This is my own create and innovation.!

Well,I’m not blowing my own trumpet,this cake

was really,an absolute taste of flavours!

Adorned half of the cake with cashew nut

fondant,and the flavour was rich.

With soaked fruits in brandy,and a little

beetroot wine,the aroma it spread confirmed

Christmas in the air .

Finally no colour was added,( I don’t like to use

much coloring ),and the red colour was

extracted by boiling the beetroot ( slightly

ground) till I got the required colour .

The authentic red velvet cake had no colour ,it

was ground beetroot purée or extracts.

The feedback given by my loving ‘ food critics’

was ‘It’s Awesome’ and better than the basic

fruit cake .

To the recipe now


100 gm butter

2 eggs

150 gm flour

75 gm brown sugar

30 gm white sugar

1/2 cup almonds ground

25 gm cashew nuts chopped

15 gm ginger preserve/ ginger chips

15 gm pumpkin preserve

15 gm raisins

15 gm sultanas

15 gm black raisins

Few apricots

15 gm tutti frutti(optional )

15 gm cherries (optional)

5 gm orange rind grated

2 tbsp jam (blueberry/cherry/ marmalade/


1/4 cup brandy/rum

2-3 tbsp beetroot wine or red wine

1/4 cup honey

1/4 tsp nutmeg powder

1/2 tsp allspice powder

1/2 tsp vanilla essence

1/2 tsp almond essence

1 cup beetroot extract*

1 tsp vinegar

1 tsp baking powder

1 tbsp cocoa powder

A pinch of salt

1 tsp cornflour to sprinkle on the soaked fruits

before adding to the batter.


Mix the bold listed ingredients and allow to

soak for a few hours or 1 day .

•Beat the butter and sugars till creamy .

•Add in one egg at a time and beat lightly .

•Sieve the flour,baking powder,cocoa powder


•Now fold in the flour,nuts ,soaked fruits,

beetroot juice and the rest of the ingredients

alternatively into the butter mixture and mix

till well corporated .

• Line the baking tray with parchment paper.

•Transfer the cake batter into the prepared

cake tray and bake in a preheated 175C oven

for 35-40 minutes.

•Insert a skewer,and if it comes out clean,it’s


•Poke holes and pour brandy (2-3 tsp) on the

top after baking.

For the cashew fondant

1 cup finely ground cashew

1 tsp glycerine

A little egg white to bind

1 cup icing sugar ( depends on the binding)

2 drops rose essence

2 drops almond essence

Bind all the ingredients to a soft dough


Roll out on a board dusted with icing sugar

or cornflour.

Place the rolled dough on the cooled cake ( Put the fondant the next day )

You can add sliced pistachios if you like.

*Beetroot extract

3-4 beetroot peeled and ground coarsely.

Cook in 2 cups water,till it is reduced to 1.

Strain and use.



As the festive season is drawing near,and the preparations have started for soaking  fruits for the Christmas cake,and making homemade wines,i thought id start posting festive season delights at least one a day.This cake is a fruity cake topped with lots of almonds.Some use marzipan to top it.

Here”s the recipe without the marzipan


450 gm butter/margarine

600 gm flour

450 gm sugar

2 tsp.baking powder

9 eggs

150 g currants

150 gm candied peel

450 gm sultanas.

grated rind of 1 lemon

1 tsp. salt(if using salted butter just add a pinch)


blanched split almonds

Cream the butter and sugar with the grated lemon rind.Cream untill light and fluffy.Beat the eggs separately,and add to the butter mix gradually.Sieve the flour with the salt and baking powder,then add the fruit,add required amount of milk to get the dropping consistency. Do not beat after adding eggs and flour,only fold in with a spatula.Put the mixture into greased and lined tins.Place the almonds on top.Bake in a moderate oven (175 degrees)for one hour,then reduce the heat and bake for a further 40-45 mins(150 degrees).

NOTE:To avoid the fruits from sinking to the bottom of the cake,sprinkle a little flour(1-2 tsp) on the fruits and mix well.