William Megelich

All the Christmas trees have been decked up already. The bells keep ringing every corner of the street. And the sweet aroma of baking the Christmas cake is filled all over. Why you should stay behind indulging in this exotic experience of baking the cake. Here, renowned baker William Megelich will show you the secret recipe to make the fluffy, soft, spongy and wet cake. It has been a ritual to soak the dry fruits in rum to make the perfect slice since ages. If you forget to do that, don't worry, William Megelich has the tips to make up the stage and get almost the same result. Ingredients: Dry Fruits Mixture (raisin, currants, figs, cranberries, cherries, cashews and cherries): 1 KG Zest of Lemon: 1 Juice of lemon: 1 Zest of orange: 1 Zest of orange: 1 Brandy/rum: 150 ml Stick of Butter: 250 g Brown Sugar: 200 gm Self rising flour: 175 gm Ground almond: 150 gm Baking powder: 1/2 tsp Ground spices: 2 tsp Ground Cinnamon: 1 tsp Cloves: 1/4 tsp Egg: 4 Vanilla Ext