Calcutta Christmas Cake

Ingredients

• 275 g All‑purpose flour (plain, sifted)
• 275 g Unsalted butter (softened to room temperature)
• 275 g Brown sugar (packed)
• 75 g Almonds (ground almonds (fine texture))
• 40 g Pistachios (blanched, peeled, chopped 5 mm)
• 40 g Cashews (blanched, peeled, chopped 5 mm)
• 5 Large eggs (room temperature)
• 15 pcs Allspice (whole berries, optional)
• 8 pcs Cloves (whole, optional)
• 1 pc Cinnamon stick (whole stick, optional)
• 0.25 tsp Nutmeg (freshly grated)
• 300 g Mixed dried fruits (soaked in rum/brandy for at least 24 h, drained before use)
• 1 orange Orange zest (zest only, avoid white pith)

Instructions

1. Prepare the loaf tin

   Butter the 9 × 4 inch loaf tin, line it with parchment paper leaving an overhang on all sides, and tie a cake strip around the tin to ensure an even rise.

   Time: PT10M

2. Preheat the oven

   Set the oven to 150 °C and allow it to come to temperature.

   Time: PT10M

   Temperature: 150°C

3. Cream butter

   In a large bowl, beat the softened butter with an electric mixer on medium speed until it becomes airy and pale in colour.

   Time: PT5M

4. Add brown sugar

   Add the packed brown sugar to the butter and continue beating until the mixture is light and fluffy.

   Time: PT3M

5. Incorporate eggs

   Add the eggs one at a time, beating well after each addition.

   Time: PT5M

6. Prepare spice mix and orange zest

   Grate the orange zest, then combine ground allspice, ground cloves, ground cinnamon (from the stick), and freshly grated nutmeg in a small bowl.

   Time: PT5M

7. Grind almonds and combine with spices

   If not already ground, pulse the almonds in a food processor to a fine texture, then stir the spice mix into the ground almonds.

   Time: PT5M

8. Sift flour

   Sift the all‑purpose flour into a separate bowl to remove lumps.

   Time: PT2M

9. Combine wet and dry ingredients

   Fold the sifted flour into the butter‑egg mixture using a silicone spatula. Mix gently until just combined – do not overmix.

   Time: PT3M

10. Add nuts and soaked fruits

    Stir in the chopped pistachios, cashews, and the drained, alcohol‑soaked dried fruits. The batter will be very dense.

    Time: PT3M

11. Transfer batter to tin

    Scrape the batter into the prepared loaf tin, pushing it into the corners and smoothing the top with the spatula.

    Time: PT2M

12. First bake period

    Place the tin in the pre‑heated oven and bake for 2 hours.

    Time: PT2H

    Temperature: 150°C

13. Continue baking until done

    After 2 hours, insert a probe thermometer into the centre of the cake. Continue baking until the internal temperature reaches 95 °C (the skewer comes out clean). This usually takes another 1 h 30 min.

    Time: PT1H30M

    Temperature: 150°C

14. Cool the cake

    Turn off the oven, open the door slightly and let the cake cool completely in the tin (about 30 minutes), then remove it using the parchment overhang.

    Time: PT30M

15. Optional feeding and storage

    Poke small holes all over the surface and spoon a tablespoon of rum, brandy or whisky into the cake once a week. Wrap tightly in parchment and then in aluminum foil; store at room temperature for up to 2 months.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: cake flour
• Instead of Unsalted butter: margarine (for dairy‑free)
• Instead of Brown sugar: dark muscovado sugar
• Instead of Almonds: almond meal
• Instead of Pistachios: chopped walnuts
• Instead of Cashews: chopped macadamia nuts
• Instead of Large eggs: egg replacer (for veg)
• Instead of Allspice: ground allspice
• Instead of Cloves: ground cloves
• Instead of Cinnamon stick: ground cinnamon
• Instead of Nutmeg: ground nutmeg
• Instead of Mixed dried fruits: candied peel, raisins, sultanas
• Instead of Orange zest: lemon zest

Equipment Needed

• 9 × 4 inch loaf tin
• Parchment (baking) paper
• Cake strip (or homemade foil strip) (optional)
• Mixing bowls
• Electric hand mixer or stand mixer
• Silicone spatula
• Whisk (optional)
• Microplane or fine grater
• Nutmeg grater (optional)
• Sieve (fine mesh)
• Oven
• Kitchen scale
• Cooling rack (optional)
• Probe thermometer (optional)
• Aluminum foil & plastic wrap (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use a cake strip or a homemade foil strip to keep the sides from doming.
• Room‑temperature butter and eggs give a smoother batter.
• Grate fresh nutmeg and zest the orange right before use for maximum aroma.
• A light dusting of powdered sugar just before serving adds a festive touch.

Troubleshooting

Storage

Refrigerator: Wrap tightly in parchment and foil; can be refrigerated for up to 1 month.

Freezer: Freeze wrapped portions for up to 3 months; thaw at room temperature before serving.

Room temperature: Store wrapped at room temperature, away from direct sunlight, for up to 2 months.

Make-Ahead Tips

• Soak the dried fruits in rum or brandy at least 24 h before baking.
• The cake improves in flavour after a few days; it can be made up to a month ahead.
• Feed the cake weekly with a splash of spirit to keep it moist.