Festive Christmas Fruit Cake with Royal Icing

Christmas Fruit Cake | Kerala Plum Cake with Royal Icing - A Festive Delight You Can’t Miss!"

A Christmas Tradition Passed Through Generations

The aroma of caramelised sugar and spices wafting through the house signals the arrival of Christmas. For my family, this isn’t just baking—it’s a legacy steeped in culture and tradition.  Making Christmas Fruit Cake, also known as Rich Fruit Cake or Kerala Plum Cake, is more than just a recipe in our household — it’s a heartfelt tradition. Married into a Christian family with roots in the culturally rich Cochin - Fort Cochin, influenced by Portuguese heritage, I embraced this legacy with open arms. Being a devoted daughter-in-law, I strive to perfect family recipes, ensuring they are preserved for the next generation. Many of these traditional recipes, featured on Essence of Life - Food, are my way of ensuring our family’s culinary traditions live on.

Christmas Essentials in Our Household

    In our home, Christmas wouldn’t feel complete without Rich Fruit Cakes and Homemade Wines. These are the cornerstone of our festive celebrations, not just for Christmas but also for Easter and other family gatherings. Among the flurry of festive dishes, these staples hold a special place.

Preparing for Christmas: A Year-Long Affair

    Over the years, I’ve adopted a meticulous year-long routine to prepare for Christmas. Here’s a glimpse into my preparation process:

• Homemade Christmas Goodies: Months before Christmas, I begin making essential goodies such as:

  • Tutti Frutti
  • Candied Fruits and Peels
  • Candied Ginger
  • Orange Marmalade

• Soaking the Dry Fruits: This is a crucial step for achieving the rich flavour of the cake. I soak an assortment of dry fruits in my homemade Raisin Wine/Grape Wine (sometimes Rum) at least three months before Christmas. These fruits are refrigerated and ready whenever needed. For example, I baked a Rich Fruit Cake for my son’s birthday in July using fruits soaked for nearly a year!

• Caramel Syrup and Nuts: I prepare caramel syrup and chop nuts a day or two before baking to ensure freshness and consistency.

  Check out easy Homemade Grape Wine Recipe for the perfect pairing!"
  
  

SUJI COOKIES

      School days & School bus hold quite a lot of memories to me.  Even my final year of schooling and the school bus holds a life-changing story. But this write-up is all about the memory of goodies or the so-called Bakery favourites, so synonymous to those days.

    Every evening after school, I used to come back home by School Bus.  The routine happened until I finished my Secondary School.  It was a routine that my brother & I followed which has loads of trailing nostalgic memories.  My mom meticulously walks all the way to the Bus stop(which was just a street away from our house) to pick us up. The highlight of this story is the Bakery(Krishna Bakery) in the Bus Stop. Most of the days she would cook some Snacks for us, but even then my Brother would ask whether he can buy something from the Bakery.  The time would be so apt that the Bakery would be stacking up with fresh & hot bakes(right from the oven) which would equally appeal to my mother.    

    Each day we would buy something like Puffs, Cakes, Coconut Bun, freshly baked hot Milk Bread etc.,  I have always loved their variety of Cookies(Butter Biscuit, Coconut Biscuit, Salt Biscuit etc., & etc.,).  When I started baking I had always wanted to replicate those cookies rather than anything else.  Mainly my favourite were those cube-shaped Butter Biscuits - white, soft with a melt-in-mouth texture.    

    But when I tasted a similar Cookie from a local Bakery in JB, I instantly fell in love with it.  And  they were sold in the name of Suji cookies. Suji Cookies with variations like Cashew Suji Cookies, Almond Suji Cookies and plain Suji Cookies.  Then my next step began by searching for the recipe.  To my dismay, I never found any Suji in the ingredient list/(Suji in Hindi means Semolina), which made me search and research to find a perfect recipe.  This recipe is adapted from a Singapore based Travel & Food Blog Miss Tham Chiak.  This Suji Cookies just nailed me down with its perfection. If the Cookie is prepared without any addition of Nuts, then it tasted quite similar to my favourite bakery-style Butter Biscuits. I have already published Cashew Suji Cookies, Almond Suji Cookies recipes earlier here in the blog.
     

SUJI COOKIES

    Suji Cookie is an easy make cookie recipe with simple ingredients. These Suji Cookies are an utter treat with a light, crumbly & melt-in-mouth texture.  And above all, it has a wonderful nutty aroma, which comes mainly from GHEE. Ghee makes a lot of difference in these cookies.  These are absolute festive favourites and also best suits to be served as a Tea Time Snack.  This is a remarkable cookie recipe - the one & only Suji Cookies, which is my benchmark when it comes to Bakery goodies. My ultimatum achieved in search of perfect Bakery style butter cookies alias Butter Biscuits.

     Please do read all the tips & tricks given under the "NOTES" section below for perfectly textured, round, white coloured Suji Cookies.


For more COOKIE RECIPES, Click here...

Recipe Type - Cookies, Snacks
Difficulty - Easy
Yields - 12 - 15 Cookies
Author - SM

Preparation Time - 10 -15 Minutes
Baking Time - 12- 15 Minutes for 1 Batch

HOW TO COOK SUJI COOKIES

SUJI COOKIES

For Suji Cookies:

All-purpose Flour - 220 Grams
Icing Sugar - 80 Grams
Salt - 1/4 Tspn
Unsalted Butter - 30 Grams
Ghee - 45 Grams

For a detailed Recipe on HOW TO MAKE GHEE, Click here...

For Toppings(Optional):

Cashew Nuts - 50 Grams(halved & toasted)
                         or
Glazed Cherries/Tutti Frutti - a few

METHOD:

For Suji Cookies:

• Preheat the oven at 160° Celsius for about 10 minutes.
• Sift the All-purpose Flour Sugar once & keep it aside.
  
• The Butter should be Cold.
• Let the Ghee be at room temperature.
  
• Sift the Icing Sugar once & keep it aside.
• Combine it with Butter & Ghee and beat it well in a hand mixer until creamy & combined.
• Add the All-purpose Flour Mixture to the Ghee-Butter mix.
• Gently mix it to form a soft dough.
• The texture of the dough should be firm so that you can shape it into balls.
• Otherwise, can leave it in the refrigerator for about an hour/freeze it for about 10-20 minutes, or until the dough is firm enough.
• Meanwhile, line up a baking tray with baking sheet/parchment paper.
• Scoop 1 Teaspoon of Suji Cookie Dough and shape it into a ball. 
• Arrange them 2 cm apart on the tray.
• Cookies will spread a little during baking but should retain the ball shape.
• Bake at 160° Celsius for 15-20 minutes or until firm and just mildly start to colour but should be white in colour.
• Allow Suji Cookies to cool completely.
• Store the Suji Cookies in an airtight container.
• Suji Cookies will stay fresh in an airtight container at room temperature for up to 2 weeks.

SUJI COOKIES

NOTES:

• Use cold butter for the recipe.  Take it out from the refrigerator just before beating it.
• Let the Ghee be at room temperature.
  
• The texture of the dough should be firm so that you can shape it into balls.
• The Climatic condition of the region you live also affects the firmness of the dough.
• You can leave the dough in the refrigerator in between to get the desired firmness.
• Otherwise, can leave it in the refrigerator for about an hour or freeze it for about 10-20 minutes or until the dough is firm enough. 
• This will help prevent the cookies from spreading – they’ll bake up thick and retain the ball shape. 
• If the dough is not firm enough the melted butter may turn the Cookies crunchy, which is not the needed texture of  these Suji Cookies.
  
• Can use the same recipe and make Cashew Suji Cookies or Almond Suji Cookies.
• If doing so, substitute 130 grams of All-purpose flour with Cashew Powder or Almond Powder.
• Ghee adds a wonderful flavour and gives a beautiful texture to the Suji Cookies.
• The Cookie dough should be soft and not crumbly.
• Can shape the Suji Cookies into Balls or into cube-shaped, or flatten it up slightly and make imprints with a fork over it.
• Can top it up with halved Cashew or glazed Cherries or Tutti Frutti pieces.
  
• Baking time totally depends on the type of Oven used.  Adjust accordingly. 
• Adjust the baking time  depending on the size of the Suji cookies.
• These are Small Suji Cookies of 1cm Diameter(before baking) & it took just 15 minutes of baking.
• Bake until firm and just mildly start to colour but should be white in colour.
• And the most important fact - take it out from the Oven when it starts to become firm but yet slightly under cooked(soft to touch), if you prefer a melt in mouth Suji Cookies.
  

APPLE CRUMBLE

    Crumble Recipes following its suit this month. Wonderfully warm  and apt for the season.  Truly, I am yet not out from the Crumble hangover, I am making it back-to-back at home.  The reasons being I always have ready stock of Apples & Pears in my refrigerator and I need some way to fruitfully use-up the fruit.  Rather than just eating it or making juices out of it.  Yet another major reason is that a Crumble recipe is easy to make, a quick dessert and all the more you can never go wrong with a Crumble recipe. Warm Crumbles - Crunchy with hearty Apple fillings, topped with Vanilla Ice cream are indeed a treat to the senses.

APPLE CRUMBLE: 

APPLE CRUMBLE

    While making an Apple Crumble.  The two main steps which has to be done while making a Crumble are:

• Spiced Apple Filling

• The Crumble Mixture

  
  

 

Apple Filling:  

 

    After all, this is Apple Crumble, so we require loads of Apples.  I had a few varieties of Apples lying in my refrigerator, Royal Gala & Granny Smith. I used both to get the complex flavour in each bite. Crunchiness and flavour all got together.

 

THE APPLE FILLING

Anyway, let's see what makes a great Apple Filling, 

 

• Apple – Make sure to slice the Apples into uniform sizes. The amount of filling is as your heart desires. So use loads of Apples if you prefer a whole lot of Apples in your Apple Crumble.
• Spices – The warmness of Spices is all about Apple Crumble. Some recipes call for Cinnamon, some add Nutmeg/Clove/Allspice. I love the aroma of Cinnamon & Nutmeg in a Crumble Recipe.
• Lemon – Lemon prevents the Apples from oxidizing(browning). What you need is just a bit, which will help keep the flavours intact and also keeps the apple slices white.
• Sugar – Sugar sweetens the Apple filling. I have used Brown Sugar. And have cooked it along with the Apples & Spices, until the apples are half cooked and all the sugar turns out into a caramel-like sauce along with the juices from the Apples.

 

 

The Crumble:

 

CRUMBLE MIXTURE

     Making Crumble is so easy & you may hardly go wrong.  It is too straight forward. I love to add some slivered and toasted Almonds along with flour for that nutty and crunchy Crumble topping.

Some recipes call for Oats flour or Oats instead of All-purpose flour.

    As I live in  Tropical regions, the weather is mostly humid.  So I always use COLD BUTTER. Cut butter into small cubes and keep it refrigerated until use.  I don't have a food processor, so I use my hands to make this crumble.  So, I suggest keeping your hands cold. While mixing the flour, sugar & butter, the heat may melt way the butter making the topping a bit of a dough like.   

       So using your fingertips rub the butter into the flour and sugar. You want the texture to be like streusel mixture or breadcrumbs. Then stir in those toasted almonds for extra crunchiness & texture.

     And when it comes to Sugar, I would recommend for Brown sugar or light Brown sugar, which gives the needed texture in a Crumble.  

APPLE CRUMBLE

For more CHRISTMAS RECIPES, Click here...

 

 

Cuisine - Around the World

Recipe Type - Crumble

Difficulty - Medium

Serves - 6-8

Author - SM

Preparation Time - 30 - 45 Minutes

Cooking Time (Apple Filling) - 7-10 Minutes

Baking Time - 30-45 Minutes

 

For more BAKED GOODIES, Click here...

 

 

 

HOW TO MAKE APPLE CRUMBLE

APPLE CRUMBLE

INGREDIENTS:

For Apple Filling:

Apples - 6 Nos.
Brown Sugar - 120 Grams
Lemon Juice - 1 Tablespoon
Cinnamon & Nutmeg Powder - 1/4 Teaspoon
Cinnamon & Nutmeg Powder - 1/2 Teaspoon
Salt - To Taste

APPLE CRUMBLE

METHOD:

MULLED APPLE JUICE

    Christmas Season calls for traditional Christmas beverages.  Most of the households have their own favourites, and it comes out with regional specialities too. Mostly it is Mulled Wine, Christmas Sangria, Old fashioned Eggnog etc., & these traditional drinks can either be alcoholic or non-alcoholic.  The Season calls for a party and loads of food.  When it's a Party, to booze around is the new norm, may be an age-old tradition too.  

    When you always have some Apples lying out in the refrigerator, I am driven to think how to finish it off.  While I tried making quite a few recipes out of it along with simple Apple Shakes, this Mulled Apple Juice turned out to be versatile, and I was able to use it up in various other drinks & mocktails, and also it tasted good in a Spiced Apple Tea. Mulled Apple Juice was as tasty it was, and I happened to finish a whole big bottle of this Juice within a few days all on my own.  Benefits being, I was guilt free drinking this juice as it was less sweet, warm & aromatic with spices, and it had no additives & preservatives. 

MULLED APPLE JUICE

    Apples are so synonymous to winter.  Though I have not lived in a country so depictive about these, but the brain somehow or the other recognizes apples in terms with Winter.  So a Mulled Apple Juice would be one wonderful addition to the list of recipes for this Christmas Season.  This delicious mulled apple juice is a quick and simple winter warmer, containing all the flavours of the festive season, and even an amateur cook can rustle it up in no time.  

    Mulled Apple Juice is a non-alcoholic alternative to mulled wine. Cinnamon, Nutmeg & Oranges mingle with warm apple juice in this astounding non-alcoholic alternative to classic Christmas spirits.  There would always be people like me who never prefer alcoholic drinks at a party and this Mulled Apple Juice can be for people like me & it can be served to the kids too.  Though don't just leave it off thinking it's not as good as any alcoholic beverage, it comes with all warmness with its sweet and spicy taste. 

For more JUICES, DRINKS & SMOOTHIES, Click here... 

Recipe Type - Juice
Difficulty - Medium
Yields - 1 - 11/2 Litres
Author - SM


Preparation Time - 10 -15 Minutes
Cooking Time - 50 Minutes - 1 Hour
 

HOW TO MAKE MULLED APPLE JUICE

MULLED APPLE JUICE

INGREDIENTS:

To Cook Apples:

Apples -6-8 Nos.
Cinnamon - 1 stick
Nutmeg - 1/2 Teaspoon
Water - as required 

 

For Mulled Apple Juice:

Orange Juice - 1 Cup
Orange Peel - 4-5 Pieces
Brown Sugar - 5 Tablespoons
Vanilla Extract - 1/2 Teaspoon  

 

METHOD:

To Cook the Apples:

• Wash, core, remove the seeds & then cut the apples into four pieces.
• There is no need to peel the apples.
• Add the apples to a pot, add enough water to just cover them.
• Add Cinnamon sticks & Nutmeg Powder to the above and give a quick stir.
• I cooked the apples in a pressure cooker, which was quicker.  Cooked for 2-3 Whistles.
• Otherwise, boil the apples for about 25-30 minutes, or until the apples turn soft & cooked.
• Using a Potato Masher, mash the cooked apples.
• Now, strain the Apple juice through a fine meshed strainer or a cheese cloth.
• Place the fine meshed strainer or a cheese cloth over a bowl.
• Carefully ladle out the hot apple juice mixture into the strainer and gently mash the apples.
• The juice will be filtered through the bottom into the bowl, and the apple mush will be left in the strainer.
• Transfer the apple mush into a separate bowl and keep it aside.
• Repeat until all the apple juice is strained through.
• Collect the strained apple juice.

MULLED APPLE JUICE

For Mulled Apple Juice:

• Extract juice from the Oranges and keep it aside.  
• We may need about 1 Cup of Orange Juice for this Mulled Apple Juice.
  
• Save a few pieces of Orange peels too.
• Now, add Brown Sugar and Vanilla extract to the apple juice.
• Pour in the Orange Juice and add a few pieces of Orange Peels to the above and give a quick stir.
• Stir in the Vanilla Extract.
• Boil this on a low flame for about 15-20 minutes, or until the brown sugar is well dissolved.
  
• Switch off the flame and strain the mulled Apple Juice.
• Allow the Mulled Apple Juice to cool down before storing it in clean & dry glass bottles.
• I have not added any preservatives in this Mulled Apple Juice.  So it can be stored for about 7-10 days.
• Keep it refrigerated.

 

NOTES:

• Can add spices like cloves, star anise etc., along with the listed spices.
• This Mulled Apple Juice comes out to be a bit strong.  Dilute it with water to suit your preference.
• Adjust the amount of brown sugar & spices to suit your preference.
• Can substitute brown sugar with white sugar, too.  I have used light brown sugar in this recipe. 
• The collected apple mush can easily be turned into apple sauce by puréeing and adding a smidgen of sugar & cinnamon to taste.   No wastages, whatsoever.
• Keep in mind that, this mulled apple juice doesn’t have any preservatives, so be sure to keep it refrigerated and to use it within a week!