I make resolution every year to soak dry fruits in advance. But I never manage to. 6 weeks is the best I have done so far.
I mentioned in my earlier post how I have been forced to twiddle my thumb virtually!
Apart from no connectivity, I also have a lot happening at personal front. I have enrolled to complete M. Tech in Fashion from my alma mater NIFT, Mumbai. I am also getting my kitchen interiors done partially. I am also trying to be socially active in foodie community of Pune.
All this needs time and effort. And I am a mother of two. Most of you can understand how stretched I am. Whine… Whine!
Coming back to the cake, I made a very good Eggless Christmas Cake soaked, fed and aged in Brandy last year, this year I wanted to try a different recipe and a different liquor.
I chose this recipe as it was similar to what I have already done and it seemed simple enough.
I made small changes to suit my need. I used a bundt pan instead of a round pan. I baked 2 bundt cakes. One for the family and 2nd for gifting. I also added salt to bring out the sweetness.
I sprinkled it with castor sugar upon cooling. I also marinated and fed the cake with Rum for another 2 weeks.
Hubby and my family loved the cake. It was a nice feeling.
I gifted one cake to #Pune #foodies for #meetup and the compliments and tweets @dipsy, really took the cake. Pun intended! Many of them gathered for the meet and tasted the cake. The foodie group is largely carnivorous and I was thrilled to have an eggless cake make such an impression!
Linking this Eggless Xmas Cake to -