Easy Fruit Cake recipe | फ्रूट केक की आसान रेसिपी | Christmas Special | Chef Ranveer Brar
FRUIT CAKE - Ever wonder who made the lovely cake for the first time in India? More such interesting facts and a simple fruit cake recipe that you can try at home. :)
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FRUIT CAKE
Ingredients
180 gm Butter / बटर
180 gm Sugar / चीनी
2 tbsp Tutti fruiti / टूटी फ़्रूटी
1 tsp Vanilla essence / वनीला एसेंस
180 gm Flour / मैदा
4 Eggs / अंडा
¼ cup Almonds, chopped / बादाम
¼ cup walnuts chopped / अखरोट
¼ cup Tutti fruiti / टूटी फ़्रूटी
Process
In a mixing bowl, add butter, sugar, tutti fruiti and mix well till the butter change the colour.
Add vanilla essence, flour and mix well, add egg and mix well.
Add almonds, walnuts, tutti fruiti mix well by cut and fold method.
Grease the mould with butter and place butter papper.
Pour the batter into the mould and bake it at 165 to 170 for 40 minutes.
Dust icing sugar over the cake. Let cool a bit. Cut and serve.
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pumpkin fruit cake
for details of this pecipe visit :
Pumpkin Spice Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Spice Cake. Pumpkin desserts are especially popular during the fall and winter months and this Pumpkin Spice Cake is sure to please. It has two delicious layers of moist and spicy pumpkin cake that are filled and frosted with a maple flavored cream cheese icing.
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The Most Amazing Pumpkin Cake (super easy)
The Most Amazing Pumpkin Cake
This pumpkin cake recipe is so easy to make, and you would be amazed at how moist and delicious it truly is!
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How To Make Eggless Pumpkin Butter Cake Recipe Easy
Eggless Pumpkin Butter Cake | Eggless Pumpkin Bread - Butter cake is one of the most popular cake around the globe. Since autumn is around the corner, let’s add some value added into the butter cake with pumpkins. It’s a quick and easy recipe to get a moist and soft outcome of an eggless cake. I hope you’re inspired to make this cake. Give you your comment or suggestions in the comment box down below. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using 9x4x3 inch loaf pan (you can also use 6x6 inch)
110g [½ cup] fresh pumpkin, chopped
150 ml [½ cup + 2 tbsp] milk
1 tbsp white vinegar
225g [1¾ cup + 2 tbsp] cake flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ tsp nutmeg powder
⅛ tsp clove powder
100g [¼ cup + 3 tbsp] unsalted butter, softened
65g [¼ cup + 1 tbsp] white sugar
65g [¼ cup + 1 tbsp] brown sugar
1 tsp vanilla extract
15g [1 tbsp] milk
Instructions:
1. Preheat oven at 170°C/340°F.
2. Prepare the butter and cut them in cubes. Set aside until they are softened.
3. In a cup, add milk and white vinegar. Give it a quick mix and let it rest for about 5 min while working on the next step.
4. Sift all the dry ingredients into a bowl.
5. In another bowl, add softened butter and sugar. Mix until creamy, fluffy and pale. Scrape the bowl occasionally to ensure even mixing.
6. Add vanilla extract. Mix until well combined.
7. Add in the mashed pumpkins. Mix until combined.
8. Add in the sifted dry ingredients in 2 batches, alternate with the milk mixture. Add the milk mixture in 3 batches, alternate with the dry ingredients. Fold them in using spatula, do not over mix.
9. Add in a tbsp of milk if you find the batter a little too sticky and lumpy which I did for mine.
10. Transfer to a 9x4x3-inch loaf pan, greased and lined with parchment paper.
11. Bake in preheated oven at 170°C/340°F for 55-60 min, or until inserted skewer comes out clean.
12. Let the cake cool completely on the cooling rack.
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