Kerala Style Christmas Fruit Cake – is a moist and absolutely delicious treat for the holidays. Quick and easy recipe that does not require soaking fruit for days.
Here we are at probably the most difficult letter of all, X. There are very few dishes or veggies that start with the letter X. So this must have been a tough letter for everyone except for those cooking from Spanish or Chinese cuisines. I was initially planning to go with an adjective or a verb. But finally ended up making this X mas Cake or Kerala Christmas Fruit Cake.
I was thinking of doing a post like xplore Malabar cuisine, xperience Kerala sadya or something on those lines. I even asked Rajani for her input and she said try a sadya meal by making dishes over couple of days. Even though I was tempted, the amount of work involved seemed too tedious.
Kerala Christmas Fruit Cake:
Then the past weekend this Kerala Christmas fruit cake aka X-mas Cake came to my mind. You can imagine my excitement for coming up with this — I patted myself more than a few times 🙂 This recipe is from Nag’s blog.
Quick Fruit Cake Recipe:
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 Christmas plum cake is that the dry fruits 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 in October or November.
Dry fruit in X Mas Cake:
The main component of any fruit cake is the dry fruit. You can use as much or as little of dry fruit you want in this recipe. I like mine not too stuffed but with a good balance of cake and fruit.
I used a combination of dried cherries, cranberries, raisins and dates. Use your favorite combination of dried fruit and nuts. Make sure to drench them really well with flour while making the cake. This prevents them from settling in the bottom of the cake.
Caramel in Christmas Fruit Cake:
The most interesting addition of this cake is the homemade caramel. It is also the difficult part of the dish since I have had trouble making caramel in the past. But don’t skip this step.
The slight bitterness of the caramel offsets the sweetness in the cake and gives the cake a beautiful color.
Perfect Edible Gift for the Holidays:
Fruit Cake is a perfect edible gift for the holidays. This Kerala Fruit Cake is so moist and absolutely delicious – all your friends and family will love you for this.
Recipe first Published in April 2016, updated with more text in December 2019.
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/8 tsp Ground cloves
- ¼ tsp Ground Cinnamon
- 1/8 tsp Ground Nutmeg
- 1 cup sugar
- ½ cup Unsalted Butter, at room temperature
- 3 Large Eggs
- ½ cup Cashews, chopped
- ¼ cup Black Raisins
- ½ cup Mixed Dry Fruit (cherries, dates etc)
- 1 tsp vanilla extract
- Make the Caramel: In a small saucepan, combine ⅓cup sugar and 1tbsp water. On medium heat, melt the sugar while stirring. Then 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 3~4tbsp 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.
- 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"x4½" loaf pan. Line the bottom and sides of the baking pan with parchment paper and lightly grease the paper. Keep ready.
- Add 2tbsp 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.
- 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 extra 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 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. Remove onto a wire rack, after 10 minutes remove the cake from the pan and let cool completely before cutting. Store the leftovers at room temperature for 2 days or in the fridge for up to a week.