Cake Recipes

X’Mas Fruit Cake Made @ Home – Jingle Bell !!!!!!!!!!!

X’Mas Fruit Cake Made @ Home – Jingle Bell !!!!!!!!!!!

Hello every one, Christmas is arriving lets enjoy home made cake….

X’Mas Fruit Cake Made @ Home – Jingle Bell !!!!!!!!!!!

Christmas Cakes (X’Mas Fruit cake made @ home – Jingle Bell !!!!!!!!!!!)

Christmas Cakes and stars on the porch are major a neighborhood of my memories of X’mas in Kerala. It didn’t matter whether you were a christian or not, stars and thus the fruit cakes were enjoyed by all. Here was a recipe that altogether probability was introduced by the Europeans, embraced by locals who turned it into their own. Christmas Fruit Cake will be filled with dry fruits and nuts, generously spiced and enriched with butter and eggs. this is often often one celebration cake that stands own its own – no frills needed. Tender, sweet , spicy and fruity it had been indeed a treat to attend for. Served with a glass of homemade wine , these were simply mindblowing .

Christmas Cakes (X’Mas Fruit cake made @ home – Jingle Bell !!!!!!!!!!!)

X’Mas Fruit Cake Made @ Home – Jingle Bell !!!!!!!!!!!

In the olden days these were made only during the Christmas. to make them last longer variety of those were liberally soaked in alcohol for preservation. Bakeries wont to place a thick layer of fondant on the cakes to preserve the freshness . once I first started baking fruit cakes, my attend recipe was that of Mrs. K.M Mathews . She was among the primary to catalog many of the normal recipes of south India.

Another dried component was the candied orange peel . Oranges weren’t an indigenous crop of South India . The candied citrus peel would are the thanks to include the citrus that was only available seasonally . Personally i’m not a lover of all that synthetic coloring that goes into commercially available candied citrus or (tuti fruti ). One can make the candied citrus peel reception , but with fresh oranges being available almost year around i prefer better to feature the zest.

INGREDIENTS(X’Mas Fruit cake made @ home – Jingle Bell !!!!!!!!!!!)


Are you a fruitcake lover? yyummmmm num num num num!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!.

This fruitcake is our family’s favorite, stored with dates, walnuts, raisins, and glazed cherries. Think raisin bread, on steroids. The recipe comes from my friend, who for years sent us a loaf every Christmas.

We usually need to make a minimum of two loaves—one to eat directly because we just can’t wait, and therefore the other to sprinkle with brandy and but Christmas .

These loaves also make terrific gifts.

Fruitcake is basically a bit like the other bread or loaf cake, only with tons more fruit and nuts added. You make an easy cake batter, stir within the fruits and nuts, and bake until a tester inserted within the middle comes out clean.

The cake come out with dense and looks like a beautiful mosaic when sliced, with fruits and nuts in every bite. (Tip: Toss the fruits and nuts in flour before mixing them into the batter. This will help to keep them evenly distributed throughout the cake during baking.)

You can spriay the cake with liquor (we like brandy), or leave it alcohol-free. The liquor will make the fruitcake more moist, and will help it last longer.


All Purpose Flour / Whole wheat Pastry Flour – 250 gm 1 1/2 C

Chopped dry fruits – 500 gm roughly 3 C loosely packed

Rum/brandy – 1/2 C

Chopped nuts – 100 gm 3/4 C loosely packed

Butter – 225 gm 1 C or 2 sticks

Sugar – 270 gm 1 1/4 C Divided

Eggs – 4

Baking Powder – 1 Tsp

Salt – A Pinch

Cloves – 1 Tsp Powdered

Cinnamon – 1 1/2 Tsp Powdered

Nutmeg – 1/4 Tsp Freshly Grated

Caraway Seeds – 1 Tsp lightly crushed

Vanilla Essence – 1 Tsp

Orange Zest – 1 Tbsp

Milk – 1/2 C

Hot Water – 1/2 C

Lemon -1


Pour the brandy/rum over the chopped fruits , toss well and put aside covered for several hours (or few days).

Make sure all ingredients are at temperature . Prepare the caramel by heating 4 Tbsp sugar over medium heat .

Cook sugar turns brown add 1/2 C predicament , stir it well. Set aside to cool.

Preheat the oven to 400 °F (200 °C) (See notes ).

Add dry ingredients – below

flour , leaven , salt , spice powder .

Cream the butter and suga , reserving 2 tbsp sugar .Separate the eggs whites and yolks .Add the yolks one by one to the butter mixture and mix well .

Mix in the orange and lemon zests and vanilla essence . Toss the dry fruits in 1 tbsp flour increase the butter mix.

Beat the egg whites to stiff peaks along side 2 tbsp sugar and 1 tsp juice .

Pour the milk to cooled caramel to form 1 C liquid.

Include 1 tbsp flour mix to the chopped nuts and toss to coat well.

Add the remaining flour and caramel mixes in parts to the butter mixture to form a thick lump free batter .

Fold in the the nuts . Stir partially of the beaten egg whites to loosen the thick batter . Gently fold within the remainder of the egg whites .Transfer to the prepared pans .

Cool in the pan for for 5 minutes. Transfer to a cooling rack and funky completely .Store in an airtight container


Start baking these cakes at high temperature.whole flour for baking increase the liquid content by 3 to 4 tablespoons.

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I am Manasvi Ravi Phulawade The Author, Cook, Baker and Photographer behind Art of Palate.

My primary goal is to treat you the way I like to be treated, which means, if you have any questions, feel free to hit the comments section?. I will be happy to share what I have learned so far.

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