Soaking dried fruits for Christmas Cakes

The end of the year always seems to fly by. With all the holidays and marriages, I feel like days are at their busiest during these last few months. It's also my favourite time of the year! The weather's great...the air is festive...and there's a general sense of happiness all around.

After I was invited to a Traditional Cake Mixing Ceremony at The Hilton Garden Inn, Delhi more than a month back, I decided to do a little cake mixing of my own at home about a month before Christmas. Last few weeks have kept me on my toes, but luckily I managed to soak my dried fruits well in time.

Cake mixing is usually done one or two months before Christmas, and it involves soaking an assortment of dried and candied fruits in alcohol, mostly rum. But one can also mix in some brandy, red wine, whisky and sherry. The soaked fruit is then used to make Christmas cakes in December. Of course, one can always do this all year round! The fruits become plump and luscious by the end of the soaking period and make for some delicious Christmas cakes.

 

Soaking dried fruits is a cakewalk. Really. 

Just put together an assorted mix of dried fruits. Chop them into small pieces, removing any seeds. Place in a big bowl. Toss well and then pour in your choice of alcohol. Mix it up well and transfer to an airtight container. Pour more alcohol until all the fruit is covered well. Put the lid on and keep in a cool and dark place for a few weeks.

I used a mix of dried apricots, dried figs, candied ginger, raisins, tutti-fruti, candied orange peel and prunes. And to soak them I used a mix of rum, whisky, and brandy.

Ideally the fruits should be soaked for a month, but if you're pressed for time, one week is also good enough.

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