11 Tips for Christmas Cake, Indian Style

9. Nut Choices and Texture Tips

Nuts give crunch and richness to the cake. Use a mix of toasted cashews, almonds, and walnuts for texture—about 60–80 g total (¼–⅓ cup) is typical for one cake. Lightly toast the nuts in a dry pan for 3–4 minutes until aromatic, then cool and chop to the size you prefer. Toasting reduces rawness and adds a toasty flavour that blends with the spices. For nut-free households or allergies, replace nuts with toasted pumpkin seeds or extra chopped dried fruit. If you want an Indian bakery touch, add a few chopped pistachios for colour on top of the cake. Fold nuts into the batter with the fruits during the final stage to keep them evenly distributed. Remember, large pieces can sink slightly; if that’s a concern, chop them a bit smaller and toss with a dusting of flour first.