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Calcutta Christmas Cake
Recipe by Bong Eats
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.
MediumIndianServes 12
Printable version with shopping checklist
Source Video
2h 58m
Prep
2h
Cook
36m
Cleanup
5h 34m
Total
Cost Breakdown
Total cost:$10.70
Per serving:$0.89
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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