Christmas Fruits & Nuts Savarin Cake

Named after Brillat-Savarin, a famous 18th century food writer, this cake is soaked with rhum flavoured syrup n filled with chantilly r fresh fruit..but i did a twist of adding dry apricot fruits soaked in honey also glazed with sugar powder...its one of the famous cake usually prepared for great occasions like christmas etc...

1+1/2cups Allpurpose flour
1+1/2cups Sugar
1/4cup Milk
1/4cup Chocolate powder
1/2cup Silken Tofu
1/4cup Butter( room temperature)
1tsp Vanilla extract
1tsp Baking powder
2tbsp Powdered Sugar

To Soak:
10nos Almond pieces
10nos Cashew pieces
1/4cup Dry Apricot pieces
2tbsp Dry Raisins
1/2cup Honey
1/4cup Warm water

Soak everything from the list 'To Soak' atleast for overnite r for 6 hours....

Beat sugar, milk, butter n silken tofu in a large bowl until they turns soft n fluffy..add the all purpose flour, baking powder, chocolate powder n vanilla extract again to the beatened tofu-sugar mixture, bring eveything into a soft cake batter...add now the already soaked nuts n fruits with the honey to the cake batter n turn them well so that they will get well mixed..

Preheat the over to 350F...grease the Savarin pan n pour the cake batter..bake them in middle rack for 25 minutes..Keep aside n let them cool..

Springle the powdered sugar over the cake...Enjoy the cake with a scoop of ice cream r simply with cream!!!

Sending this delicious cake to: AFAM - Apricot host by Siri, Event started by Maheswari
                                              Christmas Feast Event by Purva
                                             Santa's Holiday Challenge Event by JZ of Tasty Treats
                                             Sweet Series - Baked sweets & Chocolates by Paajaka