Rich and moist, traditional Christmas fruit cake | plum cake recipe, Indian style with step-by-step pictures. Learn how to make a moist and delicious Christmas fruit cake from scratch with the help of this tried and tested family recipe!
Reblogging last year’s post:
It’s exactly 10 days to Christmas! Woohoo!! My preps are in full swing, although I still have a fair bit left to be done! Remember my post on rum soaked dry fruits? It was about time for those drunken dry fruits to be used in the making of the boozy fruit cake– A cake that is a rich with alcohol soaked dry fruits, absolutely moist and reminiscent of spices. Wow! My kitchen was brimming with the aroma of all the warm spices:)
As I’ve mentioned before, this is the first time I baked a Christmas fruit cake, ever! My mum would not make this at home, but instead, we bought them from local bakeries, which frankly were just okay, not too bad, not too good either.
And then one fine Christmas eve, I had the opportunity to taste the Christmas fruit cake made at my in-laws home, which I fell in love with! It was unlike the ones I had eaten all these years. My in-laws have this tradition of cutting the fruitcake after attending midnight mass, followed by a cup of coffee to wash it all down 🙂
The cakes that I see here in the American stores are filled with all kinds of candied fruits, nuts, cherries etc, In fact, I hardly see any cake crumb, they just seem so dense. I guess that’s why it isn’t liked here as much? Cause whenever I see these shows on Food network, where they asked to bake a fruit cake or transform that fruitcake into something new, I see a look of dismay on most of the contestant’s face (I sure am going to buy a small one, just to know what the fuss is all about :p).
Well, this rich moist fruit cake recipe isn’t like that! The Indian Christmas cake recipe is basically an adaptation of the English fruitcake. It’s got the right balance of all the ingredients, the quantity of fruits and nuts are proportional to the cake, you get a good bite of both along with the exquisite hint of the spices, that just screams Holidays 🙂
If you have never tried baking a fruit cake before, I would urge you to give it a go. This is the best ever Christmas fruit cake I have had. Believe you me! You are going to love it too:) Do not be intimidated by the long procedure, yes it’s different from baking a regular cake, but sure is a wonderful experience that will leave you immensely satisfied.
Table of Contents
DON’T FORGET TO CHECK OUT THESE TRADITIONAL GOAN CHRISTMAS SWEETS TOO!
- Bebinca
- Guava cheese
- Milk Cream
- Coconut Toffee
- Baath cake
- Doce de grao (chana dal fudge)
- Karanji/Neureos
- Kormolas
- Shankapali
- Eggless and no-cook marzipan
STEP BY STEP INSTRUCTIONS TO MAKE RICH CHRISTMAS FRUIT CAKE WITH RUM | CHRISTMAS CAKE RECIPE
1.Preheat the oven to 300 degrees Fahrenheit/150-degree Celsius. Line a baking tin with parchment paper/ or grease it generously with butter, dust it with all purpose flour.
2.In a pan on low heat, dry roast the cloves, cinnamon, and green cardamom, until fragrant. Let it cool. Transfer it to a grinder jar, add 3 tablespoons sugar, grind to a fine powder. Sift and set aside until further use.
3.Prepare the dry ingredients: Sift the flour and salt if using. Set aside.
4.Drain the dry fruits, (you can collect the leftover rum). Coat the dry fruits with 1/2 cup of the sifted all-purpose flour (maida) just before folding it in the batter.
5.Prepare the caramel: In a saucepan, add sugar and water, heat on low heat until the sugar starts melting and turns dark brown. Immediately add 1/8 cup of water( exercise extreme precaution, as caramel, is very hot, and it splutters on the addition of water), continue heating on low heat till it thickens and leaves the sides of the pan. Set aside from the heat until further use.
6.In your electric grinder, add in 1/2 cup pitted, chopped dates, grind with 1/4 cup of the rum, drained in step 4. Set aside.
7.In a mixing bowl of your stand mixer with the paddle attachment (you can also use a hand beater), beat butter and sugar until light and fluffy.
8.Add eggs one at a time, beat on high speed until well incorporated.
9.Add the flour, little at a time, continue beating on very slow speed, just until everything is well incorporated. (Do not overbeat the batter).
10.Add the dates paste, continue beating on the lowest speed.
11.Add the sifted powdered sugar + spice mixture, mix on low speed.
12.Now add the prepared caramel syrup, again continue mixing on low speed, till well mixed.
13.Fold the flour coated dry fruits in the batter gently. Do this with the help of a spatula.
14.Transfer the batter to a well greased baking tin (I used a standard bundt pan and an eight-inch round cake pan), tap it on the counter to eliminate any air bubbles, bake it in the middle rack at 300 degrees Fahrenheit/150 degree Celsius for about 1 hour. Check if the cake is done by inserting a toothpick in the center of the cake, if it comes out clean it is done. If not, lower the temperature to 200 degrees F/95 degrees C for another 15-30 minutes or until the toothpick inserted in comes out clean. The cake should rise well and have a uniform brown color. Transfer to a wire rack, let it cool in the tin for about 10 minutes, then remove it from the tin, and let it cool on the wire rack.
15.To feed the cake: Transfer the cake to a aluminum foil / parchment paper, prick tiny holes on the surface of the cake with the help of a skewer/ fork, brush with the remaining drained rum/ fresh rum, once or twice every day/alternate day ( depends on how boozy you want it to be), until Christmas. To store the cake, wrap the cake in aluminum foil/parchment paper and store it in an airtight container in a cool place.
NOTES
- For a moist fruit cake recipe without alcohol, soak the dry fruits in orange juice/ grape juice, cover and refrigerate it for about a 2-3 days to a week, drain and use as directed above.
- You may skip making the caramel and add 1/3 cup of molasses instead.
- You can cut this recipe in half to make just one cake.
HOW TO MAKE RICH CHRISTMAS FRUIT CAKE WITH RUM | RUM SOAKED FRUIT CAKE?
Rich Christmas Fruit Cake | How To Make Fruit Cake
Ingredients
- 500 grams all-purpose flour (maida)
- 500 grams salted butter, I used 'Amul' butter, easily available in Indian stores
- 450 grams + 3 tbsp sugar
- 9 medium eggs/6 large eggs, It should weigh approx 500 grams with the shell
- 500 grams rum soaked dry fruits, drained
- 1/2 cup pitted and chopped dates
- 9 cloves
- 2 inch cinnamon stick
- 14-15 green cardamoms
- 3/4 tsp salt, if using unsalted butter
For the caramel*
- 3 tbsp sugar
- 1 tbsp + 1/4 cup of water
Instructions
- Preheat the oven to 300 degrees Fahrenheit/150-degree Celsius. Line a baking tin with parchment paper/ or grease it generously with butter, dust it with all purpose flour.
- In a pan on low heat, dry roast the cloves, cinnamon, and green cardamom, until fragrant. Let it cool. Transfer it to a grinder jar, add 3 tablespoons sugar, grind to a fine powder. Sift and set aside until further use.
- Prepare the dry ingredients: Sift the flour and salt if using. Set aside.
- Drain the dry fruits, (you can collect the leftover rum). Coat the dry fruits with 1/2 cup of the sifted all-purpose flour (maida) just before folding it in the batter.
- Prepare the caramel: In a saucepan, add sugar and water, heat on low heat until the sugar starts melting and turns dark brown. Immediately add 1/4 cup of water (exercise extreme precaution, as caramel, is very hot, and it splutters on the addition of water), continue heating on low heat till it thickens and leaves the sides of the pan. Set aside from the heat until further use.
- In your electric grinder, add in 1/2 cup pitted, chopped dates, grind with 1/4 cup of the rum, drained in step 4. Set aside.
- In a mixing bowl of your stand mixer with the paddle attachment (you can also use a hand beater), beat butter and sugar until light and fluffy.
- Add eggs one at a time, beat on high speed until well incorporated.
- Add the flour, little at a time, continue beating on very slow speed, just until everything is well incorporated. (Do not overbeat the batter).
- Add the dates paste, continue beating on the lowest speed.
- Add the sifted powdered sugar + spice mixture, mix on low speed.
- Now add the prepared caramel syrup, again continue mixing on low speed, till well mixed.
- Fold the flour coated dry fruits in the batter gently. Do this with the help of a spatula.
- Transfer the batter to a well greased baking tin (I used a standard bundt pan and an eight-inch round cake pan), tap it on the counter to eliminate any air bubbles, bake it in the middle rack at 300 degrees Fahrenheit/150 degree Celsius for about 1 hour. Check if the cake is done by inserting a toothpick in the center of the cake, if it comes out clean it is done. If not, lower the temperature to 200 degrees F/95 degrees C for another 15-30 minutes or until the toothpick inserted in comes out clean. The cake should rise well and have a uniform brown color. Transfer to a wire rack, let it cool in the tin for about 10 minutes, then remove it from the tin, and let it cool on the wire rack.
- To feed the cake: Transfer the cake to a aluminum foil / parchment paper, prick tiny holes on the surface of the cake with the help of a skewer/ fork, brush with the remaining drained rum/ fresh rum, once or twice every day/alternate day ( depends on how boozy you want it to be), until Christmas. To store the cake, wrap the cake in aluminum foil/parchment paper and store it in an airtight container in a cool place.
Notes
- For a moist fruit cake recipe without alcohol, soak the dry fruits in orange juice/grape juice, cover and refrigerate it for about a 2-3 days to a week, drain and use as directed above.
- You may skip making the caramel and add 1/3 cup of molasses instead.
- You can cut this recipe in half to make just one cake.
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Regards,
Freda
I plan to make this fruit cake. I have a similar recipe, using 5 eggs & 2 cups flour. Can I contact u directly when I hv a query…. ??
Also, can u plz give me a sure success Red Velvet cake recipe?
HI Lily, I follow the basic recipe of equal parts flour, butter, sugar, and eggs (by weight and not volume) to make the fruit cake. The qty of sugar has been reduced slightly to account for the caramel. But you can mostly certainly use equal parts of all 4 ingredients. 5 eggs for 2 cups flour looks good.
I have an eggless red velvet cake recipe on the blog- https://aromaticessence.co/eggless-red-velvet-cake/
Can i use 250 gm fruit or even less? If so does the amount of the other ingriedients remain the same?
Thank you
Majorie
Hi Marjorie! If you prefer fewer fruits in your cake, please feel free to reduce the fruit to 250 grams. You can keep the rest of the quantities for the cake the same. Though, 250 grams of dry fruit for 500 grams each of flour, butter, eggs, and sugar will be too less. I suggest cutting back the amount of flour, butter, eggs, and sugar by half, i.e 250 grams each for 250 grams of soaked fruit. Again, this totally depends on your preference. I hope this helps 🙂
Hi Freda,
Made you delicious cake yesterday for Christmas and now feeding it with rum 😊 and wow!!! the Fruit cake taste and smells amazing, my whole house was fragrant. Thank you for such a wonderful recipe. I believe you and already love it, and I also agree it’s the best fruit cake ever. Thank you again.
Woohoo!! That’s awesome! I’m so glad you loved it too. Thanks for sharing your feedback, Rena 😊
Can we reduce the amount of sugar as our family doesnt like too sweet cake. Also I have soaked 2 btaches of dry fruits – 250gms in rum and 250 gms in ornage juice to bake 2 cakes . How do I split the recipe so both turn out good?
If I were to use baking powder what is the quantity to be used for this recipe?
You can reduce the sugar if you wish to. You can divide the cake batter. Add the rum ones to one half and the orange ones to the other half. The recipe does not need baking powder. It is meant to be a dense cake😊 Cream the butter and sugar very well and that should be enough.
Hi Freda where have u mentioned keeping ice under the baking tin in the receipe.. Couldnt find it read it twice… Pls guide..
If m using Molasses do I need to melt that too.. Is the quantity of it melted or solid
Sry for all the trouble
And thankx in advance for the answers of both my comments
Hi Sarika! Basically you keep some ice cubes in a small baking tin on a rack just below the tin containing the cake batter. Both go in the oven at the same time. It is really not a necessity here unless you plan on frosting the cake. It is a hack used for flat-topped cakes.
It would be better if the molasses is in a liquid state as it would be easier to mix it in.
Hi Freda this is Sarika this side.. What can i subsitite for eggs and what quantity…should i use real juice or fresh orange juice for soaking dryfruits.. Can i add cranberries also
Pls reply soon
Hi Sarika,
This recipe has not been tested without eggs, so I’m really not sure how that would turn out. I’m sorry.
Yes, you can use these tetra pack orange juice or grape juice for soaking the dried fruits. But refrigerate it, until you are ready to use.
Hi Freda,
I tried the Christmas cake yesterday. It was delicious and moist, quite different to the other fruit cakes I’ve made before. Only thing is I got a slight bitter taste, and feel its related to the cloves. I used the quantity as per your recipe. Habe you experienced this anytime?
Hi Anita! No, I’ve never experienced that. It could be that you cooked the caramel longer, which can lend a bitter taste. You might want to keep a tab on that. Also, if you feel it’s the cloves, feel free to reduce it.
Thanks Freda, will try that next time!
Hello Freida,
I made Christmas fruit cake from your recipe. Turned out really awesome. I made some changes I cut down butter to 400 grams and instead of caramel I use 3 tablespoon of molasses and replaced white sugar with same amount of brown sugar. Your step by step recipe with pictures was really helpful.
Thanks so much,
Reena
Hi Reena! Glad to know you enjoyed it! Molasses is a great alternative and so is brown sugar. Must have added more richness. Thanks for your feedback 🙂
Hi Freida, do the eggs need to weigh 590gms with or without the shell?
With the shell.
I made your Christmas cake and it turned out absolutely delicious. Thank you for sharing the recipe..
Thanks so much for your feedback, Persis 🙂
Thanks! This is such a great recipe. What dry fruits/nuts did you use in this recipe?
A mix of black raisins, dates and walnuts. I’ve linked the post to rum soaked dry fruits in this post for all the details:)
Thank you so much!
Glad you liked the recipe, Sonia! Thanks
Hi Freda, I loved reading your Christmas Rich Fruit Cake recipe. I’m gonna try it out in a couple of days. Will let you know how it turns out. I’m keeping my fingers crossed, its the first time I’m baking a real plum cake with boozy fruits and all. Wish me luck. 🙂
this certainly looks lovely…one question…if we were to bake smaller quantities what would be the proportion?
Thanks Deepti. This was my first experience making this cake. We usually make a large amount to distribute to everyone. I think you can take halve the recipe for an 8 round inch and a standard loaf cake.
A very lovely cake and recipe .. I’m for sure going to try this. Just a quick question, I’m a beginner in baking so I do not know some basics. I wanted to know why you have kept a baking tin filled with ice. And is soaking the dry fruits mandatory? Can we use frozen fruits? Thanks in advance.
Hi Swathy! The baking tray or aluminum foil filled with ice cubes, is for attaining a flat top cake. You place tin containing the ice cubes under the baking tin containing the cake batter at the same time in the oven. Leave it undisturbed until the cake is baked. Dried fruits soaked in rum or brandy have the alcohol infused in it, which transfers the flavors to the cake when its baked. Frozen fruit will not be suitable.
Wow nice recipes..am going to bakr all the cakes. Thanks for sharing such wonderful recipes
Most welcome 🙂
H, I baked it finally …turned out super awesome. Thanks to u and ur mother- in-law for the perfect recipe. I have posted it on Chef At Large group..have mentioned u in the post but cudnt tag u.
Thanks for your feedback:) checking out your post 🙂
Sure..will make it tomorrow and will post the results☺️. Thanks a ton for responding to my queries.
Most welcome 🙂 Looking forward to it:)
Hi , can this cake be baked in microwave convection oven?
Hi Nivedita, if you bake regular cakes and have had no problems, then you can definitely bake this cake too, just remember to bake at the temperature specified, as it may burn from all the sugars in the dried fruits. This cake needs to be baked at a lower temperature compared to regular cakes.
I normally bake at 180 degrees..one more query …can we omit dates from the recipe?
Yes you may! though I hope you soaked some dates along with nuts in rum/fruit juice.. It adds a wonderful taste to the cake.
I haven’t soaked dates…but lot of raisins and tutti frutti is there along with other dry fruits. Was wondering whether the cake would rise properly without baking powder …can u tell me the quantity of baking powder for the above proportion?
Baking powder is always 1 teaspoon per 1 cup flour. This makes about 2.5 Kgs, you may want to reduce it to half. about the cake rising, then I can assure you it will, my mum in law has been making it for years, so it’s a tried and tested recipe. This is like a pound cake, it’s meant to be dense yet moist,which is later going to be rushed by alcohol . The creaming of that butter and sugar and then the eggs provide the necessary aeration. If you look at some traditional pound cake recipes, they don’t call for baking powder. It’s totally upto you, you can sieve it along with the flour if you wish to add. happy baking., would love to know how the cake turned out 🙂
Wow looks great
Thanks Lynn 🙂
Hi Freda,
How often do you recommend feeding the cake?
Also, they smell so good! I love the spices.
Hi Jo! Yes, it’s absolutely amazing! It totally depend on you, you can feed the cake every other day or in shot. Pour good amount of rum all over, and store it as mentioned.
Beautiful cake Freda!!! Perfectly baked!!!
Thanks dear 🙂
Hi.. awesome recipe..only one query..no baking powder needed?
Thanks 🙂 they is no baking powder or baking soda in the recipe. The creaming of butter and eggs give the necessary aeration.
Lovely recipe 🙂
Thanks Nandini 🙂
How many kg does this make??
Andrea this makes approx 2.5 kgs.
Thanks
Thank you so much for linking and promoting the monthly share and inspire others exchange. Hope to see you and many of your followers visit and participating.
TRH
Y , ice cube try under the cake tin while baking
Ice cubes in an aluminum foil , or tin, release steam in the oven, resulting in an even flat top cake, you can also wrap a moist thin strip of towel round the cake tin for the same results.
Hi , is it alright to bake the cake in an aluminum cake pan as the alcohol might react with the metal? TIA
Yes you can use any other bakeware, mine has an enamel coating inside.
Hi Freda, today I tried making your rich fruit cake and am waiting for the outcome ,your cake looks really moist and delicious, I had a question ,does this cake need baking powder?
Hi Sarah! Thanks a lot! No \the cake does not need any baking powder/soda, as there are enough eggs in there. How did the cake turn out ? Sorry for replying so late. Would love to hear your feedback 🙂
Hi Freda! your cake is beautiful! Just had a bit of a doubt. Does the cake need to be kept in the fridge after it is cooled , till Christmas? Do you need to take it out the cake each time you have to with rum and then put it back in the fridge? I would appreciate your answer because i am tempted to try out your recipe as it looks so good. Please also let me know the reason for grinding some dates? Is it to enhance the flavor ? Thanks.
Hi Susanne, yes grinding the dates adds extra flavor. The cake has to be kept out covered with a cling wrap at room temperature only, no need to refrigerate this cake. You can brush it with rum 2-3 days or even skip it coz the flavor is strong if your dry fruits have been soaking for even a month. So it’s totally upto you, you can brush the cake with rum depending on how boozy you want the cake to be 🙂
Hi Freda I liked your recipe of d Rich Christmas fruit cake. I have a doubt hope u don’t mind. D dry fruits mentioned could u pl elaborate n also d cashew pista what is d qty shd they b ground or cut finely. Shd all of this be soaked in rum? Thanks in advance.
Thanks Virginia, please click ok blue link in the cake post for the detailed procedure and quantity of rum soaked dry fruits, everything is mentioned:)
Wow! Mouthwatering 🙂
Thanks Sumit 🙂
Freda, this reminds me of my childhood! My mom and dad used to make fruitcake and soaked it in rum just as you do, each Christmas. My mouth is watering just thinking of it!
Aww, thanks a ton 🙂 I’m waiting to gorge on it 🙂
Awww I love your display pic..This cake is a rocker for sure..????
Thanks a ton Neethu :*
That’s one gorgeous cake Freda! Love it ❤️
Thanks so much G ❤️
Wow beautiful Freda!
Thanks so much Lynn 🙂
Looks so good!
🙂
Simply gorgeous, Freda!
Thanks Lana 🙂
My god ..This one’s a beauty.?awesome looking ..Must have tasted equally yummm??
Unfortunately haven’t tasted it yet Neethu !Waiting for Christmas, but the aroma is simply lovely 🙂
Wowieeee. .?
I m speechless after seeing ur fruit and nuts cakes..looks perfect
Thanks a bunch dear 🙂
Love your version dear 🙂 Looks gorgeous!
Thanks a lot Kushi 🙂
What a moist and perfectly baked cake…. looks amazing….
Thanks so much dear 🙂
omg what a beautiful cake!! I can eat it right now!! 😛
Thanks Shamira! sending some your way 😀
Hahaha thank you so much sweetie ?
:*
It does look a lovely cake, Freda, and a great shape, too. fruit cake is a must at Christmas, although in the UK, they’re usually topped with almond paste (marzipan) and royal icing. But it’s the cake that matters, and I think yours looks great. A great recipe from your mother-in-law! 🙂
Thanks so much Millie:) Yes I have read about the marzipan and royal icing topping in UK. I would love that too, as I love marzipan 🙂 We usually make marzipan as a sweet on its own in cute little shapes:) Thanks for reading, Millie:)
Yes, marzipan makes great sweets. I love the almondy taste. 🙂
Yes Millie, My mum actually makes it with cashew nuts, and adds almond essence. I’m confused whether to make it with almonds this year or stick to her recipe , the one I have had all these years .
I should think both would be equally good. I love cashews and almonds, so would be happy with either!
Hi Freda!!
I am planning to bake my first Christmas cake using your recipe. It’s so tempting. I have one question though. I will making the non alcoholic version. Ie. Soaking my fruits with orange juice. In that cake how much in advance can I bake the cake? Should I refrigerate it after baking? Should it be brushed with orange juice every couple of days after baking? Thanks
Hi Shirley! You can soak the fruits just one day in advance in the refrigerator. You can bake the cake one day in advance. There’s no need to refrigerate it or brush it. It will stay good at room temperature for a couple of days. Make sure you store it in an airtight container.
What a beautiful cake. Loved it
Thanks a ton dear 🙂
It sure does look rich 🙂
Thanks a lot Nandini 🙂
Ahh, so there’s that beauty you’ve been working on Freda! Well done, it looks amazing, so do the photos! I’m sure your ma in law and you were thrilled with the outcome. Like I told you before, it’s been a while since I indulged or even made a christmas fruit cake, but now I’m craving a piece. Gorgeous!
Thanks so much Loretta! Yes we were extremely happy on seeing the final outcome, I was actually nervous since I used the bundt pan for the first time, and I have heard it’s really difficult to unmould, I greased every nook and corner of that pan 😀 It turned out perfect 🙂
I am a huge fan of Dry fruits in Cakes. If they are baked at home, they are all the more alluring because i can have whatever i want to get added in them 🙂
True that Alok 🙂
That looks phenomenal! ?
Thanks Gail <3
Freda the cake sounds delicious and the photo’s are just gorgeous. I love fruitcake and this like it balanced with the ratio of cake to fruit. This looks just perfect!!
Thanks so much Suzanne 🙂 I guess the correct ratio is the key to a good fruit cake 🙂
Beautiful cake Freda!
Thanks so much Linda:)
Awesomeness is the only word! I am mesmerized looking at your cake pics 🙂 It has turned out perfect than any Christmas cake I have seen before.. you are a rock star Freda 🙂
Aww, you are such a sweetheart:) Thanks so much for all the encouragement always 🙂
You finally made it….love the look of it!!!!! I haven’t made it yet actually…I thought I would let the nuts soak more so I made caramel brownies..your cake looks like the perfect Christmas wreath!!!! I really can’t wait to try it☺☺☺☺☺
Thanks Lina! I actually mailed you, about the recipe change, I’m glad you didn’t try it out yet, you would have missed a few things ! that’s true , the more alcohol it soaks the better. This is surely the finalized version 🙂
Yes! Very true☺☺
Wow! I want to bake the same for Christmas! This looks amazing! I will have to try really hard though! 😀
Why hard ?? it’s quite simple, just additional steps than a regular cake. That’s why I have given a step wise tutorial, I hope you try it out 🙂 I’m sure you will do a fab job:)Thanks for reading 🙂
well explained dear.. and awesome looking drunk cake 🙂 I shall be baking mine soon.. 🙂 my recipe is quite similar 🙂
Thanks alot Trupti, looking forward to your version 🙂
Lovely Bake Freda??? I have been looking forward to the final output of the rum soaked dry fruits. Marvellous! Happy Holidays to you and your loved ones??
Thanks a lot dear 🙂
Cake looks so tempting
Thanks Parul 🙂
Hey Freda. I want to bake these in bakeandserve paper liners to gift them. Wbat precautions should I take. A recipe i tried for fruit cake ended up in burnt sides uncooked centre
Hi Fren! Actually this year I’m going to try baking them in paper liners to gift my family. Unfortunately, I cannot confirm without testing how it will turn out. If you could wait may be by tomorrow evening, I’ll let you know. Most probably baking it tomorrow afternoon.
Hi Fren! I did try baking in those paper liners and it worked out beautifully for this recipe. It just took longer, keep an eye after 25-30 minutes depending on the size of your liner.