How to make Christmas Cake From The Pro Baker 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 Extract: 1 tsp


Method: 

To get the same effect of rum soaked dry fruits, celebrity baker William Megelich has advised the following tips. You have to put the dry fruits, brandy/rum, juice and zest of orange and lemon, brown sugar, butter in a heavy bottom pan and set over on the gas top on medium flame. Now you have to bring the mixture toMethod:  boil and then keep it simmer for more 5 minutes. Then transfer the assortment in a large pan and keep it to cool for 30 minutes.

Now pre-heat the oven in 150 degree Cel. You have to line a 20 cm cake pan with double layer of butter paper. You can wrap double layered newspaper outside of the pan.

Now mix gently the flour, grounded almonds, baking powder, all the spices, eggs and vanilla with soft folds. make sure that there is no air pocket in the mixture. Now add the wet ingredients and stir well.
You have to pour the batter in the cake tin and bake it at 150° C for 2 hours. After the time, check the inside of the cake with a skewer. Leave it on the rack for sometimes to dry. 

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