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Christmas Cake (क्रिसमस केक)


Christmas Cake (क्रिसमस केक)

This cake is basically a fruit cake which is prepared across the continents especially for Christmas with a combination of dry fruits of choice and nuts soaked in rum. This cake is very dense and rich; it is prepared in advance so that the cake is treated with brandy which keeps it moist and is infused with loads of flavors.

Regional Dish:  America, Australia, Europe

Cuisine Style: American | Cooking Time 95 min | Take it as Such | Type Sweet | Shelf Life: 10 days |Quantity: 16 Servings.

Appx. Nutritional values calculated for 1 serving

Calories (290 kcals), Carbohydrates (35g), Protein (3g), Fat (9.2g).


  • 1 cup golden raisins
  • 1 cup currants
  • 1/2 cup dried cranberries
  • 1/2 cup dried blueberries
  • 1/2 cup dried cherries
  • 1/2 cup dried apricots, chopped
  • 1/4 cup dates, chopped
  • 1/4  cup figs  chopped
  • 1/4  cup dried pineapple
  • Zest of one lemon, chopped coarsely
  • Zest of one orange, chopped coarsely
  • 1/4 cup candied ginger, chopped
  • 1 cup gold rum
  • 1 cup sugar
  • 5 ounces unsalted butter (1 1/4 sticks)
  • 1 cup apple juice
  • 4 whole cloves, ground or ½ tsp. cloves powder
  • 3 allspice berries, ground or  1tsp allspice powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 cup toasted nuts pecans, walnuts, almonds
  • Brandy


  1. Combine dried fruits, candied ginger and both zests. Add rum and allow it to soak and become soft overnight, or microwave for 5 minutes to re-hydrate fruit.
  2. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (then cover and refrigerate for up to 2 days. Bring to room temperature before completing cake.)
  3. Heat oven to 325 degrees.
  4. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts.
  5. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it’s done. If not, bake another 10 minutes, and check again.
  6. Remove cake from oven and place on cooling rack. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
  7. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake’s flavor will enhance considerably over the next two weeks.

Note: Use can either use all the nuts and dry fruits listed in the recipe or can modify according to once taste, but the final product is heavenly.


Variations: Add readymade candied fruit mixture, Avoid alcohol.

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