11 Tips for Christmas Cake, Indian Style

8. Rest, Brush and Age for Better Flavour

After baking, don’t rush the tasting. Wrap the cooled cake in parchment and then foil, and allow it to rest for at least 12–24 hours before slicing. For extra moisture and bakery-style depth, brush the cake with a teaspoon or two of warmed rum, brandy, or reserved fruit-soak syrup every few days. If you prefer non-alcoholic cakes, use orange or apple juice reduced by half with a touch of sugar to make a syrup for brushing. Short ageing for a week improves the harmony of flavours, and some bakers age cakes for several weeks—if you soak fruits in alcohol in advance, you can age longer. Store at cool room temperature in an airtight container for up to two weeks, or refrigerate for longer storage; bring to room temperature before serving. Label the cake with the brushing schedule if you plan multiple top-ups. These simple steps move a fresh bake toward the layered taste often found in Indian bakery cakes.