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Christmas Cake with Traditional Sugar and Wheat Flour

Christmas Cake with Traditional Sugar and Wheat Flour
YIELDS1 Serving
Prep Time10 min
Cook Time60 min
Total Time70 min
  • ½ cup B&B Organics whole wheat flour
  • 2 tsp Baking powder
  • 1 cup Orange peel, raisins, dates and sultanas (deseeded)
  • ¼ cup Grape juice
  • 1 cup B&B Organics Sugarcane jaggery powder
  • 2 tbsp Water
  • ½ cup Oil/B&B Organics Cow ghee
  • ½ tsp All spice(mix of nutmeg, cinnamon, cardamom)
  • Eggs - 2
  1. Soak the orange peel, raisins, dates and sultanas in grape juice overnight.
  2. Melt the jaggery with the water until thick and golden, use low flame and non-stick saucepan.
  3. Sift the flour with the baking powder and a pinch of salt.
  4. Now beat the oil and ghee with the cooled jaggery until smooth add the eggs one by one and beat until pale and creamy.
  5. Add the flour and the soaked fruits and stir with a spoon until well blended along with the all spice.
  6. Grease a baking tin with butter/ghee and line it with baking paper. Pour the batter into this dish and bake in oven at 160 degree Celsius until golden brown.
  7. Alternately you can also bake it inside pressure cooker lined with salt at low flame without the gasket.
  8. TIP: Make sure the fruit is de-seeded and of good quality, sift the flour well and keep oven temperature low. This cake will keep well and tastes better as it matures.

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