Every year, sometime in October or November, I prepare the fruits for my Christmas cake. There are so many combinations of dried and candied fruits that you can use, but over the years, I have settled on a mix that I really love. This is the combination I have been using for the past few years, and I am very happy with the results.

If you enjoy traditional South Indian plum cakes and love their rich flavour, this recipe is for you.

While some people prefer to soak raisins whole, I like to put in a little extra effort and chop both the raisins and sultanas. Golden raisins are called as sultanas. This allows them to absorb the liquor much better. It may seem like a small step, but it makes quite a difference to the final cake.

This recipe makes approximately 1,500 g of soaked fruits. You will need about 250 g of soaked fruits for each 6-inch round cake. I find this quantity ideal. I usually make a large batch so I have enough to share with friends and family. They all love my Christmas cake, and I must admit, I take a certain amount of pride in baking it every year.

I use Sultanas, Raisins, Currants, Dates, Candied ginger and Candied orange peel.

I like to keep the fruit mix as traditional as possible. Most of the fruits I use belong to the grape family, which gives the cake its characteristic richness and depth of flavour. The candied ginger and orange peel add lovely notes that complement the other fruits. Once baked, the cake has an absolutely divine aroma.

One important thing to remember: Do not add nuts while soaking the fruits. Nuts tend to soften and can turn rancid if left soaking for several weeks. Always add them just before baking the cake. Never soak them along with the fruits.

Preparing the Fruits

Weigh the fruits – Measure out all the dried and candied fruits and keep them ready.

Chop the fruits. Currants are small enough and do not need chopping. Roughly chop the raisins and sultanas. I usually cut each one into two pieces.

Chop the candied ginger and orange peel into very small bits. This is particularly important for the ginger, as you want its flavour to be evenly distributed throughout the cake rather than having large pieces in every bite.

Dates can be a little sticky when chopping, but don’t let that bother you. Run your knife through them and chop them into small pieces. They will separate as they soak, so there is no need to worry about them sticking together.

Mix everything together

Once all the fruits have been chopped, combine them in a large bowl and mix thoroughly. Make sure the different fruits are evenly distributed.

Adding the Rum

Traditionally, brandy or rum is used for soaking Christmas cake fruits. My choice has always been rum, and I stick to Old Monk. It works beautifully with the spices and gives the cake the lovely, familiar flavour I associate with a traditional South Indian plum cake.

Pour approximately 500 ml of Old Monk rum over the chopped fruits and mix well.

Transfer everything to a clean ceramic or glass jar. Avoid using plastic containers. Close the lid and store the jar in a cool, dry place. Give the jar a good shake every day to ensure the fruits soak evenly. That’s it! Your fruits are ready to soak until it’s time to bake the Christmas cake. The longer they soak, the better the flavours come together, making for a wonderfully rich and aromatic cake.