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From The Kitchens of India: A Traditional Christmas Cake

The Christmas cake is a traditional and beloved dessert that is typically made and enjoyed during the Christmas season. It is a rich and decadent fruitcake that is often filled with a variety of dried fruits, such as raisins, currants, sultanas, and candied citrus peel. The cake is typically infused with aromatic spices like cinnamon, nutmeg, and cloves, which give it a warm and festive flavour.

The preparation of a Christmas cake usually begins well in advance, as it requires a period of soaking the dried fruits in brandy or rum to enhance their flavours and ensure a moist texture. The soaked fruits are then mixed with a buttery batter containing flour, eggs, sugar, and sometimes ground almonds or other nuts.

Once the cake batter is prepared, it is baked slowly and at a low temperature to ensure it cooks evenly and retains its moisture. After baking, the Christmas cake is often decorated with a layer of marzipan or icing, which is then adorned with festive designs and decorations. Some people also like to add a final touch by dusting the cake with powdered sugar or adding edible embellishments like edible holly leaves or berries. The Christmas cake is typically served in small slices, enjoyed with a cup of tea or perhaps a glass of mulled wine, and shared with family and friends during the holiday season. It is a special treat that symbolises joy, togetherness, and the spirit of Christmas.


  • 2 cups of mixed dried fruit (raisins, currants, sultanas, mixed peel, etc.)
  • 1 cup of glace cherries, halved
  • 1 cup of chopped nuts (such as almonds or walnuts)
  • 1 cup of unsalted butter, softened
  • 1 cup of brown sugar
  • 4 large eggs
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of mixed spice (cinnamon, nutmeg, and allspice)
  • 1/4 cup of brandy or rum (optional)


  1. Preheat your oven to 325°F (160°C). Grease and line a round cake tin with parchment paper.
  2. In a large mixing bowl, combine the dried fruit, cherries, and nuts. If using alcohol, pour it over the mixture and let it soak for a few hours or overnight.
  3. In a separate bowl, cream the butter and sugar together until light and fluffy. Then, beat in the eggs one at a time.
  4. Sift in the flour, baking powder, and mixed spice. Fold the dry ingredients into the butter mixture until well combined.
  5. Add the dried fruit mixture to the cake batter and mix until evenly distributed.
  6. Transfer the batter into the prepared cake tin, smoothing the top with a spatula.
  7. Bake in the preheated oven for about 2 to 2 1/2 hours, or until a skewer inserted into the centre comes out clean.
  8. Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely.
  9. For added richness, you can occasionally brush the cooled cake with a little more brandy or rum.
  10. Once the cake is completely cool, you can decorate it as desired with icing, marzipan, or a dusting of powdered sugar.

Enjoy your delicious homemade Christmas cake!

Christmas Csake

One thought on “From The Kitchens of India: A Traditional Christmas Cake

  • It is my pleasure to read everything in one spot; this is my first little visit.


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