Kerala Plum/Fruit Cake
Kerala plum/fruit cake, a wonderful cake to celebrate Christmas. Caramel syrup gives this cake a unique flavor and color.
  • CourseCakes and Bakes
  • CuisineKerala
Servings
8servings
Servings
8servings
Ingredients
  • 125grams Buttersoftened
  • 110 grams Caster sugar
  • 60grams Sugar for caramel syrup
  • 60milliliters Hot water
  • 2numbers Egg
  • 150grams Plain flour
  • 1teaspoon Baking powder
  • 1teaspoon Vanilla essence
  • 1teaspoon Lime juice
  • 1 1/2teaspoons Spice powder
  • 1/2teaspoon Orange peeldried and powdered
  • 1tablespoon Pineapple jam
  • 1 1/2cups Mixed dried fruits
  • 1/4cup Cashew nutsroasted and chopped
  • 60milliliters Dark rum
  • 1/8teaspoon Salt
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. We used large eggs with an average weight of 58 grams per egg.
  16. One cup = 250 ml, one tablespoon= 15 ml, one teaspoon = 5 ml.

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