Tag Archives: christmas cake recipe

Non-Alcoholic Christmas Cake


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

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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.



  • 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



  • 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


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

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


  • 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.

Plum cake


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.