Kerala Plum/Fruit Cake

Kerala plum/fruit cake, a wonderful cake to celebrate christmas. Caramel syrup gives this cake a unique flavor and color.

Kerala Plum Fruit Cake
 

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Kerala Plum/Fruit Cake
Kerala plum/fruit cake, a wonderful cake to celebrate christmas. Caramel syrup gives this cake a unique flavor and color.
Kerala Plum Fruit Cake
Course Cakes
Cuisine Kerala
Servings
servings
Ingredients
  • 125 grams Butter softened
  • 110 grams + 1 tablespoons Caster sugar
  • 55 grams Sugar for caramel syrup
  • 60 milliliters Hot water
  • 2 numbers Egg
  • 150 grams Plain flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Vanilla essence
  • 1 teaspoons Lime juice
  • 1 1/2 teaspoon Pineapple jam
  • 1 1/2 teaspoons Spice powder
  • 1/2 teaspoon Orange peel dried and powdered
  • 1 1/4 cups Mixed dried fruits
  • 1/4 cup Cashew nuts roasted and chopped
  • 60 milliliters Dark rum
  • 1/8 teaspoon Salt
Course Cakes
Cuisine Kerala
Servings
servings
Ingredients
  • 125 grams Butter softened
  • 110 grams + 1 tablespoons Caster sugar
  • 55 grams Sugar for caramel syrup
  • 60 milliliters Hot water
  • 2 numbers Egg
  • 150 grams Plain flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Vanilla essence
  • 1 teaspoons Lime juice
  • 1 1/2 teaspoon Pineapple jam
  • 1 1/2 teaspoons Spice powder
  • 1/2 teaspoon Orange peel dried and powdered
  • 1 1/4 cups Mixed dried fruits
  • 1/4 cup Cashew nuts roasted and chopped
  • 60 milliliters Dark rum
  • 1/8 teaspoon Salt
Kerala Plum Fruit Cake
Instructions
  1. Preheat oven at 180 °C for 15 minutes. Line base and sides of a deep 20 cm round cake pan with baking paper.
  2. Prepare caramel syrup and keep aside to cool. (refer notes)
  3. Beat butter and sugar in a bowl with an electric mixer until soft and creamy.
  4. Add egg, one at a time, and beat until well combined. Add vanilla essence, lime juice, pineapple jam, and cool caramel syrup, mix well.
  5. Add sifted flour, baking powder, and salt mixture, fold well.
  6. Finally, fold in mixed dried fruits, cashew nuts, spice powder, and orange peel mixture.
  7. Spread the cake mixture into the prepared pan. Bake for around 40 minutes or until a skewer inserted the center of the cake comes out clean. Cool in pan.
  8. Brush top of hot cake with extra rum, if desired.
  9. NOTE - To make caramel syrup, combine sugar and one tablespoon water in a saucepan. When the sugar melts and becomes dark brown, add 60 ml of hot water. Melt completely and let it come to room temperature.
  10. To avoid sinking, dust the soaked fruits with some sifted flour and baking powder mixture before using.
  11. For mixed dried fruits, I used a combination of raisins, glace cherries, candied orange, and lemon peel. Chop all the fruits into small pieces and soak them in dark rum for a period of minimum one week or until absorbed.
  12. Spice powder is a combination of cloves, cardamom, cinnamon, nutmeg, and dried ginger. Dry roast and grind all the spices into a fine powder.
  13. To make dried and powdered orange peel, wash and peel the oranges and cut the peels into thin slices and spread it in a tray and keep under the sun for 2 - 3 days, then grind into a fine powder.
  14. Have all the ingredients at room temperature, especially butter and egg. Sift together the flour, baking powder, and salt.
  15. One cup = 250 ml, one tablespoon= 15 ml, one teaspoon = 5 ml.
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Comments

  1. I followed the recipe this Christmas. The result was all happy smiles and empty plate. It was gone in an hour lol. Very tasty outcome and the instructions were easy to follow. Expecting more Priya !!

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