Now I know why this cake is called Devil’s Food Cake. It’s simply sinful ! It’s made with a combination of rich molten chocolate and butter. The taste of this cake is determined by the quality of cooking chocolate used. It can be as delicious as you like. I suggest, you go for the best brand of dark chocolate available near your place. When we are sinning anyway, might as well go all the way 🙂 Continue reading
We celebrated our 7th Wedding anniversary yesterday. It being a Saturday we managed to have a long, lazy breakfast. Thankfully the kids slept on and we woke early so we could eat our breakfast blissfully. We chatted over some black forest pastries, Chocolate mousse, paneer rolls, mushroom buns and tea. Dont get me wrong, we dont eat so much everyday! 🙂
How I love these chilly Christmas mornings. We had a great evening yesterday at my sister’s house. Kids played games, danced and got gifts from their dear Santa Claus. My 3 month old was tired after the festivities and slept through the night. I got a well deserved break from the night long baby sitting routine. So instead of being busy Santa just had to keep gifts on the bed side and go to sleep 🙂
The fruit cake I baked uses all things I found running around in the kitchen. I havent picked the recipe from anywhere, its concocted on the run. I am happy with the result. I have been receiving cakes from my neighbors as well. Its like as if there is a dry fruit cake fest going on in our apartment. Well, all of us have our own version and thats what makes it interesting. It would be so boring if we all baked the exact same recipe.
My 3 year old daughter is attending 3 christmas parties this season. One at her school, one with family and one with friends. The party at school required her to go in a fancy dress. I made her into corn. Here is a picture of her – Oh Sweet Corn!
Here is the recipe of the cake I baked. I bake round the year but Christmas Cake always tastes the best (honestly, something in the air!)
Ingredients for Fruit Mix :
- 4 cashew nuts, 4 almonds : roasted and ground into a powder
- 4 cashew nuts, 4 almonds: roasted and fine chopped
- 6 yellow raisins, chopped
- 6 black raisins, de-seeded and chopped
- ½ teaspoon ginger peel chopped
- 1 teaspoon orange peel chopped (inner white skin removed)
- 1 fresh date
for the marinate :
- 1 tablespoon black currant
- 1 tablespoon grape squash
dry ingredients :
- 2 cups white flour (maida)
- 1 ½ baking powder
- ½ teaspoon baking soda
other ingredients :
- 2 eggs ( beaten)
- ¾ cup butter
- 1 cup brown sugar
- 1 cup milk
- ½ teaspoon vanilla essence
- ½ almond essence
- Soak the ingredients of the fruit mix in the marinate for 2-3 hours.
- Sift the dry ingredients.
- Cream the butter with the sugar. Alternately add the dry ingredients and the beaten eggs and fold in (do not beat!). Add the marinated dry fruit mix to this.
- Now add both essences and milk till the mixture reaches dropping consistency.
- Once the mixture blends well and comes together pour into a greased and dusted pan. (you can grease with butter and dust it with white flour)
- Bake in a preheated oven for 180 Deg C for 40 mins.
Yipee! My Grandmom and mom are here to stay with me. I feel like a kid running around happily. My 3-year old daughter feels double the excitement. She says ‘My nani has come with your nani?’
The word Grandmom is synonymous to a lot of things, like Delicious mangoes, Besan Laddus, Chocolate bars and Cream wafers. These are the things she used to treat me to whenever I visited her at Dehra Dun. I loved summers as a child. I would come back all plump from vacations to Granny’s. Continue reading
This is the result of a banana going very ripe. I remember the last time I had a banana like this. It became an ice cream. However, this time around its too cold to consider making one so I decided to use it up in making an eggless cake. I’ve added dry fruits like cashews, almonds and walnuts along with one fresh fruit – a ripe banana. This cake doesnt need much beating. Its just like making a banana milk shake , mixing a few ingredients and baking it. Since all the ingredients like dry fruits, all purpose flour, banana and sugar are white, so is the resultant cake. Continue reading
Hope you all are enjoying the Chrsitmas holidays so far. My week was really fun filled and hectic. Almost 6 parties this week – some for Christmas, some for birthdays and one wedding too. This much even before the New Year Party plans begin. I managed to bake a couple of cakes at the end of 3 days (in instalments, of course) . I’m rarely ever able to do any icing on cakes. The reason is that I love to eat hot cake. One thats fresh out of the oven. It just melts in your mouth and I dont want to miss that taste for anything. Thats why this time I baked 2 cakes. One for icing and one to gobble down as soon as its done. Continue reading
The house is filled with the fragrance of roses and fresh rajnigandhas. I had got a whiff of the sweet scent a night before and knew they were there somewhere in the house. I was positive my mom would have brought flowers like she does every anniversary. Then we got a lot more flowers, from friends and family. Our house looks dressed up and now you know the air that the lucky florists breath every day. My 3 -year old baby noticed everyone giving us flowers. She went into the garden, picked a withered rose from our plant and gave it to her papa saying ‘Happy Anniversary’. Continue reading
Finally I made them! Thanks to my sister who baked cookies and inspired me to follow suit. My niece goes to this fun activity center called Hippocampus. Its a place where kids can read, learn and play at the same time. The center conducts cooking classes for kids from time to time – involving them in making simple things like sandwiches, muffins and cookies. Thats where I got this recipe from. I personally love the idea of involving kids in cooking as it encourages them to eat better and also serves as a good distraction for mommy and baby.
Hats off to all people who pain stakingly create gorgeous icings on their cakes. I, on the other hand cant wait to dig in! Most of the time I tell myself that the next time I bake a cake I’ll surely do some simple icing over it and every time the same thing happens – baking, photography and cake disappears. Usually, I take snaps under incredible pressure from my baby (who sits at the edge of her seat waiting with her mouth wide open)
I found this cake to be particularly soft! Since applesauce is used as an egg substitute it has all the qualities that make a cake soft and spongy. Add a few eggs and now you have a cake thats even softer, yet well bound.
Apples and cinnmon are a match made in heaven. Its rare to find a apple dessert that doesnt contain cinnamon. Its advisable to freshly prepare any spice powder by roasting and grinding the spice. This when added at the very last stage of bread making results in a lasting aroma. I tried roasting the cinnamon but didnt know that it burns so fast. I threw those poor charred sticks away and started again, very cautiously. This time I tossed them around constantly and turned off the gas as soon I got the fragrance of roasted cinnamon. The resultant cakes were soft and brown with a hint of cinnamon in them.
I have adapted this recipe from Mansi’s Apple Bread Recipe. Thanks Mansi, for sharing this delicious recipe with us.
I made a few changes to the original recipe :
- I made it as a muffin since my baby likes small round portions
- I didnt add nutmeg powder and nuts
- I also added 1/2 teaspoon of baking powder to the flour while seiving
- I baked muffins at 175 °C for 25 mins