This recipe doesn’t need you to soak the dry fruits in advance and it’s alcohol-free so you can make it instantly before just before you need it. Kerala Christmas Fruit Cake Recipe
Equipment 1, Equipment 2
- 1 cup | Plain flour
- 1/2 cup | chopped Cashew nuts
- 1/4 cup | Black raisins
- 1/2 cup | Mixed dry fruits (dates, cherries, orange peels)
- 1 ½ cups | White sugar
- 2/3 cup | Butter, at room temperature
- 3 | Eggs
- pinch of | Garam masala powder
- 1 tsp | Baking powder
- 1 tsp | Vanilla extract
- A pinch of | Salt
How It’s Made:
- First, make the caramel, In a pan over medium heat, melt 1/2 cup sugar slowly. It will melt and then turn into a dark brown goop.
- Keep stirring and let it turn a deep dark caramel colour. Don’t let it burn.
- Turn off heat and add about 1/4 cup water. The sugar will harden.
- Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve. This will take around 10 mins.
- Let this cool and set aside. Pre-heat oven to 350F / 180C.
- Add 3 tbsp flour to the dry fruits and nuts and dredge completely to coat it. This is so that they don’t sink to the bottom of the batter while baking. Set aside.
- Mix the remaining flour and baking powder, spices, and salt until well combined.
- Beat the butter and 1 cup sugar until fluffy – about 10 mins by hand, 3-4 mins with an electric beater. Add vanilla and mix until combined.
- Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are used up.
- Add the cooled caramel and dredged fruits and gently fold in. Pour batter into a greased cake pan and smooth the top.
- Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs. You can start checking for 45 mins but usually, in our oven, it takes up to 55 mins.
- The top will look like it’s overdone but don’t worry, make sure the inside is also completely cooked. Enjoy !