In India, as in many countries, Christmas is often celebrated with a festive fruit cake, and this bundt-style version adds a unique twist to the tradition. Packed with dried fruits soaked in orange juice, crunchy nuts, warm spices and a hint of caramel, this non-alcoholic Christmas fruit cake is rich in flavor and perfect for holiday gatherings. Whether enjoyed with family or shared with friends, this cake will add warmth and cheer to your celebrations.
Indian Christmas Fruit Cake
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Ingredients
Dried fruits
- 1/4 cup chopped dried apricots about 7-8
- 1/2 cup black raisins
- 1/4 cup dried cranberries
- 1 cup orange juice
Wet ingredients
- 1/2 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 Tbsp. caramel syrup
Dry ingredients
- 1-1/2 cups all-purpose flour + 2 Tbsp. for dusting pan
- 1/4 tsp. salt
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. ground nutmeg optional
Nuts & add-ins
- 1/4 cup chopped walnuts
- 1/4 cup chopped roasted & salted cashews
- 1/4 cup chopped candied orange peels
- 1/4 cup chopped maraschino cherries
Optional
- Powdered sugar for dusting top
Instructions
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In bowl, combine chopped dried apricots, raisins and cranberries.
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Pour 1 cup orange juice over fruits, stir well and set aside to soak at least 30 minutes.
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Preheat oven to 350 degrees F.
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Grease 6-inch bundt pan thoroughly with softened butter or baking spray containing flour. (Note: Coat all crevices to prevent sticking.)
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Dust pan lightly with flour, then tap out any excess.
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In stand mixer, beat butter and brown sugar on medium speed until well combined.
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Add eggs, one at a time, mixing well after each addition.
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Beat in vanilla extract and caramel syrup until fully incorporated.
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Stir in soaked fruits, including any remaining orange juice, gently folding to combine.
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In separate bowl, sift together all-purpose flour, salt, baking powder, ground cinnamon, ginger, cloves and nutmeg.
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Gradually fold dry ingredients into wet mixture until just combined.
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Gently fold in chopped walnuts, cashews, candied orange peels and cherries.
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Pour batter into prepared bundt pan, spreading it evenly.
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Bake 40 minutes or until toothpick inserted into center comes out clean.
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Remove cake from oven and let cool in pan for 10-15 minutes.
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To remove cake from bundt pan, invert pan over wire rack, and gently tap to release cake. (Note: If necessary, carefully loosen edges of cake with a knife.)
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Allow cake to cool completely before dusting with powdered sugar.
Notes
Nutrition
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