Online Order Birthday Theme Cake at Best Price in Gurgaon

Posted on 5 June, 2021 by Cake Plaza

Birthday Fruit Cake is a rich, dense cake with dried fruits, nuts, flavours and spices, traditionally baked at Christmas. Fruit cake has been called plum cake in England since the 17th century. Order Online Birthday Cake Delivery in Gurgaon With Amazing Offers By Cake Plaza. One type of cake that originated in Scotland, the Dundee cake, is a type of fruit cake that does not contain glazes or cherries. 
    
It is a loaf-shaped sponge cake with a considerable content of nuts, raisins, figs, candied fruits, etc. Light fruit cakes are sold all year round as tennis cakes and light fruit cakes. Order Online Cake Delivery in Gurgaon at The Best Price Book Your Order Now: 9873739058, Crema Fruta is made by layers of sponge cake with sweet pudding, whipped cream, gelatine, gulaman agar and various pickled and fresh fruits such as mangoes, pineapples, cherries and strawberries. 
    
It consists of dried fruits, candied fruits and nuts, resulting in a huge cake filled with many less tasty obstacles. Boiling dried fruit, rum, molasses, cream and spices make the fruit cake spongy and moist. The dried fruits are soaked in alcohol like rum for a year before being ground and added to the rich sponge dough. 
    
As the cake contains a large amount of dried fruit, let the fruit cake cool in two loaves before removing it. Lift the cake out of the bread tin with the edges of the parchment paper and allow it to cool on a wire rack. Remove the cake from the tin after 5 minutes to loosen the edges.
    
Once the fruit cake has cooled, prick a few holes in the top of the cake and if desired, sprinkle with brandy. Be sure to pierce the cake to encourage the liquid to penetrate the bottom. Wrap your fruit cake in baking paper or aluminium foil and place it in a sealed container to keep it in a cool, dry place. 
    
Place the fruit and liquid with the sugar, butter, apple juice and spices in a non-reactive saucepan. Stir in the juice, water and fruit (including the liquid collected in the bowl) along with the nuts. Add the flour mixture, syrup and boiling cider mixture to a separate bowl and beat to combine. 
    
In a small bowl, mix eggs, brown sugar, butter, orange juice, vanilla, applesauce, 1 / 3 cup rum and dried fruits. Put the dried sweets and the chopped nuts into a large bowl. Add the remaining dry ingredients, stir in the nut-soaked raisins, currants and figs, then add the brandy and nuts to the bowl. 
    
In a large bowl mix flour, salt, pumpkin pie spice and baking powder and set aside. Put the lemon zest, orange zest (fresh orange juice), grated apple shards, almonds, diced candied ginger and soaked dry fruit mixture in the liquid so that it is not absorbed and covered with chocolate before use. When you make a simple cake dough, stir in the fruit and nuts and bake with a tester in the middle until everything comes together. 
    
The beauty of this recipe is that you can use any dried fruit you have at hand if you prefer. I make the fruits in large batches to make a black cake and fruit cake. The fruit cake batter can be transferred or divided into two bread moulds and baked in a bread tin at a low temperature for about an hour and a half.
    
The colours of the dried fruits and nuts are beautiful and will remind you of a beautiful Christmas tree. Most of these dried fruits are dried currants, candied ginger and are available from Aldi. Dried fruits can also be macerated, but they get more love than butter, sugar and apple juice.
    
I love the combination of nuts, candied dried fruit and enough cake dough to hold it all together. If you have ever baked a British fruit pie, you know that we feed and brush it with alcohol for several weeks to make the fruit pie. This gives the cake a subtle alcohol flavour and moist consistency, and the alcohol also acts as a preservative, so that the cake stores well and ages well with age. 
    
I recommend wrapping the fruit cake in cheesecloth and soaking it in alcohol for at least a week for the best taste. Christmas pastries should be coated with alcohol for several months. 
    
This fruit cake recipe was adapted from Nigel Slater's excellent Kitchen Diary, and it's the best I've ever made. Fruit cake is a similar loaf cake or quick bread cake, but with much more fruit and nuts added. Fruitcake dough is sticky and packed with dried pieces of fruit, which means that thanks to the easily detachable ceramic coating it is susceptible to sticking, so do not grease the breadpan or line it with parchment paper.
    
I baked a few batches on November 1, brushing the fruit pies a week or four weeks ago with brandy, honey and an equal amount of rum to soften them. Two days before Christmas glazed some of the cakes with a mixture of pineapple juice and corn syrup I boiled and simmered until they were thick and sticky. Sprinkle the fruit cake with brandy and honey, then pour as much rum into the fruit cake pans and let it cool in a pan covered with a cheesecloth to catch the steam. 
    
I refrained from adding nuts to the cake mix as I had planned to save one or two of the cakes and let them age by Christmas 2012, but at the rate they were disappearing, I doubted they would make it to New Year's Day. 

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