Eggless Christmas Cake in Pressure Cooker

Eggless Christmas Cake in Pressure Cooker

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When you can make normal cakes in a pressure cooker then why not an eggless Christmas cake in pressure cooker. I made this cake last year Christmas but didn’t get time to post or write about it, so posting now with all the special instructions you need to follow while baking a cake in a pressure cooker. Baking cake in a pressure cooker is an easy task if you know how to do it in the right way.  You always need to follow certain steps while you bake a cake in a pressure cooker.

First thing first, choose a cooker in which the baking pan fit in. Many people use salt or sand in cooker while baking to keep the temperature low.  I say you can simply use a stand in the pressure cooker and place the mould on it. Why wast salt or sand when you can do it with just a simple stand. The third thing is you should preheat your cooker just as you do for an over. You need to preheat at a low temperature for about 10 minutes. While preheating make sure you are not putting the whistle. You just need to put the lid. You can check out the video for clear instructions.

Ingredients you need for this cake are listed below
  • 90 grams flour or maida
  • 90 grams of butter
  • 90 grams of sugar
  • 2 cardamom pods
  • 1 small cinnamon stick
  • 3-4 cloves
  • 1 tablespoon Coco powder
  • 1/4 cups mixed fruit and nuts
  • 1 +1/2 tablespoon curd or yogurt
  • 1/4 tap dry ginger powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2-3 tablespoon orange juice
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All the steps in making this Christmas cake are very important

  1. Take a cooker and put a stand inside the cooker for 10-15 minutes on low flame
  2. In a pan add sugar and let it get caramelize
  3. Add 1 tablespoon of water to the caramelized sugar and stir
  4. Next, add the butter to the caramelized sugar and mix really well
  5. Now remove the caramel in a bowl and add vanilla essence and Orange juice to it and mix well
  6. Next, add curd and mix well
  7. Grind the spices to a fine powder and add to there wet ingredients
  8. Now add ginger powder, baking powder, baking soda, salt and flour to the wet ingredients
  9. Next, add in the dry fruits and combine well
  10. Pour the batter in a greased and lined baking pan
  11. Bake @ pre cooker for about 20-25 minutes
  12. Do a toothpick test before removing the pan from the cooker, else bake for another 10 minutes
  13. Once baked and removed from the cooker, let the cake cool down in the tin for 10-15 minute and then demould

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