Christmas Cake
Christmas cake or rich fruit cake with the flavor of spices and Rum soaked fruits from the state of Kerala.
Recipe type: Cake
Cuisine: Indian
Serves: 4-5 People
  • All Purpose flour: 2.5 Cup
  • Butter at Room Temperature: 2 Cup
  • Granulated Brown Sugar: 1.75 Cup (I prefer my cake moderately sweet)
  • Rum Soaked Fruits and Dry Fruits: 2 Cup
  • Rum: 4 Tbsp. ( to be taken from the Rum soaked fruit for better flavor)
  • Candied Orange Peel: 2 Tbsp.
  • Candied Ginger: 1 Tbsp.
  • Cinnamon Powder: 1 Tsp.
  • Nutmeg Powder: 1 Tsp.
  • Clove Powder: ½ Tsp.
  • Baking Powder: 1 Tsp.
  • Baking Soda: 1 Tsp.
  • Egg: 5
  • Icing Sugar: for decoration
  1. How to make Christmas cake or rich fruit cake
  2. Pre-heat the oven in 140 degree C for 20 minutes.
  3. Take all purpose Flour in a large bowl and add baking Powder, Baking Soda, Cinnamon Powder, Clove Powder, Nutmeg Powder and mix properly.
  4. In another large bowl take Butter at room temperature and using an electric blender start beating it on medium speed to get a creamy mixture.
  5. Add Brown Sugar to the butter and continue beating till the sugar dissolves and the mixture turns creamy and fluffy.
  6. Add eggs one by one to the mixture and continue beating.
  7. Now add Rum Soaked Fruits and Dry Fruits to the mixture and lightly fold the mixture using a spatula.
  8. Add roughly chopped Candied Orange Peel and Candied Ginger to the mixture and fold lightly.
  9. Now start adding Flour to the mixture and lightly mix. Don't add entire flour at one go.
  10. Add 2 Tbsp. Rum from the leftover Rum soaked Fruits mixture to the batter and mix well.
  11. Take a 10 inch Cake pan or any Cake pan available with you and pour the mixture on it. I am available with a 10-inch cake pan and the mixture prepared was exactly accurate for my pan.
  12. Place the Cake pan on the middle rack of the oven and bake for 1 to 1.5 hours in 140 degree C.
  13. Insert a toothpick after one hour of baking and if it comes out clean then the cake is ready else bake for some more minutes.
  14. Give the cake a stand of 15 minutes before demolding.
  15. I don't like to garnish this traditional cake much so just poured 2 Tbsp. of Rum and some Icing Sugar over the cake.
Sugar need to be adjusted based on preference. I like moderately sweet cake.
Butter can be proportionately substituted with refined Oil
For this cake, baking in low temperature is necessary, and hence I baked in 140 degrees C for more than an hour.
Recipe by Debjanir Rannaghar at