Xmas Cake is often served during Christmas. It has candied nuts and dry fruits that are soaked in Rum or Wine for almost a month.
Fruit cake is often served during Christian weddings and Christmas. The preparation of this fruit cake indicates the Christmas season.
The specialty of this cake is the addition of fruits. Usually, a combination of dry fruits is being used. Raisins, Sultanas, Tutti frutti, Candied peeled orange, Dates, Apricots, Walnuts, Almonds, Cashew nuts.
Any nuts and dry fruits can be used. Usually, the nuts and dry fruits are soaked in Rum. The more the days they are soaked the tastier it is. I have soaked it for about 7 months.
You can even soak 2 days or about 2 weeks. Those who don’t want to soak in Rum can replace it will orange juice. However, the authentic way of preparing the Christmas fruit cake is by soaking the dry fruits in Rum.
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Ingredients
How to Prepare Xmas Fruit Cake
Preparing Caramel
First start by preparing the caramel. Combine ¼ cup of sugar and ½ tbsp of water in a sauce pan.
Heat in a low flame till the sugar melt. When the color of the sugar start changing brown . Switch off the flame.
Remove from the stove and add ⅛ cup of water. Do this step with extreme care as adding water might splash while adding water.
Whisk everything together and the caramel is ready. Set it aside
Fruit Cake
Take the soaked fruits and toss them with about 2 tbsp of flour. This will prevent the fruits from sinking into the bottom of the flour batter. Reserve 2 tbsp Rum used for soaking the fruits, which we will add to the cake batter.
Separate the Egg yolk and Egg white and keep them in separate bowls.
Using a hand blender beat the egg white until soft peaks and set aside.
In a mixing bowl add in the separated Egg yolk and soft butter. Beat with a hand blender until they are combined.
Add in the Brown Sugar and beat once again.
Now the Egg yolk, Butter and sugar are well combined.
In another mixing bowl sift the all purpose flour, Baking powder, Baking soda and a pinch of salt together
To this next add in the whisked butter, egg yolk and sugar. Using a hand blender beat everything together until combined.
Now add in the rum soaked fruits , Vanilla extract. Make a powder of cinnamon , cardamom and clove and add that too.
Add in the prepared caramel.
Next add in the reserved 2 tbsp of rum.
Gently fold everything together until combined.
Grease a round 9 inch cake pan with butter and line with a parchment paper . Transfer the cake batter to the baking pan. I topped with more nuts. This is optional.
Preheat the oven to 356 F (180 Deg C) for about 10 mins. And bake the cake for about 45-50 mins in. Check if a toothpick comes out clean when inserted into the baked cake. Christmas fruit cake is ready. Allow the cake to cool completely and then slice.
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📖 Recipe
Xmas | Christams Fruit cake | Christmas Plum cake
Standard 1 cup measures 240 ml
Ingredients
For Soaking:
- 1½ cup Mixed Dry Fruits
- ½ cup Rum/Brandy
For Caramel:
- ¼ cup Sugar
- ½ tbsp Water
- ⅛ cup Warm water
For Cake:
- 1 cup All Purpouse flour | Maida
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ¾ cup Brown Sugar
- Salt a pinch
- 100 gms soft unsalted Butter at room temp
- 2 Eggs
- 1 tsp Vanilla extract
For Spice Powder:
- 1 Cloves
- 1 Cardamom
- 1 inch Cinnamon
Instructions
Preparing Caramel
- First start by preparing the caramel. Combine ¼ cup of sugar and ½ tbsp of water in a sauce pan.
- Heat in a low flame till the sugar melt. When the color of the sugar start changing brown . Switch off the flame
- Remove from the stove and add ⅛ cup of water. Do this step with extreme care as adding water might splash while adding water.
- Whisk everything together and the caramel is ready. Set it aside
Fruit Cake
- Take the soaked fruits and toss them with about 2 tbsp of flour. This will prevent the fruits from sinking into the bottom of the flour batter. Reserve the Rum used for soaking the fruits, which we will add to the cake batter.
- Separate the Egg yolk and Egg white and keep them in separate bowls.
- Using a hand blender beat the egg white until soft peaks and set aside.
- In a mixing bowl add in the separated Egg yolk and soft butter. Beat with a hand blender until they are combined.
- Add in the Brown Sugar and beat once again.
- Now the Egg yolk, Butter and sugar are well combined.
- In another mixing bowl sift the all purpose flour, Baking powder, Baking soda and a pinch of salt together
- To this next add in the whisked butter, egg yolk and sugar. Using a hand blender beat everything together until combined.
- Now add in the rum soaked fruits , Vanilla extract. Make a powder of cinnamon , cardamom and clove and add that too.
- Add in the prepared caramel.
- Next add in the reserved 2 tbsp of rum.
- Gently fold everything together until combined.
- Grease a round 9 inch cake pan with butter and line with a parchment paper . Transfer the cake batter to the baking pan. I topped with more nuts. This is optional.
- Preheat the oven to 356 F (180 Deg C) for about 10 mins. And bake the cake for about 45-50 mins in. Check if a toothpick comes out clean when inserted into the baked cake. Christmas fruit cake is ready. Allow the cake to cool completely and then slice.
Video
Notes
- The baking time may vary from oven to oven.
- Caramel preparation is an extremely important step in the Christmas fruit cake as it gives the golden brown color to the cake.
- It is important to remove the caramel from the stove at the correct stage as overcooking might turn the caramel bitter. It might spoil the cake if overcooked. Hence do this with utmost care.
- Place the parchment paper in the prepared cake tin, this help to remove the cake easily from the cake pan.
- Run a knife around the cake to release the cake easily from the pan.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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