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Calcutta Christmas Cake
A dense, richly spiced Indian‑style Christmas fruitcake packed with almonds, pistachios, cashews and soaked dried fruits. Baked low and slow at 150°C for a moist, deep‑flavored loaf that can be fed with rum or brandy over weeks for extra richness.
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Critical Success Points
- • Do not overmix after adding the flour – this prevents a chewy texture.
- • Bake at a low temperature (150 °C) for the full time; higher heat will brown the outside while leaving the centre undercooked.
- • Check internal temperature; the cake is done at 95 °C.
- • Properly butter and line the loaf tin to ensure the dense cake releases cleanly.
Safety Warnings
- • Handle the hot loaf tin with oven mitts to avoid burns.
- • Use a probe thermometer carefully; do not touch the heating elements.
- • Alcohol feeding should be done by adults; keep away from children.
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