My mom used to make this cake at Christmas and I always looked forward to it!!! I follow her tradition and every year it comes out well…..but its more than just that special taste…..I miss that special experience of baking with my mom….miss those days when we used to sit together and chop all the fruits and nuts…..keeping awake the whole night to bake batches of cakes as unexpected and intermittent power cuts makes it difficult to bake during the day in Kerala ..…then comes my brothers job of distributing it to our neighbors and relatives….miss those childhood days spent at home….to recreate that spirit of Christmas , this year also I made fruit cake here at home and I dedicate my mom's best Christmas Fruit Cake recipe to all my fellow bloggers..…
All purpose flour-250gm
Powdered Sugar-250 gm
Mixed Dry Fruits-875gms (I use dates, raisins, currents, cherries, mixed fruits, orange peels, apricot, prunes etc)
Cashew nuts- 50gm
Caramel syrup- 1/2 cup
Rum/ Brandy- 1/2cup - 3/4cup
Baking powder- 1/2 tsp
Baking Soda-1/4 tsp
salt- 1/4 tsp
Cinnamon powder-1/4 tsp
Clove powder-1/4 tsp
Nutmeg powder-1/4 tsp
- Chop all dry fruits and cashew nuts finely and soak them in Rum/Brandy for minimum one week. (I recommend soaking the fruits months or a year in advance, the more the tastier).
- Heat 8 tbsp sugar in a heavy bottom pan stirring continuously. When it becomes dark brown add 1cup hot water, boil until it becomes 1/2 cup, keep aside to cool completely.
- Pre heat oven to 160C/320F. Prepare the cake pans by lining the inside with two layers of greaseproof paper.
- Sieve together flour, baking power, baking soda, salt, cinnamon, clove and nutmeg power and keep aside.
- Cream butter and powdered sugar; add egg, one by one and beat well till light and fluffy.
- Add vanilla essence and caramel syrup and beat well.
- Add flour slowly alternating with prepared fruits to the cream mixture. Gently fold the mixture with a wooden or rubber spatula after each addition, folding in until fruits are evenly distributed.
- Spoon the batter in to prepared pans, smoothing the top with the back of a spoon. Bake in a 160 degree Celsius oven for about 1 1/2 to 2 hours.
- Test cake after1 1/ 2 hours; if cooked it should be evenly risen and beginning to shrink from the sides of the tin. When gently pressed with the fingers it should spring back. If not cooked, return to the oven and test again at 30 minute intervals, or bake till a wooden skewer inserted in centers comes out clean.
- Cool in pan on wire racks 10 minutes. Remove from pans. Cool completely on wire racks.
- Prick holes in the top of cake with a skewer then sprinkle a teaspoon or two of Rum/brandy over cake, let it sink in for a few minutes then wrap well in aluminum foil for storage. Every two weeks, drizzle another teaspoon or two of Rum/brandy over the cake. Aim to keep it nicely moist but *not* soggy!
- Make cake two months in advance or at least one week ahead.
Enjoy your Christmas Cake with home made wine!!!!
I am sending this to:
Happy Cook of My Kitchen Treasure's Home Made Christmas Gifts
Purva Daawat's Christmas Feast Event
JZ of Tasty treats Santa's Holiday Challenge Event
Vandana's Baking for Beginners Event
Other Christmas specials:
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