CHRISTMAS RUM AND RAISIN CAKE

500 grams refined flour or Maida
300 grams soft brown sugar
100 grams powdered white sugar
¼ teaspoon salt
2 teaspoons spice powder
1teaspoon nutmeg powder
200 grams chopped black currants
200 grams chopped raisins
100 grams chopped sultanas
100 grams chopped orange / lemon peel
100 grams chopped cherries
500 ml Rum or Brandy
250 ml Wine
500 grams butter
4 eggs beaten well
4 tablespoons milk
1 teaspoon baking powder
1 teaspoon vanilla essence
1 teaspoon almond essence

Mix all the dried fruit together and soak in rum / brandy and wine for at least a month. When required drain and keep aside. Reserve the leftover rum.
Sift the flour, baking powder and salt together. Dust the soaked fruit / peel with a little flour.
Cream the butter, sugar and brown sugar well. Add the beaten eggs, almond essence and vanilla essence and mix well. Add the orange / lemon peel and dried fruits, nutmeg powder and spice powder and mix thoroughly. Slowly add the flour and fold in well. If the mixture is too thick add a little milk. Pour into a greased and papered baking tins or dishes and bake in a slow oven for about one hour or more (or until a wooden toothpick comes out clean). Remove from the oven when done. Prick the cake with a toothpick and pour the remaining rum over it. Remove from the tin when cold and wrap tightly in foil or waxed paper and keep in an airtight container for the cake to absorb the rum. Just before serving, heat for a minute in a microwave oven and pour some more rum on the cake while hot. Tastes delicious!!!!!

SIMPLE SPONGE CAKE WITH BUTTER ICING

250 grams refined flour or Maida
300 grams powdered sugar
250 grams butter
4 eggs beaten well
½ cup milk
1teaspoon baking powder
1teaspoon vanilla essence

Sift the flour and baking powder together. Cream the butter and sugar together. Add the beaten eggs and vanilla essence and mix well. Fold in the flour a little at a time. Add milk if the mixture is too thick. Pour into a greased and floured cake tin and bake for 40 to 45 minutes till the cake is done.

BUTTER ICING
Beat 200 grams butter and 500 grams icing sugar together until creamy. Add 2 teaspoons vanilla essence and 2 drops pink or green food colour. Using a spatula, cover the cake with the butter icing. Then with a wet fork make soft peaks across the surface of the icing. Decorate as desired

EGGLESS TEA CAKE

200 grams flour / maida
200 grams butter
1 tin condensed milk
1 teaspoon baking powder
½ teaspoon soda bicarbonate / baking soda
1 teaspoon vanilla essence

Sieve flour, baking powder and soda bicarbonate together and keep aside. Mix butter and condensed milk together. Add vanilla essence. Slowly add the flour. Beat lightly till well mixed. Pour into a greased baking tin and bake in a moderate oven for about 25 minutes.

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Bridget White Anglo-Indian Recipes

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