In the bustling city of Indore, the spirit of Christmas doesn't arrive with December's chill. It begins quietly, months in advance, in the hidden corners of home kitchens where glass jars filled with dry fruits slowly darken in rum, absorbing both flavour and generations of memory.
A Ritual Measured in Months, Not Hours
For the home bakers of Indore, the Christmas cake is far more than a seasonal dessert; it is a patient, almost meditative ritual. The process is a testament to anticipation, where preparation starts long before ovens are preheated. Neelu Sebastian embodies this tradition, beginning her preparations well in advance. She marinates a rich mix of walnuts, raisins, almonds, cashew nuts, orange peel, ginger juliennes, and a careful blend of spices in rum for a minimum of three months. "The longer the marination, the better the cake tastes," she shares, highlighting a core belief shared by many in the city.
Neelu's recipe is a legacy, not a mere set of instructions. She learned it by watching her grandmother and mother, absorbing every step before making the tradition her own. This intergenerational transfer of knowledge is what gives these cakes their soul.
Decades of Dedication in Every Slice
Across Indore, Sherly Johnykutty has been baking Christmas cakes for nearly forty years. What started as a family recipe learned from her mother has blossomed into a much-anticipated December promise for her entire community. Sherly soaks her dry fruits in rum for an impressive over four months. She adds cinnamon, cardamom, and other spices with meticulous care, creating a flavour profile that her neighbours, friends, and her children's friends instantly recognise.
"Every year, enquiries begin weeks before Christmas," Sherly notes, a quiet testament to how deeply this homemade tradition is valued and awaited.
From Experimentation to Cherished Expertise
The journey to perfection often involves dedicated practice. For Sheeba Alex, it took years of trial and error to master her Christmas cakes. Today, she confidently prepares both rum and plum cakes, each with a distinct method. "For plum cake, I soak dry fruits in orange juice. For rum cake, I use cashew nuts, black and golden raisins along with dates," she explains. A key to her cake's distinctive depth and rich colour is the use of caramelised sugar.
Meanwhile, Mary Sebastian, a professional baker for 35 years, guards her most prized possession: a glass jar she has maintained since her wedding day. "I have never let it go empty," she declares. This perpetual jar holds dry fruits soaking in a blend of rum and brandy, regularly topped up so the flavours meld naturally over time. Her batter includes a mix of cinnamon, nutmeg, and clove, and the cake receives its signature finish with a final brushing of rum after baking.
In these Indore kitchens, Christmas is never a rushed affair. It is a season that is soaked, stirred, and remembered, one cherished jar and one family story at a time. The cake is not just food; it is a vessel of history, love, and a community's shared identity, baked slowly with patience and profound care.
