Kerala Style Christmas Plum Cake Recipe
A eggetarian Kerala Recipes recipe with raisins, glazed cherries, dried figs. Ready in 2h 40m, serves 6.
Curated byAditya Nair🇮🇳
Instructions
34 steps- 1
To begin making the Kerala Style Christmas Plum Cake Recipe first line a 9″ tin with grease proof paper and set it aside for later use
- 2
Soak the dry fruits (raisins, dry cherries, cashew, almond, tutti frutti, dry figs, soaked in rum or the juice of 3 oranges, preferably for a month, if not a day in advance, at least)Drain the soaked dry fruits, next and retain the soaked rum in a bottle for later use
raisins(100 grams)glazed cherries(100 grams)dried figs(100 grams)tutti frutti(100 grams)cashew nuts(50 grams)rum - or orange juice (adjust)(100 ml)tablespoons candied orange peel(3)orange(1)tablespoons lemon juice(3) - 3
Place the soaked dry fruits and the juice of an orange in a sauce pan
rum - or orange juice (adjust)(100 ml)tablespoons candied orange peel(3)caramel sauce(1/4 cup)orange(1)tablespoons lemon juice(3) - 4
Cover it, place it over a medium heat and allow it to cook until the juice is absorbed
rum - or orange juice (adjust)(100 ml)tablespoons lemon juice(3) - 5
If you are making a non-alcoholic version, soak the dry fruits in the juice of 3 oranges overnight or for a couple of hours at least
rum - or orange juice (adjust)(100 ml)tablespoons candied orange peel(3)orange(1)tablespoons lemon juice(3) - 6
When baking the cake, cook them in the same juice until all the juices are absorbed
rum - or orange juice (adjust)(100 ml)baking powder(1/2 teaspoon)baking soda(1/4 teaspoon)tablespoons lemon juice(3) - 7
If for some reason you have not pre-soaked the fruit, you can also soak and cook them instantly in 50-50 mix of rum and orange juice to get the intensity of flavour in a shorter time
rum - or orange juice (adjust)(100 ml)tablespoons candied orange peel(3)orange(1)tablespoons lemon juice(3) - 8
For best results, pre-soaking the fruit is recommended
- 9
Next, spread the cooked dry fruits on a plate and let it cool completely
- 10
At this stage, preheat the oven to 180 C
- 11
In a large mixing bowl, sieve together the all purpose flour, baking powder, baking soda and all the spice powders
all purpose flour (maida)(250 grams)baking powder(1/2 teaspoon)baking soda(1/4 teaspoon)cinnamon powder (dalchini)(1 teaspoon)nutmeg powder(1/4 teaspoon)dry ginger powder(1/2 teaspoon) - 12
Add the soaked, cooked mixed fruits in the flour and mix well so that the fruit is completely coated
all purpose flour (maida)(250 grams) - 13
Keep this aside
- 14
Tossing fruits in flour is to avoid fruits falling to the bottom of the cake during baking time
all purpose flour (maida)(250 grams)baking powder(1/2 teaspoon)baking soda(1/4 teaspoon) - 15
It will ensure that the cake remains studded with fruit, right through
- 16
Cream together the butter, ghee, egg yolks and the castor sugar until it is light and fluffy
butter (unsalted)(100 grams)ghee(125 grams)caster sugar(300 grams)egg yolks(4)tablespoons sugar(4) - 17
Add flour-fruits to the butter mixture, alternating with milk
butter (unsalted)(100 grams)all purpose flour (maida)(250 grams)milk(1/4 cup) - 18
Ensure that you begin and end with additions of the fruit mixture
- 19
Stir well with spatula to blend uniformly
- 20
Next, beat the egg whites till they are stiff peaks
egg whites(4) - 21
Add 4 tablespoons sugar and lime juice and beat again
rum - or orange juice (adjust)(100 ml)caster sugar(300 grams)tablespoons candied orange peel(3)tablespoons lemon juice(3)tablespoons sugar(4) - 22
Now, fold in the egg whites to the cake mixture
egg whites(4) - 23
Add the caramel and orange candied peel and mix it using a spatula
rum - or orange juice (adjust)(100 ml)tablespoons candied orange peel(3)caramel sauce(1/4 cup)orange(1) - 24
Pour plum cake batter into prepared pan
- 25
Smoothen it well (If you like an uneven top, save a small handful of floured dry fruits and sprinkle it on top or arrange some blanched and peeled almonds in a pattern or you can sprinkle some dried cherries on top )Place the plum cake in the preheated oven and bake for about 90 - 105 minutes or till a toothpick inserted in center comes out clean
glazed cherries(100 grams)dried figs(100 grams)tablespoons candied orange peel(3)all purpose flour (maida)(250 grams) - 26
Check for doneness after 60 minutes, as the cooking time will vary from one oven to another
- 27
When cooked through, remove the tin from the oven and let it sit in the cake tin to cool slightly
- 28
When the cake is still warm pour 1/8th cup rum or brandy over the cake and remove from the tin and cool it over a cooling rack
- 29
Serve it at Christmas or slice and store away for a tea time treat
- 30
Once the cake has cooled completely, sprinkle some more alcohol over it and cover it tightly with clingfilm
- 31
Then wrap it in aluminium foil or brown paper and store it in a dark cool place
- 32
Sprinkle some alcohol over the Kerala Style Plum Cake once in 4 days or a week, as this really deepens the flavours
- 33
If you do not want to keep it out, you can also refrigerate it, and remember to thaw it a day before Christmas or when you are serving it
- 34
The Kerala Style Plum cake keeps refrigerated for at least 3 months
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Kerala Style Christmas Plum Cake Recipe
A eggetarian Kerala Recipes recipe with raisins, glazed cherries, dried figs. Ready in 2h 40m, serves 6.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
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Ingredients Checklist
Directions
34 steps- 1
To begin making the Kerala Style Christmas Plum Cake Recipe first line a 9″ tin with grease proof paper and set it aside for later use
- 2
Soak the dry fruits (raisins, dry cherries, cashew, almond, tutti frutti, dry figs, soaked in rum or the juice of 3 oranges, preferably for a month, if not a day in advance, at least)Drain the soaked dry fruits, next and retain the soaked rum in a bottle for later use
raisins(100 grams)glazed cherries(100 grams)dried figs(100 grams)tutti frutti(100 grams)cashew nuts(50 grams)rum - or orange juice (adjust)(100 ml)tablespoons candied orange peel(3)orange(1)tablespoons lemon juice(3) - 3
Place the soaked dry fruits and the juice of an orange in a sauce pan
rum - or orange juice (adjust)(100 ml)tablespoons candied orange peel(3)caramel sauce(1/4 cup)orange(1)tablespoons lemon juice(3) - 4
Cover it, place it over a medium heat and allow it to cook until the juice is absorbed
rum - or orange juice (adjust)(100 ml)tablespoons lemon juice(3) - 5
If you are making a non-alcoholic version, soak the dry fruits in the juice of 3 oranges overnight or for a couple of hours at least
rum - or orange juice (adjust)(100 ml)tablespoons candied orange peel(3)orange(1)tablespoons lemon juice(3) - 6
When baking the cake, cook them in the same juice until all the juices are absorbed
rum - or orange juice (adjust)(100 ml)baking powder(1/2 teaspoon)baking soda(1/4 teaspoon)tablespoons lemon juice(3) - 7
If for some reason you have not pre-soaked the fruit, you can also soak and cook them instantly in 50-50 mix of rum and orange juice to get the intensity of flavour in a shorter time
rum - or orange juice (adjust)(100 ml)tablespoons candied orange peel(3)orange(1)tablespoons lemon juice(3) - 8
For best results, pre-soaking the fruit is recommended
- 9
Next, spread the cooked dry fruits on a plate and let it cool completely
- 10
At this stage, preheat the oven to 180 C
- 11
In a large mixing bowl, sieve together the all purpose flour, baking powder, baking soda and all the spice powders
all purpose flour (maida)(250 grams)baking powder(1/2 teaspoon)baking soda(1/4 teaspoon)cinnamon powder (dalchini)(1 teaspoon)nutmeg powder(1/4 teaspoon)dry ginger powder(1/2 teaspoon) - 12
Add the soaked, cooked mixed fruits in the flour and mix well so that the fruit is completely coated
all purpose flour (maida)(250 grams) - 13
Keep this aside
- 14
Tossing fruits in flour is to avoid fruits falling to the bottom of the cake during baking time
all purpose flour (maida)(250 grams)baking powder(1/2 teaspoon)baking soda(1/4 teaspoon) - 15
It will ensure that the cake remains studded with fruit, right through
- 16
Cream together the butter, ghee, egg yolks and the castor sugar until it is light and fluffy
butter (unsalted)(100 grams)ghee(125 grams)caster sugar(300 grams)egg yolks(4)tablespoons sugar(4) - 17
Add flour-fruits to the butter mixture, alternating with milk
butter (unsalted)(100 grams)all purpose flour (maida)(250 grams)milk(1/4 cup) - 18
Ensure that you begin and end with additions of the fruit mixture
- 19
Stir well with spatula to blend uniformly
- 20
Next, beat the egg whites till they are stiff peaks
egg whites(4) - 21
Add 4 tablespoons sugar and lime juice and beat again
rum - or orange juice (adjust)(100 ml)caster sugar(300 grams)tablespoons candied orange peel(3)tablespoons lemon juice(3)tablespoons sugar(4) - 22
Now, fold in the egg whites to the cake mixture
egg whites(4) - 23
Add the caramel and orange candied peel and mix it using a spatula
rum - or orange juice (adjust)(100 ml)tablespoons candied orange peel(3)caramel sauce(1/4 cup)orange(1) - 24
Pour plum cake batter into prepared pan
- 25
Smoothen it well (If you like an uneven top, save a small handful of floured dry fruits and sprinkle it on top or arrange some blanched and peeled almonds in a pattern or you can sprinkle some dried cherries on top )Place the plum cake in the preheated oven and bake for about 90 - 105 minutes or till a toothpick inserted in center comes out clean
glazed cherries(100 grams)dried figs(100 grams)tablespoons candied orange peel(3)all purpose flour (maida)(250 grams) - 26
Check for doneness after 60 minutes, as the cooking time will vary from one oven to another
- 27
When cooked through, remove the tin from the oven and let it sit in the cake tin to cool slightly
- 28
When the cake is still warm pour 1/8th cup rum or brandy over the cake and remove from the tin and cool it over a cooling rack
- 29
Serve it at Christmas or slice and store away for a tea time treat
- 30
Once the cake has cooled completely, sprinkle some more alcohol over it and cover it tightly with clingfilm
- 31
Then wrap it in aluminium foil or brown paper and store it in a dark cool place
- 32
Sprinkle some alcohol over the Kerala Style Plum Cake once in 4 days or a week, as this really deepens the flavours
- 33
If you do not want to keep it out, you can also refrigerate it, and remember to thaw it a day before Christmas or when you are serving it
- 34
The Kerala Style Plum cake keeps refrigerated for at least 3 months
Rate this recipe
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