China Wet Water Flushable Wipes

Make the best of this festive season with these tasty liquor cakesThe best thing about the holiday season is probably the wide range of alcoholic cakes. Sprinkle little flour in the finely chopped nuts (cashew nuts, almonds and walnuts) and add it to the cake batter bit by bit while mixing..Ingredients250 gm butter250 gm castor sugar5 eggs1 tsp vanilla extract tsp baking powder100 gm semi sweet chocolate chips150 ml red wine25 gm cocoa powder225 gm flourMethodPre-heat the oven to 180 C. Using a toothpick, prick the top and sides of nonwovens hair removal factory the cake and brush with rum. Fruit cakes would be made well in advance during the holiday season and would be stored in cheesecloths soaked in brandy. Add the vanilla essence and finish mixing the batter properly. so why not — As told to Priyanka PraveenRed Wine CakeThis cake could well be the tool you need to make lots of friends over Christmas; but it could also double up as the friend you seek on a lonely night.

Add the caramel syrup and mix it thoroughly. When it looks light and fluffy, add the eggs one by one and beat until smooth and creamy. Rum, fruit and nut cakeIngredientsFor fruits and nuts750 gm to 1 kg dry fruits and nuts (raisins, dark raisins, seedless dates, pitted prunes, glazed cherries, tutti frutti, orange peel and candied ginger, walnuts and cashew nuts) 1 cup rum1 cup caramel syrup (preferably a mixture of sugar and jaggery)For the batter 500 gm flour250 gm butter6 eggs1 cup powdered sugar2 tsp baking powder1 cup caramel syrup1 tsp vanilla essence. Pre-heat the oven to 180 C.. Bake for 30-35 minutes. For the batterCream the butter with a blender and add the powdered sugar to it and then add the eggs one at a time and blend properly. Wrap the cake tightly with cling firm.Traditionally, one only uses dark spirits like rum, whiskey, brandy, cognac and even wine in their Christmas bakes..There are three techniques to using alcohol in cakes. To the cake batter add the fruits soaked in rum little by little by folding it in. In India as such we don’t really require that sort of warmth, but it adds to the taste. Dark spirits have a higher sugar content when compared to white spirits. In a large bowl begin by beating the butter and sugar together. And even after a while, the sugars don’t evaporate and they add to the depth and dimension of the cake. Typically, alcohol was added to cakes in colder regions. Take out the cake from the oven and let it cool completely. Sieve the flour, baking powder and spice powder and add it little by little to the butter-egg mix and start mixing.

It all depends on the area and the traditions. The first is to use dry fruits soaked in rum, the second is to either use a cheesecloth soaked in rum and wrap it around the cake or to make small holes in the cake and pour alcohol in it. And when two nice things meet, the result is simply amazing. Add the cocoa powder and mix again.1 tsp spice powder prepared by using nutmeg and cinnamon. Add the red wine and mix, but not for too long. Pour the batter into a greased cake tin and bake for 40-45 minutes or till a toothpick inserted into the centre comes out clean. Sieve together the flour and baking powder and keep aside. Keep mixing on a regular basis. Over time, these cloths would be re-soaked in brandy and then wrapped around the cakes to keep them moist. Add the flour and baking powder mix to the egg and sugar mix and fold in gently. Few finely chopped nutsRum soaked fruitsChop the fruits and nuts mixture into small pieces and marinate them in a mixture of one cup caramel syrup and rum for two weeks, or at least for a few days. The booze in the cakes not only keeps you warm, but also keeps you happy.The concept of an alcohol cake is not Indian.The history of alcoholic cakes, especially fruit cakes will take you back to the Victorian times. Add the vanilla extract and chocolate chips and mix well. The third way is to use both the techniques. Slice it after a week