Whole Wheat Sugar Free Boozy Christmas Cake-Baketitude

Pancakes- Skinny ,Whole Wheat and Savoury-Baketitude
Semolina Cup Cakes with White Chocolate Rabri Glaze

Happy Christmas.

We’re just on time.  School exams and stuff have ensured that I’m just hanging by a thread. But the post is on before Christmas day. 

And my refined sugar free cake is worth trying out, even as a tea time cake. Boozy or not, it’s totally your call ,but when it’s cold , a little booze is good. 

I’ve used whole wheat flour instead of all purpose , because we’re all eating a whole lot of refined food anyway. 

I also avoid using butter… Primarily because that makes this cake dairy free and also, it stays soft even in the fridge. So you can stash the cake in your Tupperware and eat this in end January without going on a guilt trip too.

You know I love baking and cake is bae, but I’ve also got to think in terms of replacing some unhealthy ingredients. And if you eat a slice of cake once in two days, it’s not going to hurt you.  

The spices are warming spices. I’ve used Garam Masala because that’s how I was taught this cake . My mum never made a fruit cake, always a lighter pound cake types. So after my marriage ,I was allowed on the military base for a few weeks as my husband was posted in a field station. I ventured into the ramshackle mess and get talking with the cook. And he made this cake in my honour. Because cream was difficult to procure and dry fruits we’re readily available, such a fruit cake was often made. And because garam masala was the easiest way to add spices , that what has been in my cake always. 

The booze to soak the cake? Old Monk Rum is always the best, but we’ve used leftover whiskey, beer , vodka or even white rum. 

And if you are not keen on using any type of alcohol, use black tea. The idea is for the tanins to work in the fruit. There’s nothing wrong in adding juice…

It’s all your call. 

Refined sugar free because Ive used jaggery powder instead of refined sugar. You can use raw can sugar too. It just makes sure your blood sugar doesn’t spike too fast. Yes, it’s low GI. 

So I’ve used my bund pan… Because I’m in love with the heritage bundt pan from Nordic Ware.

Soak your Fruit overnight for best results. If you’re in hurry, pour hot liquid over fruit. And use them once the liquid is cool enough to touch. For alcohol, do not heat the alcohol please. Just leave it to sit for an hour.

So make this cake and show me some love. Those buttons at the bottom of this post? Click on them and share this post please. 

For the

Whole Wheat Sugar Free Boozy Christmas Cake-Baketitude

1¾ cup whole wheat flour

1½ tsp baking powder

½ tsp salt

2½-3  cups mixed dried fruit. I use a mix of dried cranberries, goji berries , orange peels , dried apricots ,dried blue berries , raisins ,currants , candied ginger , cashews, almonds , pistachios, walnuts soaked in old month rum

2 cups Old Monk Rum or strong black tea or any alcohol

½ cup almond meal

¾ cup jaggery powder

¾ cup refined vegetable oil

3 eggs

1 tbsp vanilla essence

1 generous tsp garam masala (homemade or a mixture of powdered Cardamom, cloves, cinnamon, pepper, nutmeg or your own choice of spices)

1 generous Pinch saffron-optional soaked in ½ tsp warm milk/nut milk.

Preheat your oven to 150C. Grease your cake tin with oil/butter and dust flour . Cut out a circle of parchment paper and place in tin. Also cut out paper for sides higher than the sides of the tin. 

Crack the eggs in a large bowl. Place the powder jaggery in the eggs. 

With a whisk or an electric beater, beat the eggs and jaggery together. Whisk well till mixed in. 

Add the vanilla essence and pour in the oil. Now whisk in together. 

Meanwhile strain the soaked fruit and reserve the liquid. 

Sift the whole wheat flour with the salt and the baking powder. Add in the garam masala and mix well. 

Mix the almond meal in the fruit to coat them well. 

Now fold in the whole wheat flour in three batches to get a thick batter.

Add the saffron and the soaking milk .

Add in the fruit and fold well. You may want to add a few tsps of the soaking liquid too. 

Scrape it into the prepared tin. Tap on work space to get rid of the air bubbles. 

Place in oven for around 60-75 minutes or untill a skewer comes out clean. 

Cool on wire rack. If you intend to make this cake really boozy,pour half cup of rum over the cake while it is warm. 

Wrap in parchment paper and cling film and Keep aside at least two days. 

To Serve, slice and serve with a cup of tea or coffee. 

Share your blessings with your family and friends and Even those who aren’t yours… 

So don’t wait for Christmas, just spread the joy.

Happy Christmas. 














Pancakes- Skinny ,Whole Wheat and Savoury-Baketitude
Semolina Cup Cakes with White Chocolate Rabri Glaze

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