How To make Pumpkin Fruitcake

Fruit cake | Mallika Joseph Food Tube

Fruitcake is a cake made with dried fruit, nuts, and spices. An quick and easy fruit cake can serve for tea time
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INGREDIENTS,
Flour 150g
Sugar 150g
Butter 150g
Eggs 02
Pumpkin preserve
Candied peanuts
Cherries
Chow chow
Sultanas
Raisins
Cashewnuts
cardamom
Cloves
Cinnamon
Brandy - 1tsp
Almond essence
Vanila essence

no egg no alcohol christmas cake recipe | eggless christmas fruit cake | kerala plum cake

full recipe:

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christmas cake recipe | eggless christmas fruit cake | kerala plum cake with detailed photo and video recipe. a popular and flavoured fruity cake recipe made with myriad dry fruits, fruit juice and cake flour. this is an eggless version, but the popular traditional variant is rum fruit cake or brandy christmas made and served for christmas. unlike other traditional cake recipes, this plum cake is loaded with dry fruits and fruit flavours to cherish in each bite.
christmas cake recipe | eggless christmas fruit cake | kerala plum cake with step by step photo and video recipe. cake recipes are very common dessert recipes for most of the occasions and celebration feast. these are generally single flavoured cake with different types of frosting. however, for christmas festival there is a dedicated cake recipe. even though it is generally known as christmas cake, but it is widely known as fruit plum cake known for its fruit punch in each bite.

Pumpkin Pound Cake Recipe Demonstration - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Pound Cake with Cream Cheese Frosting. When you take this Pumpkin Pound Cake out of the oven, the golden brown crust is wonderfully crisp. This contrasts beautifully with the buttery soft and moist interior that is full of the flavors of pumpkin and ground spices. While this cake is delicious without the frosting, I couldn't resist covering the cake with a maple flavored cream cheese frosting and some chopped nuts (walnuts or pecans).

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Vegan Pumpkin Cake

It is pumpkin season and we honor it by preparing a lot of recipes with it. Including this delicious Vegan Pumpkin Cake.

✅ Check out the full recipe in our culinary blog both in English and Bulgarian:

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Pumpkin Granadilla Fruit Cake/Super Moist Fruit cake/Simple decoration with spoon/Christmas Special

Hi all welcome to Mom & Me Bombs!!!!!
Without a cake we cannot imagine a Christmas and here comes an entirely different tasty Christmas Cake. Pumpkin & Granadilla Fruit cake.
Along with this unique recipe we are showing you a very simple method of decorating a cake and that too without piping bags. Don't miss it. Watch the video till the end.

Fruit cake! Every year at Christmas it shows up. People give fruitcakes as gifts and this year it will reduce due to this pandemic.
But whatever it is love it or hate it, fruit cake never goes away...............
and here we bring you a unique recipe of a fruit cake which gives a delicious and crispy bite as you enjoy it!!
Do try our recipe and we are sure you will love it!

Ingredients: ( 2kg cake)
1) Fruits which are soaked in sugar syrup for about 2 to 3 weeks - 2 to 3 cups
2) All purpose flour - 2 1/2 cups
3) Eggs - 3 (kept in room temperature)
4)Brown Sugar - 1 cup
5) White Sugar - 1 cup
6) Unsalted softened butter - 1 cup
7) 4 - 5 seedless dates and little broken cashew nuts
8) Small piece of pumpkin
9) 1 1/2 teaspoon ground cinnamon
10) 1 teaspoon baking powder
11) 1/2 teaspoon baking soda
12) 1/4 teaspoon salt
13) 1 teaspoon vanilla essence ( powder/liquid)
14) little cardamom powder

Fruits used:
- apple
- seedless grapes
- plantain
- guava
- banana
- mango
- pineapple
- papaya (little)
- sappotta
- passion fruit
- granadilla

Instructions:
Take little quantity of each fruit sliced into small pieces and add 3 to 4 tablespoon of sugar. Mix well and keep in the fridge for 2 - 3 weeks.
You can use the fruits even after 2 days , but the cake will not last long and soaking the fruits in sugar syrup few weeks gives a better taste to the cake.
* Quantity of papaya should be less
* Take all fruits in a proportion.
* Adding more apple, banana,mango and plantain will be good.
* Passion fruit(1), Granadilla (1) and Pumpkin need not be kept in the syrup. Fresh will be more
better.

All ingredients should be added one by one and whisked using a beater.
Pre heat the oven to 360 degree F / 180 Degrees C
Line a parchment or butter paper or else brush a pan ( 8' or 9') with butter and spread flour.
Into a medium pan heat the fruits till it boils , stirring occasionally and add 2 tablespoon of sugar if you love more sweeter taste . Add little cinnamon powder and mix it. Then keep the fruit mixture aside to cool.
Into a bowl whisk the butter , sugar and egg properly. Once its done add flour in batches mixing with a spatula until just combine.
Next add the fruit mixture.
Here the batter is ready. Transfer to the pan and bake in the preheated oven for 30 - 45 minutes or till the skewer( fork) comes out clean.
Keep for cooling. Now do the frosting.
Watch the video for more.

The link for knowing how to whip cream:


To know what is granadilla , here's the link:


Other recipes of granadilla are:
Lemon Granadilla Cake


Fruits sip up


In the video we are showing how we used a disposable plate .You can buy it online from:


Try this and give us your feedbacks. For any doubts do comment or else mail us
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Mom & Me Bombs!!!!!

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Sorrel Fruit Cake, Moist, Flavorful!! Christmas Cake

This Sorrel Fruit cake is the next best thing to have for this holiday season. It’s extremely moist, not to mention tasty !!

How to stew and soak fruits


**Ingredients For Sorrel Puree**
Brew 1 pound Fresh Sorrel or a Pack of dried sorrel
2-3 cups water
2 small pieces of pounded ginger, about 1 tbsp
2-3 cinnamon stick
1/2 cup sugar

**Ingredients For Sorrell Cake**
2 cups sorrel puree
1-2 cups blended fruits
1/2 pound butter or 228 grams
1/2 pound sugar or 1 cup
2 cups baking or all purpose flour
4 eggs
2 tsp lime or lemon zest
1 tsp salt
2 tsp baking powder
1-2 tsp cinnamon powder
1-2 tsp nutmeg
1-2 tsp mix spice
1 tbsp vanilla essence
1 tsp almond & rose water

**Instructions**
Brew sorrel petal along with ginger and cinnamon stick in about 2 cups water.

Allow to cool in order to extract its color and softens the petals

Blend sorrel petals with a bit of its liquid until smooth (making a puree)

Pour 2 cups of sorrel puree along with 1 cup of blended fruits and put aside. (Link is provided on how to prepare fruits)

Cream butter and sugar until fluffy

Beat eggs with lime zest and add to butter mixture, gradually.

Pour puree into butter mixture along with vanilla essence, almond and rose water

**Dry Ingredients**
Sift flour, cinnamon powder, nutmeg, mix spice, salt and baking powder and gentle fold into butter batter

**Add red food coloring if the mixture is not to your desire redness**
Note: Some sorrel are richer in color than others.

Pour into grease baking pan

Bake for 1 hour and 30 minutes

45 minutes at 220 degree celcius

Reduce heat to 200 degree celcius for the remaining 45 minutes, low and slow

**This 1/2 1b cake recipe will give two 7 Inch Cakes or 1 large 9 Inch Cake**

Cakes are ready when a toothpick comes out clean, soak with mixture of your favorite rum, wine and remaining sorrel syrup.

Brush with any leftover sorrel puree for a beautiful sheen.

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