Category: Fruits

X’mas Fruit Cake

I had decided to make a fruit cake this year long back and got home most of the raw materials required. I was looking for a tried and tested recipe coz it was my first time and I needed a morale booster so that I can continue the tradition year after year. Ria’s recipe of Betty Mammas fuit cake seemed like worth trying. Coz so far her recipes have always won me accolades. I also saw many readers commenting on this post saying how this recipe was a great hit at their household. This recipe yielded me 2 square cakes. One was divided among Abbas’s and my office colleagues and they were liked by all. The other cake got neatly packed in a layer of aluminium foil and then in a cling film and got carried all the way to Gurgaon by train. It was yet again liked by all. So folks, this recipe is a keeper, specially because of the fruit soaking duration which could be as less as overnight.


To soak the fruits:
Dry fruits – 650g (I used raisins, tart cherries,candied ginger, orange peel & tutti-frutti)
Jam – 2 tsbp(I used Kissan Mango Jam)
Orange juice – ½ cup
Granulated /powdered sugar – 6 tbsp
Rum/brandy – 5 tsp
Lime/lemon juice – 1 tbsp
Vanilla extract – 1 tbsp
Cloves – 12 nos, powdered
Cinnamon – 1″stick, powdered
Nutmeg – 1, powdered

Mix everything together to soak and leave aside, covered atleast for a day/overnight. If you are soaking it for more than 3 days, leave it covered in the fridge.

For the cake:
Unsalted butter – 250g
Sugar – 300g, powdered (I used Demerara sugar)*
Eggs – 5 nos, separated
Granulated sugar – 5 tbsp
Aall purpose flour – 200g
Baking powder – 1 ½ tsp
Cashewnuts – 100 g
Milk – 3/4 c
Semolina/Rava – 50g

Granulated sugar to caramelize – 1 1/2 c
Hot water – 3/4 c

To caramelise sugar*: Take a heavy bottomed sauce pan & add the sugar. Keep it over medium to high heat and let it caramelise to almost black in colour.As soon as it reaches that colour, switch off the stove ,step back and pour the hot water little by little stirring all the way. This is caramel syrup and this is what that decides the colour of the cake.

Preparing the cake tin: Line the bottom and sides of 2 8″ round cake tins with parchment/butter paper. Please don’t skip this step or else the sides of the cake will turn hard after the long baking time.

For the cake batter:
1. Beat together the egg whites & 6 tbsp granulated sugar till glossy and stiff.
2. Cream butter and sugar together till pale and fluffy. 

3. Add in the egg yolks one at a time and beat well after each addition.
4. Add in the soaked dry fruits and beat it just to mix it well. Add in the flour, baking powder and rava/semolina. Beat well to mix everything together. 
5. Add milk and caramel syrup.Beat it just so that everything is mixed in well. Fold in the beaten egg whites.
6. Pour the cake batter into prepared tins.

To bake:
1. Pre-heat the oven to 180C/350F for 10 mins and position the rack in the centre of the oven.
2. Bake the cake for 1 hour 45 minutes. If you see that the top is browning faster, place a loose sheet of aluminium foil over the cake tins.
3. Make sure you start checking the doneness after 1 hour, because each oven is different.

* Note:
The changes that I made to the recipe:
1. I used Demerara sugar instead of powdered sugar.
2. I caramelized sugar till almost black in colour but when I tasted it, I thought it was bitter and was scared to add it to the batter. So I made caramelized sugar all over again and this time only till it attained a pale brown colour. That’s why my cake’s colour is not that dark but the taste was awesome.
3. I skipped adding rum on top of the cake but it is still so moist even after it got packed and travelled long distance.



Orange Yoghurt Cake

Can’t believe that a month passed by since last month’s Sweet Punch. I woke up only when fellow bloggers began posting their recipes. I didn’t want to miss this month’s challenge and hence, a late entry yet again.

This recipe is a breeze to make. Just dump all the ingredients into a mixing bowl. Mix well and pour into the prepared baking tin and pop into the oven. It’s as easy as that. Only addition I made is the addition of chocolate chips. The resulting cake is ‘oh so delicious’ just like Suma says in her post about it. The cake was moist and absolutely melting in the mouth. I guess this is the first time I am baking with a fruit. Lemme straight away go to the recipe.

Recipe Source: Cakes and More

AP Flour – 1 cup
Sugar – 1/2 cup + 2 tbsp (I used only 1/2 cup and found the sweetness apt)
Baking powder – 1/2 tsp
Baking soda – 1/8 tsp
Pinch of salt
Plain whole-milk yogurt – 1/2 cup
Vegetable oil – 1/4 cup
Orange zest – 1 tsp
Orange juice – 1 tbsp (I added juice of one small orange)
Egg – 1 large
Pure vanilla extract – 1/2 tsp
Chocolate Chips – 1 tbsp (Optional)

Confectioners’ sugar, for dusting (optional)

1. Preheat oven to 180 degrees Celsius(350 F).
2. Butter an 8-inch round cake pan.
3. Sift flour, sugar, the baking powder, baking soda, salt.
4. Whisk together yogurt, oil, orange zest and juice, egg, and vanilla in a bowl.
5. Fold in the wet mixture into the flour mixture. Pour into pan. Sprinkle choco chips on top evenly. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack. Dust one table spoon sugar on top of the cake(optional).

I am ultra late in posting for this month’s Sweet Punch. The recipe chosen for this month was Strawberry Banana Muffins and I was clueless as to what could be used as a substitute to strawberry. Finally I decided to use mangoes as the king of fruits is about to disappear soon only to come back next year… I made these muffins eggless because I made them early morning when I was rustling and hustling in the kitchen to leave for office and I did not have the time to bring eggs to room temperature and luckily I had forgotten butter on the kitchen deck the previous night. What a co-incidence!!! My kitchen was filled with a beautiful aroma when these were getting baked. My kids did not like the muffins much but I loved them not only for the taste but also for the fact that they got done super quick.
Recipe source: Sweet Punch via Joy of Baking
Unsalted butter – 1/4 cup, melted
Eggs – 1 large, lightly beaten (I did not add this)
Vanilla extract – 1 tsp
Ripe bananas – 2 large (I used 4 Yelakki variety as they are small) – approx 1 cup
Mango pieces – 1 cup
Maida / AP Flour – 1 1/8 cup
Demerara sugar – 1/3 cup + 1 tbsp
Baking powder – ¾  tsp
Baking soda – ½ tsp
Ground cinnamon – ½ tsp (I used a pinch of nutmeg powder)
Salt – ¼ tsp (Omit if using salted butter)
  1. Preheat oven to 180C. Grease and line muffin tray with liners.
  2. Melt butter and bring to room temperature.
  3. In a medium sized bowl whisk together the egg (if using), vanilla extract and mashed banana. Add the melted butter and stir to combine. 
  4. In another large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  5. Gently fold in the mangoes, making sure they are coated with flour.
  6. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter.
  7. Pour the batter into lined muffin molds. Bake until a tester inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Transfer to a wire rack to cool.

Mango Smoothie

My office cafeteria has a juice corner. They have many variations of mango based drink on offer. This is the one that I love to order. In comparison with Mango shake, this has a thicker texture and uses curd instead of milk. There is no recipe as such. Simply blend together pieces of mango, curd and a little bit of sugar to adjust the sweetness of mango being used. Drink it or eat it, any which way, it is delectable.

Many many years ago at my parent’s place in Kundapur…
Over-ripe bananas lying uneaten – Amma would make Mangalore Buns out of them. It’s a sweet deep fried bread.
Over-ripe mushy mangoes lying untouched – Amma would smash them using her hands and extract all the pulp, make rasayana out of it and serve with puris.
My reaction to her antics – “You are being so stingy. You are sneaking in rotten fruits in food just so that they are consumed. Why don’t you throw them away?”
Many years later, now at my household,
Over-ripe bananas lying uneaten – I make banana bread out them
Over-ripe mushy mangoes lying untouched – I make Mango cake out of them
My children are still small to call me stingy but hey, when they do step in my shoes, they will realize one day, just the way I did!!!
Here goes the recipe:
All-purpose flour/maida – 1 1/4 cups
Baking soda – 1/4 tsp
Baking powder – 1 1/4 tsp
Pinch of salt
Sugar – 2/3 cup ((I used powdered sugar)
Cardamom powder – 1/2 tsp
Mango puree – 3/4 cup
Refined oil – 1/2 cup
Buttermilk – 1/2 cup (or ½ cup milk + ½ tbsp lemon juice kept aside for 10 mins)
1.      Pre-heat the oven at 180C.
2.      Grease and flour an 8″-9″ round baking tin.
3.      Sieve flour, baking pwd, baking soda and salt. Add sugar and cardamom powder to the flour mixture and mix.
4.      In a bowl, add vegetable oil, buttermilk and mango puree and mix well. Now, add the flour mixture and mix with the wet ingredients. Do not over mix. Gently tap the pan on the kitchen counter once to release any air bubbles.
5.      Pour into the prepared aluminum tin.
6.      Bake for 30-35 minutes. Let it cool on wire rack.

Sending this to Bookmarked Recipes Every Tuesday hosted by Aipi and Priya