Could anyone provide me with an Anglo Indian christmas plum cake recipe?

Answer 1

Maida - 1/2 kg. (500 gms) , Butter - 1/2 kg (500 gms), Sugar - 1/2 kg (500 gms)., Eggs 15 Big or 20 small., 150 gms Tuttifruiti; 150 gms cashewnuts cut into small pieces; 2 level tsps. Baking powder (should be mixed into the Maida & kept ready). 1/4 bottle Vanilla Essence & 1/4 bottle Almond essence. ; a pinch of salt - if Butter is unsalted.

Churn Butter first till light & fluffy. Add powdered Sugar & continue to churn for 1 hour till the sugar stops grating, add beaten eggs & continue to churn, add the Maida that has the baking powder mixed - & continue to churn (mix well) for another 1/2 an hr. to avoid lumps., add Essence, and the finely cut up fruits & nuts - mix well & pour into greased trays & bake.

Instead of TUTTIFRUITI, you may use cherries
Instead of Cashewnuts - Walnuts .
SUGAR should be powdered on the mixie for all cakes.
Eggs should be beaten well on the mixie too.
Mix a little flour to the cut up fruit & nuts this stops them from sinking to the botton of the cake.
BUTTER - 500 GMS - If salted butter is used, pls do not add a pinch of salt.
**PACK OR WRAP CAKES ONLY WHEN COLD.
For Just Fruit Cake eliminate the Walnuts/Cashewnuts & use only tutti fruiti (mixed fruits)

Answer 2

Indian Christmas Cake Recipe

Answer 3

Indian Christmas Fruit Cake Recipe

Answer 4

Ingredients:-
-Raisins(Onakka munthiri) - 1 lb
-Dates(Eenthapazham) - 1 lb
-Candied fruits and orange and lemon peel - 1 cup
-Gold rum - 1 cup
-Cashews - 2 cups
-Allpurpose flour(Maida) - 4 cups
-Baking powder - 3 tsp
-Butter - 1 lb
-Sugar - 4 cups
-Sugar - 1 cup (to make caramelized syrup)
-Eggs - 12 nos
-Cinnamon(Karugapatta) powder - 1 heaped tsp
-Nutmeg(Jathikka) powder - 1 heaped tsp
-Cloves(Grambu) powder - 1 heaped tsp
-Dry ginger(Chukku) powder - 1 heaped tsp
-Salt - 3 tsp
-Pure Vanilla essence - 4 tsp

Method:-

1)Dice the fruits and coat them with 3 tbsp of flour.

2)Add rum and mix well.

3)Keep this at room temperature over night.

4)Dice or crush the nuts into small pieces.

:- You can do these steps the day before you plan to make the cake.

5)Place the eggs and butter at room temperature the night before you make the cake.

6)Preheat the oven to 350 degree F.

7)Measure and keep ready the flour, sugar and the flavorings.

:- To make the caramel, use a white enameled pot, if you have one. The light surface will help to see exactly the caramelizing process. If you don’t have one, use a medium saucepan.

8)Place 1 cup of sugar in the saucepan and add 2 tbsp of water.

9)Turn the stove to high and place the pan on the stove and let it boil.

:- Don’t stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice.

10)Within 7 - 10 mins, a cherry wood colored caramel forms.

11)Immediately, remove the pan from the stove and very carefully add 1 cup of water to the caramel.

:- You may hold the pan above the sink and slowly add the water, for it may splash.

12)Stir the contents well to dissolve the caramel. Keep this aside.

13)Sift flour and baking powder, a couple of times and keep ready.

14)In a large container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.

15)Add eggs and whisk well.

16)Pour in the caramel syrup, the flavoring powders, salt and vanilla extract and mix everything together.

17)Add the flour-baking powder mix and fold this in with a wooden or plastic spatula or spoon.

18)When they are well mixed, add the candied fruits and nuts and mix again.

19)Spoon this into a 10 inch non stick loaf pans.

20)Bake for 1 hour at 350 degree F.

:- You may line the pan with parchment paper or brown paper.

:- Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 10 - 15 mins and check again.

21)Remove the cake from the oven and place it on a cooling rake.

22)Pierce the cake with toothpick, and pour Brandy (about 3-4 tablespoon on each) on top and let it soak.

:- This will enhance the flavor and gives a longer shelf life.

23)Remove the cake from the pan only after it is allowed to cool completely.

24)Before storing, cover the cake completely with wax paper first and then with aluminum foil and keep in the refrigerator.

ENJOY!!

Answer 5

Plum Cake
2.27kg (5lb) Flour
2.7kg (6lb) Currants
1.35kg (3lb) Butter
1.1lt (2 pints) Light Yeast*
450g (1lb) Raisins
450g (1lb) Candid Orange
450g (1lb) Caster Sugar, cut in long pieces
225g (8oz) Citron (or Candied Lemon Peel), cut in long pieces
Cream
15 Egg Yolks
8 Egg Whites
80ml (3floz) Brandy or Sack*
25g (1oz) Mace
15g (½oz) Cinnamon
7g (¼oz) Nutmeg
Lemon Peel, grated
Orange Flower Water or Rose Water
Salt

Sift the flour, mace, cinnamon, nutmeg and caster sugar together.
Add the grated lemon peel.
Beat the eggs, brandy (or sack), orange flower water (or rose water) mixing thoroughly.
Melt the butter with some of the cream and add the *light yeast and remaining cream, ensure that it is not too hot.
Make a well in the centre of the flour mixture.
Add the liquid mixture and mix thoroughly.
Cover and allow to stand in a warm place for 30 minutes for it to rise.
Add the currants, raisins candid orange and citron (or candied lemon peel) mixing well.
Prepare a large cake tin (or several) by buttering and lining with buttered greaseproof paper.
Bake in a hot oven.

Answer 6

Loved it!, it was Smart! I loved "Next, sift two cups of salt. Or something... Who cares? Check the rum..." thanx for the laugh

Answer 7

what the heck is an anglo indian?

Answer 8

plz try
www.sanjeevkapoor.com