Recipe by

Visit website

Kerala Style Christmas Fruit Cake -- this is a moist and absolutely delicious treat for the holidays. It doesn't require soaking the dry fruit for days. So go ahead make it whenever you want in short notice.


1012 servings

Total time

65 minutes




  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ⅛ tsp salt
  • ⅛ tsp cloves (Ground)
  • (1.25l) fish stock (Ground)
  • ⅛ tsp nutmeg (Ground)
  • 1 cup sugar
  • (1.25l) fish stock (, at room temperature)
  • 3 eggs (Large)
  • (1.25l) fish stock (, chopped)
  • (1.25l) fish stock (Black)
  • (1.25l) fish stock (Mixed (cherries, dates etc))
  • 1 tsp vanilla extract


  1. Make the Caramel: In a small saucepan, combine ⅓cup sugar and 1tbsp water. On medium heat, melt the sugar while stirring. Then let the sugar caramelize until deep amber color, don't stir it -- twirl the pan to melt evenly. Once it reaches the desired color, take it off the heat and cool for 1~2 minutes. Then bring the pan to the sink and add 3~4tbsp of water. Hot caramel will gurgle violently, so make sure you keep your hands at a safe distance. Add water slowly, swirling the pan. Caramel is now ready. Set aside to cool.
  2. Preheat oven to 350°F. Lightly grease a 6" round cake pan that is at least 3" deep or use a 8" round pan or a 8½"x4½" loaf pan. Line the bottom and sides of the baking pan with parchment paper and lightly grease the paper. Keep ready.
  3. Add 2tbsp flour to the dry fruits and nuts, so that they are dredged completely. This will prevent them from sinking.
  4. In a small bowl, combine the remaining flour, baking powder, salt and spices. Mix well and set aside.
  5. In a mixing bowl or the bowl of the stand mixer, beat butter and the remaining ⅔rd cup of sugar until light and fluffy about 3~4 minutes. Add the vanilla extra and mix well.
  6. Next add 1 egg and beat until incorporated. Add ⅓rd of the flour and mix well. Repeat with the remaining eggs and flour.
  7. Add the cooled caramel and flour coated dry fruit. Gently fold to combine. Pour the batter into the prepared pan and smooth the edges.
  8. Bake for 40~50 minutes until the top is dark brown and a cake tester inserted into the center comes out clean. Start checking the cake around the 35 minute mark to avoid over-baking. Remove onto a wire rack, after 10 minutes remove the cake from the pan and let cool completely before cutting. Store the leftovers at room temperature for 2 days or in the fridge for up to a week.
  9. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now