Tuesday, December 20, 2016


Traditional Christmas Fruitcake is a type of fruitcake served at Christmas time in many countries. No Christmas celebration is complete without a traditional fruitcake.

I have done this cake in mainly 4 steps.. Firstly, I have soaked the chopped dry fruits for 3 weeks prior to baking it at Christmas. Then I will bake the Cake a week before Christmas so that the cake can be drizzled with extra tsps of rum(or any alcohol of your choice) until Christmas day in regular intervals. I will then decorate the cake according to the whims and fancies of my little one and enjoy this scrumptious bundle of goodness on Christmas day! 

You will have a lovely, moist, rich rum soaked Traditional Christmas Fruitcake ready to savour!

A week left for Christmas. Now, let’s get started on baking the cake.


1 cup sugar
¾ cup Demerara Sugar
300 gms refined flour (Maida)
250 gms butter
6 eggs
½ tbsp Baking Powder
½ tsp Cinnamon Powder
½ tsp Grated Nutmeg
3 tsp vanilla essence
Mixed dry fruits soaked in Rum -  I have used Blackberries, Raisins, Cranberries, Dates and candied Kiwi
(Recipe Link : Traditional Christmas Fruitcake - Soak the fruits in Rum)
Finely Chopped Nuts – I have used Walnuts, Cashew nuts and Pistachios


Assemble all your ingredients. 

Drain the Rum from the soaked dry fruits and keep aside.

Start by sifting the baking powder and the flour well in a large mixing bowl.

Mix the soaked dry fruits and the nuts to the flour. Mix well and keep aside.

Note: this process of coating the fruits with the flour is important so that they don’t sink to the bottom while baking. 

Caramelize 1 cup of Sugar. I have used Demerara Sugar for caramelizing since it gives a warm dark colour to the cake. It can be done by heating a sauce pan with the demerara sugar and 2 tbsp of water. Stir continuously on medium heat. 

Once the sugar melts completely, add 50 gms butter to it before the sugar crystallizes back. (Be careful during this step as hot sugar tends to sputter and can cause severe burns.).Stir it well to dissolve completely and allow it to cool.

At the point, Pre-heat your oven to 160 deg C.

Now separate the egg whites from the yokes and beat it till it is light and frothy.

In a separate mixing bowl, add the separated egg yokes, 200 gms butter and the remaining sugar and beat well. I have used an electric beater, but you can also do it by hand.

To this batter, add the caramel that was prepared earlier on and mix well.

Now, add the beaten egg whites and mix well. 

Now add the vanilla essence and the powdered spices. (nutmeg and cinnamon). Mix well.

Add the flour mixture and fold in.Remember do not whisk, this can break the dry fruits.
Mix everything gently using a silicon spatula.

Pour it into a baking dish lined with parchment paper. 

Bake it in the oven for 30 minutes at 160 Deg C.  Check by inserting a tooth pick and if it comes out clean ,the cake is done.

Since I have some batter left over, I also made some cupcakes. You can make another smaller cake if you so desire.

 Once the cake is baked, transfer it onto a wire rack and let it cool.

After the cake is cooled, pierce it gently with either a skewer or a fork. Feed the cake with 5 – 6 tbsp of rum that was drained and kept aside earlier.
Wrap the cake in cling film and further in silver foil to avoid the cake from drying out. Store it in an airtight container.  Keep feeding the cake till a couple of days before Christmas.

You now have a lovely, moist, rich rum soaked Traditional Christmas Fruitcake ready to savour!

I will be doing a buttercream frosting on the cake a day before Christmas. You can decorate the cake with buttercream frosting or fondant and marzipan.