Now You Can Bake A Cake And Eat It Too!

By TGB Desk / On January 3rd, 2017

Sigh! It’s Tuesday and we still have a long way to go for the weekend!! Even we are going through the post-vacation blues and we know that it hurts. But today when one of our team members brought some Christmas (rum soaked) fruit cake the whole team went berserk. The delicious aroma of cake filled the air the moment she walked in. It was enough for us to temporarily forget our ‘New’ year resolution to cut the calories and we happily relished it. Who knew that a piece of cake could cure post-holiday blues?! Even after we returned to our cabins we couldn’t quite come out of the cake coma and in that reverie we decided to do a feature on cakes. We had a contest a few days back for the members of a vibrant food group and we are yet to announce the results. And we decided to do it today. We are going to share the detailed recipes so that you can bake the cake from scratch and serve freshest cakes to your family members.

Delicious cake recipes from the kitchens of food connoisseurs –

Mawa Cake – A gorgeous Khowa cake perfumed with elaichi powder



  • 200 g plain flour
  • 200 g mawa or khowa (store bought)
  • 150 g brown sugar, powdered
  • 3 eggs
  • 1 tbsp sulatans
  • 2 tbsps roasted cashew nuts
  • ¼ cup ghee or clarified butter, extra for greasing
  • ¼ cup oil
  • 11/2 tsps baking powder
  • 1 tsp cardamom powder
  • 1 tsp vanilla extract
  • ¼ tsp salt


  1. Pre-heat oven at 180C.
  2. Soak the sulatans in warm water for 15 minutes. Drain from water and keep aside.
  3. Line one 8inch spring-form cake tin with parchment paper, grease with ghee. Keep aside.
  4. Sift the flour, baking powder, cardamom powder and salt to aerate the dry mixture. Keep aside in a bowl.
  5. Crumble mawa with hand, keep aside.
  6. In another bowl, beat the mawa, sugar, ghee and oil, there should not be any lumps.
  7. Now add the eggs, one by one, and beat well till the batter is light and fluffy. Add the
    vanilla extract, mix well.
  8. Add the dry mixture to the batter, 2 tbsps at a time, beat well to mix.
  9. Add the sultanas and roasted cashew nuts, fold with a wooden spatula.
  10. Pour the batter into the greased tin, make the top smooth with the aid of the spatula.
  11. Bake for 40-45 minutes or until a skewer inserted into the center comes out clean.
  12. Allow to cool. Serve with tea or coffee.

Recipe source – by Maumita Paul Ghosh

For a beautiful write-up on Mawa cake & recipe click here.

Rum Cake – A delicious rum soaked fruit cake


  • 2 cups powdered sugar
  • 100 gms softened butter
  • 4 eggs
  • 1 cup milk
  • 1 tsp vanilla
  • 3 cups flour
  • ¾ tbsp baking powder
  • 3 tbsp vanilla custard powder
  • 1 cup mixed dry fruits soaked in rum for three weeks
  • 1/3 cup rum
  • 1 tsp salt


  1. In a large bowl mix sugar and butter. Add one egg at a time and beat well.
  2. Add vanilla and give a gentle mix.
  3. In another bowl, mix flour, baking powder, custard powder and salt.
  4. Stir the flour mixture into a creamed mixture, until it’s properly mixed.
  5. Now, add the dry fruits and rum into the batter. Mix gently.
  6. Pour mixture into a baking pan greased with oil and flour.
  7. Bake in a preheated oven at 250 degree C for 50 mins or until a wooden toothpick, when inserted comes out clean.

Image and Recipe by Plaban Hazarika

Spiced Carrot Cupcakes – Yummy cupcakes made with carrots and buttermilk



For the Cupcakes:

  • Carrots – 1 1/2 cups peeled and grated (about 5 medium carrots)
  • Vegetable oil – 3/4 cups
  • Granulated sugar – 1 cup
  • Eggs – 2 large, room temp
  • Vanilla extract – 1 tbsp
  • Flax meal – 1/8 cup
  • Whole wheat flour – 1 cup
  • Baking soda – 1 tsp
  • Salt – 1/2 tsp
  • Ground cinnamon – 3/4 tsp
  • Ground nutmeg – 1/4 tsp
  • Ground ginger – 1/2 tsp (substitute with 1 and 1/2 tsp fresh grated ginger if ground ginger is unavailable)
  • Ground allspice/ground cloves – 1/4 tsp

For the Frosting:

  • Thick curd/yogurt/sour cream/Greek yogurt – 1/2 cup
  • Fresh cream – 1/2 cup
  • Vanilla extract – 1/2 tsp
  • Icing sugar – 2 tbsp


  1. Preheat oven to 350F.
  2. Prepare two cupcake pans with liners, or if making a cake, lightly oil a Bundt pan.
  3. Grate the carrots on a box grater or in a food processor fitted with a fine grating disk.
  4. If you only have the medium grating disk, give the carrots a few whirls in a pulser/food processor after grating. Set aside.
  5. In the bowl, beat together the oil, sugar, eggs, vanilla, and flax meal.
  6. Set a sieve over the bowl and measure the flours, baking soda, salt, and spices into it.
  7. Sift the dry ingredients into the wet ingredients and gently beat to combine.
  8. Stir in the carrots.
  9. Spoon the batter into the cupcake liners, filling 3/4 full.
  10. If making a cake, pour the batter into the Bundt pan.
  11. Bake cupcakes for 15-17 minutes or a cake for 40-45 minutes or until a toothpick inserted at the center comes out clean.
  12. Cool completely and frost with buttermilk frosting.

Buttermilk Frosting:

  • Beat the curd/yogurt and fresh cream together until it increases in volume and reaches soft peak stage.
  • Mix in the icing sugar and vanilla and beat again for a minute or two.
  • Transfer into piping bags or refrigerate to stiffen frosting slightly if you wish, or else, just spoon atop cooled cupcakes.

(Scoop out the center of the cupcakes and pipe in a bit of frosting inside for a little surprise explosion in your mouth)

Recipe source – by Trisha Rudra

For recipe click here

Hope you liked today’s post!

Stay Happy!!

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