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
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
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
Place the rolled dough on the cooled cake ( Put the fondant the next day )
You can add sliced pistachios if you like.
3-4 beetroot peeled and ground coarsely.
Cook in 2 cups water,till it is reduced to 1.
Strain and use.