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Grand%20Xmas%20Fruit%20Cake%20Online%20Course%20-%20Eggless

Eggless plum cake

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Ankita Singh
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100% found this document useful (1 vote)
2K views6 pages

Grand%20Xmas%20Fruit%20Cake%20Online%20Course%20-%20Eggless

Eggless plum cake

Uploaded by

Ankita Singh
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
Download as pdf or txt
Download as pdf or txt
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Grand Xmas Fruit Cake – Eggless Online Course by Jeyadra Vijayselvan

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Grand Xmas Fruit Cake – Eggless Online Course by Jeyadra Vijayselvan

Grand Xmas Fruit Cake


Eggless Online Course

Your Name: ________________

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Grand Xmas Fruit Cake – Eggless Online Course by Jeyadra Vijayselvan

Important Note

This document is to support and enhance your learning journey. We strongly advise you to first watch
the recorded video lesson in its entirety before utilizing the document. The video lesson provides
essential context, demonstrations, and explanations that will compliment your understanding and
application of the content presented here.

This document is provided solely for the benefit of registered students enrolled in our online baking
class. It is strictly prohibited to misuse, reproduce, distribute, or duplicate any part of this document
without prior authorization from Jeyadra Gourmet Foods. Any unauthorized use or duplication of this
document may result in legal action. We appreciate your cooperation in upholding the integrity of our
educational materials.

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Grand Xmas Fruit Cake – Eggless Online Course by Jeyadra Vijayselvan

Table of Contents
Topic 1: Xmas Fruit Soaking ........................................................................................................ 5
Topic 2: Grand Xmas Fruit Cake – Eggless................................................................................ 6

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Grand Xmas Fruit Cake – Eggless Online Course by Jeyadra Vijayselvan

Topic 1: Xmas Fruit Soaking


Xmas Fruit Mix by Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion


Prunes 75g
Apricots 50g
Cranberry 30g
Orange Peel 50g
Dried Cherries 35g
Sultanas 35g
Cinnamon Powder 3/4 tsp
Kashmiri Chilli Powder 1/4 tsp
Coriander Powder 1/2 tsp
Clove Powder 3/4 tsp
Nutmeg Powder 1/2 tsp
Ginger Powder 3/4 tsp
Cardamom Powder 1/2 tsp
Alcohol/Non Alcohol Soaking
Rum/Apple Juice/Orange
Soaking Liquid 75ml
Juice Old Monk, Real, Tropicana
Instant Soaking
Water 120ml
Orange Zest 1 Orange For Non Alcohol Cake
Rum 1 tbsp For Alcoholic Cake

Procedure:
With Alcohol

1. Mix all the fruits and spices thoroughly, transfer to an airtight glass/ceramic/steel jar, pour alcohol and
keep it covered in a dark place in room temperature. Soak the fruits for at least 3 weeks before using it in
the fruit cakes

Expiry: 3 – 6 Months
Storage: Room Temperature

Without Alcohol

1. Mix all the fruits and spices thoroughly, transfer to an airtight glass/ceramic/steel jar, pour juice and keep
it covered. Soak the fruits for a week in fridge before using it in the cake

Expiry: 3 Weeks
Storage: Fridge

Instant Soaking

1. In a sauce pan, add Water and all the dry fruits. Cook on low heat for 5 minutes keeping it covered, once it
is cooled, add all the spices and mix
2. For Non-Alcoholic cake, add Orange Zest and for Alcoholic cake, add Rum, use it immediately

Expiry: 2 Days
Storage: Fridge

Note:

The fruit mix will be 50gm extra. This can be used for your next year’s fruit starter

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Grand Xmas Fruit Cake – Eggless Online Course by Jeyadra Vijayselvan

Topic 2: Grand Xmas Fruit Cake – Eggless

Grand Xmas Fruit Cake - Eggless by Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion


Final Yield ~ Approx. 1 Kilo
Sugar 75g Powdered
Butter 64g Unsalted, Moldable Amul
Honey 70g
All Purpose Flour 120g
Cocoa powder 8g Vanhouten
Baking Powder 3/4 tsp
Baking Soda 1/4 tsp
Almond Flour 32g
Cinnamon Powder 1/4 tsp
Nutmeg Powder 1/4 tsp
Ginger Powder 1/4 tsp
Clove Powder 1/4 tsp
Cardamom Powder 1/4 tsp
Salt 1/4 tsp
Milk 150ml Lukewarm Toned milk
Molasses 1/2 tbsp to 1 tbsp Marson
Vanilla 1/2 tsp IFF Bush
Soaked Fruits 350g
Vinegar 1 tsp
Mixed Nuts 150g
Baking Tin Size 8'' x 4'' / 7" Round Baking Temperature 180°c
Baking Time 40-45 mins / 30-35 mins

Procedure:
1. In a large bowl whisk Butter, Sugar and Honey until smooth. In another bowl sieve all the other dry
ingredients together
2. Fold the dry ingredients into the butter mixture alternating with Milk, Vanilla & Molasses. Fold in the
soaked fruits. Lastly fold Vinegar
3. Pour the batter into a prepared tin and top it with nuts of your choice
4. Bake in a pre-heated oven at 180°C for 40-45 mins or until a poked skewer comes out clean
5. Unmould the cake from the cake tin while still warm, feed the cake with 1 tbsp of rum
6. For non-alcoholic version, there is no feeding

Consume the cake after 24 to 30 hours for best taste, texture and flavor

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