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Desserts, Indian  /  December 12, 2020

Christmas rum & fruit cake (part 2)

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This Christmas fruit cake is so moist and flavorful, perfectly spiced and studded with a variety of nuts and fruits that were soaked in rum. This is the perfect recipe to make a big fruit cake that you can share with your friends and family!

This post is part 2 of a 2 part series for making my delicious and juicy Christmas Rum & Fruit Cake. Click here for part 1 where I show you how to soak the fruits for this cake! It’s not yet too late to soak your fruits, so run and get started 🙂

Christmas rum & fruit cake

Flavors in this Christmas fruit cake!

I started making Christmas fruit cake about 7 years ago and I’ve made so many changes to this recipe since then. I love how this recipe has evolved and become better with every change.

The 4 main flavors in this fruit cake are:

  1. Your choice of dried fruits and nuts. I love using raisins, cranberries, dates and candied ginger. You can use any combination of dried fruit you like here.
  2. Soaking liquid. The fruits are rehydrated by the soaking liquid and it becomes a major flavor in the cake. I like to use spiced rum but you can also use other alcohols or fruit juice. I’ve provided more details on my post here.
  3. Spices. Spices add such a warm flavor that goes so well with the fruits and nuts in this cake. I like using cinnamon, cardamom, ginger and freshly grated nutmeg in my cake.
  4. Citrus zest and juice. I like using fresh orange and lemon zest along with orange juice and applesauce/grated apples in my recipe. These ingredients add a lovely citrus flavor to the cake that goes really well with the warm spices.
Christmas rum & fruit cake

How to make this recipe vegan/eggless

To make a vegan version of this fruit cake:

  1. Replace the eggs with ‘flax-eggs’. To make 1 flax egg, mix 1 tablespoon ground flax meal with 2 tablespoons of water and let it sit for about 15 minutes to gel up. For this recipe, you will need 4 ‘flax-eggs’.
  2. Replace the butter with any flavorless vegetable oil of your choice. My favorite option to use is cold-pressed avocado oil.
Christmas rum & fruit cake

Tools for baking this cake

This recipe makes enough to fit in one tall 9″ cake pan or 2 smaller 6 or 7 inch cake pans. You could also bake this cake in 2 9″ loaf pans or make smaller cakes in muffin pans or mini bundt cake pans. Baking times will depend on the size of the cake pan and your oven (as oven temperatures can vary).

This fruit cake batter is very thick and dense and is baked at a lower heat for a longer period of time. This means it has a tendency to burn in the bottom and around the sides, especially if you are making a larger cake like me. I like to line the bottom and sides of my pan with parchment paper to help prevent burning.

I used my stand mixer to make this cake but you absolutely don’t need it for this recipe You could also use a handheld mixer or just a silicone spatula and whisk and make the cake by hand!

Christmas rum & fruit cake

Storage instructions

This cake can be consumed the day after it has been made. I like to make it about a week before serving to allow flavors to mature.

If you would like to make it in advance, it can be stored for up to a month if you brush it every week with the remaining alcohol from fruit soaking.

If you used fresh fruit juice instead of alcohol to soak your fruits , the cake must be consumed within a week after baking.

Christmas rum & fruit cake

More recipes to try this holiday season!

boozy coffee and chocolate pudding
Boozy coffee & chocolate pudding
Basundi gulab jamun panna cotta
Basundi gulab jamun panna cotta
Limoncello apple cake
Limoncello apple cake
The ULTIMATE no bake mango cheesecake
The ultimate no bake mango cheesecake

If you haven’t soaked your fruits already, it’s not too late! Here’s how you do it:

Rum soaked fruits for Christmas cake
Christmas cake part 1 (rum/juice soaked fruits)
Love this recipe?Rate the recipe by clicking on the stars in the recipe card below
Christmas rum & fruit cake

Christmas rum & fruit cake (part 2)

Viola
This Christmas fruit cake is so moist and flavorful, perfectly spiced and studded with a variety of nuts and fruits that were soaked in rum. This is the perfect recipe to make a big fruit cake that you can share with your friends and family!
5 from 16 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 45 mins
Course Desserts
Cuisine European, Indian Fusion
Servings 24
Calories 349 kcal

Equipment

Stand hand mixer
Stand/Hand mixer
Large bowl
Large bowl
Springform pan
Springform pan
Parchment paper
Parchment paper

Ingredients
 
 

Dry ingredients

  • 1.5 cups all-purpose flour
  • 0.5 cup almond flour (can be replaced with all-purpose flour)
  • 1 tablespoon cocoa powder (unsweetened)
  • 1/4 teaspoon salt (skip if using salted butter)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg

Wet ingredients:

  • 1 cup butter (softened at room temperature)
  • 1 cup dark brown sugar (pack the cup with the sugar while measuring)
  • 4 large eggs (see notes for egg replacement)
  • 1 tablespoon orange zest (from 1 large organic orange)
  • 1 teaspoon lemon zest (from 1 large organic lemon)
  • 2 teaspoons vanilla extract
  • 1/2 cup applesauce (or grated apple)
  • 1/2 cup orange juice (freshly squeezed)

Fruits & Nuts

  • 1 batch rum soaked fruits
  • 3/4 cup walnuts
  • 1/2 cup cashews
  • 1/4 cup pistachios (or any combination of nuts of your choice)

Instructions
 

  • Drain all the soaked fruit in a large colander/sieve with a bowl underneath for about 10-15 minutes. Save the drained soaking liquid for later.
    Christmas rum & fruit cake
  • Grease a 9" springform pan with tall sides well with some butter. Then cover all sides and bottom with parchment paper. Then grease the parchment paper with more butter. Don’t skip on the parchment paper because the cake takes a long time to bake and might burn on the outside if not properly covered.
    Christmas rum & fruit cake
  • Mix together all the dry ingredients in a large bowl.
    Christmas rum & fruit cake
  • Transfer all the drained fruit into another bowl and sprinkle 1/4 cup of the dry ingredients over the fruit. Toss everything together and make sure all the fruit is coated well in the flour mix.
    Christmas rum & fruit cake
  • Preheat your oven to 150C/300F for 10 minutes.
  • In a separate large bowl beat together the soft butter and sugar either using an electric mixer or handheld whisk, for about 2-3 minutes or until the mixture looks pale and fluffy.
    Christmas rum & fruit cake
  • Add in the eggs one at a time, whisking between each addition. Don’t worry if the mixture looks like it is curdling at this stage.
    Christmas rum & fruit cake
  • When all the eggs have been mixed well, add in the orange and lemon zest, vanilla extract, the applesauce (or grated apples) and orange juice and mix everything well together.
    Christmas rum & fruit cake
  • Now add in the dry ingredients in 2 additions and mix just until no dry clumps of flour are visible. Be careful not to overmix the batter.
    Christmas rum & fruit cake
  • Finally add in flour coated fruit mix and all the nuts into the batter and fold everything well together using a large spatula just until everything looks mixed together. The batter will be quite thick.
    Christmas rum & fruit cake
  • Transfer the cake batter it into the prepared baking pan and level the top using your spatula.
    Christmas rum & fruit cake
  • Bake for approximately 2 hours and 15 minutes. The baking time may vary depending on the type/size of your oven and the size of your baking pan(s). I kept an eye on the cake after 1 hour and 30 minutes and check it every 10 mins thereafter. When a skewer inserted into the center of the cake comes out clean, the cake is done.
    Christmas rum & fruit cake
  • Remove the cake from the oven and let it cool in the pan placed on a wire rack for about an hour. After an hour, remove the cake from the pan, peel away the parchment paper and place it back on the rack to cool completely.
    Christmas rum & fruit cake
  • Brush the cake all over with the reserved soaking liquid. Wrap the cake tightly with some parchment paper and aluminum foil. Store it until ready to serve. See notes below for storage instructions.
    Christmas rum & fruit cake

Serving

  • When you are ready to serve the cake, decorate it however you like. Some options include brushing the cake all over with a fruit jelly for a lovely shine or dusting it with cocoa powder/icing sugar like I have done here. Cut the cake into slices using a sharp knife and serve.
    Christmas rum & fruit cake

Video

Notes

To make a vegan version of this fruit cake:
  1. Replace the eggs with ‘flax-eggs’. To make 1 flax egg, mix 1 tablespoon ground flax meal with 2 tablespoons of water and let it sit for about 15 minutes to gel up. For this recipe, you will need 4 ‘flax-eggs’.
  2. Replace the butter with any flavorless vegetable oil of your choice. My favorite option to use is cold-pressed avocado oil.
Cake pans:
This recipe makes enough to fit in one tall 9″ cake pan or 2 smaller 6 or 7 inch cake pans. You could also bake this cake in 2 9″ loaf pans or make smaller cakes in muffin pans or mini bundt cake pans. Baking times will depend on the size of the cake pan and your oven (as oven temperatures can vary).
Storage instructions:
This cake can be consumed the day after it has been made. I like to make it about a week before serving to allow flavors to mature.
If you would like to make it in advance, it can be stored for up to a month if you brush it every week with the remaining alcohol from fruit soaking.
If you used fresh fruit juice instead of alcohol to soak your fruits , the cake must be consumed within a week after baking.

Estimated Nutrition

Nutrition Facts
Christmas rum & fruit cake (part 2)
Calories
349
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
51
mg
17
%
Sodium
 
64
mg
3
%
Potassium
 
284
mg
8
%
Carbohydrates
 
43
g
14
%
Fiber
 
3
g
13
%
Sugar
 
19
g
21
%
Protein
 
4
g
8
%
Vitamin A
 
297
IU
6
%
Vitamin C
 
4
mg
5
%
Calcium
 
44
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Keyword boozy christmas cake, christmas baking, christmas cake, christmas cookies, christmas fruit cake, christmas rum and fruit cake, christmas rum cake, christmas sweets, easy fruit cake, goan plum cake, indian plum cake, kerala plum cake, mangalore plum cake, plum cake, rum and fruit cake
Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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A Little Note & Thanks

If you purchase something using the links on this site, Lime Thyme receives a very small commission. Don't worry, you won't pay a penny more. I only recommend products I believe in and personally use, so I hope you enjoy them too. Thanks for stopping by!

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Spiked chili lime hot chocolate!

37 comments

  • Sunny
    December 12, 2020

    I am going to try this for the first time. Thank you for the recipe. I have a couple of questions.
    1. Can I make this in mini loaf pans?
    2. Can I skip the almond flour? If so, should I add another 1/2 c of all purpose flour?
    Thank you.

    Reply
    • Viola
      December 13, 2020

      Hi Sunny,
      1) Yes you absolutely can make this in mini loaf pans. I would bake it at a slightly high temp (325F/160C). Time will depend on the size of the pan, keep an eye on it when it starts turning brown on the top.
      2)Yes, just replace it with all purpose flour.
      Let me know how it turns out!

      Reply
  • shuchi bhalla
    December 14, 2020

    Hi!

    If using 9 inch loaf pans, does the temp/ baking time remain same?

    Reply
    • Viola
      December 14, 2020

      The temp will remain the same. Assuming that you will be baking in 2 loaf pans, the time to bake will be lesser. I would check every 5-10 minutes after 1 hour and 20 minutes.

      Reply
  • gini
    December 17, 2020

    5 stars
    Loved the taste of this cake, truly reminded me of the cakes I used to eat in India. Its super moist! Thank you Viola!!

    Reply
  • Shruti
    December 18, 2020

    5 stars
    Hi, Thank you for sharing the recipe. I am going to make it this week. Can I replace all purpose flour with whole wheat flour?

    Reply
    • Viola
      December 18, 2020

      Hi Shruti, I wouldn’t recommend replacing the all purpose flour as this cake is already pretty dense and the whole wheat flour might make it dry and even more dense.
      Let me know how it turns out!

      Reply
  • Unnati
    December 18, 2020

    Hi Viola – Is the cocoa powder used in the batter or is it just for the topping?

    Reply
    • Viola
      December 18, 2020

      The cocoa powder is used in the batter.

      Reply
  • Nikita Rodrigues
    December 19, 2020

    Can we keep it out or refrigerate it?

    Reply
    • Viola
      December 19, 2020

      If you used alcohol to soak the cake + brushed more on it, you don’t need to refrigerate it. The alcohol will preserve the cake!
      If you used fruit juice instead, the cake will stay fine at room temperature for a week. Beyond a week, you will need to refrigerate it.

      Reply
  • Evlyn Shiao
    December 19, 2020

    5 stars
    I just made this cake, followed it word by word and i made x3 the recipe. I used 4 loaf pans 8″x4″, 9″springform round pan and 1 muffin pan.. Your recipe was so detailed that it was just like a simple math problem to make this cake and it came out so good in all the forms. There was compliment galore when we broke into it. Awesome recipe and I look forward to more. Happy Holidays!!

    Reply
    • Viola
      December 19, 2020

      Wow! this makes me so happy to read, I’m elated that you made my recipe and everyone loved it! Happy Holidays to you too 💖

      Reply
  • Unnati
    December 20, 2020

    5 stars
    Amazing recipe! I reduced the recipe into half to make cupcakes/muffin. They turned out so great, half recipe made approximately 18 muffins. The raisins are the key highlight of this recipe. As recommended by Viola, I baked them on 325F for approximately 1 hour. Definitely recommend! Ps. I used orange juice to soak the dried fruits for 3days, stored it in the fridge and rehydrated them everyday.

    Reply
    • Viola
      December 20, 2020

      Yay that so exciting! I’m glad to hear that the orange juice version turned out great as well 🥰 Thanks for trying my recipe 💗

      Reply
  • Valentina
    December 21, 2020

    5 stars
    I am jumping happy ! This was the very first bake of my life and I think I nailed it !!! I followed both part 1 & 2 thoroughly and proceeded with the biggest cake tin. Initially I was skeptical as am currently w/o an oven but my convection microwave did not let me down ! I am thrilled with the outcome and so so proud of myself ! The raisins pop with spurts of rum and it’s the best feeling ever !!! It’s now neatly tucked just like you suggested (thanks to the alcohol)
    Thank you so so much for this detailed recipe Viola ! Bragging rights earned & how <3

    Reply
    • Viola
      December 22, 2020

      Oh yayy! I’m so happy that your cake turned out well and tastes great ❤ Glad to know that a convection oven works well too. Thanks for sharing!

      Reply
  • Shuchi bhalla
    December 23, 2020

    At which step do we add the orange juice?

    Reply
    • Viola
      December 23, 2020

      Ahh, thanks for catching that. I included the step in the video but not in the blog post. I’ve updated it now.
      You add it in Step 8 along with the applesauce/grated apples.

      Reply
      • Shuchi bhalla
        December 23, 2020

        Thanks!! The cake is in the oven now, am so nervous! Send me your baking vibes <3

        Reply
        • Viola
          December 23, 2020

          That’s awesome, it is going to turn out amazing 🤩🤗 Can’t wait to see your pictures💗

          Reply
  • Amanda
    December 25, 2020

    5 stars
    Love this recipe! Started soaking the fruits a while ago and made the cake last week and let it rest for a week. Brushed it a few times with the leftover soaking rum. I am a convert. This cake is amazing. Not at all like the yucky ones from stores. It’s wonderful, very moist and dense and just the right hit of spices and citrus. Nothing fake or weird. My husband said it was the best ever! Thanks Viola!!

    Reply
    • Viola
      December 25, 2020

      Yay! I’m so glad you and your husband loved it 💗 Thank you for trying my recipe! Merry Christmas 🤗

      Reply
  • Kalyani
    December 26, 2020

    5 stars
    I made this cake on Christmas Day. Followed the recipe exactly with no substitutions. It came out beautifully. I had soaked my fruits in Spiced rum for 9 days. The cake got done in 1 hr and 30 min and I used the 9” springform pan. It’s a big enough cake to actually share with others and I gave pieces to quite a few people.

    Thank you for the recipe. This one is a keeper.

    Reply
    • Viola
      December 26, 2020

      I’m really happy to hear that your cake turned out really well and you were able to share some of it. ❤ Happy holidays and thank you for trying my recipe!

      Reply
  • Renisha
    December 26, 2020

    5 stars
    For the first time I baked a Christmas cake and this recipe of yours made me feel so confident and left me highly satisfied ☺️
    Tiny bits of lemon zest and Orange zest and the idea of adding applesauce probably made this cake unique. I have been enjoying it since a week. Right now ‘m in a situation where I want to eat it everyday, also a part of me says ‘slow down, it will get over in a couple of days if U eat like this 😜
    I thought this cake rises while baking. So I filled the batter 3/4th and ended up having a flat cake. Next time I’ll be more careful about it.
    Also, ‘m already waiting for next Christmas(cake) 🥰🎉
    Thank you so much for writing this recipe ❤️

    Reply
    • Viola
      December 27, 2020

      Your comment made me so happy, Renisha 🤗 I’m so elated that you loved my recipe and will keep coming back to it ❤️ Thank you for sharing.

      Reply
  • Namita
    December 27, 2020

    5 stars
    Part 1 and part 2 recipe was easy to follow thru and cake was very moist and delicious. This was my first time making Christmas cake and it turned out excellent. Thank you!

    Reply
    • Viola
      December 27, 2020

      I’m so happy to know that your cake turned out amazing ❤️

      Reply
  • Chinmay Nagori
    December 29, 2020

    5 stars
    This is the one of the best cake I’ve ever had. Great recipe, very detailed, turned out perfectly!!!

    Reply
    • Viola
      December 29, 2020

      I’m so glad you loved the cake, thank you for trying my recipe!

      Reply
  • Radhika
    December 29, 2020

    5 stars
    Thank you very much viola for the detailed step by step recipe which made my job really easy as I am baking this traditional christmas cake for the first time.Its super delicious and everyone enjoyed the yummy cake 😋.I used the non alcoholic version and made with apple and orange juice.Cant wait to try other recipes😃.keep sharing❤ and love all the way from Minnesota😍.

    Reply
    • Viola
      December 29, 2020

      Thank you so much Radhi! I am so happy that you all enjoyed my recipe 🤗

      Reply
  • Sujatha Ranganathan
    December 30, 2020

    5 stars
    Tried the recipe and enjoyed tremendous results. Worked like a charm:) Thanks for sharing your recipe!!

    Reply
    • Viola
      December 31, 2020

      I’m so happy you enjoyed my recipe! ❤

      Reply
  • Monica
    January 1, 2021

    5 stars
    Thanking you a lot for this reciepe which was a sucess within my family! And made me start this year 2021 in a very tasteful way 🙂

    Reply
    • Viola
      January 1, 2021

      That is so good to hear! I am so happy you and your family loved my recipe. Happy New Year ❤

      Reply

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Spicy Indian potato gratin - perfect side for your Spicy Indian potato gratin - perfect side for your Thanksgiving celebration!

Hey guys! Hope you are all doing well ❤
I have a super delicious and fun fusion dish for you all - and it is also perfect to make for your holiday spread this year!

Creamy and cheesy layers of potatoes + sweet potatoes spiced with savory Indian flavors make this potato gratin deliciously addictive! The potatoes turn out perfectly roasted on the outside and super creamy on the inside, and the mild Indian spices add such a lovely savory flavor & compliment the potatoes so nicely. As if it wasn't already delicious enough, I top this potato gratin with a spicy Indian tadka 💃total flavor explosion in you mouth, guaranteed 😎

This is such an easy dish to make and is perfect for both special occasions or even simple weeknight dinners! I have also included instructions to make this dish a day ahead of time so you don't have to stress out on Thanksgiving/Christmas day!

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Baked veggies' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Basundi/Rabri Panna Cotta with a SURPRISE Gulab Ja Basundi/Rabri Panna Cotta with a SURPRISE Gulab Jamun Center!

You guys, I am so excited about this amazing fusion dessert that I created! It turned so delicious, perfect for any Diwali (or Thansgiving/Christmas/any other occasion/sit in your pajamas and enjoy 😂)

Saffron & cardamom infused creamy panna cotta with a surprise gulab jamun center makes this decadent dessert absolutely irresistible! You are guaranteed to blow people's minds if you make this for them 😁 BONUS: This is a simple recipe that takes only about 15 minutes of your time.

Oooh also, it is vegetarian until traditional panna cotta! I used agar agar in this recipe 🥰

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Desserts' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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#feedfeed #f52grams #ThriveMags #tastingtable #food365 #bbcgoodfood #lovefood #indianfoodbloggers #hautescuisines #eater #staysafekeepcooking #foodandwine #Buzzfeast #foodbeasts #eeeeeats #dailyfoodfeed #thekitchn #virtualdiwaliparty2020  #diwalispecial #diwalisweets #easyrecipes #easydessert #diwali #gulabjamun #basundi #rabri #pannacota #gulabjamunpannacotta #fusiondessert
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Almond & Alphonso Mango Peda Recipe - Giveaway clo Almond & Alphonso Mango Peda Recipe - Giveaway closed! 🎉🥳🎊

Hi friends! I have a new recipe for you guys, which is perfect for Diwali celebrations and only takes 15 minutes to whip together! These are my 'Almond & Alphonso mango peda' 😍 (link in bio)

Peda is a delicious Indian fudge and my recipe is loaded with the fragrance and deliciousness of Alphonso mangoes. These bite sized desserts have an amazing melt in your mouth texture and are perfect for any festive season. (I'll post step by step recipe to stories soon and i'll save it to my highlights called 'Desserts')

I've teamed up with @pureindianfoods to give one lucky winner 3 jars of their Organic Alphonso Mango Puree! You already know how much I love Alphonso mangoes 😍 I already have some amazing mango recipes on my blog and I am working on a new one that will come out soon! This Alphonso mango pulp is absolutely amazing and of such high quality, you are going to love it ❤

Here's how you can enter:

1) Follow @limethymerecipes and @pureindianfoods (must follow both to qualify)
2) Like this post.
3) Tag 2 friends who would be interested in this giveaway in the comments (1 comment=1 entry and multiple entries are allowed)
4)BONUS1: Share this post in your stories and tag me @limethymerecipes for an extra entry. If you have a private account, DM me a screenshot of your story.
5) BONUS2: tell me in the comments below what you would make with the organic mango puree!
*Giveaway ends on Wednesday November 11th at 10 PM PST.
*US only
*Not affiliated with Instagram.
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This is my delicious Veggie Korma recipe, perfect This is my delicious Veggie Korma recipe, perfect for your Diwali celebrations! NEW Recipe on my YouTube and blog! (Link in bio)
I love this recipe so much and make it so often. It's super quick and easy to make in either the instant pot or stove top and is turns out so creamy & delicious.
It is both vegan & gluten free and I've also included my recipe for pot in pot jeera rice, so you can have both ready at the same time!

I used my @instantpotofficial to make this recipe, but i've also included instuctions to make it on the stove top in my blog post. ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Kheer/Payasam just got a beautiful uplift! Say hel Kheer/Payasam just got a beautiful uplift! Say hello to my 'Vegan Beet, Sabudana & Rice Kheer/Payasam' AKA 'Beet, tapioca & rice pudding' 😍🤗🤤

What's your favorite dessert during Dasara/Diwali?

The beautiful color and exotic flavors in this dessert will make it a wonderful addition to your Dussehra/Diwali spread this year! Along with the most gorgeous color, beets add a subtle earthiness and sweetness that goes so well with this creamy rice pudding. I use @lovebeets pre-steamed organic beets in this recipe and I LOVED the ease of use and the delicious outcome ❤

If you aren't sold yet, this recipe needs no stirring or babysitting and is made in the @instantpotofficial! If you don't have an instant pot, I've also included instrutions for using a manual pressure cooker or a regular pot on my blog post (link in my bio!). Step by step instructions are in my highlights under 'Desserts' ❤
Here's the direct link: https://limethyme.com/indian-beet-rice-pudding-rice-kheer-payasam/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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#feedfeed #f52grams #ThriveMags #tastingtable #food365 #bbcgoodfood #lovefood #indianfoodbloggers #hautescuisines #eater #staysafekeepcooking #foodandwine #Buzzfeast #foodbeasts #eeeeeats #dailyfoodfeed #thekitchn #kheer #payasam #ricekheer #ricepayasam #instantpotrecipes #instantpotkheer #instantpotindiancooking #ricepudding #instantpotricepudding #crushbreastcancer #sabudanapayasam #indiandessert 
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About Me Lime Thyme

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