Authentic Kerala Christmas Fruitcake with Caramel Syrup, Spices & Rum-Soaked Fruits

👩‍🍳 Preparation

1️⃣ Soak the Fruits

• In a glass container, combine dried fruits and cashews. Pour over the rum or orange juice and mix well.
• Cover and let soak overnight or for up to 3 days at room temperature, stirring once a day. For longer aging, refrigerate the mix.

2️⃣ Make the Caramel Syrup

1. In a small heavy-bottomed saucepan, add 1/2 cup sugar and 2 tbsp water. Heat over medium without stirring.
2. Allow the sugar to melt and caramelize to a dark amber color.
3. Carefully pour in 1/4 cup hot water to deglaze (stand back, it will bubble vigorously). Stir until smooth and let cool completely.

3️⃣ Prepare the Cake Batter

1. Preheat oven to 160°C (325°F). Grease and line an 8-inch round cake tin with parchment paper.
2. In a bowl, cream the softened butter and brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in the cooled caramel syrup and soaked fruit mixture (with any remaining soaking liquid).
5. In another bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
6. Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
   

   4️⃣ Bake the Cake