Indulge in festive delicacies with these chef-approved Christmas cakes; Image Credit: iStock

An inexplicable year end vibe is setting the mood right as we come closer to wrapping off this year. Indulging in a scrumptious spread of winter classics feel like the best thing to do and with Christmas and New Year festivities just around the corner, the festive spirit is lingering in the air. The holiday season is upon us and tis' the perfect time to be around our loved ones as we enjoy this season. "It's starting to look a lot like Christmas" and surely we all are set to binge on the classic Christmas cakes. What is even Christmas until we get our hands on the extravagant traditional fruit cakes or plum cakes. We all surely have our versions of prepping up the dessert table for the occasion but these chef approved quick recipes are sure to be a winner this year. Whether you are someone who loves to stick to the classic plum cakes or love giving an experimental twist to the Christmas cake, well here's your cue to get going with these succulent chef-approved Christmas cake recipes.

These chef-approved Christmas cake recipes will be an all-time favourite.

(Recipe by Chef Abhishek Basu, Executive Chef, JW Marriott Mumbai Juhu)

The festive season calls for delectable and aromatic treats. For those who have been all busy with their jam-packed schedule ahead of Christmas, this recipe is your quick getaway to a homemade delight to deck up your Christmas dining. This is a perfect blend of traditional and modern to satiate your taste buds.

Sugar (powder the 500g)- 500g

2pcs of cinnamon and 6pcs of cloves, powdered.

Eggs- 9 (add them one by one and beat.)

Maida- 500g with 2.5tsps baking powder and half tsp baking soda.

(works deliciously with just cashew nuts, raisins and black currants)

(Mix the dry fruits and nuts with the maida.)

1. Blend it one by one and pour into your favourite baking bin/bins.

2. Once it's ready and out, pour your preferred liquor generously on the cake.

(Recipe by Chef Paul Kinny Culinary Director , The St Regis Mumbai)

The aroma of dry fruits along with the essence of Rum is sure to get you high on the Christmas vibes.

Black caramel syrup - 150g

Mixed fruit jam - 250g

Mixed spice powder - 35g

1. In a Kitchen aid bowl, cream butter and sugar until light and fluffy.

2. Add eggs, 1 at a time, beating well after each addition.

3. In another bowl add in the flour, mixed spice powder and mix it into the batter.

4. Add in the black caramel syrup, mixed fruit jam and Christmas fruit.

1. Grease a mold and pour the batter into the mold.

2. Bake in the oven at 180c for 40 mins till a toothpick inserted inside comes out clean.

3. Once baked, soak the cake with Rum.

(Recipe by Chef Ankita Sood, The Artful Baker)

A scrumptious and plump treat for this Christmas. This cake is ideally made using jaggery and almost 50% Christmas fruit mince, which makes it exceptionally moist and suitable for your festive feast.

1. Cream butter and jaggery till light and fluffy.

2. Add eggs 1 by 1 and fold in flour, fruit mince and cocoa with a light hand.

3. Gently fold in olive oil. Bake at 175 degrees celsius for 30-40 minutes.

4. Brush with brandy while still warm. Wrap in a muslin cloth and store in an airtight container.

(Recipe by Rajnish Malkoti, Executive Chef, Welcomhotel Shimla)

This cake is an absolutely delightful and traditional way of serving a Christmas feast right. Rich with dry fruits, this cake is surely going to be a heavenly serving on the table.

Local Himachali orange peel- 50g

1. Chop and soak the nuts. Afterwards, cut all the dry fruits and peels in small pieces, and soak them along with the raisins and tutti-frutti in the rum, red wine and orange juice.

2. Then prepare the batter by mixing the butter and sugar and beat the vanilla essence in it. Add the eggs gradually to the vanilla essence mixture and mix all the while. Then fold in the flour sifted with baking powder and mix in all the soaked ingredients.

3. Grease a 1 kg baking tin with butter and sprinkle a little flour on the surface. Then place a sheet of butter paper on the bottom, and pour the cake batter into the tin. Bake the cake at 160 degrees Celsius for about 20-25 minutes.

4. Take out the cake from the mould and leave aside to cool it down and dust the icing sugar.

(Recipe by Chef Manjul, Pastry Chef at AnnaMaya at Andaz Delhi)

Keep up with the festive spirit of Christmas this year with a lavish fiesta. Binge eating desserts have been a lavish and flavourful sin that we are never guilty of. Along with the clink of the glasses, serve this appetizing traditional Dundee cake to make your festive days memorable.

Almonds (blanched and peeled)-100g

For glazing: Milk castor sugar

1. Preheat the oven to 180 degree Celsius / 160 degree Celsius fan / gas mark 4. Line a deep loose-based 20cm cake tin with baking parchment. Then put the butter in a large bowl and cream well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and apricot jam.

2. Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition. Sieve together the almond flour, refined flour and baking powder together and add it to the egg mixture.

4. Mix in the milk and then add the dried fruit and mix. Spoon the mixture into the prepared tin and spread evenly.

5. Arrange the whole almonds close together in neat circles on the top of the cake. Bake in the oven for 45 mins. Then lower the oven temperature to 160 degree Celsius and cook for a further 60-80 minutes.

6. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. It is important not to overcook this cake; the center should be a little soft. When cooked, remove the cake briefly from the oven. Brush over the top of the cake and return the cake to the oven for 2-3 mins.

7. Remove and allow the cake to cool in the tin.

(Recipe by Master Patissier Chef Surendra Negi, Taj Palace, New Delhi)

A modern twisted version of the traditional recipe is what we all want this Christmas. Amid the hustle and bustle of daily routines, this quick recipe of sticky date cake is sure to be your favourite pick this festive season.

1. Combine the dates and water in a pot on the stove, and cook till the water comes to a boil.

2. Add the baking soda, and immediately remove from the heat (if you add the soda in one go, it may overflow, so either take a pot that is large enough for double the quantity, or add the baking soda slowly).

3. While the cooked dates cool down, prepare the custard. Mix a small portion of milk with the custard powder to form a slurry. In a pot, take the rest of the milk onto the stove, add sugar and allow it to achieve a rolling boil. Whisk in the custard slurry. The mixture should thicken instantly. Remove from the heat, and allow it to cool down fully.

4. Cream the unsalted butter and brown sugar until well incorporated, light and fluffy. Mix in the custard. Once the dates have cooled down, mix them in too.

5. In a steel bowl, combine all the dry ingredients together, and then add the wet mixture slowly, mixing in well.

6. Line the bottom of your ramekins with butter paper, and pour in the batter equally. Cover with foil, and bake in a water bath at 170 degree Celsius for approximately 20 minutes, or until a skewer inserted in the centre comes out clean.

7. Allow the cakes to cool before de-moulding; run a knife along the sides to release, and turn onto a plate.

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8. Serve warm with ice cream, or topped with caramel sauce.

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