11 Tips for Christmas Cake, Indian Style

3. Make Caramel for Colour, Not Just Sugar

Indian bakery plum cakes often owe their deep brown colour to homemade caramel, not only to spices. To make a simple caramel for one cake, keep 100 g (½ cup) granulated sugar and 2–3 tbsp water ready. Heat sugar with water in a heavy pan over medium heat without stirring; swirl the pan gently until the sugar melts and turns a deep amber. Immediately remove from heat and carefully add 2–3 tbsp hot water to stop cooking (stand back—steam will rise). Let the syrup cool completely before adding it to the batter—adding hot caramel will scramble the yoghurt or change its consistency. Use this caramel sparingly: about 1–2 tablespoons of cooled syrup gives that bakery hue without making the cake too sweet. If caramel seems daunting, a tablespoon of strong brewed coffee or 1–2 tsp dark molasses can also deepen colour. Keep safety in mind when working with hot sugar; use a long-handled spoon and have cold water nearby. Practising once before the holiday rush helps. The caramel step is one of those small touches that make an at-home cake look and taste like a shop-bought loaf.