Garam Masala Christmas Fruit Cake Recipes

GARAM MASALA CHRISTMAS FRUIT CAKE

Steps:

• Chop candied ginger and orange peel in food processor. Place in a large bowl and stir in remaining ingredients for mincemeat.
• Mix to coat well. Clingwrap tightly and sit in a cool place for about a week. If it is warm, you can place the sealed bowl in the fridge {Remove a few hours before you plan to bake the cake}
• Line one large 8" deep tin or 1 7" round tin + 1 mini loaf pan + 1 3" small round tin with parchment paper.
• Preheat the oven to 150C.
• Place the flour, almonds and baking powder in the jar of a processor. Process until the almonds are ground fine. Reserve.
• In the bowl of a stand mixer fitted with the paddle attachment, whisk the butter and brown sugar on medium speed till smooth, 5-6 minutes.
• Whisk in the eggs one by one, followed by the caramel and vanilla bean paste.
• Once well blended, stir in the flour mix and chopped nuts.
• Transfer batter to prepared tins, and bake for about 2.5-3 hours, until done.
• As soon as they come out of the oven, pour oven about a cup of mixed red wine, brandy and rum {optional}
• Allow to cool completely, then cover with clingwrap and leave in a cool place. Slice only once cool.
• You could feed the cake a couple more times if you like.

EASY GARAM MASALA

Steps:

• Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

CHRISTMAS CAKE

Steps:

• Place both raisins, currants, dates and almonds in a large bowl. Add the brandy, mix to combine and cover with plastic wrap. Allow to soak in a cool dark place overnight, mixing occasionally.
• Preheat oven to 140°C (275°F). Line a 20cm (8-inch) square cake tin with 2 layers of non-stick baking paper. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 8 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Set aside.
• Add the flour, baking soda, cinnamon and allspice to the soaked fruit and mix well, ensuring the fruit is evenly coated with flour. Add the butter mixture and stir until well combined. Spoon into the tin and smooth the top. Bake for 2 hours or until cooked when tested with a skewer.
• Spoon over the extra brandy while the cake is still warm. Allow to cool completely in the tin, before turning out onto a cake stand or plate to serve.
• Keep this cake in an airtight container in a cool, dark place for up to 2 months.