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Boozy Christmas Rich Fruit Bundt Cake - My Way!
Boozy Christmas Rich Fruit Bundt Cake - My Way!

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We hope you got benefit from reading it, now let’s go back to boozy christmas rich fruit bundt cake - my way! recipe. You can have boozy christmas rich fruit bundt cake - my way! using 14 ingredients and 20 steps. Here is how you achieve that.

The ingredients needed to cook Boozy Christmas Rich Fruit Bundt Cake - My Way!:
  1. Prepare 2 cups Soaked dry fruits and nuts
  2. Provide 1 cup Chopped Mixed Nuts (Pistachios, Walnuts, Cashew Nuts, Almonds)
  3. Use 100 grams Almond meal
  4. Get 100 grams Whole wheat flour
  5. Prepare 45 grams Sorghum/jowar flour
  6. Get 40 grams Amaranth flour
  7. Get 1 teaspoon Baking Powder
  8. Prepare 4 Eggs
  9. Provide 150 grams Brown Sugar
  10. Provide 75 grams Cane sugar
  11. Provide 1 teaspoon Ground cinnamon
  12. Use 1/2 teaspoon Ground cloves
  13. Provide 1/2 teaspoon Dried ground ginger
  14. Prepare 225 grams Butter
Instructions to make Boozy Christmas Rich Fruit Bundt Cake - My Way!:
  1. Preheat the oven to 110 Degree Celsius.
  2. Add the butter and sugars into a large mixing bowl.
  3. Cream together the butter and sugars until they’re light and fluffy.
  4. Next add the eggs one at a time working them into the creamed mixture till well combined.
  6. Sift in the flours, almond meal and baking powder and mix well.
  7. Into this add the spices and mix well.
  8. Next add the soaked dried fruit and nuts and chopped nuts and combine well.
  9. Line the base and the sides of a 24 cm. round and deep bundt tin or ring pan. I just greased it very well and floured the tin, shaking off excess flour.
  10. Pour in the cake mixture and level the top.
  11. Bake in the oven for approximately 2 hours. Keep an eye on the cake as it bakes and start checking if it is done from about 1 hour 30 minutes. The cake is ready when a skewer inserted into the middle of the cake comes out clean.
  12. Remove from the oven and allow to cool completely in the tin.
  14. Once the cake is cold, remove it from the tin and place on a large flat plate or serving platter.
  15. Next, lay out a large piece of aluminium foil, (I used a double layer of foil) large enough to wrap the cake completely. Place the cake on the foil, in the middle.
  16. Using a skewer or toothpick, poke 35 to 40 holes on top of the cake, only 3/4th’s of the depth of the cake so that the rum or any liquid being used doesn’t run through.
  17. Using a pastry brush, brush over the entire top of the cake with the rum, brandy, wine or orange juice. Don't go beyond 2 teaspoons in each feed.
  18. Once this step is done, gather the foil and seal the cake covering the cake completely with foil. You can add another layer of foil on top in case you think it isn't enough.
  19. Now place the wrapped up cake in a suitable airtight container. You can use a large cookie or cake tin too. Place in an area away from direct sunlight.
  20. Repeat the feeding process every 3 to 4 days until the cake won’t absorb anymore.

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