A Christmas tree is dressed up beautifully and my house is looking festive. Those lil shining stars hanging from the tree, those bright red socks hanging all over the house and bright lights all around the tree – what a pretty sight! While my house is ornated beautifully, my food table looks prettier. Latest on my holiday table is this Boozy Christmas Bundt Cake. It has all the Christmas feel that you are looking for.
Christmas week often reignites childhood memories. School closed down for the festve season, some chilling out scenes with friends, lots of bakery hopping to grab the newest dessert in town and then praying to Santa to give the best gift possible. Ah! I miss those days. While official holiday is slightly difficult now, the rest still holds true. Those delicious Christmas puddings and Bundt cakes were always a hit in my family. This recipe is inspired from my childhood memories and I have added a slight Boozy twist to it. Loaded with the goodness of rum soaked dry fruits and the warmth from the spices is surely going to make this cake a hit in the Christmas get together this year. Try it and you won’t be disappointed.
INGREDIENTS: (Makes 1 bundt cake)
- 1/3 cup dried cranberries, finely chopped
- 1/2 cup dried cherries, finely chopped
- 1/2 cup dried apricot, finely choppes
- 1/4 cup raisins, finely chopped
- 1/4 cup dates, finely choopes
- 1 cup rum (or brandy)
- 2 cup all purpose flour (you can also use whole wheat flour)
- 3/4 cup granulated brown sugar
- 1 1/4 cup warm water
- 2/3 cup vegetable oil
- 1/2 tsp cinnamon powder
- 1/4 tsp dry ginger powder
- 1/4 tsp nutmeg powder
- 1 tsp orange zest
- 1/2 tsp baking soda
- 1 ts baking powder
- 1 tsp vanilla extract
- 2 tbsp walnut, roughly chopped
- 1 tbsp candied orange peels, finely chopped (optional)
- pinch of salt
- 1 tbsp butter, melted and cooled
- Soak cranberries, cherries, apricots, raisins and dates in rum in a glass jar for 2 days to 15 days.
- Now preheat your oven to 180 C for atleast 15 minutes. Butter your bundt pan with butter properly and keep aside.
- Now in a bowl mix together oil, water and brown sugar until incorporated well. Now add vanilla extract and whisk it well.
- In another bowl sieve flour, orange zest, cinnamon powder, nutmeg powder, dry ginger powder, salt, baking powder and baking soda and keep aside.
- Now add wet ingredients to the dry ingredients and fold in gently making sure no lumps are formed.
- Now add walnuts ad candied peels to the mixture and fold the batter gently.
- Transfer it to the prepared bundt tin and put it to bake at 165C for 50 minutes or until a skewer inserted comes out clean.