Ma’s Christmas Fruit Cake / Traditional Fruit Cake

That Special Time of The Year

Ma’s Christmas Fruit Cake / Traditional Fruit

Cake

What can I say about the Christmas Cake that has not already been said? Baking the annual cake at Christmas was a ritual that I remember even today. Both our parents supervised this annual event. With no electric oven or cake mixers, this was no mean feat and took hours to prepare. All of us had to take turns at creaming the butter and sugar (with numerous licks and digs in between), whipping the eggs, and chopping the various fruits. Of course, we sampled everything liberally and I sometimes wonder how the cake turned out so well. All we had was a tiny black box with one rack inside and this had to be placed on a kerosene stove and manipulated until the cake emerged fragrant, dark brown, and oh so delicious. Later on, when the black box was past its prime my mum would send the cake to the bakery to be baked for a small fee. Now, that has all changed and every household boasts an oven.  Ma’s Christmas Fruit Cake ( from my Dad’s side of the family) is one that has been made by my mum every Christmas, and is more than a hundred years old now. Old is gold so they say and I truly believe in that.

Recipe from Mrs. Gladys Elisha

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The Recipe For Ma’s Christmas Fruit Cake/Traditional Fruit Cake

The Ingredients For Ma’s Christmas Fruit Cake/Traditional Fruit Cake

200 gms each of wheat flour, caster sugar, tutti fruitti ( preserved, candied papaya which is very popular in India), black currants, sultanas, cherries, and broken nuts

50 gms each of preserved pumpkin and candied ginger

4 eggs

250 gms salted butter

1 tsp. mixed spice powder

50 gms candied peel

½ tsp. baking powder

1tsp vanilla

4 tbsp brandy/rum (optional)

½ cup burnt sugar

NB: I prefer salted butter as the taste is more balanced, not too sweet, just right.

And I have been baking this cake for nearly 4 decades now.  Pretty awesome isn’t it?

Method For Ma’s Christmas Fruit Cake/Traditional Fruit Cake

Chop fruits and soak in brandy or rum overnight. The longer you soak them, the better.  I always have presoaked fruits ready at hand, since I soak mine at the beginning of the year. Sieve flour and baking powder into a large bowl. Add rest of the ingredients and stir till smooth and glossy. Pour into lined, greased 9 inch round or square pan.  Gently tap to release bubbles.  Bake at 150 C  for 90 minutes or till a skewer inserted in centre comes out clean.  The length of the baking time depends on your oven.  So do check your cake 10 minutes before it’s done.

N.B.I have dispensed with the laborious method of making a fruit cake and adopted the easy way to a delicious, crumbly, and moist fruit cake. Try it and see for yourself.

Recipe For Burnt Sugar

Ingredients For Burnt Sugar

1 cup sugar

1 cup water.

Place sugar in a nonstick pan and place on fire on medium heat. As soon as it begins to caramelize lower heat and stir gently with a wooden spoon till as dark as possible. Add water slowly. It may spurt so be careful. Stir till burnt sugar is fully dissolved. Cool and use as desired. Add the required amount to the cake batter to get the desired consistency.

Some Other Cakes For You To Try

Golden French Christmas Cake/ Easy Fruit Cake

Christmas Plum Cake / Wholemeal Plum Cake / Rich Plum Christmas Cake

Sugar-free Wholemeal Christmas Cake Recipe

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