KULFI

HOW TO MAKE KULFI

INGREDIENTS :

METHOD :

• Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
• Add rest of the Milk along with Condensed milk, Sugar and bring it to boil.
• Leave it on a very low flame for about 20-30 minutes, stirring occasionally.
• Scrap the sides in between.
• Grind half the amount of nuts and add it to the Malai Mix.
• Add Mawa/Khoya/Paneer and mix well, preferably using a whisk.
• Leave this on a very low flame stirring thoroughly.
• Care should be taken not to burn the mix and make sure there are no lumps.
• Add Cardamom Powder and mix well.
• Switch off the flame and allow it to cool.
• Freeze the Mix for about 2-3 hours until half set.
• Remove the mix from the freezer and whip it up in a blender or with an egg beater for few minutes.
• Pour this into Kulfi moulds.
• Garnish it with slivered nuts.
• Again freeze it for about 8-10 hours or until well set.
• Serve chilled.

NOTES :

• If you feel the mix is watery can add 1 tspn of Corn Starch.
• Use a wide heavy bottomed pot to simmer the Malai Mix.
• The large surface area of the pot will speed up the process.
• While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Kulfi.
• For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
• Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOULD :

• Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for few seconds. 
• Carefully invert the mould on a serving plate holding on to the stick.
• Alternatively, can twist the mould between your palms of both of your hands.
• The idea is to make the mould warm so that Kulfis come out clean from the mould.
• Both ideas work best.

VEGETABLE KURMA

HOW TO COOK VEGETABLE KURMA

INGREDIENTS :

Vegetables :

To Saute :

For Masala Paste :

For Coconut Paste :

To Garnish : 

METHOD :

• Clean, wash and dice the Vegetables into small pieces. 
• Grind the ingredients mentioned under 'For Masala' to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of warm water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  
• Saute Onions and Curry leaves on a low flame until onions turn translucent.
• Pour in the ground Masala Paste and saute it on a low flame until raw flavour goes.
• Add Turmeric and Coriander Powder to the above and fry for a while on a low flame until it turns fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Add diced Vegetables to the Kurma Masala along with Salt and a pinch of Sugar.
• Add enough water, cover and cook until vegetables are well-cooked.
• Open the lid and give the Kurma a quick stir.
• Pour in the ground Coconut Paste and mix well.
• Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
• Remove from fire and garnish it with Coriander Leaves.
• Serve Vegetable Kurma hot with any dish of your choice.
• Vegetable Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• Vegetable Kurma is a good accompaniment for rice dishes like, Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can use any classic vegetables for this Vegetable Kurma.  
• Can use Turnips, Beets, few cubes of Paneer etc., along with vegetables mentioned above.
• Alternatively, can pre-cook the vegetables and then add it to the Kurma Masala.
• Cooking the vegetables in Kurma Masala gives more flavour filled Curry.
• Adding Yogurt is optional, but it gives a wonderful silky texture to the curry.
• Adjust the number of Green Chillies to suit your spice level.
• Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• Adding a pinch of Sugar while cooking the vegetables is to retain the colour of the vegetables.
• For a richly flavoured Vegetable Kurma, saute the ingredients in Ghee.
• Add full-boiled eggs and convert this Kurma recipe into Egg Kurma.
• Can convert the same recipe into Chicken Kurma /Mutton Kurma.

HOW TO COOK UNNIYAPPAM

UNNIYAPPAM

INGREDIENTS:

To Grind:

For Unniyappam Batter:

Add-ons:

For Frying:

METHOD:

• Wash and soak the Rice for 2 hours.
• Melt Jaggery in 1 cup of water by boiling it.
• Strain the Jaggery syrup and allow it to cool.
• Grind the soaked Rice with Jaggery syrup, Bananas and Cardamoms.
• It should be a thick batter.
• Leave this to ferment for about 8–10 hours.
• Once fermented & just before frying the Unniyappams, add All Purpose Flour (Maida) and Soda-bi-Carbonate to the batter and mix well.
• Fry the Coconut pieces and Sesame seeds in Ghee until golden brown and add it to the batter.
  
• Leave the batter aside for 10–15 minutes.
• Heat oil in an Appachatti/Paniyaram (pan), when the oil is really hot, reduce the flame to low-medium.
• Drop a small ladle full of batter into the slots in the pan.
• Let it cook on a medium flame for a few minutes.

• Keep turning the Unniyappams in between, till you get a golden-dark brown colour on both sides.
• Remove the Unniyappams from the pan and leave it on paper towels.
• Once cooled, store the Unniyappams in an airtight container.
  

UNNIYAPPAM

 

NOTES:

• The batter should be thick.
• Grinding the rice along with melted jaggery is to avoid the batter becoming watery. 
• Melt Jaggery and strain it for any impurities before grinding it along with the rice.
• For crispier Unniyappams, substitute Maida with Rice Flour. 
• If you like a dominant banana flavour, add extra Bananas.
• Adding fried Coconut pieces and Sesame seeds are purely optional.
• You can store it at room temperature for 2–3 days and can be refrigerated for about a week to 10 days.
• Microwave a few seconds before serving.
• Unniyappams made without bananas can be stored for a bit longer time.
• You can also make the unniyappam without the unniyappam/ paniyaram pan.
• Pour out a ladle of batter directly into the oil slowly and deep-fry them.
• They would look like small disc shaped appams.
• I have used Coconut Oil for frying the Unniyappams.
• Can fry the Unniyappam in Ghee or any other Vegetable Oil.

CHICKEN LOLLIPOP

HOW TO COOK CHICKEN LOLLIPOPS

INGREDIENTS :

To Marinate :

For Egg-Flour Mixture:

To Dredge:

To Deep-Fry:

METHOD :

• Clean and wash the Chicken Wings, allow it to dry.
• Pat them dry with paper towels.
• Cut the wing part into 3 portions and start with frenching the wings.
• Discard the Wing tip and use the Drumstick and Drummette part for the Lollipops.
• Shape the Drumstick and Drummette to look like Lollipops.
• Marinate the Chicken Lollipops with Ginger-Garlic Paste, Lemon Juice, Salt and Pepper.
• Add Corn Starch/All Purpose Flour along with an Egg and mix well until the Chicken Lollipops are well coated with the marinade.
• Leave it aside for 3-4 Hours or refrigerate it overnight. 
• Just before frying, dip the Lollipops into the Breadcrumbs.
• Heat oil a deep pan, then deep fry the Chicken Lollipops on a medium flame until it turns into golden brown colour or until the sizzling sound stops.
• Remove from Oil and line the Chicken Lollipops in a paper towel until excess oil is absorbed.
• Serve with any preferred Sauce or Dip.
• Can serve Chicken Lollipops as an appetizer or as a side dish. 

NOTES :

• If you feel like spicing it up, add 1/2 Tspn of Paprika to the marinade.
• I use 1/2 the amount of powdered slightly sweet version of rusk and 1/2 the amount of bread crumbs.

*HOW TO FRENCH CHICKEN WINGS FOR CHICKEN LOLLOPOP:

FRENCHING CHICKEN WINGS

• Make a deep cut through the joints with a sharp knife. 
• Hold the wing tip, bend it forcefully, remove it and keep it aside.  
• What we are going to use for this recipe is just the two portions of a whole chicken wing, the drumstick and the drummette.
• Once the wing tip is removed, place the other portion of the wing on a cutting board and make a deep cut through the joints between the drumstick and the drummette. Bend the joints and separate them.
• Then gripping well on to the exposed bone of the drumstick, gently push and gather all the flesh to one end.
• Take the drummette and remove the smaller bone carefully, leaving the other bone intact.
• Holding on to the other bone, push all the flesh to one end.
• Follow the suit for all the other Chicken Wings.
• The Drumstick and Drummette are now ready to be marinated.

BANANA WINE

INGREDIENTS :

METHOD :

• Mash or cut the Bananas into small pieces.
• Put the Bananas, Sugar into the water and bring it to boil.
• Brew up a strong concoction of Black Tea.
• When cool, mash the Bananas, add Lemon Juice and Black Tea Concoction to it and mix well.
• Cover the jar and leave it aside for 12 hours.
• Activate the yeast by putting it in warm water and 5 tspns of sugar.
• Add activated yeast to the Banana mix after 12 hours
• Can add some extra Sugar and few sticks of Cinnamon to add more sweetness and flavour to the drink.
• Cover the jar and leave it in a dry and dark place for about 5 days to a week stirring the mix daily.
• Taste the wine after two months, add sweetness and flavour if needed.
• After about two months, strain the juice out of the mixture and bottle it. 
• Keep the bottles tightly closed.
• Store the Banana Wine in a dark and dry place for another 10 - 12 months.
• Re-bottle the clear wine leaving the sediments behind.
• The wine should be filtered properly at this stage.
• Do the above process until there are no sediments left.
• The taste of this Banana Wine totally depends upon the variety of bananas used.
• Like most of the wines, Banana Wine will improve with age.

NOTES :

• Mashing or Cutting the Bananas into small pieces will yield more flavour and body to the wine.
• Some variety of Bananas are naturally sweeter, so adjust the amount of sugar accordingly.
• I used Lady Finger Banana* variety (Pisang Emas in Malay) for the wine
• I just used normal yeast, as it is very difficult to get wine yeast in my area.
• Stirring the wine is very important for the fermenting process.
• Store them in clean and dry bottles in a moist free place.
• As I am staying in a tropical area, my wine brewed up sooner. But I had to wait for at least 9 -10 months for the wine to clear.
• I did not use any artificial colours, food preservatives or enhancers to the wine.
• The colour and flavour, which I got naturally out of it was more satisfying.

MUTTON BIRIYANI

HOW TO MAKE MUTTON BIRIYANI

INGREDIENTS :

For Lamb :

To Saute :

Spices :

For Masala Paste :

METHOD :

• Cook Lamb/Mutton pieces along with the ingredients mentioned under 'For Lamb'.
• Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Grind the ingredients mentioned under ' For Masala Paste' to a fine paste and leave it aside.
• Heat Oil and half the amount of Ghee(Clarified Butter) in a heavy bottomed pan or a Pressure Cooker.
• Splutter the ingredients mentioned under 'Spices' in a very low flame until aromatic.
• Saute finely chopped Shallots, Onion, Garlic Cloves and Green Chillies slit length wise.
• Saute it in a very low flame until onions turn translucent.
• Add chopped Tomato into it and saute until it turns soft.
• Pour in the ground Masala Paste along with Turmeric and fry it in low flame until the raw flavour goes and oil separates from the Mix.  
• Pour 1 Cup of Curd/Yogurt to the Masala and mix well.
• Add cooked Lamb pieces to the Masala and mix well, leave this in low flame until the Mix turns a bit dry.
• Drain the soaked Rice and add it to the above Masala and mix well, fry this in low flame for about 3-5 minutes.
• Sprinkle a handful of Mint and Coriander Leaves.
• Pour Lemon Juice along with Salt and Mix well.
• In a separate pan, boil the water and pour it into the Biriyani Mix. I have used 1:11/2 Cups of Rice : Water Ratio.
• Cover the lid of the pressure cooker and cook for one full whistle, then lower the flame and cook for 20 - 25 minutes.
• Meanwhile, heat a Chapati Griddle on a high flame for few minutes or until the griddle is very hot.
• While lowering flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
• After 25 minutes switch off the flame and leave the pressure cooker on the stove top untouched, until the pressure is totally released.
• Once cooked, add the remaining Ghee to the Biryani and fluff-up the rice gently.
• Serve Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

NOTES :

• Well-seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Soaking the rice helps in getting a perfectly cooked rice.
• Use water ratio to suit the type of rice you are using.
• Usually 1:11/2 Cups of Rice Water Ration is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Substitute 1 Cup of water for Curd.
• Adjust the amount of Green Chillies to suit your spice level.
• Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice getting sticky.

For a Dhum Effect : 

• Keep a preheated Chapati griddle below the pressure cooker to give a dhum effect.
• This also helps the biriyani not to get burnt at the bottom of the cooker.

A QUICK TIP :

• Use Raw Papaya to tenderize the meat.  It acts as a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain.  The connective tissue in the meat breaks down when it comes in contact with Papain.
• Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use few pieces of raw papaya while cooking red meats.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have to soften and tenderizing effects on Red meat.

ENNAI KATHIRIKKAI KUZHAMBU / SPICY EGGPLANT CURRY

HOW TO COOK ENNAI KATHIRIKKAI KUZHAMBU / SPICY EGGPLANT CURRY

INGREDIENTS :

Masala For Stuffing:

To Saute & Grind :

For Seasoning :

METHOD :

• Slit Brinjals into four with its top part intact and soak them in mild salt water until they are stuffed with masala powder.
• Soak Tamarind in warm water for 5 minutes and extract the tamarind juice and leave it aside. 

Masala for Stuffing :

• Dry roast the ingredients mentioned under "Masala for stuffing', one at a time until aromatic.
• Cool the ingredients and dry grind them into a fine powder.
• Remove Brinjals from Salt water and stuff them with Masala Powder and leave it aside.

To Saute & Grind :

• Heat Oil in a pan, reduce the flame and add Poppy seeds into it.
• Saute Shallots until they turn translucent.
• Add Tomatoes to the above and cook them until they turn soft.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and fry for a while in a very low flame until the raw flavour goes.
• Add grated Coconut into it and fry for 4-5 minutes.
• Remove from fire and allow it to cool.
• Grind this mix into a paste.

For Gravy :

• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram Dhal, Fenugreek Seeds, Dry Chilli Powder, Asafoetida and Curry Leaves.
• Add Finely chopped Shallots and Garlic to the above and saute them until onions turn translucent.
• Add Stuffed Brinjals and fry them in low flame until the skin of the Eggplants softens.
• Pour in the ground Paste and leave it on low flame for about 6-8 minutes until the raw flavour goes and oil separates from the gravy.
• Reduce the flame to low and cook this gravy until Eggplants are well cooked.
• Pour in the Tamarind extract along with salt and boil it for few minutes.
• Finally, add the Jaggery and mix well.
• Leave it in low flame for few minutes until the gravy thickens.

NOTES:

• Can use any variety of Eggplants for this curry.  If you cannot get the small variety, can cut Eggplants into small pieces and prepare this dish.
• Soaking the Brinjals in Salt water is to avoid them getting oxidised.
• Adjust the spice level and the amount of tamarind to suit your taste preference.
• Can substitute Mustard and Black Gram Dhal with few whole spices like Bay Leaves, 2 pieces of Cloves, a Cardamom, a very small piece of Cinnamon for seasoning. 
• Goes well with White Rice, Biriyanis & Pulaos.
• Can be served as a side dish for Dosa, Idli and Chapatis too.
  
  
  

A classic Christmas Fruit Cake/Kerala Plum Cake, perfect for the festive season

"A Timeless Tradition: Crafting the Perfect Christmas Fruit Cake"    

    Christmas fruit cakes carry an enduring legacy, a culinary tradition cherished across generations. Rooted in festive rituals, this timeless dessert is a harmonious blend of candied peels, dry fruits, nuts, and gentle spices, creating a rich tapestry of flavours. For those seeking an extra festive flair, infusing spirits like brandy, whiskey, rum, or homemade wine elevates the taste and texture.

Pro Tip: For a non-alcoholic twist, fresh orange juice works wonders!

    In Kerala, it is fondly known as Plum Cake, and its presence is synonymous with the joy of Christmas, weddings, and celebratory gatherings. The tradition of baking these cakes, particularly during the holidays, transcends time, making it an indispensable part of the season.

A Heartwarming Tradition: Baking Christmas Fruit Cake

    The taste, colour, and aroma of a Christmas Fruit Cake or Kerala Plum Cake instantly transport me to cherished holiday memories spent baking alongside my mother-in-law (MIL). Our baking day was a labour of love, beginning early and lasting the entire day as we crafted 8-10 cakes for the season. This recipe is a treasured family heirloom passed down from my MIL's mother, Clementina Joseph, a tradition steeped in the art of pound cakes, where the ingredients share an equal spotlight.

    Upon my move to Malaysia, I faced the challenge of solo baking. Anxious yet determined, I acquired an oven just before Christmas. The first creation in my new kitchen was, undoubtedly, the Christmas Fruit Cake. After a few trials, I refined the recipe to suit our tastes – a version that's moist, light, and rich.  

Must-Have Ingredients for Your Fruit Cake

    Planning to bake your own Christmas Fruit Cake? These DIY ingredients from my blog will take it to the next level:

• Candied Ginger – For a hint of spicy sweetness in every bite.
• Candied Orange Peels  – Adds a citrusy, jammy depth of flavour.
• Candied Fruits – A unique twist for a burst of fruitiness.

The Art of Soaking: Infusing Flavour into Christmas Fruit Cake

    Homemade candied peels, tutti frutti, and a medley of dry fruits luxuriate in the depths of my carefully brewed Homemade Wine, an integral part of my Christmas tradition. Each year, I dedicate time to craft a unique wine, selecting a specific fruit to ferment, allowing it to mature into perfection by the next festive season. I've explored the realms of both wine and orange juice, and the outcomes have been equally enchanting.

    For those who prefer a non-alcoholic alternative, vibrant orange juice makes a delightful stand-in, offering the same luscious texture and taste. Both options promise enchanting results, with some enthusiasts even exploring the option of steeping dry fruits in tea.

    During my trials, I experimented with rum, brandy, and vodka, but my steadfast favourites remain the timeless combination of Raisin Wine and Grape Wine. When it comes to soaking the dry fruits, this combination consistently works wonders, aligning seamlessly with my personal preference. Their richness aligns seamlessly and yields consistently outstanding results.

The Secret of Colour: Mastering the Perfect Hue

    One of the hallmarks of a Christmas Fruit Cake or Kerala Plum Cake is its alluring colour, achieved through the art of caramelisation. In my family, a slightly dark brown hue is the unwritten standard. This depth of colour not only adds visual appeal but also promises a rich, robust flavour without bitterness. Achieving this perfect balance requires care, but when done right, the results are a flavour sensation.

    For those who prefer a lighter variation, the Light Fruit Cake shines in golden brown splendour, offering a subtler yet equally delightful option.

 The Finishing Touch: A Decadent Crown

Classic Christmas Fruit Cake Recipe/Kerala Plum Cake - a Timeless Delight

How to Soak Dry Fruits

How to Soak Dry Fruits for a Perfect Christmas Fruit Cake

 

Ingredients:

For Soaking:

• Golden Raisins - 1/8 cup
• Dark Raisins - 1/8 cup
• Dates - 1/8 cup
• Currants/Prunes - 1/8 cup
• Candied Peels - 1/8 cup
• Glazed Cherries - 1/8 cup
• Tutti Frutti - 1/8 cup
• Dried Cranberries - 1/8 cup
• Wine/Rum/Brandy/Orange Juice - 1–1.5 cups

   

  Pro Tip: Need to make your own Tutti Frutti or Candied Peels? Check out the detailed recipe here!

   

Method: Step-by-Step Guide on How to soak Dry Fruits:

Option 1: Soaking in Alcohol:

• Chop all the dry fruits, tutti frutti, candied ginger and candied peels.
• Place the fruits in a large, non-metallic bowl and pour enough wine/ brandy/ rum/ vodka to cover them completely.
• Cover the bowl and leave it aside for at least 24 hours, stirring occasionally.
• If time permits, soak for a month or longer to enhance flavour.
• Use a flat container to minimise the amount of alcohol needed to soak the fruits.
• Add more liquor if needed to keep the fruits covered.

Option 2: Soaking in Orange Juice:

• Soak the fruits in 1.5 cups of fresh orange juice in an airtight glass container.
• Refrigerate overnight or for 10–12 hours (do not soak for too long as it can turn bitter).
• Add a few teaspoons of sugar or brown sugar for added sweetness.
• Sprinkle in finely powdered spices for enhanced flavour.
  

   

  Pro Tip: I personally soak all the dry fruits in Homemade Raisin Wine or Grape Wine for at least a year for the best flavour and richness!

Additional Notes & Tips:

• For a Light Fruit Cake, use light-coloured fruits like dried pineapple, apricots, and tutti-frutti.
• For a Dark Fruit Cake, use darker fruits like dates, cranberries, and prunes.
• A good fruit cake should have ample dry fruits and nuts—ideally, they should make up at least half the weight of the cake.
• Always soak fruits in non-metallic containers to avoid reactions.
• Cover tightly and allow at least 2–3 days, or up to a week or month, for the fruits to absorb the wine fully.
• Choose light-coloured wines for light fruit cakes and darker wines for richer ones.
• Heat during baking will eliminate most alcohol but retain the flavours.
• Adjust the quantity of fruits and nuts based on your preference and the cake size.

Pro Tip: Soak in flat, non-metallic containers to optimise absorption and avoid metallic reactions.

How to Make Caramel

How to Make Caramel Syrup for Christmas Fruit Cakes

Caramel:

    Caramel is an essential ingredient for a classic Christmas fruit cake, adding depth and a rich, dark colour to the bake. Here's a foolproof method to prepare caramel that ensures perfect results every time.

Ingredients for Caramel:

• Sugar – ½ cup
• Water – 1 tablespoon
• Warm Water – ¼ cup

Method: Step-by-Step Guide on How to make Caramel:

• Combine Sugar and Water: In a heavy-bottomed pan, mix ½ cup of sugar and 1 tablespoon of water.
• Heat to Melt: Place the pan on medium heat and let the sugar dissolve without stirring.
• Caramelise: Allow the sugar to melt and turn golden brown. For a deeper flavour, wait until it turns dark brown, but be cautious not to burn it.
• Warm Water Preparation: Simultaneously, warm ¼ cup of water (do not boil).
• Add Warm Water: Remove the pan from heat and very carefully pour in the warm water. Take care, as the mixture may splatter.
• Final Boil: Return the pan to the flame and boil on medium heat for about 5 minutes. Stir gently to dissolve any hardened bits.
• Cool and Store: Switch off the flame and allow the caramel to cool completely. Store in an airtight container if preparing in advance.

Pro Tip: For a light cake, stop at golden brown. For rich flavour, aim for a dark brown caramel—carefully to avoid bitterness.

Notes & Tips for Perfect Caramel:

• Colour Preference: Caramelise to your desired colour, from golden to dark brown, depending on the flavour intensity you prefer.
• No Stirring Initially: Avoid stirring during the initial melting stage to ensure even caramelisation.
• Use Medium Heat: Consistent medium heat prevents the sugar from burning.
• Safety First: Always use warm water (not hot or cold) to minimise splashing when added to the hot caramel.
• Plan Ahead: Caramel can be prepared in advance and stored in the refrigerator for convenience.
  

   

  Pro Tip: We personally prefer dark brown caramel for its robust flavour and richness, a choice that is part of our family tradition. When done perfectly, the dark caramel will not taste bitter but adds a sophisticated touch to your bake!

  
  

Why Make Your Own Caramel?

    Homemade caramel enhances the overall flavour and colour of your Christmas fruit cake, elevating it from ordinary to extraordinary. The process is simple yet adds a professional touch to your baking.

    Want to master the art of making caramel? Check out the detailed "How to Make Caramel" guide for expert tips and tricks.

Spice Powder and Nuts: Adding Depth and Texture to Your Fruit Cake

    The right blend of spices and the perfect crunch of nuts can elevate your Christmas fruit cake to a whole new level. Here’s how to prepare them for the best results.

Ingredients for Spice Powder:

• Cinnamon – ¼ teaspoon
• Nutmeg – ¼ teaspoon

Method:

For Spice Powder:

• Grind the Spices: Blend cinnamon and nutmeg with a few teaspoons of sugar into a fine powder.
• Store for Later: Keep the spice powder in an airtight container until ready to use.

Notes:

• Spice Variations: While this recipe calls for cinnamon and nutmeg, you can experiment with other spices like allspice, cloves, or star anise for unique flavours.
  

   

  Pro Tip: For spices, I love the simplicity of just nutmeg and cinnamon, which complements the caramel and fruits perfectly. However, other recipes may include clove, allspice, and even star anise for a spicier profile.

  
  

Ingredients for Nuts:

• Cashew Nuts – ¼ cup
• Walnuts – ¼ cup
• Almonds – ¼ cup

Method:

For Nuts:

• Chop the Nuts: Finely chop cashews, walnuts, and almonds to ensure even distribution in the batter.

• Roast and Flour: Lightly roast the nuts and dust them with a small amount of the flour you’ll use for the cake. This prevents the nuts from sinking to the bottom during baking.

• Nut Choices: Feel free to substitute or mix other nuts like pecans or hazelnuts based on your preferences.
  

   

  Pro Tip: Always dust nuts in flour before adding them to the batter. This ensures they stay evenly distributed and don’t sink to the bottom of the cake while baking.

   

Why These Ingredients Matter:

    Spices infuse your cake with warmth and festive aromas, while nuts add a delightful crunch that contrasts beautifully with the soft texture of the cake. Preparing them correctly ensures a perfect balance in every bite.

How to Bake the Perfect Kerala Plum Cake: A Traditional Christmas Fruit Cake Recipe

Moist & Rich Christmas Fruit Cake/Kerala Plum Cake sliced to reveal its luscious texture

Cake Batter: The Foundation of a Perfect Christmas Fruit Cake

    Every delicious Christmas fruit cake begins with a well-prepared batter. Follow this detailed guide for a soft, moist, and flavour-packed bake.

Ingredients for the Cake Batter:

• All-Purpose Flour – 2 cups
• Baking Powder – 1¼ teaspoon
• Baking Soda – ½ teaspoon
• Sugar/Brown Sugar – 1 cup
• Butter – 1 cup
• Eggs – 4
• Vanilla Extract – 2 teaspoons
• Orange Marmalade – 1 tablespoon
• Orange/Lemon Zest – 2–3 tablespoons
• Wine/Orange Juice from soaking – ¼ cup

Method:

• Preheat the Oven: Set your oven to 180°C and preheat for 10–15 minutes.
• Prepare the Fruits: Drain the soaked fruits and set them aside. Retain the wine or orange juice for later.
• Powder the Sugar: Grind the sugar (brown sugar preferred for a richer hue) into a fine powder.
• Sift the Dry Ingredients: Sift the flour, baking soda, baking powder, and a pinch of salt thrice for even mixing.
• Flour the Nuts: Toss chopped nuts with a small amount of the sifted flour to prevent sinking during baking.
• Cream Butter and Sugar: Beat the butter until soft, then add powdered sugar and mix until fluffy.
• Add Eggs: Incorporate eggs one at a time, beating well after each addition for a smooth mixture.
• Flavour the Batter: Add vanilla extract, orange marmalade, caramel, and spice powder to the mix and combine thoroughly.
• Mix Fruits and Zest: Add soaked fruits and orange/lemon zest to the batter.
• Alternate Flour and Liquid: Gradually fold in the sifted flour and nuts, alternating with the retained wine or juice. Mix gently with a spatula.
• Prepare the Cake Tins: Grease and dust cake tins with flour or line with baking paper.
• Bake: Pour the batter into the tins and bake at 140–150°C for 45 minutes to 1 hour. Check with a skewer—if it comes out clean, the cake is done.
• Cool and Store: Let the cake cool in the tin before transferring to a rack. Store in airtight containers.

For Longer Shelf Life:

• Wrap the cake in a liqueur-soaked cheesecloth and plastic wrap. Refrigerate for up to 3 months.
• Drizzle with fruit liqueur/dark rum/ dessert wine/redwine before serving for enhanced flavour(Optional).

Notes:

• Temperature Tips: Eggs and butter should always be at room temperature.
• Zesty Touch: A hearty amount of orange or lemon zest adds a refreshing citrusy note.
• Sugar Swap: Brown sugar works best for a darker, richer cake.
• Wine Usage: Use only ¼ cup of retained wine in the batter. Brush the remaining wine on the cake for extended storage.

   

  Pro Tip: Baking a lighter fruit cake? Skip the caramel for a milder flavour profile. Adjust baking time based on your oven’s settings for optimal results.

   

A Sweet Finale - Rich, Moist & Flavourful Christmas Fruit Cake

    Congratulations on diving into the rich world of Christmas baking! This recipe is more than just a guide—it's a labour of love, meticulously fine-tuned over years of experimenting and perfecting the art of baking a flawless Christmas Fruit Cake.

    From adjusting oven settings to overcoming common baking challenges like sinking fruits, burning bottoms, dry textures, or uneven tops, every detail in this recipe has been carefully crafted. The result? A foolproof recipe that yields wonderfully flavourful, soft, moist, and rich cakes—cakes I am truly proud of.

    What makes this recipe even more special is the personal touch. I prepare my own tutti frutti, candied peels, candied ginger, orange marmalade, and even soak the dry fruits in homemade raisin or grape wine for over a year. The colour of the caramel, the spice mix, and the quality of these homemade ingredients work together to create a cake that’s not just visually stunning but packed with extraordinary flavour.

    The highlight? One entire cake gets finished on the day of baking because my husband and kids absolutely love it!  And my love for warm fruit cake is my best-kept secret, but I can’t resist sneaking a few slices the day it’s baked.  There is always enough when it comes to sharing at our home, so I make about 3–4 cakes usually. With the given amount of ingredients, we can make two medium-sized cakes. It’s a tradition in our family, and I hope it becomes one in yours too.

Share Your Bake!

    If this recipe helped you bake your best Christmas cake yet, I’d love to hear from you! Share your experience in the comments.  Let’s make this festive season sweeter together.