Christmas Fruit Cake | Kerala Plum Cake | kukskitchen

Every Christmas in Kerala, the kitchen becomes a sanctuary of secrets and sweetness as mothers prepare their traditional plum cake. I carry on this tradition at my home. My son would help me sift the flour or toss the soaked fruits, tasks that bring the whole family together. The best part is the caramel-making—watching sugar transform into molten amber is pure magic to a child. Once the cakes are baked,  mothers would wrap them in parchment and tie them with red ribbons to share with neighbours and friends. The joy on their faces as they received those parcels makes one realize that the real magic of plum cake wasn’t just in the taste but in the love it carried.

A few things before we start: 

• For extra taste, soak mixed nuts - almonds, walnuts, cashew nuts - along with fruits.
• I add half almond flour and half plain flour some years for a different taste. 
• Adjust the soaking period of fruits based on your schedule; longer soaking enhances flavour.
• Baking times may vary depending on the oven and the size of the tins. Monitor closely during the final 5–10 minutes.
• Ensure the butter and eggs are at room temperature before use for a smoother batter and better incorporation.
• For fruit soaking, Captain Morgan dark rum was used in this recipe, but you may use any dark rum or brandy of your choice.
• For a non-alcoholic version, soak 3 cups of dried fruits in 1.5 cups of fresh orange juice. Allow the fruits to soak overnight at room temperature. Follow the remaining recipe as directed.
• Substituting soft light brown sugar for white sugar enhances the cake's color and depth of flavor.
• Add 1 tbsp of fresh orange zest to the batter for a refreshing citrus note.
• To extend the shelf life of the cake, brush a small amount of leftover rum over the top daily for 2–3 days after baking.
• If the top of the cake begins to over-brown during baking, loosely cover it with aluminum foil to prevent burning.

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Christmas Fruit Cake/ Kerala Plum Cake

Prep Time: 15minutes 

Cook Time: 45minutes 

Total Time: 1hour 

Servings: 12 -15

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Ingredients

For Fruit Soaking:

• 3 cups mixed dried fruits (e.g., sultanas, seedless raisins, currants, candied orange and lemon peel)
• 1.5 cups rum or brandy

For Caramel:

• 1/2 cup granulated sugar
• 1 tbsp water
• 1/4 cup warm water

For the Cake:

• 2 cups plain flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1 cup + 2 tbsp sugar (powdered)
• 250 g unsalted butter (softened)
• 4 eggs (separated into yolks and whites)
• 2 tsp vanilla essence
• 1 tbsp apricot jam (or any preferred jam)

For Spice Powder:

• 2 cloves
• 2 cardamom pods
• 1 small piece of cinnamon
• 1 small piece of nutmeg

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Instructions

1. Fruit Soaking:

1. Combine mixed dried fruits of your choice in a large, airtight jar. If using larger fruits such as apricots or dates, chop them into small pieces.
2. Pour the rum or brandy over the fruits, ensuring they are completely submerged.
3. Seal the jar and let the fruits soak for a minimum of 1 week. For optimal flavor, soak them for up to 1.5 months. Shake the jar occasionally to mix.

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2. Caramel Preparation:

1. In a saucepan, combine 1/2 cup sugar and 1 tbsp water. Heat on medium, allowing the sugar to melt and caramelize until it reaches a dark amber color.
2. Carefully remove from heat and add 1/4 cup warm water. Be cautious, as the mixture may splatter.
3. Return to low heat and simmer for 3–4 minutes. Set aside to cool completely. Caramel can be prepared in advance and refrigerated.

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3. Spice Powder:

1. Grind cloves, cardamom, cinnamon, and nutmeg with a pinch of sugar into a fine powder. Set aside.

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4. Cake Preparation:

1. Preheat the oven to 180°C (350°F) and prepare your baking tins by greasing them and lining with parchment paper.
2. Drain the soaked fruits and retain 4 tbsp of the liquor. Toss the drained fruits in 1–2 tbsp of flour to prevent sinking during baking.
3. Sift the plain flour, baking powder, and baking soda together.
4. Separate the eggs. Beat the egg whites until soft peaks form and set aside.
5. In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Beat in the egg yolks one at a time.
6. Add the vanilla essence, cooled caramel, and spice powder to the mixture, blending well.
7. Gradually fold in the sifted dry ingredients in two batches. Add the apricot jam and mix until incorporated.
8. Gently fold in the beaten egg whites in two parts, ensuring no streaks remain.
9. Fold in the floured soaked fruits along with 4 tbsp of the retained liquor.

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5. Baking:

1. Pour the batter into the prepared tins, spreading it evenly.
2. Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the center comes out clean.
3. Allow the cake to cool completely in the tin before removing.

Enjoy this timeless fruit cake, perfect for special occasions and celebrations!

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Thank you xx 

Cheers 

Sherin Jos