Christmas Fruit Cake

Christmas Fruit Cake

It is that time of the year again……… Jesus' Birthday Cake!!
Fruit cake is a rich dense cake packed with dry fruits (soaked in rum) and nuts flavoured with spices usually made during Christmas.

Shalan George


  1. 5 cups Allpurposeflour (Maida) -
  2. 1 pound Butter - ( room temp)
  3. 3 cups Sugar -
  4. 2 tsps Baking powder -
  5. 2 tsps Vanilla extract -
  6. 10 nos Eggs -
  7. 1 cup Tutti Frutti -
  8. 1 cup Raisins -
  9. 1 cup Cashewnuts - (chopped)
  10. 1 cup Dates Rum (or enough to soak the fruit) (chopped)
  11. Orange lemon peel and - As reqd
  12. 1/2 cup sugar Granulated -
  13. 1 cup Water -
  14. 1/2 tsp Cinnamon (powdered) -
  15. 1/2 tsp Nutmeg (powdered) -
  16. 1/2 tsp Ginger powder -
  17. 1/2 tsp Cloves powder -
  18. 1/2 tsp cardamom -


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    FRUIT PREPRATION:    Chop and soak the dry fruits in rum/wine and keep it in a bottle  at room temperature. (You could do it 2 to 3 months ahead. Make sure you shake the jar once a while. Longer the better. I do a year in advance)

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    CARAMEL PREPRATION: In a heavy bottome pan, add the sugar and a tbsp of water on medium high heat. The sugar will start to melt and start to change color. Swirl the vessel a couple of times. Slowly the color will become a little dark golden brown. Turn off the heat, immediately pour half a cup of water, stir and mix well (Wear oven mitts and a long sleeve shirt. Caramel is hot and can splatter, especially when adding water).

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    CAKE BATTER : Sift the flour along with  dry ingredients and keep aside.

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    Separate egg yolks from the whites, beat the yolks and vanilla till golden and creamy.

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    MIX Sugar and butter. Beat very well with Mixer.

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    Add  yolk mixture little at a time alternating with little flour and combine till smooth.

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    Pour the caramel syrup  and beat till everything is smooth and combined.

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    Add soaked fruits and fold to the mixture.

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    Beat the egg whites until light and frothy before folding them into the cake mixture.

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    Grease the cake pan well and line with parchment paper. Pour batter up to half of the cake pan.

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    Bake for 60 min at 325F or until tooth pick inserted into the center comes out clean.(Preheat the oven first before starting and make sure the rack is in the center)

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    Remove from the oven and cool in the pan for some time. Invert and let it cool well before cutting. Enjoy :)

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