This Christmas fruit cake has been tweaked over the years, and it is my favourite way to bring in the joy of Christmas. Rum-soaked fruits, dark caramel, brown sugar and warm spices come together in a cake I like to enjoy with a cup of coffee or a little port wine.
The reel for this recipe was my first voiceover. I was so nervous about posting it, but gave it a shot anyway. It feels special to keep that little beginning alongside a recipe that has become part of my Christmas cooking.
For the Kuswar collection here, this is my own Christmas cake, with the changes I have made over time. The fruits are soaked ahead, the caramel is cooled before it goes into the batter, and the finished cake gets a brushing of dark rum. There is a little waiting involved, but that is part of this cake's place in the Christmas preparations.
Christmas preparations to make ahead
My Christmas fruit cake preparation begins well before baking day, with homemade candied citrus peels and a jar of dried fruits soaking in alcohol. I prefer starting three months before Christmas, though my captions also describe a two-month batch. The essentials for both preparations are included here.
Homemade candied peels
I prefer navel oranges for my candied orange peels, though Nagpur oranges can also be used. For lemon peels, I have used regular nimbu and a large Italian lemon. The leftover citrus syrup is another treat, useful for drinks such as mojitos and daiquiris.
For the stovetop preparation, start with about 1½ cups prepared orange or lemon peel, 2 cups sugar (about 400 g) and 2 cups water (480 ml), using a 240 ml cup. Cut the peel into strips, blanch for 5 minutes and drain, repeating twice with fresh water. Dissolve the sugar in the measured water, add the peel and simmer gently for about 40–60 minutes until tender and translucent. Drain, reserving the syrup, then spread in one layer to air-dry overnight or for at least a couple of hours. An optional sugar coating gives the sugared finish shown in my styled photographs. Once cooled and dried, store in an airtight container and chop for the soaking mixture.
The starting measurements and missing cooking steps in this stovetop version are adapted from published citrus-peel methods, as requested. My photographs, citrus choices, drying and storage instructions come from my own posts. My earlier quicker oven method for lemon peel is a separate variation.
Soaking fruits for Christmas cake
Use 1.25–1.5 kg prepared dried fruit mixture with homemade candied citrus peels for 700 ml alcohol, mainly rum with whisky or brandy if desired. Weigh the fruit after pitting dates and prunes, and chop larger fruits and peels. The fruit mix changes each year according to what is available: raisins, sultanas, apricots, prunes, dates, cranberries and figs are among my choices. Proportions are flexible. One cinnamon stick and two star anise are optional additions.
Nishal does the mixing, massaging the fruits with the alcohol before they go into the jar. It is a ritual from his Hyatt Regency, Mumbai days in 2005, and one of our little annual traditions. Opening the jar for a “whiff of Christmas” before tucking it away again feels like the season beginning.
Transfer to a clean, completely dry glass jar with an airtight lid. Store in a cool, dry, dark place, shaking weekly during the initial stage or stirring with a dry wooden spoon. Top up with a little alcohol occasionally as needed. Cranberries, dates and homemade candied peels can also join the mixture after the first fruits have begun soaking. Keep knives, chopping boards and spoons dry.
Ideally begin three months before Christmas; a two-month soak is also documented in my captions. The orange-juice alternative described in my stories is an overnight soak before baking day, rather than this long alcohol preparation.
For this cake, measure 280 g of the soaked mixture before straining. The candied peels are part of that mixture; they are not an additional amount to add on top. Keep the cake's separate 40 g walnuts as listed below.
Bake the cake
For the full preparation guides, see Soaking Fruits for Christmas Cake and Homemade Candied Orange and Lemon Peels.
Christmas Fruit Cake with Rum-Soaked Fruits
Ingredients
Fruit and nuts
- 280 g rum-soaked mixed dried fruits including candied peels; weigh before straining
- 40 g walnuts
Caramel
- 50 g sugar
- 30 ml water
Dry mixture
- 130 g all-purpose flour
- 20 g cornflour (cornstarch)
- 1 tsp ground allspice OR 1/4 tsp each ground cinnamon, cloves, dried ginger and nutmeg
- 1 lemon or orange zest only
- 1 tsp baking powder
- 1/8 tsp baking soda or a pinch
- 1 pinch salt
Wet mixture
- 100 g unsalted butter softened
- 150 g dark brown sugar
- 3 large eggs room temperature; about 150 g without shells
- 1 tsp vanilla extract 5 ml
- prepared caramel all of the cooled caramel above
- 1 tbsp molasses optional
To finish
- dark rum for brushing, as needed
Instructions
- Measure 280 g of the rum-soaked fruit mixture, then strain and set aside.
- Put the 50 g sugar in a pan and heat without water until it melts and turns dark brown. Remove from the heat and carefully add the 30 ml water a little at a time, as it will sputter. Stir to dissolve the caramel, returning briefly to gentle heat if necessary. Cool completely.
- Preheat the oven to 180°C in conventional mode, fan off. Grease and line the base and sides of an 18 cm (7 inch) round metal cake tin, at least 7 cm deep. Bake on the middle shelf.
- Mix all the dry-mixture ingredients. Take 2 tbsp from this measured mixture and toss it with the strained fruits. Keep the rest for the batter.
- Cream the butter and dark brown sugar until pale and light, preferably with an electric whisk.
- Mix in the vanilla, optional molasses and cooled caramel. Add the eggs one at a time, whisking after each addition. A slightly curdled appearance at this stage is all right.
- Fold in the remaining dry mixture. Add the coated fruits and walnuts and fold gently until combined. Avoid overmixing.
- Transfer to the prepared tin, filling no more than two-thirds of its height, and level the top. Reduce the oven to 160°C conventional for baking. Bake for around 50 minutes, beginning to check at 45 minutes. A skewer inserted into the centre should come out without wet batter. Continue baking as needed, checking at short intervals. Loosely cover the top with foil if it browns before the centre is done.
- Allow the cake to cool enough to unmould, then brush with dark rum. Once completely cool, keep covered between brushings. Brush once a day for at least 2–3 days before serving.
- Enjoy a slice with coffee or port wine.