CHRISTMAS FRUIT CAKES FOR THE SEASON

HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE

HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE

CHRISTMAS FRUIT CAKES FOR THE SEASON

RICH CHRISTMAS FRUIT CAKE/KERALA PLUM CAKE

RICH CHRISTMAS FRUIT CAKE/KERALA PLUM CAKE

CLASSIC CHRISTMAS POUND CAKE

CLASSIC CHRISTMAS POUND CAKE

LIGHT FRUIT CAKE

LIGHT FRUIT CAKE

CHRISTMAS FRUIT CAKE / KERALA PLUM CAKE

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

   Fruit Cakes boast a timeless heritage, a culinary legacy passed down through generations. Rooted in age-old traditions, this delectable treat has been a festive staple for as long as we can remember. Embracing a symphony of chopped Candied Peels, Dry Fruits, Nuts, and Mild Spices, it has evolved into a cherished Christmas delight worldwide. Some opt for an extra kick, infusing spirits like Brandy, Whiskey, Rum, or Wine into the mix. Known by many names, including Plum Cake in Kerala, it symbolizes the heart of Christmas celebrations and extends its charm to weddings and joyous occasions.  

The taste, colour, and aroma of Christmas Fruit Cake/Kerala Plum Cake transport me back to the holiday season, spent baking alongside my MIL. A day-long ritual, we'd kick off early, crafting 8-10 cakes for the festive season. This tradition, a specialty inherited from my MIL's mother, Clementina Joseph, is a pound cake where nearly all ingredients share equal prominence.  

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.  

    Homemade Candied peels, Homemade Tutti Frutti, and dry fruits luxuriate in the depths of my homemade wine, a tradition crafted anew each Christmas. Every festive season, I meticulously brew a unique wine with a specific fruit, allowing it to mature until the following year. However, for those seeking a non-alcoholic option, the vibrant alternative of orange juice proves to be a delightful stand-in, promising the same luscious texture. I've explored the realms of both wine and orange juice, and the outcomes have been equally enchanting. Some enthusiasts even opt to steep dry fruits in tea. While Rum, Brandy, and Vodka were initially on my experimental list, my trials have found a steadfast favorite in the timeless duo 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.

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

CHRISTMAS FRUIT CAKE / KERALA PLUM CAKE

INGREDIENTS:

• Spices like Cinnamon, Nutmeg, All Spice, Cloves etc., suits well for the purpose.
• I usually use Nutmeg and Cinnamon in my Christmas Fruit Cake Recipe
• Use any Nuts of your choice. ( I used Nuts like Cashewnuts, Walnuts & Almonds).
• Roast the Nuts and dust it up with the Flour used for baking the cake, just before adding it into the Cake Batter.

• Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes.
• Drain the soaked fruits & keep it aside. Retain the drained wine (use just 1/4 Cup in the cake).
• Powder the Sugar and keep it aside. I personally use Brown Sugar, which helps to add a darker hue to the cake.
  
• Powder the Spices along with few teaspoons of Sugar into a fine powder and keep it aside.
• Sift the Flour along with Baking Soda, Baking Powder and a pinch of Salt thrice.
• Toss the Chopped Nuts with few teaspoons of flour and keep it aside ( Can use the sifted flour for the purpose).
• This avoids the Nuts sinking to the bottom of the cake while baking.
• In a large bowl beat Butter until soft, add powdered sugar and beat until it's well combined and soft.
• Add Eggs one at a time into the butter mixture and beat well until soft and fluffy.
• Add Vanilla Essence, Orange Marmalade, Caramel, Spice Powder and beat it well.
• Add a batch of soaked dry Fruits, along with some freshly grated Orange/Lemon zest to the cake batter.
• Add the sifted flour, followed by nuts dusted with flour in batches alternating it with the retained Wine/Liquor.
• Fold it up well, using a spatula, after each batch until the flour is well combined into the mix.
• Grease the Cake Tins and dust them up with Flour or Line the tins with Baking Paper.
• Pour the Cake Batter into the prepared tins and smoothen the tops.
  
• Bake the cakes in the preheated oven at the centre rack of the oven at 140 -150 Degree Celsius for about 45 minutess to 1 hour or until the skewers come out clean.
• Let cool in the Cake Tin on a rack.
• Remove the Christmas Fruit Cake from the pan carefully and peel off the baking paper.
• Cut into the desired shape and store the Christmas Fruit Cake in airtight containers.
• Christmas Fruit Cake/Kerala Plum Cake stays good for a week or two at room temperature.

For Longer Shelf Life:

• Soak a clean cheesecloth in the wine/brandy/rum and wrap it around the Christmas Fruit Cake.
• Wrap it in plastic wrap and refrigerate the Cake.  Can be refrigerated for up to 3 Months.
• Before serving remove them from the plastic wrap and drizzle some liqueur over it.

NOTES:

• Eggs and Butter should be at room temperature.
• I usually use Orange Marmalade(homemade), can also use Strawberry Jam for the purpose.
• Use a hearty amount of Lemon/Orange Zest for a refreshing Citrusy Note in the Christmas Fruit Cake.
• Can substitute White Sugar with Brown Sugar.
• Use only 1/4 Cup of retained wine/liquor in the cake batter.  
• Use the remaining wine/liquor to brush over the top of the cake, if you are storing it for a long period.
• Bake the cake at 140 -150 Degree Celsius for about 45 minutess to 1 hour.  The settings work well for me and it yields a soft and fluffy cake and also it doesn't burn at the bottom.  Adjust the baking time according to your oven settings.
• If you are baking a Light Fruit Cake, avoid adding caramel to the batter.
  

Ingredients for Soaking Dry Fruits - Christmas Cake Preparation

"The Ultimate Guide to Soaking Dry Fruits for Christmas Cake"

    'Tis the season, bringing beauty, colour, emotion, taste, and flavour. When I think about Christmas, the season reminds me of winter—cold and white. But I have never lived in a place where it snows. The misty cold winters of my hometown, Coimbatore, are a cherished memory I miss the most. Now, living in Malaysia’s tropical climate, Christmas comes with rain, as December is a particularly rainy month here.

    The season is brightly coloured in hues of red and green, decorations lighting up dark nights, and filled with the flavours of wine and fruits. The aroma wafting from freshly baked goodies and the melodious chorus of carols proclaim the arrival of Christmas, putting me in a festive mood. However, this year feels different with both my kids travelling and not at home for the season.

My Personal Tradition: Embracing Christmas Baking:

    As the countdown to Christmas begins, my daily routine is packed with seasonal duties: soaking dry fruits for the cake, cleaning the house, setting up the Christmas tree and nativity scene, baking the fruit cake, and planning the Christmas party menu. Despite feeling blue this year, I've managed to do most things, albeit with some procrastination.

When it comes to Christmas and Christmas fruit cake, I always think of local bakers soaking dry fruits in liquor for the season. It never occurred to me that I would do the same for my homemade Christmas cake. As a daughter-in-law, I have embraced the family tradition of making Christmas cake, passed down from my mother-in-law.

Traditional Christmas Cake: Soaking Dry Fruits in Alcohol

    Traditional Christmas cakes are rich with pre-soaked fruits in alcohols like rum, vodka, brandy, and wine. I have tried soaking dry fruits in rum, brandy, and even orange liqueur, all of which yield perfectly boozy Christmas cakes. However, my personal favourite is soaking the dry fruits with my homemade grape or raisin wine. After trying various alcohols, I've stuck to using my homemade wines, as I love making everything from scratch. I even make my own dry fruits, from tutti frutti with raw papayas and pears to candied peels and candied ginger. The only fruits I buy are raisins, dates, cranberries, and cherries.

Long-Term vs Short-Term Soaking: Which is Best?

    I usually keep a big batch of soaked fruits in my refrigerator for up to a year. Sometimes, a batch from the previous year remains intact, which I use in my Christmas cakes. Just drizzle a bit of alcohol from time to time to prevent them from drying up or spoiling. Proper storage ensures a longer shelf life.

    If you’re short on time, don’t worry. You can soak the dry fruits just a day before preparing the Christmas fruit cake. There are no strict rules on the type of dry fruits, nuts, spices, soaker, soaking duration, or preparation method. It’s all about your preferences and timing. What we need is a good Christmas fruit cake that tastes and feels good for the season.

    Here’s the method I follow for soaking the dry fruits for my Christmas cake. Use any preferred dry fruits, and choose your soaker—whether alcoholic or non-alcoholic. Above all, trust your instincts and cook in your style.

Step-by-step Guide on How to Soak Dry Fruits for Christmas Cake

Essential Dry Fruits for a Rich Christmas Cake

    Choosing a variety of dry fruits is key to achieving a flavourful Christmas cake. Opt for a mix that includes: Raisins, Sultanas, Glazed Cherries, Apricots, Dates, Dried Cranberries, Candied Peels (such as orange or lemon), Candied Pineapples, Candied Ginger etc.,

Select Your Soaker:

• Soaking in Alcohol: Alcohol such as rum, brandy, or wine adds depth and richness to the fruits. Homemade wines can also impart a unique flavour.
• Alternative Soaking Methods: For non-alcoholic options, consider soaking in Freshly squeezed orange juice for a citrusy twist, Brewed tea for a subtle infusion of flavour, Non-alcoholic fruit syrups or extracts for a sweet, non-alcoholic alternative

Mixing and Soaking Process:

• Combining Dry Fruits: Place all selected dry fruits into a large, clean jar or container.
• Submerging in Soaker: Pour your chosen soaker (alcohol or alternative) over the dry fruits until they are completely submerged.
• Sealing Tightly: Ensure the jar or container is tightly sealed to prevent evaporation and maintain the flavours.

Optimal Soaking Duration:

• Ideal Timing: For best results, soak the fruits for at least a month. This allows the fruits to absorb the flavours fully and develop a rich taste profile.
• Quick Soaking: If time is limited, soaking the fruits overnight can still enhance the flavour, though the results may not be as pronounced as long-term soaking.

Proper Storage Techniques:

• Cool and Dark Environment: Store the jar in a cool, dark place, such as a pantry or cupboard. Avoid direct sunlight, as it can affect the flavour of the soaked fruits.
• Regular Agitation: Occasionally shake the jar or gently stir the fruits to ensure all pieces are evenly soaked and infused with the soaker.

    By following these steps, you’ll create a rich, flavourful mix of soaked fruits ready to be turned into a delectable Christmas cake. Enjoy the process, and make it a cherished part of your holiday traditions.

"Sip, Soak, and Bake: Mastering the Art of Soaking Dry Fruits for Irresistible Christmas Cakes"

Mixed Dry Fruits Soaking in Rum and Brandy - Christmas Cake

LIGHT FRUIT CAKE

HOW TO MAKE LIGHT FRUIT CAKE

LIGHT FRUIT CAKE

INGREDIENTS :

Nuts :

• Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes.
• Finely Chop the Dry Fruits, Candied Peels, Nuts & keep it aside. 
• Toast the Nuts and keep it aside.
• Sprinkle 1-2 Tablespoons of All-Purpose Flour(Take it from the measured Flour used for the cake) over the chopped Dry Fruits, Candied Peel, Nuts and toss them up well until the ingredients are evenly coated with the Flour.
• This avoids the fruits sinking to the bottom of the cake while baking.
• Powder the Brown Sugar/White Sugar(1 Cup) into a fine powder and keep it aside.
• Powder the ingredients mentioned under 'Spices' along with few teaspoons of Brown Sugar/White Sugar(2Tbspn) and keep it aside.
• Sift the Flour along with Baking Soda, Baking Powder and a pinch of Salt thrice.
• In a large bowl beat Butter until soft, add powdered Brown Sugar and beat until it's well combined and soft.
• Add Eggs one at a time into the butter mixture and beat well until soft and fluffy.
• Add Vanilla Essence, Orange Marmalade, Spice Powder to the above mixture and beat it well.
• Add the sifted Flour in batches alternating each batch with Orange Juice.  
• Beat after each batch until the flour is well combined into the mix.
• Add the Dry Fruits, Candied Peels, Orange/Lemon Zest and finely chopped Nuts to the cake batter along with the remaining Orange Juice.
• Grease the Cake Tins and dust them up with the Flour.  Line the greased tins with Baking Paper.
• Pour the Cake Batter into the prepared tins and smoothen the tops.
• Bake the cakes in the preheated at the centre rack of the oven at 180 Degree Celsius for about 45 mins to 1 hour or until the skewers come out clean.
• Let cool in the Cake Tin on a rack.
• Remove the Light Fruit Cake from the pan carefully and peel off the baking paper.
• Cut the Light Fruit Cake into the desired shape and store it in airtight containers.
• Light Fruit Cake stays good for a week or two at room temperature.

For Longer Shelf Life :

• Soak a clean cheesecloth in the wine/brandy/rum and wrap it around the Light Fruit Cake.
• Wrap it in plastic wrap and refrigerate the Cake.  Can be refrigerated for up to 3 Months.
• Before serving remove them from the plastic wrap and drizzle some liqueur over it.

NOTES:

• Eggs and Butter should be at room temperature.
• I have used Orange Marmalade for the purpose, can also use Strawberry Jam.
• Adding freshly grated Orange and Lemon zest gives a citrusy aroma in the cake.
• Use light coloured Dry Fruits for Light Fruit Cake.
• Can use Nuts like Walnuts, Cashew nuts, Blanched and toasted Almonds in Light Fruit Cake.
• Some recipes do not add Nuts in Light Fruit Cake.
• Spices like Cinnamon, Nutmeg, All Spice, Cloves etc., suits well for the purpose.
• If soaking the dry fruits for the Cake Recipe soak it in light coloured liquors.
• I have used Brown Sugar in the recipe, which yields a light golden brown coloured Fruit Cake.
• For much light coloured Light Fruit Cake use White Sugar.
• Adjust the baking time according to your oven settings.

HOW TO MAKE CLASSIC CHRISTMAS POUND CAKE - RICH FRUIT CAKE

INGREDIENTS :

• Spices like Cinnamon, Nutmeg, All Spice, Cloves etc., suits well for the purpose.
• I usually use Nutmeg and Cinnamon in my Christmas Fruit Cake Recipe
• Use any Nuts of your choice. ( I used Nuts like Cashewnuts, Walnuts & Blanched Almonds).
• Can soak finely chopped Nuts along with the dry fruits, but it tends to lose the crunchiness.
• It would be a good idea not to soak the Nuts.  
• Roast the Nuts and dust it up with the Flour used for baking the cake, just before adding it into the Cake Batter.

• Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes.
• Drain the soaked fruits & keep it aside. Retain the drained wine.
• Add 1-2 Tablespoons of All Purpose Flour over the soaked fruits and toss them up.
• Finely chop the Nuts, if using Almonds Blach the almonds, peel and then chop it.
• Toast the Nuts and keep it aside.
• Toss the Toasted Nuts with few teaspoons of flour and keep it aside.
• This avoids the Dry Fruits & Nuts sinking to the bottom of the cake while baking.
• Powder the Sugar and keep it aside.
• Powder the Spices along with few teaspoons of Sugar into a fine powder and keep it aside.
• Sift the Flour along with Baking Soda, Baking Powder and a pinch of Salt thrice.
• In a large bowl beat Butter until soft, add powdered sugar and beat until it's well combined and soft.
• Add Eggs one at a time into the butter mixture and beat well until soft and fluffy.
• Add Vanilla Essence, Jam, Caramel, Spice Powder and beat it well.
• Add the sifted flour in batches alternating it with the retained Wine/Liquor.
• Beat after each batch until the flour is well combined into the mix.
• Add soaked dry Fruits, Roasted Nuts along with some freshly grated Orange/Lemon zest to the cake batter.
• Grease the Cake Tins and dust them up with Flour.  Line the tins with Baking Paper.
• Pour the Cake Batter into the prepared tins and smoothen the tops.
• Bake the cakes in the preheated at the centre rack of the oven at 180 Degree Celsius for about 45 mins to 1 hour or until the skewers come out clean.
• Let cool in the Cake Tin on a rack.
• Remove the Christmas Pound Cake from the pan carefully and peel off the baking paper.
• Cut into the desired shape and store the Christmas Fruit Cake in airtight containers.
• Classic Christmas Pound Cake/Rich Fruit Cake stays good for a week or two at room temperature.

For Longer Shelf Life :

• Soak a clean cheese cloth in the wine/brandy/rum and wrap it around the Christmas Fruit Cake.
• Wrap it in plastic wrap and refrigerate the Cake.  Can be refrigerated for up to 3 Months.
• Before serving remove them from the plastic wrap and drizzle some liqueur over it.

NOTES:

• Eggs and Butter should be at room temperature.
• Weigh the Eggs with the shell(before breaking it open).
• For 2 Cups of Flour, It equalled to 4 Eggs.
  
• I used Strawberry Jam for the purpose, can also use Orange Marmalade.
• Use a hearty amount of Lemon/Orange Zest for a refreshing Citrusy Note in the Christmas Fruit Cake.
• Can substitute White Sugar with Brown Sugar.
• If you feel 2 Cups of Sugar may yield a sweeter Fruit Cake. Adjust the amount of Sugar accordingly. 
• I have used 4 Cups of Fruits and Nuts in this Christmas Cake Recipe.
• A rich and good Fruit Cake would have ample of  Dry Fruits & Nuts( at least half the weight of the cake should be Dry Fruits & Nuts).
• Adjust the amount of Dry Fruit and Nuts according to the number of cakes you need to Bake.
• Use only 4-5 Tbspns of retained wine/liquor in the cake batter.  
• Use the remaining wine/liquor to brush over the top of the cake, if you are storing it for a long period of time.
• Adjust the baking time according to your oven settings.
• If you are baking a Light Fruit Cake with the same recipe, avoid adding caramel to the batter.