By Shreya Goswami
December 6, 2023
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Baking the ultimate cake for Christmas isn’t easy, but getting the cake mixing ritual right in the first week of December can ease your way a lot. Here are some of the key tips you need for cake mixing this Christmas.
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Pick the best quality dry fruits like apricots and raisins, nuts like cashews, almonds and pecans and fresh fruits like berries, apples and oranges.
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Select a good quality rum, brandy or whisky for the soaking of the dry fruits, and mix cranberry juice with orange juice for an alcohol-free version.
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Once mixed, seal and store the cake mix in a glass jar in a cool, dark and dry place. The fridge works too, but make sure the jar is secure.
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If you soak the dry fruits mix in the first week of December for two weeks, then bake the cake a week ahead of Christmas so that it can age properly.
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Before you start baking the Christmas cake, make sure ingredients like butter, eggs, milk and the cake mix are at room temperature.
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Aerate the butter and sugar properly by creaming the mix for a long time, patiently. This will make the cake lighter and yet richer.
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Don’t go overboard with the use of cinnamon or nutmeg as these can intensify with ageing and turn the cake bitter.
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Store the baked cake in a parchment paper and feed it with a spoon of alcohol or juice every day until Christmas to increase moisture and flavour.
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