Indian Christmas Cake | Rich Fruit Cake

5 from 2 votes

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Course: Cake

Cuisine: Indian

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

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings: pieces

Calories: 636kcal

Cost: Rs 500

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

Get Recipe Ingredients

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

Prepare the cake tin using butter paper as shown in the video
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.
Apply some butter before putting it on the paper.
Pour the cake mix.
A 10-inches tin is ideal for the ingredients used.
Tap 2-3 times to level the cake mix.

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

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

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.