PRATEEK SADHU

his the ideal time to start prepping for Christmas cakes since it’s best if you soak your ingredients for at least a month. I soak raisins, cashews, tutti frutti, dried figs, black dates, in red wine, black rum (Old Monk, preferably, given the caramel flavour in that), and a stout beer. Take the basic recipe of a plum cake—a batter of sugar, flour, eggs, butter, vanilla essence, baking powder and yeast—in a baking tin, and let it bake. For the toppings, you can do a plain sugar dusting or add soaked fruits mixed with chocolate/in chocolate syrup.