The Best Fruitcake Recipe from India: A Spiced Boozy Delight

Fruitcakes are a beloved Christmas treat, especially in the bustling streets of Calcutta, where shops line up during the festive season, offering Borodin'er cake. This boozy, spiced, and indulgent fruit-ridden confection is a time-honored tradition. In this guide, we will walk you through the process of making a delicious fruitcake at home, inspired by the rich flavors of India.

Ingredients

Soaking the Fruits

100 g raisins 150 g pitted dates 100 g dried apricots 100 g tutti frutti 100 g crystallised ginger 125 g orange/mixed peels 180 ml dark rum/whiskey/brandy (e.g., Old Monk)

Baking the Cake

275 g flour 275 g salted butter, softened, extra for greasing 275 g brown sugar 5 eggs 75 g almonds 40 g cashew nuts 40 g pistachio Zest of one orange 8 pcs cloves 4-cm stick cinnamon 1 tsp nutmeg 15 pcs allspice berries (optional)

Method

Soaking the Fruits

Chop dates, apricots, ginger, and orange peels into 1 cm chunks. Combine the chopped fruits and raisins with the tutti frutti in an airtight glass jar. Pour 180 ml of dark rum (Old Monk or a mixture) over the fruits. Close the jar and leave it in a cool, dark place for 20 days. Shake the jar every couple of days for optimal absorption.

Baking the Cake

Grind the cloves, cinnamon, nutmeg, and allspice to a fine powder. Also, grind the almonds separately. Set these aside. Zest an entire orange, avoiding the bitter white pith. Chop up the cashew and pistachio into 5 mm pieces. Preheat your oven to 150°C and prepare your baking tin. Cream the softened butter in a large mixing bowl until it is airy and pale. Add the brown sugar and cream again. Whisk in the eggs one at a time, then add the ground almond spice mix and orange zest. Blend thoroughly. Sift the flour into the mixture and fold it in using a rubber spatula, being careful not to overmix the batter to avoid a chewy texture. Add the chopped cashew and pistachio, along with the rum-soaked dried fruits. Ensure the fruits have absorbed all the alcohol; if not, strain the liquid and add only the fruits. Combine everything until well mixed, but avoid overworking the batter to maintain the cake's texture. Pour the batter into your prepared cake tin, spreading it to cover all corners and smoothing the top. Tap out any air bubbles. Bake for 3.5 hours, checking regularly after the first 2 hours. Your cake is done when a thermometer inserted in the center reads 95°C or when a skewer comes out clean, and the cake is a rich brown color. Remove the cake from the oven and allow it to cool completely in the tin for about 5 hours.

Feeding the Cake

Optional: Poke holes in the cake with a skewer. Pour a spoonful of rum, brandy, or whisky through the holes. Repeat this process once a week until you are ready to cut the cake. Store the cake at room temperature, wrapped in baking paper and aluminum foil.

This fruitcake recipe promises to be a memorable addition to your Christmas celebration, evoking the rich, spicy flavors of the festive season in Kolkata. Whether served with a mug of hot chocolate or enjoyed solo, it is sure to delight your taste buds and become an annual tradition!