Christmas Fruit Cake

A world renowned classic......

The perfect amalgamation of flour , butter, aromatics , raisins , nuts & rum.....

Sugar, Spice & everything nice.....

Its literally the recipe of  the Power puff girls sans the chemical X.......

Simply put

It is one of the most delicious & Christmas-sy things I have ever had the opportunity to taste. 

I am of course talking ( and salivating ) about the Christmas Fruit Cake.

My mother is a home baker. Which means our home smells like a warm bakery every day to begin with . But during the time between The end of November and the beginning of January (coincidentally our busiest time of the year ) the house literally turns into heaven. The ovens are running overtime to produce batch after batch of Christmas cakes ,whose sweet and aromatic smell fills up the entire house.

It can be round or rectangular but it tastes just the same , the thin layer of hard outer crust with a chewy and soft inside . Each bite also has an ample amount of rum soaked raisins and nuts.

One can never get enough of it. 

The process of making these cakes starts way back in July. Large batches of dates , raisins and figs are finely chopped and kept in airtight containers filled with rum. They sit there soaking up the rum for at least five months. 

It is then that we make the cake mixture. A handful of this mixture along with some cake flour and nuts is patted down into a buttered baking tin and sent into the oven. 

Of course for even more concentrated flavor  its advised to pour rum into little holes made in the cake right after its out of the oven.

The first bite of a piece out of this warm and chewy cake is enough to make my day ..........