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December 24, 2019
DifficultyIntermediate
Yields1 Serving
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins
 2.50 cups All Purpose Flour/ Maida
 2.50 cups unsa;ted butter
 2 cups Brown Sugar
 ½ tsp ginger poder
 1 tbsp Garam Masala from The Indian Queen
 4 Eggs ( Room Temperature )
 Soaked Nuts from Part I of Christmas Cake
1

-Preheat the oven at 150c.
-Line the cake tin with two layers of parchment paper. Make sure it is approximately 6-8 cm high.
-Sieve the flour twice and keep it aside.
-Beat the butter using the hand mixer or the free standing mixer till it becomes pale in colour.
-Add the powdered brown sugar and beat until the butter and sugar is mixed well and batter is fluffy.
-Add one egg at a time with alternate adding of flour.
-Once all the egg and flour has been added, add half a teaspoon of ginger powder and one tablespoon of garam masala from TIQ.
-Give the batter a good mix.
-Add the soaked nuts and berries and mix them using fold method.
-Spoon it out in the baking tin and bake it for approximately 2 hours or until the skewer comes out clean.
-Let it cool in the baking tin for some time and then transfer it on the foil paper, soak the top of the cake with some alcohol and wrap it in foil paper and let it cool down completely before you decide to dig into it.

Please Note:
-In case you find your cake batter little curdled after adding the eggs, don’t worry, once all the ingredients are added it will come back to the right consistency.
-It is imperative to add two linings of parchment paper because this cake is cooked on a slow heat, therefore double lining will protect the sides of the cake from burning.

Ingredients

 2.50 cups All Purpose Flour/ Maida
 2.50 cups unsa;ted butter
 2 cups Brown Sugar
 ½ tsp ginger poder
 1 tbsp Garam Masala from The Indian Queen
 4 Eggs ( Room Temperature )
 Soaked Nuts from Part I of Christmas Cake

Directions

1

-Preheat the oven at 150c.
-Line the cake tin with two layers of parchment paper. Make sure it is approximately 6-8 cm high.
-Sieve the flour twice and keep it aside.
-Beat the butter using the hand mixer or the free standing mixer till it becomes pale in colour.
-Add the powdered brown sugar and beat until the butter and sugar is mixed well and batter is fluffy.
-Add one egg at a time with alternate adding of flour.
-Once all the egg and flour has been added, add half a teaspoon of ginger powder and one tablespoon of garam masala from TIQ.
-Give the batter a good mix.
-Add the soaked nuts and berries and mix them using fold method.
-Spoon it out in the baking tin and bake it for approximately 2 hours or until the skewer comes out clean.
-Let it cool in the baking tin for some time and then transfer it on the foil paper, soak the top of the cake with some alcohol and wrap it in foil paper and let it cool down completely before you decide to dig into it.

Please Note:
-In case you find your cake batter little curdled after adding the eggs, don’t worry, once all the ingredients are added it will come back to the right consistency.
-It is imperative to add two linings of parchment paper because this cake is cooked on a slow heat, therefore double lining will protect the sides of the cake from burning.

Baking Christmas Cake- Part II

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