Certain parts of celebrations and traditions never change, one such is the traditional Christmas cake. Christmas is incomplete without the aroma of fruity rum wafting through the home for weeks and a classic Christmas cake on the table.

At first glance, making this cake, may seem complicated but it is very easy. Bake this Christmas cake in advance of Christmas and feed it regularly with rum to build the dark and rich flavor and keep it moist. The secret to baking is to weigh and prepare all the ingredients, and line the tins before you start mixing.

Christmas cake ideally is best when made at least two months to three weeks before Christmas. This allows time for the cake to be fed at regular intervals with rum, which, in turn, helps to mature the cake. However, if you are making it later, you can be assured the cake will still taste as good, though it may not store as long as a mature one.

This recipe uses 2 baking pans of 9 inches
Ingredients:
For Soaking
Mixed fruits : 3 cups , I used a mix of the following
Golden raisins : 100gms
Black raisins : 150gms
Dried cranberries : 100gms
Glaced cherries : 150gms
Candied peels : 100gms
(You can also use dry apricots, prunes, dates and nuts while soaking)
Dark rum : 300 ml ( ½ cup)

For caramel
Sugar: ½ cup
Water : 1 tbsp
Warm water : ¼ cup

For cake
White Flour : 2 cups
Baking powder: 1 ¼ tsp
Baking soda : ½ tsp
Sugar: 1 cup + 2tbsp
Unsalted butter: 250 gms
Eggs : 4
Vanilla essence : 2tsp
Jam : 1 tbsp (apricot)

Pecans/Walnuts/Almonds for decoration (optional)

For Spice powder
Cloves: 2
Cinnamon: a small piece
Cardamom : 2
Nutmeg: small piece
Grind all with the 2 tbsp sugar

Method
Soaking : Chop all the dry fruits into small pieces and soak them in an air-tight glass jar, in a dark place away from sunlight for at least 1.5 months, if that’s not possible then for a minimum of 1 week. Shake/toss the jar once in a while.

Caramel Preparation
Combine ½ cup sugar & 1 tbsp water in a saucepan. Heat it & let the sugar melt. When the color of the melted sugar becomes dark brown, remove the pan from the fire & add ¼ cup warm water, be careful as it may bubble and splash. Mix it thoroughly & bring it back to simmer for 3-4mins. Remove & let it cool completely. You can prepare caramel in advance & refrigerate it.

Cake preparation

Pre heat the oven to 140c

Drain the soaked fruits & keep aside

Retain 4 tbsp of the drained liquor

Toss the drained fruits in 3-4 tbsp white flour

Sift the white flour with the baking powder & baking soda

Powder the sugar & keep aside

Separate the yolks & the whites

Beat the egg whites to soft peaks, keep aside

Beat the butter & sugar

Add the egg yolks, one by one, while mixing

When it becomes smooth, add vanilla essence, the cooled caramel & spice powder & beat again

Add the sifted white flour, in 2 batches Add jam n combine

Fold in the egg whites in 2 parts, & gently fold till no white streaks are visible

Fold in the soaked fruits & the 4 tbsp of retained liquor

Line the baking dish with parchment paper, Grease (butter) & dust (white flour) it well

Bake in the pre heated oven for 60-80 min, until a skewer inserted comes out clean. ( if the top is getting too dark, then cover it with aluminum foil, punch a hole in the foil).

Brush the remaining liquor once while it is warm, keep the cake to cool in a dark place. Brush more liquor after few days, repeating once every few days until the liquor is over.

Store in an air tight container or wrap it into a beautiful gift for your loved ones.

Happy Baking and Season’s Greetings!!