APF

Christmas Fruit Cake with Orange Juice …

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On the 10Th day of my Christmas Bakes and treats I bring to you another one of my kids favorite Fruit cake … This fruit and nuts cake is full of citrusy flavors
I have been making this fruit cake at Christmas time for my kids and friends who do not like traditional rum Christmas Cake . My whole family loves this cake especially for its citrusy Flavor …

INGREDIENTS:

1/4 cup candied pineapple chunks
1/4 cup golden raisins
1/4 cup candied cherries
2 tablespoons dried currants
1/4 cup candied orange peel
1/4 cup candied citron / lemon peel
1/2 cup orange juice
1/3 cup butter
2/3 cup confectioners’ sugar
1egg
1 tsp baking powder
1/2 cup chopped mixed nuts
1cup sifted all-purpose flour

DIRECTIONS:

Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron peel .

Soak in orange juice overnight.

Preheat oven to 300 degrees F .

Line small loaf pan with parchment or waxed paper.

In a large bowl, cream butter and confectioner’s sugar.

Stir in beaten egg .fruit, juice, and nuts . Mix in sifted flour with baking powder .

Bake for 45 mins to an hour until golden brown and toothpick comes out clean when inserted.

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Single Serve Pineapple Upside Down Cake …..

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This classic pineapple upside down cake has caramelized pineapple slices on top and a buttery white cake below . This old-fashioned cake is traditionally made in a cast-iron skillet but I like to make it either in a 9 inch pan or as a single serve dessert . This cake tastes divine when served with vanilla ice cream or whipped cream.

These individual pineapple upside-down cakes will be an eye-catching addition to my holiday dessert table this year ….

To bake this buttery rich and caramelized pineapple cake we will be needing :

9 ramekins OR a 9 inch cake pan

1/4 cup butter divided
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained ( I used Fresh Pineapples )
9 maraschino cherries from a can ( optional )
1 1/3 cups all-purpose flour Or a pack of yellow cake mix .
3/4 cup sugar
1/3 cup melted butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Method

Heat oven to 350°F. / 180*C
Divide and Pour 1/4 cup melted butter In 9 ramekins,
Sprinkle brown sugar evenly in the ramekins over melted butter.
Arrange pineapple slices over brown sugar.
Place cherry in center of each pineapple slice ( and more if you like )

In medium bowl, beat remaining ingredients ,scraping bowl constantly. Pour batter over pineapple and cherries.
Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
Immediately place heatproof serving plate upside down over ramekin ; turn plate and ramekin over.
Leave ramekin over cake for a few minutes so brown sugar mixture can drizzle over cake; remove ramekin . Serve warm with vanilla ice cream or whipped cream.
Store cake loosely covered.

NOTE

When inverting the cake, make sure the plate is larger than the skillet to catch additional fruit juices & caramelized sugar .

As the cake bakes, the buttery brown sugar sauce will bubble up the sides, creating a buttery glaze on all sides of the cake

You can serve Pineapple Upside-Down Cake warm or cold with whipped cream or ice cream .

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Easy Skittles & Ferraro Rocher chocolate cake…

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Today I bring to you easy, one-bowl chocolate cake with a simple recipe for chocolate buttercream frosting. This is the quickest, easiest cake I have ever made that always comes out moist and perfect!!!

Ingredients:

1 cup (150g) all purpose flour, sifted
1/3 cup (50g) cocoa, sifted
1 cup (220g) caster sugar
1 teaspoon of vanilla essence
1/2 cup (80g) butter, softened
1/2 cup (125ml) milk
1 egg , lightly beaten Or

Method:

Pre-heat oven to 325 degrees F (or 180 degrees C).
With butter, grease a large cake pan or 2 for 2 small cakes (about 9 inches in diameter).
In a bowl, and with a wooden spoon, combine all the ingredients together & mix well .
Pour cake batter into the baking pan.
Bake for 40 to 45 minutes.
Test that the the cake is evenly baked by inserting a toothpick into the middle , if it comes out clean, it’s ready…
Set cake on a plate to cool.

[ I have made two small cakes with this batter ]

FROSTING :

1 cup butter, softened at room temperature
3 cups powdered sugar
1/2 cup cocoa powder
1-2 Tablespoons milk or half and half
1 teaspoon vanilla extract

Method :

In large mixing bowl, beat butter until fluffy. Add sugar, cocoa powder, 1 tablespoon milk, and vanilla extract.
Beat until combined and fluffy.
Adjust with more sugar or milk, depending on what consistency you’re looking for.

Assembling and frosting the Cake ..

Cut the cake in 2 layers ..
Place 1 cake layer on a platter. Spread 1/2 the frosting over. Top with second cake layer . Spread the remaining frosting and cover with remaining frosting. Spread frosting over sides and top of cake.
Decorate with sprinkles , chocolates or any other cake decorations of your choice …

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Spicy Potato filled tartlets / Deconstructed Samosas…

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Samosas are triangular shaped deep fried Indian savory pies filled with spicy potato filling .
Today I bring to you Baked version of samosas . In this Pastry dough is baked in muffin moulds, filled with spicy potato mixture and served.
These samosa tartlets are terrific served as finger food for parties and gatherings . …

For the pastry:

All purpose flour/ maida – 1 cup
Carom seeds/Ajwain – 1/4 tsp optional
Ghee / Oil – 3 tbsp
Salt – approx 1/2 tsp or too taste

Method :
Mix all the ingredients for the dough except water and rub thoroughly.
The kneading should be minimal and just enough to get the dough into a ball. Wrap in cling film and chill for at least 20 minutes. Preheat the oven to 200 degree C.
Roll out the dough into 5 mm thickness. Using a large cookie cutter, cut out rounds in the dough. Place the rounds at the base of tart pans , cupcake molds or a muffin pan . The edges should turn up to form a shallow tart shape. Bake on the middle shelf of the oven until the pastry is light brown cooked through, about 15 minutes. Remove in a plate and bring it t room temperature.

For the filling

2 tbs oil
1 tsp cumin seeds
2 green chillies chopped fine
1 tsp finely chopped ginger
2 large boiled potatoes peeled and cubed
1 tsp red chili powder or to taste
salt to taste
1 tsp dry mango powder or lemon juice
1 tsp garam masala powder
2 tbs chopped coriander leaves

Method :

Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 5 minutes or till the potatoes are coated with masala . Garnish with coriander leaves.
Make sure that the filling is in room temperature before filling in the shells .

To Assemble :

Spoon the filling into the shells & put the tartlets in a preheated oven, at 160 degrees C, for 5 minutes before serving.

TIPS :

Assemble just before serving. The dough can be prepared a few days in advance and refrigerated.

Ypu can even use pre made market bough tart shells OR phyllo dough , pie crust , chapatti flour , samosa strips or puff pastry dough to make tart shells …

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