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Plum Cake Recipe Indian served on a plate.
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Kerala Plum Cake Recipe - Christmas Fruit Cake

Plum Cake Recipe Indian - Rich, super moist, absolutely decadent fruity & nutty Christmas Cake Recipe loaded with various dry fruits & spices.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Author: Padma Veeranki

Ingredients

  • 1 Cup Plain Flour + 1 tbsp
  • 1 tsp Baking Powder
  • A Pinch of Salt
  • 1/2 tsp Ginger Powder
  • 1 tsp Cinnamon Powder
  • 1/4 tsp Clove Powder
  • A pinch of Nutmeg Powder
  • 1 1/4 Cup Mixed Dry Fruits Chopped (Dates, Cherries, orange Peels, Lemon Peels, etc)
  • 1/ 2 Cup Sugar
  • 2/3 Cup Oil or Butter at Room Temperature
  • 1 tsp Vanilla Extract
  • 3 Eggs at Room Temperature

For Caramel Syrup:

  • 1/2 Cup Sugar
  • 1/4 Cup Water

For Garnish:

  • Powdered sugar for dusting Optional

Instructions

Making Caramel Syrup:

  • In a pan over medium heat, melt 1/2 cup sugar slowly.
  • It will first melt and then turn into a dark brown goop. Reduce the heat further & keep stirring until it turns to a deep dark caramel colour.
  • The sugar will start to bubble. Once it bubbles for few seconds, add 1/4 cup of water and mix well until it dissolves. It will sizzle a bit at this stage. Don’t let it burn.
  • Not it will further darken and you will get a smooth syrup. This will take around 10 mins.
  • Turn off heat and set it aside to cool.

Cake Batter:

  • Add in 1 tablespoon plain flour to the dry fruits & give it all a nice mix. Set aside.
  • Pre-heat oven to 350F / 180C.
  • Sieve flour, baking powder, spices, and salt. Mix until well combined.
  • Beat the oil/butter, sugar and vanilla extract until fluffy – about 10 mins by hand or 3-4 minutes with an electric beater.
  • Next, add in 3 eggs and beat until creamy.
  • Then add flour little by little and fold gently.
  • Add the cooled caramel syrup, flour coated dry fruit mixture and gently fold in.

Baking Cake:

  • Pour batter into a greased cake pan. Tap it & smoothen the top.
  • Bake for 45-50 minutes until the top turns a dark brown and a skewer when inserted in the centre of the cake comes out clean. Start checking from 40 mins to see if the cake is done.
  • Cool down the cake completely & unmould.
  • Dust with some icing sugar when the cake is completely cooled down, slice and serve.

Recipe Video

Notes

  • Sifting the flour is very important for a lighter texture.
  • You can use the spice mix powder of your choice.
  • You can really mix up the ratio of dry fruits, peels & nuts as you like.
  • Coat the dry fruits with 1 tablespoon of flour so that the nuts does not sink to the bottom of the pan.
  • Adding a tablespoon of water to the sugar at the beginning to melt it takes a little longer but reduces the risk of getting burnt. If you think the caramel has burnt then make it again or else you will get the burnt taste in the cake.
  • During the last 10 minutes, the cake tends to darken. If this bothers you, loosely cover the top of the pan with Aluminum foil.