Indian Christmas Fruitcake Recipe

This rich cake brimming with dried fruits, cashews, spices, and homemade caramel makes for a delightful dessert.

Preparation Time

Total: 1 hour 15 minutes
Active: 30 minutes
Servings: 4

Ingredients

All-purpose flour: 5.3 oz (150 g)
Dried fruits: 4.2 oz (120 g)
Cashews: 2.6 oz (75 g)
Ground cinnamon: ½ teaspoon
Water: 2 oz (60 ml)
Sugar: 8.8 oz (250 g)
Baking powder: 1 teaspoon
Ground cloves: ¼ teaspoon
Unsalted butter: 5.3 oz (150 g) + for greasing
Salt: ¼ teaspoon
Vanilla extract: 1 teaspoon
Eggs: 3

Instructions

1. In a saucepan over medium heat, melt 3.5 oz (100 g) of sugar, cooking until it darkens. Carefully add the water and continue stirring until you achieve a smooth caramel. Allow it to cool.
2. Preheat the oven to 350°F (180°C). Grease a baking pan and line the bottom with parchment paper.
3. Rinse and dry the dried fruits. Combine them with the cashews and coat them with about 3 tablespoons of flour from the total amount. Reserve some nuts for decoration.
4. In a bowl, mix the remaining flour with baking powder, salt, cinnamon, and cloves.
5. Using a mixer, beat the softened butter, vanilla extract, and 5.3 oz (150 g) of sugar until light and fluffy. Add the eggs one at a time, then gradually mix in the dry ingredients.
6. Fold the cooled caramel and dried fruits into the batter. Transfer the mixture to the prepared pan and smooth the top. Decorate with reserved nuts if desired.
7. Bake for 45–50 minutes until golden brown. Check for doneness with a toothpick; it should come out clean.

Enjoy your delightful Indian Christmas Fruitcake! 🎄🍰