The Allahabadi Cake Recipe is a treasured creation from Allahabad, traditionally baked during Christmas but enjoyed all year round. This spiced fruit cake is loaded with dried fruits, nuts, and rum-soaked ingredients, resulting in a rich and indulgent flavor. The unique combination of Indian and Western influences, enhanced by the use of ghee, gives this cake a one-of-a-kind taste that sets it apart from other fruit cakes. Whether for a special celebration or a sweet treat, the Allahabadi Cake Recipe delivers warmth, nostalgia, and festive vibes to any occasion.

Why is it called “Allahabadi Cake”?
The name “Allahabadi Cake” comes from the northern Indian city of Allahabad, now known as Prayagraj. This cake has historical roots tied to British colonial rule and the introduction of Western-style fruit cakes to Indian households. Over time, local communities, especially Christian families, adapted the recipe to suit Indian tastes by incorporating ingredients like ghee, jaggery, and Indian spices. As a result, the Allahabadi Cake became a signature festive dessert, symbolizing the fusion of Indian and Western culinary traditions. The cake has been passed down through generations, holding cultural significance, particularly during Christmas celebrations.

How should “Allahabadi Cake” Taste?
The Allahabadi Cake offers a complex and delightful flavor profile. The cake has a slightly dense yet moist texture, rich in the sweetness of dried fruits like raisins, apricots, and cherries, which are often soaked in rum or brandy for added depth. The addition of warm spices such as cinnamon, nutmeg, and clove gives it a festive aroma, while the ghee provides a nutty, buttery richness. The cake is not overly sweet but perfectly balanced with the hint of jaggery, making it a warm and comforting dessert that evokes the feeling of the holiday season with each bite.

How to Make Allahabadi Cake Super Yummy or Perfect?
To make the perfect Allahabadi Cake, there are a few key tips to follow. First, allow your dried fruits to soak in rum or brandy for at least a week before baking for maximum flavor infusion. When preparing the cake batter, use room-temperature ghee instead of butter for an authentic Indian touch that enhances the richness. Be sure to toast your nuts lightly before adding them to the batter for a more pronounced flavor. Finally, bake the cake at a lower temperature than typical cakes to ensure even cooking and a moist texture. Letting the cake rest for a day before serving will allow the flavors to mature, making it even more delicious.

Allahabadi Cake Recipe
Equipment
- Mixing bowls
- Baking pan
- Whisk or electric mixer
- Oven
- Spatula
Ingredients
- 2 cups mixed dried fruits (raisins, apricots, cherries)
- 1/4 cup rum or brandy (optional for soaking)
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1 cup ghee (at room temperature)
- 1 cup jaggery (or brown sugar)
- 1/2 cup chopped nuts (almonds, cashews, walnuts)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon powder
- 1/2 teaspoon nutmeg powder
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (if needed for consistency)
Instructions
- Prepare the Fruits: Soak the dried fruits in rum or brandy for at least a week. If time is short, soaking overnight will also work.
- Preheat the Oven: Preheat your oven to 160°C (320°F) and grease a baking pan.
- Mix Dry Ingredients: In a bowl, combine flour, semolina, baking powder, cinnamon, nutmeg, and clove.
- Cream Ghee and Jaggery: In a separate large bowl, cream the ghee and jaggery until light and fluffy.
- Add Eggs: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine: Gradually add the dry ingredients to the wet mixture, alternating with the soaked fruits and nuts. Mix until well combined. If the batter is too thick, add milk to adjust the consistency.
- Bake: Pour the batter into the prepared baking pan and bake for 1 hour 30 minutes or until a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15 minutes before transferring to a wire rack. Allow the cake to rest for a day for the best flavor development.
Notes
- For a non-alcoholic version, soak the dried fruits in orange juice or apple cider.
- You can store the cake in an airtight container for up to a week, and it often tastes better after a couple of days as the flavors meld together.
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Conclusion
The Allahabadi Cake is a must-try recipe, whether you’re celebrating a special occasion or simply craving a rich, flavorful treat. Its combination of dried fruits, nuts, spices, and ghee makes it a unique, delightful cake that’s relatively easy to make, provided you follow the right steps. The legacy behind this cake makes it even more special, as it represents the beautiful blend of cultures and flavors. Try this recipe, and experience a slice of India’s rich culinary history, right from your kitchen!