11 Tips for Christmas Cake, Indian Style

6. Mix Gently, Fold Once

The method matters more than fancy equipment. Use a bowl and a spatula rather than high-speed beaters for fruit cake. Start by whisking dry ingredients together so leaveners and spices are even. In another bowl, combine wet ingredients—yoghurt, oil, any mashed fruit, cooled caramel syrup, and sugar—until smooth. Add dry ingredients to wet in two additions, stirring gently to combine. When the flour disappears, stop mixing. Fold in the floured fruits just once or twice until evenly distributed. Overmixing develops gluten and can make a heavy, chewy cake rather than the tender, dense crumb we want. Aim for a batter that’s thick but pourable; if it feels too stiff, a tablespoon or two of reserved fruit-soak liquid or milk will bring it to the right texture. This gentle, low-effort approach mirrors how many small bakeries work, producing a consistent cake every time.