Kerala Christmas Fruit Cake


Kerala Christmas Fruit Cake

For a malayalee, plum cake is an integral part of christmas celebration
Prep Time 2 hours
Total Time 2 hours
Cuisine Kerala
Servings 6 people


  • 1 cup All purpose flour Maida
  • 3/4 cup Butter at room temp
  • 1 cup Sugar
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • 2 nos Eggs
  • 1 cup Tutti Frutti
  • 1/4 cup Raisins Unakka munthiri
  • 1/4 cup Cashew nuts chopped
  • 1/4 cup Almonds and Walnuts chopped
  • 1/4 cup Dates chopped
  • 1 cup Rum/Wine or enough to soak the fruit
  • Orange and lemon peel As reqd

For the Spice powders:

  • 1/4 tsp Cinnamon powdered
  • 1/4 tsp Nutmeg powdered
  • 1/4 tsp Ginger powder
  • 1/4 tsp Cloves powder


  • For preparing the fruits: Chop and soak the dry fruits in rum/wine and keep it in a bottle overnight at room temperature. (You could do it 2 to 3 months ahead. Make sure you shake the jar once a while. Longer the better. I like 2 months)
  • For preparing caramel: In a heavy bottomed pan, add the sugar and a tbsp of water on medium high heat. The sugar will start to melt and start to change color. Please do not stir, swirl the vessel a couple of times. Slowly the color will become a little dark golden brown. Turn off the heat, immediately pour half a cup of water, stir and mix well (be careful it will splash and melted sugar can really burn if it falls on your skin).
  • For preparing kerala christmas fruit cake: 1)Sift the flour along with baking powder and keep aside(make sure you mix the baking powder and the flour before sifting).
  • Now separate egg yolks from the whites, beat the yolks and vanilla till golden and creamy.
  • Take your time creaming the butter. Beat cream for at least 5 minutes to get lots of air into the butter.
  • Add the yolk mixture little at a time alternating with little sieved flour and combine till smooth.
  • Pour the caramel syrup and the spice powders and beat till everything is creamy and combined.
  • Drain the soaked fruits and add to the mixture and mix well again.
  • Beat the egg whites until light and frothy before folding them into the butter mixture.
  • Grease the cake pan well and line with parchment paper. Pour batter up to half of the cake pan.
  • Tap the cake pan on the counter top to remove all the air bubbles.
  • Bake for 45 to 50 min, or until tooth pick inserted into the center comes out clean.
  • Remove from the oven and cool in the pan for some time. Then invert and let it cool well before cutting.
  • Note: 1)Preheat oven to 350 degrees F.
  • Butter should be in room temperature.
  • Add little unflavored gelatin to batter. This helps surface splitting or cracking.
  • Adding a tsp of lemon juice to butter and sugar mix helps the cake be lighter(try only if you are an experienced).
  • Measure all the ingredients to exact quantity first and then sift.
  • Once you¦ve poured the batter in, wobble the pan sideways a bit so the batter reaches up along each side(with the middle being slightly lower). As it bakes, the middle and edges will meet and rise more evenly.
  • Preheat the oven first before starting, make sure the rack is in the center(unless directed differently) and keep tin in the center of the rack. If you¦re baking more than one at a time, keep them at least 2″ away from the walls of the oven and from each other.
  • Fruit Cakes: Keep a heatproof dish full of water in the oven while baking.
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