NOTES:

• Nuts lose their crunch once soaked.
• Initially, I used to soak the chopped Nuts along with dry fruits.
• But I feel it retains the texture only when added finally to the batter.
• I dust the chopped nuts with the Flour used for baking the cake.
• You can either soak the Nuts along with the dry fruits or roast and use them in the cake batter while baking.
• When using Almonds, Blanch the Almonds in hot water, peel, chop and soak it along with dry fruits
• If you're not soaking the Nuts, then roast the chopped almonds and add it directly into the batter.

SPICES :

NOTES :

• Powder the Spices and add it while soaking the fruits.
• Add the Spices while soaking the dry fruits if you are soaking for a  brief period of time in alcohol/in Orange Juice/in tea. 
• While soaking for the dry fruits for a long time, it would not be a good idea to add the spices, as they tend to lose the flavour.
• If so add the Spices to the Cake Batter.
• I usually add the Spice Powder into the Cake Batter while baking.

HOW TO SOAK DRIED FRUITS FOR CHRISTMAS CAKE

HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE

SOAKING IN FRESH ORANGE JUICE :

NO SOAKING/INSTANT SOAKING METHOD :

• If you do not have the time or do not prefer to soak the dry fruits, then
• Cut the Dry fruits, dust the fruits with the flour used for baking the cake and add it to the batter.
• This way you can avoid the fruits getting sunk to the bottom while baking the Christmas Fruit Cake.
• Alternatively, you can soak the Dry Fruits in Alcohol/Orange Juice/Tea Decoction for a brief period of time - just for 10-15 minutes just before baking.
• I would suggest not to soak the Nuts, as they tend to lose the crunch.

NOTES :

• Soaked dry fruits can be used in Christmas Fruit Cake, Kerala Plum Cake, Classic Pound Christmas Cake or in a Traditional Christmas Pudding.
• Can also use it in Light Fruit Cakes.
• Christmas cake prepared with soaked Fruits yield a moist flavour rich Cake.
• Soaking allows the fruits to absorb more liquor keeping them moist.
• Soaking the dry fruits helps to soften and preserve the fruits, soaking removes the sugar that has crystallized on the surface of the fruits.
• Avoid soaking the fruits in metal containers. 
• Cover the bowl tightly and leave it aside, allowing at least two or three days, up to a weeks/months for the fruit to absorb the wine/liquor. 
• Add more Wine/Liquor if needed.
• Choose light coloured wines for Light Fruit Cakes and dark coloured wines for Dark Fruit Cakes. 
• The heat will destroy most of the alcohol while baking the cake, but the flavours will remain in the fruits.
• A rich and good Fruit Cake would have ample of  Dry Fruits & Nuts( at least half the weight of the cake should be Dry Fruits & Nuts).
• Adjust the amount of Dry Fruit and Nuts according to the number of cakes you need to Bake.
• The quantity of Dry Fruit and Nuts given here serves best for a Cake baked with 2 Cups of Flour which yields 2 medium sized Cakes.
• Use Dark coloured fruits like Dark Raisins, Dates, Prunes, Dried Cranberries, Glazed Cherries, Figs, Tutty Fruity, Candied Orange Peels etc., for Rich Christmas Fruit Cake and be lavish with the Nuts.
• Use light coloured fruits like Golden Raisins, dried Peaches/Apricots/Figs, Tutty Fruity (Red & Green), Glazed Cherries, Candied Orange Peel etc., for Light Fruit Cake. Adding Nuts to the Light Fruit is optional, but I usually use Nuts in my Light Fruit Cake Recipe.
• Use a hearty amount of Lemon/Orange Zest for a refreshing Citrusy Note in the Christmas Cake.