PASSION FRUIT POUND CAKE RECIPE RECIPES

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HOLIDAY FRUIT CAKE / FRUIT AND NUT CHRISTMAS CAKE / FRUIT ...



Holiday Fruit Cake / Fruit And Nut Christmas Cake / Fruit ... image

A cake that is rich with alcohol soaked dry fruits absolutely tender and flavor packed. This fruit and nut christmas cake is light, perfectly balanced in flavor and embedded with dried fruits and nuts. This is the best holiday fruit cake, a flavorful fruit cake that is perfect for the holidays and is a welcome addition to the holiday table!

Provided by Akum Raj Jamir

Categories     Dessert    Snack

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 10

Number Of Ingredients 14

1½ cup all purpose flour ((192 grams))
1½ teaspoon baking powder
½ teaspoon cinnamon powder
100 grams butter room temperature ((½ cup))
¾ cup brown sugar ((150 grams))
2 large eggs
1½ teaspoon orange zest
¼ cup milk ((60 ml))
½ teaspoon Ossoro's black currant flavor (or 1 teaspoon vanilla essence )
5-6 drops ginger extract
1½ cup rum soaked dry fruits ((dates, yellow raisins, black raisins, cranberries, cherries, blue berries and tuttifrutti))
¼ cup almonds ((35 grams))
¼ cup cashews ((35 grams))
¼ cup walnuts ((35 grams))

Steps:

  • Preheat the oven @170° C for 10 minutes with both filaments (rods) on.
  • Grease a 7 inches loaf tin or any shape pan with oil or butter. Line with parchment paper. 
  • Sieve the flour, baking powder and cinnamon powder. Mix well and set aside.
  • In a large mixing bowl add in the butter and sugar. Using an electric hand beater, beat them until it turns pale, creamy and fluffy. 
  • Add in the eggs and beat until the mixture turns smooth and well combined.
  • Add in the essence, ginger extract and milk. Beat to combine. 
  • Add in the orange zest. Add in the flour in two batch. Beat the mixture to form a lumps free fluffy batter. Do not over beat them. Scrap the sides of the bowl with a spatula and give a quick gentle mix.
  • Add in the drained soaked dry fruits. Add in the nuts - almonds, cashews and walnuts. Now with a spatula fold them together. 
  • Transfer the batter onto the prepared pan. Level it with the spatula. Tap the pan couple of times to release any air bubbles inside. 
  • Garnish with soaked dry fruits and nuts.
  • Place the pan on the center rack. Bake at preheated oven @170° C for 50-60 minutes or until a toothpick inserted comes out clean.
  • Remove the cake from the oven. Brush the cake with the alcohol remains from the soaked dry fruits. Let the cake stand for about 10 minutes. 
  • Demould and allow to cool down completely. 

BUTTER MOCHI RECIPE - NYT COOKING



Butter Mochi Recipe - NYT Cooking image

Tender and chewy, this big-batch dessert — as comforting as cake and as fun as bar cookies — is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it’s baked, making it a delicious dessert to eat without adornment. But, if you’d like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.

Provided by Genevieve Ko

Total Time 2 hours

Yield 1 (9-by-13-inch) cake

Number Of Ingredients 11

6 tablespoons/84 grams unsalted butter, melted and cooled, plus more for greasing the pan
3 cups/453 grams mochiko (sweet rice flour), like Blue Star brand
2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 large eggs
2 cups/416 grams granulated sugar
2 (13.5-ounce) cans unsweetened coconut milk (scant 3 1/2 cups)
1 tablespoon pure vanilla extract
1 1/2 packed cups/219 grams confectioners’ sugar
2 to 4 tablespoons passion fruit pulp or purée (see Tip)
Pink or red food coloring (optional)

Steps:

  • Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
  • Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
  • Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
  • The mochi is delicious plain, but you can add a glaze if you’d like: Mix the confectioners’ sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you’d like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you’d like, and let stand until set.
  • Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.

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