Recently we did cake mixing with Dry fruits and Nuts, and so next its cake making right? Here comes the Non-Alcoholic Christmas cake with VIDEO from the SCRATCH (including the video of Caramel syrup).
As Christmas, Christmas cake is being the hero but imagines about the NON-ALCOHOLIC Christmas cake. It was divine and tastes heavenly, I am sure it with vanish in minutes in your home. Even now it’s not late, start soaking nuts and dry fruits now, and prepares the cake by tomorrow. I would say that the Christmas cake tastes best after 24 to 48 hrs. I would go for 48 hrs, but with kids I am sure it would not be possible. So I prepared three small cakes and a big one, small one can be consumed by them immediately and the bigger one after 48 hours.
If you dint soak the dry fruits and nuts – CLICK HERE for Non-Soak Version of Non-Alcoholic cake Christmas Cake
Christmas Cake / Non-Alcoholic Chrsitmas Cake
Give a try, check out our VIDEO, as I have told earlier, it’s you who where I am today, so do LIKE, SHARE and SUBSCRIBE to our YOUTUBE Channel for more easy and simple videos.
“MERRY CHRISTMAS AND HAPPY NEW YEAR” from MADRAASI
- Maida / All-purpose flour – 2 cups (300 gms)
- Eggs – 5 nos
- Powdered Sugar – 1 ½ cups
- Butter – 1 ½ cups
- Baking powder – 1 ½ tsp
- Sugar – ½ cup (for Caramel)
- Soaked Dry fruits and nuts – 1 ¼ cups
- All spice powder – 1 tsp (cloves, cinnamon, nutmeg, cardamom and ginger in equal proportion)
- Salt – ¼ tsp
Making of NON-ALCOHOLIC CHRISTMAS CAKE –
- Sieve Maida/All-purpose flour, salt and baking powder all together and keep it aside.
- Take a wide mouth bowl, beat butter and powdered sugar together, until the sugar dissolves and let it rest for few mins.
- Meanwhile start preparing CARAMEL SYRUP – heat a dry kadai, add the sugar, keep on stirring until the sugar melts and starts turning black in color. Once it turned dark black in color, pour ¼ cup of water immediately and turn off the flame. Keep on stirring for few seconds (else the sugar could form crystals) CLICK HERE for video of texture and consistency.
- Pour the caramel syrup to the butter, sugar mixture and beat well until the caramel syrup gets blended well.
- Pour the eggs to the caramel syrup + butter mixture and beat until the eggs become fluffy.
- Add the all spice powder and beat for few seconds.
- Meanwhile take a small portion of the sieved flour, add the dry fruits and nuts to the flour and crumble it well.
- Pour the leftover soaked fruit juice to the caramel + egg+ butter mixture and beat for 2 mins.
- Now add the sieved flour little by little and start folding them (make sure no lumps are formed).
- Finally add the crumbled nuts and dry fruits and fold them well.
- Meanwhile preheat the microwave to 180 degree C and grease a tray.
- Pour the cake batter to the tray and bake at 180 degree C for 15 mins or until the tooth pick inserted in the center of the cake comes out clean.
- Let it rest in the baking tray until it reaches room temperature and then remove it to a plate.
Let it rest it room temperature for 24 to 48 hrs and then serve it.
Eggless Orange Moist Cake but I could call it a 100% Vegetarian, Diabetic-Friendly and a Diet Cake. As of now I would say that I am better in baking, thought of trying out moist cake. This is was my second attempt with moist cake and it was a big hit in family and among my daughter’s friends. As X-Mas season started, stay tuned for more cakes and cookie recipes.
I have used palm sugar instead of sugar which is good for diabetics, oil and orange juice instead of butter and egg which reduces the fat. And so I call this cake as 100% Vegetarian, Diabetic-Friendly and Diet Cake. Let us move on to the recipe…
Do check out my other Cakes and Bakes in this link: https://madraasi.com/recipes/baking/
Iam taking this to Fiesta Friday #98 hosted by Angie@thenovicegarderner.
Eggless orange Moist Cake
- Wheat Flour – 1 ½ cups
- Palm sugar (powdered) – ¾ cup
- Custard powder – 1 ½ tbsp.
- Orange juice – 2 ½ cups
- Baking powder – 1 ½ tsp
- Baking soda – 1 tsp
- Oil – ¾ cup
- Orange zest – 1 tbsp
- White sugar (regular) – 1 cup
Orange syrup getting cooked
Syrup getting poured in cake
Cake getting soaked in syrup and sprinkled with jaggery powder
Cake sprinkled with orange zest
Eggless orange Moist Cake
Eggless orange Moist Cake
- Sieve the wheat flour, baking powder, baking soda and custard powder all together in a bowl and keep it aside.
- For orange juice: I made fresh orange juice – Peel the skin and grind the flesh of the orange with a cup of water, strain the pulp and keep it aside.
- Preheat oven to 180 degree C. Grease the tray with oil and flour.
- Pour in 1 ½ cups of orange juice in a wide mouth bowl followed by palm sugar (powder) and oil, beat them well until the sugar dissolves.
- Now add in the flour mixture little by little and continue beating until it gets blend well.
- Sprinkle a tsp of orange zest and beat for few seconds.
- Pour the batter to the greased tray and bake for 10 mins.
- Prick in the center of the cake with a tooth pick, if the tooth pick comes out clean the cake is done else bake for few more mins.
- Meanwhile, pour rest of the orange juice along with a cup of water, continue stirring in low flame until it start thickening.
- Sprinkle a tsp of orange zest and cook for few more mins or until it comes to a syrup consistency.
- Transfer the cake to a plate and prick all over the cake. Pour in the syrup all over the cake little by little.
- Sprinkle ½ tsp of orange zest and ¼ tsp of palm sugar over the cake.
Serve chilled or at room temperature.
Note: While preparing syrup you can induce as much as orange juice as per your orange flavor, but the liquid quantity and the sugar quantity must be the same.
I prepared this plum cake a month ago during Christmas, but due to lack of time was not able to blog this recipe. Later whenever I try something new, I just show interest to only blog that recipe. But today I have decided to blog this plum cake. Today I am taking this cake to the Fiesta Friday #FF53 of Anige @The Novice Gardener. Let us move on to the recipe…
- Maida – 1 cup
- Sugar – 1 cup
- Butter – 1 cup
- Eggs – 4 nos
- Baking powder – 2 tsp
- Caraway seeds / Shajeera – ½ tsp
- Orange peel – small quantity
- Ginger chips – 5 gm
- Cherries – 8 gm
- Almonds / Badam – 10 nos
- Black raisins – 8 gm
- Caramel syrup – 3 tbsp.
- All spice powder – 3/4 tsp
- Orange peel – Take the orange peel, dip it in thick sugar syrup and dry it in sun for two days. It will change to dark brown color.
- Ginger chips – Dip fine pieces of ginger in sugar syrup and dries it in sun for 3 days.
- Caramel syrup – Take granulated sugar in a heavy bottomed vessel, keep in high flame. Stir it continuously; till the sugar comes to honey consistency and wait till it become black color. Suddenly sprinkle water on the caramel and remove it off from the fire.
- Almonds – Blanched
- All Spice powder – A mixture of clove powder, cinnamon powder, cardamom powder and nutmeg powder in equal propotion.
- Crush the Caraway seeds (shajeera) or grind it to a fine powder.
- Sieve maida and baking powder.
- Beat butter and sugar till the sugar dissolves and butter melts.
- Add in the Caraway seeds(shajeera), eggs and beat them nicely till they become fluffy.
- Pour in the caramel syrup and stir it well.
- Add in the sieved flour along with the all spice powder and fold them gently.
- Take a tbsp of sieved flour and roll all the solid ingredients (ginger chips, orange peel, nuts and cherries).
- Add them to the batter and fold in gently.
- Preheat the oven to 180 degree C. Grease the baking tray, pour in the batter and bake it for 9 mins at 180 degree C.
- Pierce a toothpick in the centre of the cake and pull it out. If the toothpick comes out clean, take the cake outside else bake it again for 3 mins.
Decorate the cake with nuts, cherries and sprinkle powdered sugar on it.