy indulgence. This recipe for a mango cake is perfect when paired with a ice cream or even a cup of hot chai.
You can also use wheat flour instead of all purpose flour. Just ensure you add an extra pinch of baking soda and baking powder so that it rises well.