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. 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!!
Dry ingredients:all purpose flour, salt, baking powderspices - ground cloves, ground cinnamon and nutmeggranulated sugarOther ingredients:eggsunsalted buttervanilla extractDry 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" deep8" round cake pan that is at least 2" deep8½" x 4½" loaf pan
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. 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. 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. 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 of Kerala Christmas fruit cake at room temperature for upto 1 week or in the fridge for up to 2 weeks.
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 minutes8" round cake pan that is at least 2" deep - 35~45 minutes8½" x 4½" loaf pan - 45~55 minutesHigh altitude alterations I made to the recipe:increased flour to 1¼ cupsreduce baking powder to ¾ teaspoonStore 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 cupcakesMocha cake with mascarpone frostingSourdough chocolate cakeNo-bake Nutella cheesecakeVegan chocolate French toastHomemade hot cocoa (using cacao powder)Eggless cookies and cream ice cream
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.
