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Soaking Dry Fruits for Christmas cake!

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Soaking Dry Fruits for Christmas cake is a cherished ritual. I am sharing the recipe for 700g dry fruits. You can reduce the dry fruits and alcohol proportionately.


Units Scale

Dry Fruits

  • 75g Cashewnut
  • 75g Raisin
  • 75g Almond
  • 100g Tutti Fruiti
  • 50g Candied Ginger
  • 25g Candied Orange
  • 100g Cherry (local; soaked in sugar)
  • 100g dried Cranberries or Prune (I used cranberries)
  • 100g Date (normal or dry)


  • 500ml Dark Rum
  • 90ml Whisky
  • 90ml Bourbon
  • 120ml Port Wine


%dry fruits soaking for Christmas cake recipe debjanir rannaghar

  1. Chop all the fruits roughly into medium-sized pieces.
  2. Take a Sterilized Glass jar and fill it with the chopped dry fruits
  3. Add Orange-Lemon Peel, Candied Ginger Peel to the fruit mixture.
  4. Pour the Rum, Whiskey, Bourbon, Port wine, or whatever alcohol you are using over the Fruit mixture.
  5. I use rum as the main alcohol and others as secondary.
  6. You can replace Whiskey and Brandy with the same amount of Rum.
  7. Mix it well and cover the jar properly and then place it in a dark place.
  8. Shake the jar every 2-3 days.
  9. After one month of soaking add spice mix and brown sugar to the mixture. (This is a mandatory step)
  10. You can store this mixture in a dry place for more than a year.


This mixture can be stored for about a year and older the mixture tastier the cake! Try to make it at least before one month of preparing the cake for a richer taste....If you are as lethargic as me( not this year!) then can soak your fruits before one day at least.

  • Prep Time: 30 mins
  • Cook Time: 15min
  • Category: Spice
  • Method: mixing
  • Cuisine: Indian


  • Serving Size: 275g
  • Calories: 555
  • Sugar: 23.8g
  • Sodium: 6mg
  • Fat: 12.8g
  • Saturated Fat: 1.7g
  • Carbohydrates: 38.2g
  • Fiber: 4.8g
  • Protein: 6.1g
  • Cholesterol: 0mg
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