What can be more traditional than the classic Christmas Fruit cake. This recipe however is a little bit different. It is the Indian version of Fruit cake also known as Rum cake. It is one of my favorites and I miss it so much. Since I don’t get this over here, I religiously make it a point to have it whenever I am in Bombay. Appearance wise it has a very dark color because of the rum and caramel. It also has less fruits in it than the ones found here.
I searched for this recipe for a very long time and also tried several versions of them. I always ended up disappointed because it did not taste like the fruit cake back home. I finally got this recipe from my friend M.M. She is a fabulous baker and very passionate about baking. She is the go to gal for all my baking needs. So every Christmas I have started my own tradition of making this cake for my family.
As I share this recipe with you, I would also like to wish everyone Merry Christmas, Happy Hanukkah and Happy Kwanzaa. Enjoy.
1 cup of all-purpose flour
1 cup of softened butter
1 cup of sugar
1 1/2 cups of chopped fruits (currants, raisins, prunes, candied orange rind and dates)
1 tsp mixed spices (cloves, cinnamon and ground nutmeg) or 1 tsp of all spice powder
1 1/2 tsp baking powder
1 tsp vanilla essence
1/2 tsp almond extract
5-6 tbsps of rum or brandy
2-3 tbsp of caramel
a pinch of salt
Ingredients for Caramel
1/2 cup of sugar
1/2 cup of water
- Soak all the chopped fruits excluding the dates in 4-5 tbsp of rum and brandy for around 2 weeks. Dates are to be added later directly to the cake mixture.
- Mix the butter and sugar well until the mixture is light and creamy.
- Add the egg yolks one at a time.
- In another container beat the egg whites until soft peaks are formed.
- In a mixing bowl add flour, spice mix, baking powder and a pinch of salt
- Fold in the butter mixture and the egg whites alternatively.
- Sprinkle a tbsp of flour to the chopped fruits and mix them lightly.
- Add vanilla, almond extract and caramel to the cake batter.
- Lastly add all the dry fruits and stir them in.
- Place the cake batter in a greased baking pan.
- Bake it in a preheated oven at 350 degrees for about 45 mins or until the toothpick inserted in it comes out clean.
- Allow the cake to cool and store it for 3 -4 days in an airtight container before serving.
- Serve it with a dollop of whipped cream.
Method for Caramel
- Combine sugar and water and bring it to a boil on medium heat
- Allow it to boil till the color of the liquid turns golden brown
- Stir it once in a while.
- Take it off the heat when the desired color is obtained
- Add it to the cake batter almost immediately and do not allow it to cool off, otherwise it will solidify.