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    Home » Holiday Specials » Christmas Fruit Cake

    How to make Indian Style Fruit Cake Recipe

    Published: Dec 1, 2019 · Modified: Dec 9, 2020 by Pavani · 31 Comments

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    This Kerala Style Christmas Fruit Cake is a moist and absolutely delicious treat for the holidays. Quick and easy recipe that does not require soaking of fruit for days.

    White plate with 2 slices of moist Kerala fruit cake

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    Holiday baking feels incomplete without a Christmas fruit cake. So, I make sure to bake this moist and delicious cake along with cookies in December. This is a great edible gift and is also perfect to serve with tea or wine.

    Traditionally fruit cakes need a lot of preparation. Dry fruit are soaked in wine or other spirits for days if not months before making the cake.

    But the good thing about this recipe is that the dry fruit don't have to be soaked ahead of time. Which makes it perfect to make when you short on time or completely forgot to soak the fruit.

    This Kerala fruit cake recipe has a nice depth of flavor and a lovely color with the addition of homemade caramel. If you are worried about making caramel, don't fret - it is easier than you think. Use the step by step photos to guide you on how to make it.

    White cake pan with Kerala fruit cake

    Also this is an easy moist Christmas fruit cake, unlike traditional (brick like) ones. My family wants me to make it every week. So, go ahead make it yourself and enjoy!!

    Why I love this recipe

    • quick and easy to make
    • soft, moist and fluffy
    • perfect for holiday baking
    • stays fresh for a week
    • great edible gift for the holidays

    Ingredients

    This Indian style fruit cake recipe has a nice balance of dry fruit and spices. The whole house smells like the holidays while baking this one:

    • Dry ingredients:
      • all purpose flour, salt, baking powder
      • spices - ground cloves, ground cinnamon and nutmeg
      • granulated sugar
    • Other ingredients:
      • eggs
      • unsalted butter
      • vanilla extract
    • Dry fruit & nuts - Use your favorite combination of dried fruit and nuts. I used a combination of dried cherries, cranberries, raisins and dates.
    • Baking pans to use:
      • 6" round cake pan that is at least 3" deep
      • 8" round cake pan that is at least 2" deep
      • 8½" x 4½" loaf pan
    Ingredients needs - details in the recipe card

    Instructions

    Make the Caramel: In a small saucepan, combine sugar and water. Melt the sugar on medium heat, while stirring. Once it reaches the deep amber 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 slowly, swirling the pan. Caramel is now ready. Set aside to cool.

    Step by step photos showing the making of caramel sauce

    Preheat oven to 350°F. Lightly grease the baking pan* and line the bottom with parchment paper and lightly grease the paper. Keep ready.

    Add flour to the dry fruits and nuts, so that they are dredged completely. This will prevent them from sinking.

    In a small bowl, combine the remaining flour, baking powder, salt and spices. Mix well and set aside.

    Dry fruit drenched with flour and dry ingredients for the fruit cake

    In a mixing bowl or the bowl of the stand mixer, beat butter and 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.

    Step by step photos showing creaming of butter and sugar and the addition of eggs, caramel 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 for 40~50 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.

    Adding fruit to the batter and cake baked until golden

    Remove onto a wire rack, after 10 minutes remove the cake from the pan and let cool completely before cutting. Store the leftovers of Kerala Christmas fruit cake at room temperature for upto 1 week or in the fridge for up to 2 weeks.

    White plate with a parchment and a slice of fruit cake

    Tips

    • 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.

    Few more delicious sweet treat recipes to try

    • Red velvet cupcakes
    • Mocha cake with mascarpone frosting
    • Sourdough chocolate cake
    • No-bake Nutella cheesecake
    • Vegan chocolate French toast
    • Homemade hot cocoa (using cacao powder)
    • Eggless cookies and cream ice cream
    White cake stand with a round fruit cake garnished with powdered sugar

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    White plate with slices of fruit cake

    Kerala Fruit Cake

    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.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 1 hr
    Total Time: 1 hr 20 mins
    Course: Dessert
    Cuisine: kerala
    Servings: 12 servings

    Ingredients

    • 1 cup Granulated Sugar, divided
    • 1 tablespoon Water
    • 1 cup All purpose flour
    • 1 teaspoon Baking powder
    • ⅛ teaspoon Salt
    • ⅛ teaspoon Ground Cloves
    • ¼ teaspoon Ground Cinnamon
    • ⅛ teaspoon Ground Nutmeg
    • ½ cup Cashews, chopped
    • ¼ cup Black Raisins
    • ½ cup Mixed Dry Fruit (cherries, dates etc)
    • ½ cup Unsalted Butter, at room temperature
    • 1 teaspoon Vanilla extract
    • 3 Large Eggs

    Instructions

    Make the Caramel:

    • 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.

    Nutrition

    Serving: 1Slice | Calories: 242kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 78mg | Potassium: 87mg | Fiber: 1g | Sugar: 20g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Jolly

      December 12, 2019 at 5:59 pm

      Loved the texture and look of the cake. It looks superbly delicious and super soft. I always thought to make a Xmas cake but never soaked dry fruits, so it’s always pending into my to-do list, but now I can make without thinking of soaking. I will try your version soon.

      Reply
    2. Padma Veeranki

      December 13, 2019 at 1:39 am

      5 stars
      Fruit cake has so many nostalgic memories for me as a kid...I make it even till date for every Christmas, but never managed to click pics!! I too sometimes prepare even without soaking...Want to grab a slice off the screen...Looking delicious and yum 😋

      Reply
    3. Jagruti's Cooking Odyssey

      December 13, 2019 at 10:04 am

      This is a beautiful and gorgeous looking X-mas cake. So soft and moist, each slice looks so perfect and loving the pictures of this cake, beautiful light!

      Reply
    4. Vandana

      December 15, 2019 at 6:39 am

      5 stars
      The perfect golden color and texture have made this cake look so tempting. Adding caramel is such an interesting idea. I will definitely try this recipe.

      Reply
    5. sasmita

      December 21, 2019 at 7:15 am

      Love the shots here first of simple. So simple yet elegant 🙂
      The fruit cake here is much perfect for upcoming celebration. Perfect moist and absolutely delicious it is and no requirement of soaking the dry fruit for days is a plus point.

      Reply
    6. Vasu Ganti

      November 10, 2020 at 9:41 pm

      5 stars
      Made this for the first time, ever for any fruit cake, and we just love the end product. This is perhaps an oven feature, but, I had to leave the cake in for another 15 min at 350F, after the first 50 min of baking, since the cake still a very soft and gooey center. Once done, I let it cool on a wire rack before slicing. Superb recipe. Thanks much.

      Reply
    7. Meredith

      December 13, 2020 at 9:06 am

      Can a little rum or brandy be added to the batter to give the flavour without soaking the fruits?

      Reply
      • cookshideout

        December 14, 2020 at 3:34 pm

        Hi Maureen, Yes, you can also add brandy or rum for soaking the fruit. Do not omit vanilla. Please let me know how the cake turns out.
        Thank you

        Reply
    8. Maureen

      December 15, 2020 at 1:22 pm

      Sorry to bother you again... I’m having a struggle caramelizing the sugar without crystallization. However I may have figured it out. My question is this.... what consistency should the caramelized sugar be... a liquid or more like honey?

      Reply
      • cookshideout

        December 15, 2020 at 2:00 pm

        Once the sugar caramelizes it is thick liquid like honey. Then you wait for 2 minutes and add water while swirling to thin it out. Please let me know how it turns out.

        Reply
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