3 Easy To Bake Recipes, Because There Is No Christmas Without Cake

What is boro din without cakes? Here are some which you can easily make at home.

christmas cake

Can you imagine Christmas or a Christmas party without digging into cakes? Be it the traditional plum cake or chocolate cake, having these delicious desserts at this time of the year is a must. So while we have a lot of recipes for you on Rannaghar, here are some easy-to-bake recipes of special cakes that you can bake at home for Christmas 2019!

Easy traditional Christmas plum cake
Easy traditional Christmas plum cake

Easy traditional Christmas plum cake


1 kg mixed dry fruits (mix of golden raisins, dried cranberries, black seedless raisins, glazed cherries, cut peel cashew nuts and walnuts)

Zest and juice of 1 orange

Zest and juice of 1 lemon

150ml brandy (for non-alcoholic plum cake, use same quantity of orange juice)

250 g butter

220 g sugar

190 g flour

75 g almond powder

1 tsp baking powder

1 tsp cinnamon powder

1 tsp ginger powder

¼ tsp clove powder

4 eggs

1 tsp vanilla essence

2 tsp caramel colour


Take the juice and rind of the orange and lemon in a non-stick pan. Add brandy (or orange juice for a non-alcoholic plum cake), butter and sugar and mix it well. In the mix, add all the fruits and dry fruits and heat on a slow flame for approximately five minutes. Remove and keep aside to cool. Preheat an oven to 160 degree Celsius. Line a 9-inch tin with grease-proof baking paper and grease the sides of the tin. Mix flour, almond powder, baking powder, cinnamon powder, ginger powder and clove powder and mix well. In the fruit mixture, add caramel, vanilla essence and eggs and mix well till smooth. Now add the flour mix and fold gently until all the flour is blended in. Pour the mix into the greased tin and bake in a preheated oven for approximately 75 to 90 minutes. Insert a toothpick in the centre and if comes out clean, your cake is ready. Remove the plum cake from the oven. If you have used brandy in your plum cake, pour 2 tablespoons over the warm cake and let cool in the tin. If you haven’t used the brandy, just let it cool in the tin without adding anything. Once cool, unmold the plum and cling wrap it. Keep it for two days before having it, as the flavour will improve with age. This cake will last up to 2 to 3 months if kept in a cool dry place.

Recipe Courtesy: Chef Manish Khanna, Founder and Partner, Brownie Point and Noir, Mumbai.

Easy to bake Chocolate Cake
Easy to bake Chocolate Cake

Easy to bake Chocolate Cake


For the cake:

200 g butter, softened, plus extra for greasing

200 g caster sugar

4 large eggs

150 g flour

1.5 tsp baking powder

2 tbsp cocoa powder

20 ml milk

For the icing:

200 g dark chocolate

200 g butter

100 g icing sugar softened


For the cake:

Preheat the oven to 180°. Grease 2 x 20cm round tins with a little butter and line with baking paper. In a bowl, beat together the butter and sugar with an electric hand whisk until light and fluffy. Add the eggs, one at a time, beating after each addition. Sift in the flour, baking powder and cocoa, then lightly fold into the mixture. Add a little milk until you have a dropping consistency, then divide between the tins. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

For the icing:

Melt the chocolate in a bowl over a pan of simmering water, then cool slightly. In a bowl, beat the butter and icing sugar together with an electric hand whisk until light and fluffy, then fold in the melted chocolate. Spread some icing over 1 of the cakes, top with the other cake and the rest of the icing. Serve with a scoop of vanilla ice cream!

Recipe courtesy: Deli By The Blue, Mumbai.

Plum Cake
Plum Cake

Plum Cake


250 ml water

120 g butter

250 g brown sugar

150 g raisins

150 g black current

220 g sultanas

12 g apricot

75 g mixed fruit, peeled

85 g cherries

75 g almond, blanched

30 ml brandy

3 eggs

240 g flour

5 g baking soda

5 g baking powder

2 g cinnamon

2 g nutmeg

½ tsp salt


Soak all the dry nuts minimum 30 days prior. Add water, butter and brown sugar in a pan and boil until the sugar gets dissolved. Add the rest of the ingredients and mix well. Pour the batter into a cake mould and bake at 180 degree C for 20 to 25 minutes.

Recipe Courtesy: Rajesh Kandagatla, Pastry Chef, Sheraton Grand Chennai Resort & Spa.

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