Simple Way to Make Award-winning Boozy Christmas Rich Fruit Bundt Cake - My Way!

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, boozy christmas rich fruit bundt cake - my way!. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Boozy Christmas Rich Fruit Bundt Cake - My Way! is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Boozy Christmas Rich Fruit Bundt Cake - My Way! is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook boozy christmas rich fruit bundt cake - my way! using 14 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Boozy Christmas Rich Fruit Bundt Cake - My Way!:

1. Make ready Soaked dry fruits and nuts
2. Get Chopped Mixed Nuts (Pistachios, Walnuts, Cashew Nuts, Almonds)
3. Prepare Almond meal
4. Prepare Whole wheat flour
5. Take Sorghum/jowar flour
6. Prepare Amaranth flour
7. Make ready Baking Powder
8. Get Eggs
9. Prepare Brown Sugar
10. Prepare Cane sugar
11. Get Ground cinnamon
12. Get Ground cloves
13. Take Dried ground ginger
14. Get Butter

Steps to make Boozy Christmas Rich Fruit Bundt Cake - My Way!:

1. Preheat the oven to 110 Degree Celsius.
2. Add the butter and sugars into a large mixing bowl.
3. Cream together the butter and sugars until they’re light and fluffy.
4. Next add the eggs one at a time working them into the creamed mixture till well combined.
6. Sift in the flours, almond meal and baking powder and mix well.
7. Into this add the spices and mix well.
8. Next add the soaked dried fruit and nuts and chopped nuts and combine well.
9. Line the base and the sides of a 24 cm. round and deep bundt tin or ring pan. I just greased it very well and floured the tin, shaking off excess flour.
10. Pour in the cake mixture and level the top.
11. Bake in the oven for approximately 2 hours. Keep an eye on the cake as it bakes and start checking if it is done from about 1 hour 30 minutes. The cake is ready when a skewer inserted into the middle of the cake comes out clean.
12. Remove from the oven and allow to cool completely in the tin.
14. Once the cake is cold, remove it from the tin and place on a large flat plate or serving platter.
15. Next, lay out a large piece of aluminium foil, (I used a double layer of foil) large enough to wrap the cake completely. Place the cake on the foil, in the middle.
16. Using a skewer or toothpick, poke 35 to 40 holes on top of the cake, only 3/4th’s of the depth of the cake so that the rum or any liquid being used doesn’t run through.
17. Using a pastry brush, brush over the entire top of the cake with the rum, brandy, wine or orange juice. Don't go beyond 2 teaspoons in each feed.
18. Once this step is done, gather the foil and seal the cake covering the cake completely with foil. You can add another layer of foil on top in case you think it isn't enough.
19. Now place the wrapped up cake in a suitable airtight container. You can use a large cookie or cake tin too. Place in an area away from direct sunlight.
20. Repeat the feeding process every 3 to 4 days until the cake won’t absorb anymore.

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