Christmas Caramel Cake Recipe

Caramel fruit cake is a delicious, soft and tender cake made with caramel and dry fruits. The caramel adds a subtle sweetness that blends beautifully with rum and dry fruits. It is a kind of cake that looks splendid but it is surprisingly easy to bake with basic pantry ingredients. This cake is perfect for festive occasions like Christmas, New year parties or can be enjoyed as an after meal dessert. 

Caramel Fruit Cake Recipe

I have been making different version of fruit cakes for each year. I was thinking what to make this year. Remembered the cake which i saw in karen’s blog. And i was waiting to make that cake for a long time. Finally i made it few days back and it was delicious.

About Caramel Fruit Cake

This caramel fruit cake is a rich and flavourful cake that is perfect for any occasion. It is made with basic ingredients like flour, eggs, sugar, butter and loaded with crunchy nuts and chewy dry fruits. A touch of caramel adds a lovely golden color and a warm, subtle sweetness that makes the cake indulgent in every bite. 

Making a perfect caramel syrup at home is important because it gives the cake a natural deep color. The caramel is infused directly into the cake batter, so it gives a gooey caramel taste. The combination of buttery cake, caramel and boozy soft fruits result in a classic Christmas flavour that is so warm and irresistible, you find yourself going for another slice. 

It is a perfect homemade sweet treat for kids snack boxes, as an evening snack with a warm cup of coffee or as a gift during special occasions. Each slice has a balance of soft, nutty crunch and fruity sweetness that everyone will love. 

Similar Recipes

Mocha Fruit Cupcakes

Rum Christmas Fruit Cake

Chocolate Plum Cake

Eggless Fruit Cake

Microwave Fruit Cake

Caramel brownies

Caramel Custard

Steamed Caramel Sponge Cake

FAQ 

Q. Why did my caramel taste bitter ? 

If the sugar is cooked for long, it begins to burn and will result in a bitter taste. As soon as it gets its golden brown color, turn off the heat. 

Q. Can I make it as a non- alcoholic cake ?

Yes, you can skip the rum and soak the dry fruits and nuts in any fruit juices like orange, apple or berry juice. 

Q. Can I add store bought caramel syrup instead of homemade ? 

Yes, you can use store bought caramel syrup. But homemade caramel gives a deep, rich color and flavour than the store bought ones. 

Q. My caramel hardened when I added the water ? 

Don’t worry if your caramel hardens after adding water. Heat it on low flame and it will start melting back into a smooth syrup. 

Ingredients

All purpose flour / Maida : I have used all purpose for making this cake. It acts as the binder that combines with wet ingredients and provides the structure to the cake.

Unsalted butter : Unsalted butter provides the rich and moist texture to the cake. The butter should be at room temperature. 

Sugar : I have added white granulated sugar for the sweetness and also it makes the tender. You can swap with healthy sweetener options like coconut sugar or brown sugar. 

Eggs : Egg is the key ingredient that adds rich moisture to the cake and also helps in rising. For eggless versions, add yogurt or flax egg. 

Vanilla essence : Vanilla essence adds a warm aroma that balances the overall flavour of the cake. 

Rising agents : Baking powder and baking soda are used to level up the cake. 

Dried fruits and nuts : You can add any variety of dry fruits and nuts of your choice like dates, almonds, cashew, prunes, raisins, pistachios or cherries. These are added to give the classic Christmas taste and richness. 

Rum : Rum is used for soaking the fruits and nuts. It softens them and infuses deep flavour over time. For non-alchoholic versions, use orange juice, grape juice or apple juice. 

Caramel : Caramel is the star flavour of this cake. Sugar and water are used to make caramel syrup. It adds a rich dark color and intense flavour to the cake. 

Expert Tips

Soaking fruits : Soak the dry fruits and nuts in rum at least 2 days before making for better flavour or a week before. As this makes the nuts softer and tastes even more delicious.

Room temperature : Using cold ingredients may cause the batter to curdle. So, bring down the ingredients like butter, eggs to room temperature an hour before making. 

Coat the fruits : Add a 1 or 2 tablespoon of flour to the dry fruit mixture and coat it really well before adding it to the batter. 

Perfect caramel : For a smooth caramel syrup, never stir your sugar while it’s melting. Always swirl your saucepan over the heat. Cook sugar on a very low heat and it starts turning deep brown. Then carefully add water and let it dissolve into a smooth caramel syrup. 

Added flavour : To give your cake a festive flavour, brush the warm cake with rum, caramel syrup or orange juice. And let it soak for a day before serving. This allows the flavours to deep down into the cake and make it extra moist. 

Storage & Serving

Once the cake is completely cooled, you can either slice it or keep it whole in an airtight container. It will stay fresh at room temperature for about a week or you can refrigerate it for up to a month. 

Serve the warm cake with a drizzle of caramel sauce or chocolate sauce. Or top it off with cream cheese frosting, whipped cream. 

Step by Step Pictures

Take all your ingredients

Grease a round cake pan with oil and dust it with flour. set aside

I soaked these mixed dried fruits and nuts in rum for 2 days

sprinkle some flour over it

toss well and set aside

take flour in a sifter

add in baking soda and baking powder

sieve it well and set aside

Now let’s make the caramel. Take sugar in a sauce pan

heat it on low to medium heat. it will slowly start to crystalise

keep cooking, the sugar will start to melt

now it has started getting little colour

Now it has reached the perfect colour

take it off the stove and add water in it..First the syrup will crystalize, when you keep heating it will melt again

mix well..now caramel syrup is done

Now lets prepare the eggs

separate the eggs

take yolk in a small bowl and whites in a large bowl

beat the egg whites till stiff

it will rise and gets stiff

done..set aside

 

take butter in a bowl

add in sugar

use a beater to whip it up

now it is creamy

add in egg yolks

add in vanilla..you can add some rum or brandy in this as well

whip again

add in half of the flour mix in

fold gently

add in caramel

add in the remaining flour mix in

fold gently

now add in some egg white in

fold gently..this will lighten the batter

now add remaining egg whites in

fold gently

now add in the dried fruits and nuts

give once final mix

spoon the batter in

spread it evenly

bake till done

cool it and un mould it

slice the top using a serrated knife

slice and serve

So soft and so spongy

 

📖 Recipe Card

Christmas Caramel Fruit Cake Recipe

Caramel fruit cake is a delicious, soft and tender cake made with caramel and dry fruits. The caramel adds a subtle sweetness that blends beautifully with rum and dry fruits. It is a kind of cake that looks splendid but it is surprisingly easy to bake with basic pantry ingredients. This cake is perfect for festive occasions like Christmas, New year parties or can be enjoyed as an after meal dessert. 

Prep Time 15 minutes mins

Cook Time 1 hour hr

0 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine British

Servings 12 servings

Calories 309 kcal

Equipment

• 8 inch round cake pan

• OTG

• Electric Beater

Ingredients  

1x2x3x

• 1¾ cup All Purpose Flour / Maida 210 grams
• 200 grams Unsalted Soft Butter 1 cup
• 1 cup Granulated Sugar 200 grams
• 4 large Eggs
• 1 tablespoon Vanilla Extract
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• 2 cups Mixed Dried Fruits & Nuts I used cashews, candied peels, raisins, dates, prunes, tutti fruity
• ½ cup Rum for soaking fruits

For Caramel

• ½ cup Granulated Sugar 100 grams
• ¼ cup Water 60 ml

Instructions 

• Two days before soak all your dried fruits and nuts in rum, you can soak them in orange juice as well.

• On the day of baking. Start by preheating oven to 180 degree C. Grease a 8 inch round cake pan with oil and dust it with flour. Set aside.

• Take the dried fruits and add two tblspn of flour. Toss well and set aside.

• Now take flour, baking powder and baking soda in a sifter and sieve it well. Set aside.

• Now take sugar in a sauce pan and cook it on medium high heat till it gets golden in colour. Don’t stir the caramel, just swirl the pan. Now when the caramel reaches the nice colour add in water and mix well. Set aside to cool down.

• Now separate the egg, take egg white in a large bowl and whip it using a electric beater till stiff.

• Take butter, sugar and vanilla in a bowl and whip till creamy. Add in egg yolks and whip again.

• Now add in half of the flour mix in and fold gently. Add in the cooled caramel and mix well. Now add in the remaining flour mix in and fold gently.

• Finally add in ⅓rd of the egg white and fold well. Then add the final egg whites and fold very gently till it is nice and airy.

• Finally add in the flour tossed nuts and dried fruits and fold well.

• Spoon this into the cake pan and bake for 1 hour or insert a toothpick to check whether the cake is done. Remove it from pan and cool completely. Now slice and serve.

Nutrition

Serving: 1servingsCalories: 309kcalCarbohydrates: 39gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 98mgSodium: 107mgPotassium: 49mgFiber: 0.5gSugar: 25gVitamin A: 507IUCalcium: 36mgIron: 1mg

Keyword Christmas Fruit Cakes

More Fruit Cake Recipes