Conrad Pune – Christmas and new year Festive

PLUM CAKE

Ingredients

unsalted butter gram 700

brown sugar gram 450

egg yolk no 10

egg white no 6

almond powder gram 280

orange juice gram 20

refined flour gram 570

baking powder gram 20

black raisin gram 350

black currant gram 350

dried apricot gram 250

dried cranberry gram 250

orange peel gram 200

lemon peel gram 200

almond slivers gram 200

Rum gram 800

Brandy gram 700

nutmeg powder gram 6

cinnamon powder gram 8

cloves powder gram 5

ginger powder gram 5

Preparation

1. Soak all the cleaned dry fruits & nut in 1000-gram brandy & orange juice in a week advance.

2. Cream butter & sugar together till light & fluffy adding egg yolk gradually.

3. Sieve all the dry ingredients together including spices & add to the butter mix.

4. Add the soaked fruits & mix well.

5. Finally make a meringue of egg white & slowly fold into the cake mix.

6. Divide into the desired cake mould & bake at 1600C for 40 minutes or until done.

7. Once baked properly, take out from the oven & soak with the left over brandy while warm.

GERMAN STOLLEN

Ingredients

refined flour gram 700

yeast gram 450

Egg No 03

milk no 10

castor sugar no 6

soft butter gram 280

nutmeg powder gram 20

cardamom powder gram 570

orange peel chopped gram 80

lemon peel chopped gram 80

dried apricot chopped gram 100

dried cranberry chopped gram 100

Rum gram 300

marzipan gram 100

for coating

icing sugar gram 1,000

clarified melted butter gram 1,000

Preparation

1. In a dough mixer, make a dough using the ingredients except marzipan, fruits & coating ingredients.

2. The dough should be soft & pliable. Add dried fruits & peel & give it a gentle mix.

3. Leave the dough to rest in a covered bowl for 40 minutes.

4. Divide the dough into a 6-inch baton of 250 grams.

5. Shape the dough into an oval shape, approximately 5X8 inch size.

6. Roll the marzipan into a neat log a little smaller than the length of the dough, and place in the middle.

7. Fold it over, completely encasing the marzipan, and press the edges together to seal.

8. Gently put the dough onto the baking sheet, cover loosely and leave to rise for 45 minutes, nearly doubled in size.

9. Preheat the oven to 180ºC; bake for 30 minutes, or until done.

10. Keep it on a wire rack. Dip the Stollen into clarified butter & coat with icing sugar to serve.

MINCE FRUIT PIE

Ingredients

Shortcrust pastry gram 1,000

Apple peeled & chopped gram 1,000

apple cider ml 180

brown sugar gram 220

raisin gram 280

glace cherries chopped gram 60

lemon zest chopped no 1

orange zest chopped no 1

cinnamon powder gram 5

nutmeg powder a pinch

cloves powder a pinch

brandy ml 60

Preparation

1. Preheat the oven to 180°C.

2. Roll out the half of short crust pastry & line a pie mould.

3. Mix all the ingredients together & leave to rest.

4. Roll the remaining pastry & cut into different Christmas shape to decorate the top of the pie.

5. Fill the pie mould a little more than half with fruit mix.

6. Brush over the top edges of the pastry with milk.

7. Cover the top of the pies with pastry & cut out shapes.

8. Bake for 25 minutes, or until golden.

9. Bake for around 25 minutes, or until the pastry is cooked through & enjoy

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