Kerala Style Christmas Fruit Cake -- this is a moist and absolutely delicious treat for the holidays. It doesn't require soaking the dry fruit for days. So go ahead make it whenever you want in short notice.
In a small saucepan, combine ⅓ cup sugar and water. Heat on medium heat, melt the sugar while stirring. Let the sugar caramelize until deep amber color, don't stir it -- twirl the pan to melt evenly. Once it reaches the desired color, take it off the heat and cool for 1~2 minutes.
Then bring the pan to the sink and add 3~4 tablespoons of water. Hot caramel will gurgle violently, so make sure you keep your hands at a safe distance. Add water slowly, swirling the pan. Caramel is now ready. Set aside to cool.
Prepare the pan & ingredients:
Preheat oven to 350°F. Lightly grease a 6" round cake pan that is at least 3" deep or use a 8" round pan or a 8½" x 4½" loaf pan. Lightly grease the pan and line the bottom with parchment paper and lightly grease the paper. Keep ready.
In a small bowl, combine dry fruit and nuts with 1~2 tablespoons of flour. Mix well and make sure that they are dredged completely. This will prevent them from sinking.
In another small bowl, combine the remaining flour, baking powder, salt and spices. Mix well and set aside.
Make cake batter:
In a mixing bowl or the bowl of the stand mixer, beat butter and the remaining ⅔rd cup of sugar until light and fluffy about 3~4 minutes. Add the vanilla extract and mix well.
Next add 1 egg and beat until incorporated. Add ⅓rd of the flour and mix well. Repeat with the remaining eggs and flour.
Add the cooled caramel and flour coated dry fruit. Gently fold to combine. Pour the batter into the prepared pan and smooth the edges.
Bake the Cake:
Bake for 35~45 minutes* until the top is dark brown and a cake tester inserted into the center comes out clean. Start checking the cake around the 35 minute mark to avoid over-baking.
Remove onto a wire rack, after 10 minutes remove the cake from the pan and let cool completely before cutting.
Video
Notes
Make sure to drench the dry fruit really well with flour while making the cake. This prevents them from settling in the bottom of the cake.
While adding water to hot caramel, it will gurgle violently. So, make sure to do it over the sink and keep your hands away.
Use any of your favorite dry fruit in the recipe. Dried cranberries, raisins, cherries, dates, berries etc. Make sure to chop bigger dried fruit into bits.
Baking pan sizes and baking times:
6" round cake pan that is at least 3" deep - 40~50 minutes
8" round cake pan that is at least 2" deep - 35~45 minutes
8½" x 4½" loaf pan - 45~55 minutes
High altitude alterations I made to the recipe:
increased flour to 1¼ cups
reduce baking powder to ¾ teaspoon
Store the leftovers of Kerala Christmas fruit cake at room temperature for upto 1 week or in the fridge for up to 2 weeks.