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Main Course

Xmas Fruit Cake

A traditional Kerala sweet that balances richness with restraint. Made with jaggery, coconut, and a careful hand, the sweetness is warm rather than overwhelming — the kind of flavour that lingers.

Ingredientsfor 25 servings

1 Lb Raisins Onakka munthiri
1 Lb Dates Eenthapazham
1 cup Candied fruits and orange and lemon peel
1 cup Gold rum
2 cup Cashews
4 cup All purpose flour Maida
3 tsp Baking powder
4 Sticks Butter 1 stick is 1/2 cup
3.5 cup Sugar
1 cup Sugar to make caramelized syrup
12 nos Eggs
1 Heaped Cinnamon powder (Karugapatta)
1 Heaped Nutmeg powder Jathikka
1 Heaped Cloves powder (Grambu)
1 Heaped Dry ginger powder Chukku
3 tsp Salt
4 tsp Pure Vanilla essence

Preparation

Step 1
For preparing xmas fruit cake, first dice the fruits and keep in rum/brandy.
Step 2
Add rum and Stir everything together thoroughly.
Step 3
Keep this at room temperature over night.
Step 4
Dice or crush the nuts into small pieces. :- You can do these steps the day before you plan to make the cake.
Step 5
Place the eggs and butter at room temperature the night before you make the cake.
Step 6
Preheat the oven to 350 degree F.
Step 7
Measure and keep ready the flour, sugar and the flavorings. :- To make the caramel, use a white enameled pot, if you have one. The light surface will help to see exactly the caramelizing process. If you don't have one, use a medium saucepan.
Step 8
Place 1 cup of sugar in the saucepan.
Step 9
Turn the stove to high and place the pan on the stove and let it boil. :- Do not stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice.
Step 10
Within 7 - 10 minutes, a cherry wood colored caramel forms.
Step 11
Immediately, remove the pan from the stove and very carefully add 1 cup of water to the caramel.
Step 12
You may hold the pan above the sink and slowly add the water, for it may splash.
Step 13
Stir the contents well to dissolve the caramel. Set aside.
Step 14
Sift flour and baking powder and all dry spices, a couple of times. Then add 2 cups of fruits which is soaked in rum and coat it well.
Step 15
In a large container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.
Step 16
Add egg yolk one by one and whisk well.
Step 17
Pour in the caramel syrup, salt and vanilla extract and mix everything together.
Step 18
Add the coated fruit-flour mix and fold this in with a wooden or plastic spatula or spoon.
Step 19
Spoon this into a 10 inch non stick loaf pan.
Step 20
Bake for 20 minutes at 400 degree F and then reduce temp to 300 and bake for another 50 minutes. :- You may line the pan with parchment paper or brown paper.
Step 21
Check for done by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 10 - 15 minutes and check again.
Step 22
Remove the cake from the oven and place it on a cooling rake.
Step 23
Pierce the cake with toothpick, and pour Brandy(about 3-4 tablespoon on each) on top and let it soak(Optional) :- This will enhance the flavor and gives a longer shelf life.
Step 24
Remove the cake from the pan only after it is allowed to cool completely.
Step 25
Before storing, cover the cake completely with wax paper first and then with aluminum foil and keep in the refrigerator.

Tip

Hard-boil the eggs first, then make shallow cuts on the surface before adding them to the gravy — this lets the masala flavour penetrate inside.

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Ingredientsfor 25 servings

1 Lb Raisins Onakka munthiri

1 Lb Dates Eenthapazham

1 cup Candied fruits and orange and lemon peel

1 cup Gold rum

2 cup Cashews

4 cup All purpose flour Maida

3 tsp Baking powder

4 Sticks Butter 1 stick is 1/2 cup

3.5 cup Sugar

1 cup Sugar to make caramelized syrup

12 nos Eggs

1 Heaped Cinnamon powder (Karugapatta)

1 Heaped Nutmeg powder Jathikka

1 Heaped Cloves powder (Grambu)

1 Heaped Dry ginger powder Chukku

3 tsp Salt

4 tsp Pure Vanilla essence

Preparation

Step 1

For preparing xmas fruit cake, first dice the fruits and keep in rum/brandy.

Step 2

Add rum and Stir everything together thoroughly.

Step 3

Keep this at room temperature over night.

Step 4

Dice or crush the nuts into small pieces. :- You can do these steps the day before you plan to make the cake.

Step 5

Place the eggs and butter at room temperature the night before you make the cake.

Step 6

Preheat the oven to 350 degree F.

Step 7

Measure and keep ready the flour, sugar and the flavorings. :- To make the caramel, use a white enameled pot, if you have one. The light surface will help to see exactly the caramelizing process. If you don't have one, use a medium saucepan.

Step 8

Place 1 cup of sugar in the saucepan.

Step 9

Turn the stove to high and place the pan on the stove and let it boil. :- Do not stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice.

Step 10

Within 7 - 10 minutes, a cherry wood colored caramel forms.

Step 11

Immediately, remove the pan from the stove and very carefully add 1 cup of water to the caramel.

Step 12

You may hold the pan above the sink and slowly add the water, for it may splash.

Step 13

Stir the contents well to dissolve the caramel. Set aside.

Step 14

Sift flour and baking powder and all dry spices, a couple of times. Then add 2 cups of fruits which is soaked in rum and coat it well.

Step 15

In a large container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.

Step 16

Add egg yolk one by one and whisk well.

Step 17

Pour in the caramel syrup, salt and vanilla extract and mix everything together.

Step 18

Add the coated fruit-flour mix and fold this in with a wooden or plastic spatula or spoon.

Step 19

Spoon this into a 10 inch non stick loaf pan.

Step 20

Bake for 20 minutes at 400 degree F and then reduce temp to 300 and bake for another 50 minutes. :- You may line the pan with parchment paper or brown paper.

Step 21

Check for done by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 10 - 15 minutes and check again.

Step 22

Remove the cake from the oven and place it on a cooling rake.

Step 23

Pierce the cake with toothpick, and pour Brandy(about 3-4 tablespoon on each) on top and let it soak(Optional) :- This will enhance the flavor and gives a longer shelf life.

Step 24

Remove the cake from the pan only after it is allowed to cool completely.

Step 25

Before storing, cover the cake completely with wax paper first and then with aluminum foil and keep in the refrigerator.