Some people love fruit cake. Some people hate it. My theory is that those who hate it have never had a homemade fruit cake. My boozy Christmas cake isn’t made with neon fruits – it’s made with raisins, dates and my homemade tutti frutti.
If you’re not sure what tutti frutti is, it’s basically just “fruit cake mix.” Here’s a picture of tutti frutti at my local grocery store. Don’t these ingredients look appetizing (tone: friendly but sarcastic. it’s possible.): red 40, blue 1, yellow 5.
My hubby’s family is from Kerala in India. For Christians in Kerala, Christmas fruit cake or Kerala Plum Cake is tradition. Now that we’re a gluten-free household, I wanted to make sure that Roby still gets his fruit cake. In India and probably other places, tutti frutti is actually just candied green papaya. Green papaya is both spongy and flavorless which allows it to absorb both color and flavor very well. It’s also the right amount of chewy when used in baked goods.
Candied green papaya is easy to make. You chop up the fruit into tiny pieces and let it soak in a sweet mixture overnight. Then you dehydrate it and store it for use in some awesome baked goods. Easy right? Right. You can make this fruit cake mix any color you’d like – I decided to use beet juice to give my tutti frutti a pretty red color.
Once you’ve made this, use it in my boozy christmas cake
- 1 green papaya, chopped into small pieces
- ½ cup water
- 2 tbs honey
- 1 tbs beet juice to 1 cup papaya (adjust according to size of your papaya)
- Peel and chop 1 green papaya into small pieces.
- In a small saucepan, combine water and honey. Bring to a low boil and then let it simmer for 10 minutes.
- Add fruit and mix well. Simmer covered for another 8-10 minutes.
- In an airtight container add the fruit mixture along with beet juice. Once cool, put in refrigerator overnight.
- The next day, put the fruit in your dehydrator until fully dried.
- Store this until you’re ready to use it. Just be sure to macerate it by soaking it in liquid (juice or rum) before using.