Checkout these latest Christmas Recipes and make your Christmas party rocking

1. Christmas Plum Cake
Preparation time: 15 minutes
Cooking time: 15 to 20 minutes
Ingredients:
240 gms flour (maida)
200 gms sugar
4 eggs
120 gms butter
1 tsp. baking powder
360 gms raisins
100 ml rum
few drops vanilla essence
150 gms lemon peel
50 gms walnuts
30 gms crystallized cherries
Method:
 Grease the cake tin and sprinkle a little flour on the surface now place a sheet of paraffin
paper on the bottom.
 Cut the cherries, walnuts and lemon peel into small pieces and immerse them along with the
raisins in the rum.
 Cream the butter and sugar along with the vanilla essence.
 Add in the eggs gradually mixing all the while.
 Fold in the flour and baking powder.
 Mix in the rum with all the ingredients soaked in it.
 Pour the cake batter into the tin and bake at 160° C for about 15 to 20 minutes.

2. Snowballs (Nankhatais)
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients:
600 gms ghee (not pure)
1 tsp. powder salt
500 gms castor sugar
800 gms flour (Maida)
crystalized cherries (cut into small pieces)
Method:
 Cream the ghee well and add the castor sugar little by little along with the salt and mix till
foamy.
 Stir in the flour gradually kneading with the hand all the time.
 Cover with a wet napkin and keep overnight.
 Form small balls of dough and place a bit of cherry on the top of each snowball.
 Place at well-spaced intervals on greased tray.
 Bake in a moderate oven at 300° F for 10 minutes.

3. Marzipan
Cooking time: 1 hour
Ingredients:
1 kg sugar
½ kg cashew nuts
White of 8 to 10 eggs (depending on size)
30 ml water and 2 to 4 ml rose essence or 30 ml rose water
3 to 5 ml almond essence (optional)
Method:
 Grind the sugar, nuts, water and egg white into a thin paste in a blender.
 Put the mixture into a thick bottomed pan on slow flame. Stir
continuously. Increase to a medium flame very slowly if you can manage.
 Bring to a bubbling boil to melt the sugar. Then reduce the flame but don't stop stirring.
 Cook till it starts leaving the sides of the vessel. Run a spatula
through the mixture. If the mixture takes a second or two to follow
your spatula, you know it's done.
 Pour into a flat vessel. Spread out the mass to cool otherwise it will keep cooking with the
heat inside.
 Then add a little almond essence.

4.  Divide the marzipan into portions and color each portion as you
please. Then mould the marzipan into attractive shapes with a mould.