Christmas fruit cake

This is my Christmas fruit cake, a dark, super tasty and full of flavour.

Ingredients

  • 150g plain flour
  • 75g ground almond
  • 350g prunes and glacé cherries
  • 230g raisins
  • 35g candied orange peel
  • 175ml honey
  • 125ml spiced rum
  • 175g unsalted butter
  • 175g muscovado sugar
  • 1 orange juice and zest
  • 1 lemon zest
  • 3 eggs
  • 2tbsp cocoa powder
  • ½ tsp cinnamon
  • ½ tsp clove
  • ½ tsp nutmeg
  • ½ tsp baking powdered
  • ½ tsp baking soda

How to make it?????

Preheat the oven to 150C degree. Grease and line the cake tin with baking paper. Make the parchment paper larger than tin to protect the top of the cake from burning.

In a pot add dried fruits, spiced rum, butter, sugar, spices, lemon and orange zest, juice, honey, and coca powder.

Heat the mixture and bring it to a boil. Stirring the mixture and let to simmer for 10 minutes. Remove from the heat and allow to cool down.

DSC_0534

Mix flour, ground almond, baking powder and baking soda together. Crack the eggs In a bowl and whisk them. Now add beaten eggs and flour mixture to the fruit mixture. Mix well until all ingredients combined.

Next, pour the cake batter into the lined cake tin.With a wooden or silicon spatula press the batter down.

Place the tin into the oven and bake it for about 2 hours or until top of the cake is hard and firm. You can test the cake with a skewer. If it comes out clean, it means cake is ready. Yayyyyyyyyyyyyy

When the cake is done, allow to cool for an hour in the tin and then remove it from the tin and peel the paper off. Before wrapping the cake, you need to feed the cake.

Feeding the cake puts back the moisture you lost during the baking and build the flavour. So, You can use a syringe and inject the liquid to the cake or use a chopstick, make few holes on top of cake to help liquid flow to the cake. You can feed the cake with 2-3 tbsp alcohol every two weeks until Christmas. But if you do not drink alcohol, there are non-alcohol options for feeding the cake too.

You can use cold earl grey tea or spicy tea or orange juice. Therefore, add 3 tbsp orange juice on top of the cake 3 or 4 times over the next couple of weeks. Then, Wrap the cake well in the grease proof or parchment paper and store it in the dry and cold area.

For decoration of the cake, there are loads of ideas:

– sprinkle icing sugar and top the cake with glace cherries or chocolates

brush over the hole cake with apricot jam and decorate, dust with icing sugar

or roll out with marzipan.

DSC_0002DSC_0010DSC_0009DSC_0008DSC_0007DSC_0006DSC_0005DSC_0016DSC_0017DSC_0019DSC_0020DSC_0030DSC_0022DSC_0031DSC_0022DSC_0032DSC_0023DSC_0034DSC_0036DSC_0037DSC_0038DSC_0058DSC_0057DSC_0055DSC_0045DSC_0043DSC_0049DSC_0051DSC_0054DSC_0052DSC_0067DSC_0060DSC_0062DSC_0044DSC_0040DSC_0056DSC_0564DSC_0566DSC_0568

========================

Christmas fruit cake

Ingredients

150g plain flour

75g ground almond

350g prunes and glacé cherries

230g raisins

35g candied orange peel

175ml honey

125ml spiced rum

175g unsalted butter

175g muscovad0 sugar

1 orange juice and zest

1 lemon zest

3 eggs

2tbsp cocoa powder

½ tsp cinnamon

½ tsp clove

½ tsp nutmeg

½ tsp baking powdered

½ tsp baking soda

How to make it?????

Preheat the oven to 150C degree. Grease and line the cake tin with baking paper. Make the parchment paper larger than tin to protect the top of the cake from burning.

In a pot add dried fruits, spiced rum, butter, sugar, spices, lemon and orange zest, juice, honey, and coca powder.

Heat the mixture and bring it to a boil. Stirring the mixture and let to simmer for 10 minutes. Remove from the heat and allow to cool down.

Mix flour, ground almond, baking powder and baking soda together. Crack the eggs In a bowl and whisk them. Now add beaten eggs and flour mixture to the fruit mixture. Mix well until all ingredients combined.

Next, pour the cake batter into the lined cake tin.

With a wooden or silicon spatula press the batter down.

Place the tin into the oven and bake it for about 2 hours or until top of the cake is hard and firm. You can test the cake with a skewer. If it comes out clean, it means cake is ready.

Yayyyyyyyyyyyyy

When the cake is done, allow to cool for an hour in the tin and then remove it from the tin and peel the paper off. Before wrapping the cake, you need to feed the cake.

Feeding the cake puts back the moisture you lost during the baking and build the flavour. So,

You can use a syringe and inject the liquid to the cake or use a chopstick, make few holes on top of cake to help liquid flow to the cake. You can feed the cake with 2-3 tbsp alcohol every two weeks until Christmas.

But if you do not drink alcohol, there are non-alcohol options for feeding the cake too.

You can use cold earl grey tea or spicy tea or orange juice. Therefore, add 3tbsp orange juice on top of the cake 3 or 4 times over the next couple of weeks. Then, Wrap the cake well in the greaseproof or parchment paper and store it in the dry and cold area.

For decoration of the cake, there are loads of ideas:

– sprinkle icing sugar and top the cake with glace cherries or chocolates

brush over the hole cake with apricot jam and decorate, dust with icing sugar

or roll out with marzipan.

Walnuts Snowballs

These beautiful cookies could be made with walnuts or pecan. They are buttery, with plenty of walnuts and full of flavour. It’s surprisingly easy recipe to follow.

DSC_0575.JPG

Ingredients

  • 1 cup all purpose flour
  • 1 cup walnuts, finely diced and toasted for better taste
  • 113g unsalted butter, room temperature
  • 3tbsp white sugar
  • 1tsp vanilla extract

DSC_0556.JPG

How to make it?????

In a large bowl, add all ingredients and mix it up by hand. Keep mixing until turning into a dough. Then warp it up in plastic and refrigerate it for half an hour to chill. By this way, would be easier to roll it up afterwards.

Preheat the oven to 176C degree. Now open the dough and roll them into small balls and place them on a parchment paper lined tray. Transfer the baking tray into the oven and allow to bake for 15 minutes.

Once they are done, they are fragile so let them cool for 5 minutes.

Now still they are warm, so coat them with powdered sugar and because they do not take much sugar at first time, so after 15 minutes when they are cool, roll them in powdered sugar for the second time and that’s it. Enjoy it 🙂

DSC_0576DSC_0575DSC_0574DSC_0573DSC_0587DSC_0583DSC_0584DSC_0585DSC_0577DSC_0578DSC_0579DSC_0580DSC_0582DSC_0581

کیک گردویی توپی

این کیک های توپی رو میشه با پی کنPecanنوعی گردوگرمسیری و یا با گردومعمولی درست کرد. معمولن نزدیک کریسمس که میشه یکی از شیرینی‌هایی که در منازل درست میکنن walnuts snow balls هست که توپک های خیلی خوشمزه ی کره ای و پر از گردو هستن. طرز تهیه ی این توپک ها بقدری ساده هست که تعجب خواهید کرد. نکته ی دیگر اینکه می تونید خمیر مایه را از چند روز یا چند هفته قبل آماده کرده و در یخچال نگه دارید و بعد آن‌ها را بپزید.

مواد لازم

یک پیمانه آرد همه منظوره

یک پیمانه گردوی خرد شده و بوداده شده

صدوسیزده گرم کره بدون نمک و نرم

سه ق غ شکر سفید

یک ق چ عصاره وانیل

پودر قند

طرز تهیه

داخل یک‌کاسه بزرگ تمام مواد لازم را ریخته و با دست مواد را آنقدرمخلوط کرده و ورز دهید تا به صورت خمیر یک‌دست در آید. سپس خمیر آماده شده را داخل پلاستیک پیچیده و برای نیم ساعت در یخچال نگه دارید تا کمی سفت شود.

بعد از نیم ساعت فر را روی حرارت 176 درجه سانتیگراد گرم کنید. سینی فر را با کاغذ آشپزی بپوشانید. خمیر آماده شده را از پلاستیک خارج کرده و مطابق تصاویر توپک های کوچکی به اندازه ی گردو درست کنید وداخل سینی فر قرار دهید.

سینی را داخل فر گذاشته تا برای 15 دقیقه کیک ها بپزند. وقتی آماده شدند سینی را از فر خارج کرده و چون کیک ها حالت ترد و شکننده دارند بگذارید برای 5 دقیقه بمانند و سپس در حالیکه هنوز گرم هستند داخل پودر قند بغلطانید ولی چون دفعه اول کاملن پودر قند را بخود نمیگیرند بگذارید 15 دقیقه بمانند و وقتی سرد شدند برای بار دوم باز در پودر قند غلطانده و حالا می‌توانید نوش جان کنید.

========================

Walnuts snowballs

Ingredients

1 cup all purpose flour

1 cup walnuts, finely diced and toasted for better taste

113g unsalted butter, room temperature

3tbsp white sugar

1tsp vanilla extract

How to make it?????

In a large bowl, add all ingredients and mix it up by hand. Keep mixing until turning into a dough. Then warp it up in plastic and refrigerate it for half an hour to chill. By this way, would be easier to roll it up afterwards.

Preheat the oven to 176C degree. Now open the dough and roll them into small balls and place them on a parchment paper lined tray. Transfer the baking tray into the oven and allow to bake for 15 minutes.  Once they are done, they are fragile so let them cool for 5 minutes. Now still they are warm, so coat them with powdered sugar and because they do not take much sugar at first time, so after 15 minutes when they are cool, roll them in powdered sugar for the second time and that’s it. Enjoy it 🙂