An Anglo-Indian Christmas Fruit Cake Recipe

Chelsea Crocker shares her family’s traditional Christmas cake recipe, improved with secrets from a professional chef.

According to Chef Mark Crocker, the best time to get started on your Christmas cake was 6 months ago. But the second best time, is now.

Like all professional chefs, my father went in to work on Christmas day, for years. That is, until 1992, when I was born, just as everyone was readying for midnight mass, on Christmas Every year since, even if he doesn’t get the day off, he spends time decorating the house and putting out cakes other treats, for his wife and two children. In our home, Christmas begins not with the church bells, or the unwrapping of presents on Christmas day, but on the day my father brings home ingredients and unpacks them on the table, to prepare Christmas fruit cake marinade. 

In an Anglo Indian home, Christmas fruit cake, or plum cake, is treasured for the little treats inside — each ingredient carrying its own unique flavour, doused in alcohol for boozy warmth on a cold Christmas Eve. Some families even drop a coin into the batter, burying a hidden surprise for little children to find. Most Anglo Indian dishes (this one included) are a mix of British recipes, and substitutes of local ingredients. This particular recipe has been in the family for generations, but Chef Mark, my father, was one of the first in the family to follow his culinary passion — and he added a few tricks that he learnt in the professional kitchen. So this is version 2.0 of the family fruit cake recipe.

“A key difference is the duration of the cake mix. Most home bakers prepare the cake mix at the last minute, but as a professional, you are taught to pay attention to the smallest details — such as, how rich can I make the simplest cake taste. I always give my marinade time,” he explains. “The other trick is to mix it in a way that you incorporate a lot of air. We use electric whisks or beaters in a professional kitchen, but a lot of homemakers just manually fold in the ingredients. The easiest way to get a nice, fluffy cake is to whisk it properly, after the ingredients are all in — even if that means a full arm workout.”

This recipe makes enough cake to share, you can stretch it or reduce the recipe to suit your needs.

Recipe: Chef Mark Crocker’s Christmas Fruit Cake

Primary Marination Ingredients
250 golden raisins
250 g wet seedless dates                                       
250 g dried apricots
50 g brown sugar   
120 ml brandy
60 ml honey
30 ml blackjack or dark caramel
2 g cinnamon powder
2 green cardamom powder

Secondary Marination Ingredients
250 g candy peel
150 g candied ginger (optional)
10 g lemon zest (optional)

Marination Method
Start with using a jar or container that is completely airtight. This container needs to hold all your ingredients and have a little extra breathing room.
Chop the larger ingredients (dates, apricots, candy peel) to the size of your raisins.
Mix in your primary ingredients and store it for a minimum of two months.
Make sure to check on your marination every 10/15 days and mix with a dry spoon to avoid any moisture getting in.
A week before baking in December, add in your secondary ingredients and keep till your baking day.
Note: Your marination needn't be wet but it needs to be evenly soaked and moist.

Cake Ingredients
1 kg all-purpose flour
1 kg sugar
1 kg salted butter (softened)
100 g peanut butter
20 g almonds/ pistachios, chopped
10 g lemon zest
5 g garam masala powder
2 g cake seeds
12 eggs
5 ml vanilla essence
120 ml rum/ brandy

Method
Sift your flour and set aside.
In another bowl, whisk the softened butter (do not use melted butter) and the sugar, until stiff and creamy. Leave to rest.
Beat your dozen eggs in another bowl. Now add your dry ingredients and fold it all in.
Add the butter and sugar to the mixture and whisk gently. Add soaked fruits, peanut butter, lemon zest, cake. seeds, almonds/pistachios and vanilla.
Preheat your oven to 150 degrees Celsius.
Grease your baking trays with butter (you can also use baking/ butter paper if you're used to that) and pour in the thick batter in.
Bake for 45 minutes in the oven.
Gently poke with a toothpick, or knife, to check if the cake is baked.
Remove your cake from the oven pour the brandy/ rum over it.
Once it has cooled, it is ready to serve.
To retain the alcohol and moisture, store the rest of the cake in an airtight container.

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