11 Tips for Christmas Cake, Indian Style

7. Bake Low and Slow — temperature and time

For a dense, fruit-filled cake, bake at a lower temperature to avoid a burnt top and an undercooked centre. Set the oven to 320°F (160°C) and plan for a baking window of 55–75 minutes for a standard 8–9 inch (20–23 cm) round or loaf tin. Because oven performance varies, begin checking at 50 minutes. Use the toothpick test in the centre—some moist crumbs near the fruit are okay, but it shouldn’t be batter. To protect the top, tent a piece of foil loosely over the tin after 35–45 minutes if the surface browns quickly. If you bake in a dark or thin tin, add 5–10 extra minutes. A baking thermometer is helpful: the centre of a fruit cake often reaches around 92–95°C (197–203°F) when done, though you can rely on the toothpick method if you prefer not to use a thermometer. Let the cake cool in the pan for 10–15 minutes, then transfer to a rack to cool fully before brushing or wrapping.