Its that time of the year when your mood get elevated and when you are rejuvenated, and the graph of your happiness, hope and positivity are at its peak. I dont know why I feel this way. and I’m not sure whether everyone feel this way too. By October – November, I have this elated mood, my soul is so vibrant and I feel hopeful. An unknown happiness evades me, I turn into a insane romantic. By December this becomes ectstatic.
The climate, may be a reason. Nature turns itself into a gorgeously stunning beauty. The fall leaves, snow, cold breeze, blooming of flowers all create a sense of festivity in you. The other reason may be that in India especially, its festivities from October till the new year. Childhood associations, warm loving memories and the celebrations associated with it may be creating a euphoria in my sub conscious mind.
I still remember the cold wintery mornings, slightly covered with fog and the dew drops on leaves, which is first sight in the early mornings. I’m a very romantic person who loves nature and music. Poetry is in my blood. Though I havent written in decades, somewhere in me that little poetess protrudes its head out once in a while. Sometimes I feel, along this hectic journey of life, I gave way to many other priorities leaving away my interests. But thats life. We loose some but we gain some others. May be this blogging was one of my destiny.
So what I was saying is that the month of December is a month of hope, planning and festivities. This is the month when we take new resolutions and prepare agenda for coming year. December is also the month of festivities, baking and Xmas. Instagram is flooded with the pics of cookies and cakes and this keeps me inspiring more and more.
Many of the cakes we find today are of British origin. This cake is also of British origin. Basically this is a tea cake with slight variation. The vanilla and orange rind when combined creates a unique smell and flavor. This along with the glaced cherries makes it a yummy cake which can be served for tea, parties or can be gifted to your friends and family.
Pressure cooker was used in the early days to bake at home back in India. Technological advancement, as in every field has taken over in this area too. But in India, there are still people who uses cooker for this purpose. And I had got some requests too. This is a easy way of baking cake if the temperature and flame are correct. No complications and not much settings.
I had been thinking of doing this earlier but somehow had a mental block. A bit scared of pressure cooker and partially because the pressure tend to get non functional soon if a certain amount of frequent baking is done. So be careful when you use your cooker for baking.
I used my aluminium pressure pan for baking the cake happily since I dont use aluminium containers and cooker for cooking anymore. This is my old cooker and I have been using it for baking and for odd utilities. The gasket and the whistle is not needed. Never add water. When the cooker gets preheated it effectively function as an oven. Preheat cooker for 10 mts on high flame and reduce to medium low. Never open it in between. You will get the smell of baked cake when it is done and it perfectly cooks in the mentioned time frame.
Next thing which I have shown in video is lining the base of the tin. I prefer doing this as its easier and helps in maintaing the temperature. Fold a square of baking paper into half. Fold the rectangle along the length to get a smaller square. Then fold along the diagonal of the closed point of the square. Refold along the center. Guesstimate the center of your baking tin and place the point of your folded sheet of baking paper there and press the paper down along the rim of your tin to create an indent. Lift the baking paper and use scissors to cut along this indent. Unfold and voila! a circle of baking paper that fits perfectly in the base of your tin.
These are the only things which you have to take care of during the making of this cake. I wish you all a happy, funfilled baking season.
Line the caking tin as shown in the video.
Quarter the cherries , coat it with 2 tblsps of flour and set aside.
Cream the butter and sugar in a stand mixer or a hand mixer till white and fluffy.
Add the orange rind and vanilla essence. Combine.
Beat the eggs lightly. Add as two batches and incorporate thoroughly.
Fold in the flours and combine with a spatula.
Finally add the cherries and gently combine and transfer to the baking tin. Spread out and tap to let go of air bubbles.
Pre-heat the pressure cooker for 10 minutes without the gasket and weight and with lid on. Place the pressure cooker stand which you get along with a pressure cooker. Since i misplaced it I kept a small steel plate to disribute the heat evenly and to avoid the burning of the cake by direct heat.
Place the cake after 10 min on to the stand and close the lid. Reduce the flame to medium low.
Bake for 45-50 min or until tooth pick comes out clean.
Allow to cool down and your cake.