Christmas Fruit Cake


cup of all purpose flour
1 cup of home-made curd
¾ cup of granulated sugar
½ teaspoon of baking soda
teaspoon of baking powder
½ cup of olive oil
1 teaspoon of vanilla extract
2 teaspoons of all spice powder
1 teaspoon of cinnamon powder
½ nutmeg grated
1 cup of mixed dried fruits and spices (dried fig, walnuts, raisins, black currants, dried cherries, candied ginger)
2 tablespoons of coffee liquid (coffee steeped in water overnight)


1. Preheat oven to 200 C. Grease and line a loaf pan. Sift flour 2-3 times.
2. In a large bowl, beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear. Beat in the oil and vanilla extract to the curd mixture. Slowly add the flour in 4 lots, blending in well after each addition. Coat all the dried fruits in flour to avoid sinking to the bottom. Add them to the batter along with all spice powder, cinnamon powder, nutmeg and coffee liquid. Fold in gently
3. Pour batter in the prepared pan. Bake at 200°C for 10 minutes, reduce temperature to 170-180°C and bake for 45 minutes or till a toothpick inserted into the cake comes out clean.
4. Cool the cake for 30 minutes and then overturn onto a plate. Wait for at least 2 hours before slicing it, else it doesn't slice neatly.


You can reduce quantity of nutmeg depending upon how strong the flavor you want.

Coat all dried fruits in flour to avoid sinking to the bottom.