Red Velvet and Nuts cake with Warm Cocktail syrup dressing


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Cakes just need an excuse to be baked, and what more of an excuse seeing my younger SIL joining her alumni as Sr Manager. This definitely called for a cake. As my family prefers to stay away from heavy icing cakes, choose to combine Moist Red velvet and Dry Fruits cake. Also had a tin of Cocktail fruits along with some rum handy…they all had to combine …..yayay.

Preparation time- 30 min

Cooking time- 60 min

Serves- 6

Ingredients-

Dry Nuts Cake –

  • Chopped Dry Fruits (almond, walnuts, raisins, dried apricots, Cashew, Dried Figs) – 1 cup
  • Orange juice / Rum – 1 cup
  • Eggs- 2
  • Butter- ½ cup
  • Sugar- ¾ cup
  • Flour- 1 ½ cup
  • Vanilla essence- ½ tsp
  • Baking powder- 1 tsp
  • Baking soda- ½ tsp
  • Salt- a pinch
  • Yellow food color- ¼ tsp

Red Velvet cake-

  • Butter- ½ cup
  • Sugar- ¾ cup
  • Eggs- 4 separated
  • Vanilla essence- ½ tsp
  • Baking powder- 1 tsp
  • Baking soda- ½ tsp
  • Cocoa Powder- 2 tbsp
  • Salt- a pinch
  • Red Food color
  • Buttermilk- 1 cup
  • White Wine Vinegar- 1 tbsp

Rum – 1/2 cup

Chopped fruits- 1 cup / 1 can – cocktail fruits

Seedless grapes (optional)- ½ cup- sliced in half

Method

Dry Fruit cake– Soak the chopped dry fruits in orange juice / rum for min 30 minutes. Cream butter and sugar till light and fluffy, gradually add eggs one at a time and then add the vanilla essence. In a separate bowl sift together flour, salt, baking powder n soda. Add the chopped dry fruits to the flour, mix, add the food color and then fold in the egg batter. Preheat the oven to 180°C, grease a round cake tin and pour the batter. Bake for 20 minutes or till the skewer comes out clean.

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Red velvet cake– Separate the eggs, beat the butter and sugar till they are light and fluffy, add the yolks, mix well and then add the vanilla essence. Sift together flour, cocoa powder,salt, baking powder and soda, add food color and mix in the egg batter. Meanwhile start beating the egg whites till the mixture is very fluffy. Add white wine vinegar and red food color to the flour batter and then fold in gently the egg white mix. Preheat the oven to 180°C, grease a round cake tin and pour the batter. Bake for 20 minutes or till the skewer comes out clean.

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If using the canned fruits- heat the syrup and add rum to it. Soak the red velvet cake and place the dry fruit cake on top. Arrange the sliced grapes and when serving pour the warm syrup with fruits on the top.

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