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Indian Christmas Cake | Rich Fruit Cake

%rich fruit cake Indian Christmas cake recipe debjanir rannaghar

Christmas cake or rich fruit cake with the flavor of spices and Rum soaked fruits from the state of Kerala.

Ingredients

Units Scale
  • 200g All Purpose flour
  • 200g Butter at Room Temperature
  • 200g Granulated Brown Sugar (I prefer my cake moderately sweet)
  • 100g Almond Flour
  • 2 cups Rum Soaked Fruits and Dry Fruits
  • 2 Tbsp. Alcohol ( to be taken from the Rum soaked fruit for better flavor) or Brandy/ Rum/ Whiskey
  • 1 Tsp. Mixed spices (Cinnamon and clove)
  • 1 Tsp. Nutmeg Powder
  • 6 Egg
  • 1 Orange (zest to be used)
  • 25g Cashew Nuts
  • 25g Raisins and Tutti Frutti

Other (you can skip these two)

Decoration

  • 2 Tbsp. Icing Sugar for decoration
  • 5 Cherries
  • 2 Tbsp. Brandy/ Rum/ Whiskey

Instructions

Cake Batter

  1. Take  Butter in a bowl.
  2. The butter should be at room temperature.
  3. Using a hand blender blend the butter until it is smooth and airy. Instead of a hand blender, you can use a manual whisk as well.
  4. Now add the granulated brown sugar in 3 batches and mix.
  5. Do not add the sugar at once. Small batches are a must.
  6. Now add 6 eggs and blend till smooth.
  7. Now add  All-purpose Flour in small batches
  8. Upon adding each portion, mix with a manual whisk following cut and fold method.
  9. Now add 100g Almond Flour and mix. This is optional.
  10. Chop Cashew nuts.
  11. Be ready with 25g Raisin and Tutty frutty as well.
  12. Add 2 Cups of alcohol-soaked fruit mixture.
  13. Now add the chopped cashews, raisins, and tutty fruity.
  14. Add 1 Tsp. Mixed Spices and 1 Tsp.  Nutmeg Powder.
  15. Now add zest from one Orange.
  16. You can add candid peels separately as well. I have not added them as those are listed with the soaked fruit.
  17. Now mix again.
  18. Add 3 Tbsp. Liquid from the fruit jar or Brandy/ Rum/ Whiskey
  19. Mix again.
  20. The cake mix is ready!

Getting the cake tin ready

  1. Prepare the cake tin using butter paper as shown in the video
  2. You can use a non-stick cake tin or silicone cake mould and even aluminum foil; however, I prefer good old cake tin lined with butter paper.
  3. Apply some butter before putting it on the paper.
  4. Pour the cake mix.
  5. A 10-inches tin is ideal for the ingredients used.
  6. Tap 2-3 times to level the cake mix.
 

Baking the Rich Fruit Cake

  1. Preheat the oven to 140 degrees C for 10 minutes before baking the cake.
  2. The cake is to be baked for 1 hr 30 minutes ( 5/10 minutes plus minus).
  3. After 1 hr 10 minutes check with a toothpick and keep checking after every 5 minutes.
  4. Once done, the toothpick will come out clean.
  5. The baking time varies a bit from oven to oven.
  6. Cool the cake over a wire rack.
  7. Once cooled, brush the cake with brandy/rum/whiskey.
  8. Cover with paper and keep the cake for a minimum of 1 day to a maximum of 7-10 days before cutting.
  9. At the time of serving the rich fruit cake, remove the paper.
 

Christmas Cake Decoration

  1. The decoration is optional; I decorate the Christmas cake with icing sugar and cherries.
  2. You can use fondant or brandy-based cream as well.

Notes

  • The eggs and butter must be at room temperature
  • The Alcohol-soaked fruit mixture used in this cake is 3 years old I have jars full of this mixture from different years. If not available use freshly made mixture, However, season the mixture at least for 15 days (minimum).
  • I use the old mixture in rich fruit cake and keep the new one for the coming years. Ideally, you should make this Christmas cake at least 7 days ahead and let it season with the alcohol.
  • Sugar needs to be adjusted based on preference. I like moderately sweet cakes.
  • Butter can be proportionately substituted with refined Oil.
  • For this cake, baking at a low temperature is necessary, and hence I baked at 140 degrees C for more than an hour.

Nutrition

Keywords: christmas cake recipe, indian plum cake recipe, rum cake recipe, indian rum cake recipe

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