Thursday, December 11, 2008

Red Velvet Fruit Cake

The fiery red color of this cake was the reason I got fixated on making it from the time I saw it on one of the websites where it was made for Daring Baker's Challenge. I do not remember the website. I then saw it on TV , where it was made by Paula Deen. It was a long time back. But every time, I would forget or keep it for a later time. This time I saw this recipe on Joyofbaking which is my favourite site when it comes to Baking. The author at Joyofbaking explains why this cake is also called Devil's Food cake : "A Red Velvet Cake is really a Devil's Food Cake that has red food coloring added to it. John Mariani tells us in his book "The Dictionary of American Food and Drink" that the name 'Devil's Food Cake' is so called "because it is supposedly so rich and delicious that it must, to a moralist, be somewhat sinful."

I made up my mind and decided that its high time I made this cake. I followed the exact recipe, except for the addition of fruit peel mix to the cake batter and a different recipe for the Frosting. The color of the cake amazed me and the final appearance of the cake , especially after cutting the slice was even more amazing! Of course, my tiny bottle of red color got over after I opened it for the first time after I purchased it, as the recipe calls for 2 tablespoons of red color. I used the "safe to use color" brand of food color.

The completed cake was moist. Since I added the rum soaked fruits, the cake was tasting better the next day and the next. If you plan to frost and decorate, the cake needs to be consumed within 2 -3 days of preparing. If you are planning to just make a bright red fruit cake :) , you might want to leave the cake covered in plastic on your kitchen counter top for 5 days, as the taste will increase day by day :)
The amount of cake was a lot, so I found it the perfect time to share it with my neighbours in the apartment :) . You may visit Joyofbaking website for the original recipe

Here goes my version of the recipe:


For the Red Velvet Fruit Cake:

2 1/2 cups sifted cake flour (If you don't have cake flour, follow this link which gives an easy way for substituting cake flour )

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons Cocoa powder

1/2 cup unsalted butter, at room temperature

1 1/2 cups granulated white sugar

Rum soaked fruit peels (the original recipe doesn't call for Fruit peels, but I had a lot of these fruit peels left, hence I decided to use it up. Its optional though)

2 large eggs

1 teaspoon pure vanilla extract

1 cup buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Sweetened dessicated Coconut for topping

For the Coconut- Cream Cheese frosting:

1 packet (8 oz) (227 grams) (1-8 ounce) Cream cheese at room temperature

1/2 cup (8 tablespoons) unsalted butter at room temperature

1 tablespoon vanilla extract

1 cup powdered sugar

1/2 cup sweetened dessicated coconut


For the Red Velvet Fruit Cake:

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter and flour two same size round cake pans (I used the aluminium foil pie pans (Hefty brand) and line the bottoms of the pans with parchment paper (grease the parchment paper too). Set aside.

In a mixing bowl sift together flour (half of the flour), baking powder, salt, and cocoa powder. Set aside.

Beat the butter until soft (about 1-2 minutes)(I used my hand, you may use a electric mixer, hand mixer). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined.

Mix the buttermilk with the red food coloring. Using your hand, or with the mixer on low speed, Alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

Combine the rest half of the flour with the fruit peels, toss them lightly until well coated (This helps the even distribution of the fruit peels in the cake batter) and mix it with the cake batter.

The next 2 steps requires some fastness:

1) In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

2) Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with the back of a spoon.

Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 20 minutes. Then invert the cake and place each cake in a different plate and cover the cake with plastic and refrigerate at least for 2 hours. This is to help frost the cake layers better when it is cool. I frosted the cakes the next day.

For the Coconut Cream Cheese Frosting:

Beat the butter and Cream Cheese until well combines and soft. Then add the sugar and combine well until fluffy. Add the coconut. Mix well.

Assembling the cake:

First cut each cake layer further into two horizontally, with a knife. Now you will have 4 cake layers.

In a serving plate, place parchment paper to cover the top of the plate. This is to ensure a clean appearance of the cake in the serving plate without the mess of the frosting as the parchment paper can be removed once the cake is frosted and decorated.

Then place one cake of the cake layer, top of the cake facing down, on the serving plate. Frost the cake's top surface with the frosting. Then add another cake layer in the same way on top of frosted cake and continue frosting this cake (meanwhile lightly frost the sides of the cake too with the excess frosting on the top)

Repeat the above process for the rest of the layers until all the layers are frosted and stacked. Frost the sides of the cake if they are not properly frosted.

Cover the cake with sweetened coconut.

This makes a 4 layer cake.

Slice and serve.
Wish you all a Merry Christmas in advance and Happy holidays !!

I am sending this to:

JZ's Santa's Holiday Challenge Event

My Kitchen Treasures's Homemade Christmas Gift Event

Purva Daawat's Christmas Feast Event

Maninas's Eating with the seasons: December event

I am also sending this to (Food In Color)FIC-WHITE event started by Sunshinemom of ToungueTicklers and hosted by Yummy Food .

Tuesday, December 9, 2008


Before going into the details of this post, let me proudly display my Trophy from Recipe Marathon :) hosted by the wonderful DK of Culinary Bazaar. She went ahead and made a nice video called: An Ode to RM # 2 Runners

It was a wonderful event with so many Runners and as a result a big collection of recipes :) We all had a lot of fun running together and I look forward to do it again sometime.

Back to the recipe, I decided to finally try my hand at this famous Indian bread. I followed the recipe of Petrina Varma Sarkar's in and I must say it turned out pretty well :) I served it with Mushroom masala. I am quoting her recipe here:

  • 1 1/2 teaspoons dry yeast
  • 1 cup warm water
  • 1 1/2 teaspoons sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt (to taste)
  • 6 tablespoons ghee (clarified butter)
  • 3 tablespoons yoghurt
  • 3 teaspoons onion seeds (optional)


Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. Keep it aside. Mix the flour and salt to taste and sift through a very fine sieve. Put it into a large mixing bowl and now add the yeast mixture, 3 tablespoons of ghee and all the yoghurt.

Mix all this into a soft dough. Once mixed, flour a clean, flat surface and knead the dough till it is smooth and stretchy (elastic). Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to rest for about 90 minutes or till the dough doubles in volume.
Punch the dough down and knead again for 10 minutes. Equally divide the dough and roll to form 8 round balls. Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter (1/2 "thick).

Gently pull on one edge of the circle to form the Naan into a tear-drop shape ( I did not get this step right, mine was amoebic in shape :) . Do not pull too hard or you may tear the Naan. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands (I was doing this too). Preheat your oven 200 C/ 400 F or Gas Mark 6.

Lay a piece of aluminium foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil. Place as many Naans as will fit without touching each other, on the tray. Brush each Naan with some ghee and sprinkle a pinch of onion seeds all over its surface. Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat. Remove from oven and serve hot .

Saturday, December 6, 2008

Pyaaz bhari Kachori (Kachori with Onion filling)

This is my entry for Lakshmi of Veggie Cuisine's :

RCI-Awadhi Cuisine event of December month hosted by Siri of Siri's Corner

When Kachori comes to my mind, I will always remember the first and last time I had this snack. It was in my college hostel. I remember that this snack was served as a tea-time snack when we hungrily gobbled whatever was served. The tastedidn't matter at all especially after a tiring day in college. The first time I got to have kachori, I thought it would taste like samosa with a potato filling, until I tasted the filling. It was a different filling with moong dal and other spices which I don't remember now. But what would always remain in my memories would be the distinctive taste of the Fennel seed/powder which I felt was dominating the other flavors. When Siri announced the Awadhi cuisine event, I went through the links she gave in her blog. I was surprised to see so many dishes, which I had already cooked in the past, never realizing that itsAwadhi :) Maybe its because India is a country where you have such a lot of variety of cuisines , where each one is influenced one way or other by another cuisine. I got this recipe from Manjula's Kitchen (which I slightly modified by adding some extra ingredients to the filling)

Here is how I made Pyaaz bhari Kachori (Kachori with Onion filling):


For the filling
Onion: 2 medium
Green chillies minced: 3-4 nos
Curry leaves: 4-5 sprigs of leaves chopped fine
1/4 cup : Yellow moong dal
1 teaspoon: Ground fennel seeds
1 teaspoon : Ground coriander seeds
1 teaspoon : Red chilly powder/flakes
1/4 teaspoon : Ginger powder
1/2 teaspoon: Mango powder
Pinch of asafoetida (hing)
1/2 teaspoon salt /to taste
21 tablespoons oil
2 tablespoons water

Oil for deep frying

For the dough
1 cup All Purpose flour
1/4 teaspoon salt
2 tablespoons oil
1/2 cup chilled water


To make dough:

Mix all the ingredients for the dough and make a nice smooth dough. Cover with a wet paper towel and set aside.

To make filling:

Chop the onions finely. Make a fine powder of the moong dal. In a pan, add 2 tablespoons of oil and all the ingredients for the filling except water. Roast them on a medium flame until all raw smell goes off. Then switch off the flame and add 2 tablespoons water. Mix it well and set aside.
Wait for the mixture to cool .

To make Kachoris:
Meanwhile heat oil for deep frying in a deep bottom vessel like a Kadhai. Make small balls out the dough, and flatten each ball with the palm of your hand as you would to make stuffed parathas (leaving the center thicker than the edges). Then add a ball of the filling to the center of the dough, gather all the ends of the dough to the top and seal the ends by pinching the gathered ends together.

Similarly prepare all the balls. Then flatten each ball with the seam side up.

Make sure the filling doesn't come out (I was not very successful at this step, but will improve the next time I make these :) . Also make sure to distribute the filing evenly. Flatten the balls 3 inches circle .

Place about 3-4 of these in the hot oil. It will take some time for the Kachoris to come to the surface and puff up a little. Turn them over and fry both sides.

The Kachoris are done when they are a light brown color. Serve them with Tamarind chutney. An instant , most simple Tamarind chutney which I made in a hurry was to mix thick tamarind pulp with honey.

Hope you too will enjoy these when you make it :-)

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