How To make Amber Rum Cake
------------------------------PATTI - VDRJ67A------------------------------ 1 pk Yellow cake mix with pudding
3 Eggs
1 c Apricot nectar
1 c Dark rum
3 tb Vegetable oil
1 c Sugar
1/4 c Nuts; chopped
Preheat oven to 350~. Grease and lightly flour a 10" tube pan or 12-cup bundt pan. In bowl, combine cake mix, eggs, 1/2 cup nectar, oil, 1/2 cup rum, and nuts, at medium speed. Turn into prepared pan. Bake 55-60 minutes or until tested done. Cool 15 minutes. Prepare glaze by combining 1/2 cup apricot nectar and sugar. Bring to a boil for minutes, stirring constantly. Remove from heat. Stir in remaining ingredients. Bring to a boil for 5 minutes, stirring constantly. Remove from heat. Add remaining 1/2 c rum. Remove cake from pan; set on serving placte. Prick top of cake and sides of cake with a fork. Carefully brush glaze over warm cake. -----
How To make Amber Rum Cake 's Videos
Will never forget this moment in Varanasi. #india #varanasi #kashi #cremation #guat #shiva
Trini Browning Recipe - Burnt Sugar - Episode 783
3 tbsp brown sugar
1/4 cup water
I Have Been Making This Delicious Christmas Cake For 20 Years [Without Alcohol] Easy Quick Recipe
I Have Been Making This Delicious Christmas Cake For 20 Years [Without Alcohol] Easy Quick Recipe
#easyquickrecipes #christmascake #christmasfruitcake #fruitcakerecipe #fruitcake #cakes
♣️ Turn ON Subtitles To get Your Language!
This is a moist and soft Christmas cake that my family has been making for generations! It is with No Alcohol! This has a special twist and it is a tropical flavor!
The whole fruit cake is based on a sweetened coconut base! with the mix of tasty fruits and nuts, the cake is crunchy, and soft at the same time!
When you bake this, the whole house fills with a wonderful Christmas smell!
Try this easy dessert recipe this festive season and impress everyone! You will make it every day!
♣️ Ingredients:
For the Coconut base:
Desiccated coconut 2 cups (190g)
1/2 cup (120ml) of hot water
For the caramel syrup:
Sugar 100g (1/2 cup)
water 2 tablespoons and 1/4 cup
Salt 1/4 teaspoon
Fruit base:
Dates (about 1/2 cup)
150g (about 3/4 cup) of dried Sultanas & Cashew nuts
fresh grated Ginger 1 tablespoon
zest of a Lemon or Lime and zest of 1/2 an Orange
juice of 1/2 an Orange
1 teaspoon of Cinnamon powder (you can add all spice powder, instead of this)
This is 1/2 teaspoon of Cardamom powder (optional)
Golden syrup or Honey 2 tablespoons
Vanilla Extract 1 teaspoon
Finally,
2 Eggs
Melted Butter 75g (1/3 cup)
120g (1 cup) of flour
1 teaspoon of baking powder
1/4 teaspoon of Baking soda
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♣️ Instructions / How to make
Desiccated coconut 2 cups(190g). Add 1/2 cup (12ml) of hot water. Mix well and set aside.
???? Let's make a simple caramel
Add Sugar 1/2 cup (100g) into a pan. Add 2 tablespoons of Water. The pan should be over medium heat. Let it bubble away and the color changes gradually.
After the color changed to amber, I added 1/4 cup (60ml) of water. Mix well! Now add the coconut to the caramel. Mix well! Add 1/4 teaspoon of Salt. Mix and cook for another minute. It is ready (Set aside)
???? Let’s prepare the Fruit base
Dates (about 1/2 cup). These are whole Dates. So, I pitted them! Rinse them under clean tap water. Now cut them into smaller pieces. The dates are ready now!
150g (about 3/4 cup) of dried Sultanas & Cashew nuts
Add the dates and dried fruits to a bowl
Add fresh grated Ginger 1 tablespoon
Then add the zest of a Lemon or Lime and the zest of 1/2 an Orange
Add the juice of 1/2 an Orange
1 teaspoon of Cinnamon powder (you can add all spice powder, instead of this)
1/2 teaspoon of Cardamom powder (optional)
Golden syrup or Honey 2 tablespoons
Mix well! Set aside!
???? Let’s assemble the cake
Add the sweetened coconut to a bigger bowl. Add the fruit mixture to the bowl
Vanilla extract 1 teaspoon
Beat and add 2 Eggs
Melted Butter 75g (1/3 cup)
Now sieve 120g (1 cup) of flour. with 1 teaspoon of baking powder. And 1/4 teaspoon of Baking soda. Mix well with a spoon
The baking pan is a 7-inch round pan, double-lined with baking paper. Put the mixture in carefully
Bake in a preheated oven, at 180c (356f) for 45-50 minutes
Enjoy!
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Music:
Deck the Halls by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
Source:
Artist:
Dana's Rum Cake Recipe Baking Tutorial
THE RECIPE
2 cups of flour
1 cup of sugar
4 large eggs
4 teaspoons of baking powder
1 teaspoon of salt
1/2 cup of butter - one stick*
1 small package of instant vanilla pudding
1/2 cup of milk
1/2 cup amber rum
2/3 cup of vegetable or canola oil
1 teaspoon of fine vanilla
Nuts are optional
*For pareve recipe, substitute butter with margarine and substitute regular milk with nut milk (e.g. almond, soy)
1. Preheat oven to 325 degrees fahrenheit
2. Prepare bundt pan with non-stick cooking spray. You can sprinkle the nuts on the bottom.
3. In a large bowl, sift together flour, baking soda and salt. Add sugar and butter and mix at low speed until well combined.
4. Add the pudding mix, oil, milk, eggs, rum and vanilla and beat with electric mixer until smooth - about two minutes.
5. Bake for 45 - 55 minutes or until the cake tester comes out clean.
6. Enjoy and donʼt eat it all in one sitting!
Super MOIST Christmas Fruit Cake Recipe | Holiday Favourites
This super moist Christmas Fruit Cake is going to be the best recipe you've ever tasted! This Fruit Cake is loaded with dry fruits which are soaked in alcohol, super moist and bursting with flavour! This cake is a must have on your Christmas platter and will leave your family and friends wanting more!
Super Moist Christmas Fruit Cake Full Written Recipe (Part 2) -
Soaking Fruit Video Recipe (Part 1) -
Soaking Fruit Written Recipe (Part 1) -
#platinitwithwendy #fruitcake #goanfood
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Music Credits
Angels We Have Heard on High Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Fruit Cake Recipe | Xmas Plum Cake | Fruit Cake With Dry Fruits Soaked In Brandy
Fruit Cake Recipe | Kerala Christmas Cake | Xmas Plum Cake | Fruit Cake With Dry Fruits Soaked In Brandy
For a detailed recipe - click below
***????????????????***
Here are the things you can buy for making this recipe
Real Vanilla Extract
Glass Jar
Silicone Spatula Set
Pyrex Glass Bowl Set
Ceylon Cinnamon
Recipe
SOAKING THE FRUITS IN RUM / BRANDY
250 grams dry fruits
90 grams brandy ( I used Mansion house brandy)
MAKING THE CARAMEL
50 grams sugar
2 tablespoon water
1/2 cup water
SPICED SUGAR
200 grams sugar
1/2 inch piece cinnamon
a small piece of nutmeg
2 cloves
2 cardamom
OTHER INGREDIENTS
4 Eggs at room temperature, (whites and yolks, separated)
200 grams unsalted butter at room temperature
1 teaspoon real vanilla extract
200 grams maida / all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon maida / all purpose flour for mixing the dry fruits
Method:
Preheat the oven to 180C before starting to bake.
Chop and soak the fruits in brandy for a month.
Combine the 2 tablespoon water and 50 grams of sugar. Bring the mixture to a boil until the sugar is completely dissolved and the liquid is clear. Cook until the color of the caramel becomes dark amber. Switch off the flame and add in half a cup of water to the caramel. Set aside to cool.
Take a mixie and add in the spices and the sugar. Grind till the sugar is well powdered and the spices are also powdered. Set aside.
Separate the egg whites and egg yolks. Beat the egg whites until fluffy and soft peaks form. Add couple of tablespoons of the powdered sugar we made before while beating egg whites, so the egg whites whip well. Set aside.
Cream the butter and sugar for 3-4 minutes until lite and fluffy.
Add in the egg yolks and the vanilla extract. Beat for a minute.
Measure the flour and to the flour, add in the baking powder, baking soda and the salt. Whisk well and set aside.
Add in the caramel syrup and the flour mixture and beat well until combined.
Add two tablespoon of flour to the dry fruits and mix well. Add in the dry fruit mixture to the cake batter. Mix well to combine.
Add in the egg whites and fold everything well.
Grease and flour the cake pans with butter. Line the bottom of the pan with parchment paper. This recipe makes two 6 inch cakes. Transfer the batter to the cake tins. Make sure the top is smooth and even. Level the batter with the back of a spatula. Make sure that the batter is not more than 3/4th of the height of the pan. Bake for 45 minutes to 1 hour on a 180 degree Celcius oven. If using a small pan, check after 30 minutes. The baking time depends on the size of the pan.
After 45 minutes, insert a tooth pick in the middle of the cake. If it comes out clean, the cake is done. If the tooth pick has a little batter sticking, bake for 10-15 minutes more and check again. Remove the cake from the oven and let it cool in the pan until room temperature.
Run a knife on the sides of the pan to release the cake sticking to the sides of the pan. Gently invert the pan and remove the cake from the pan and store it in an air tight container. The flavor of the cake improves the next day.
Notes
I have got a lot of requests for Kerala style Christmas cake. Kerala style plum cake is a simple pound cake (equal weight of flour, sugar and butter) with the addition of caramel syrup, dry fruits and spices. The caramel syrup is called as black jack and is also referred to as black jack Christmas cake. The spices that are traditionally used are nutmeg, cinnamon, cardamom and cloves. Some use dry ginger and some don’t. It is totally up to you.
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