Plum Christmas Cake


Plum Christmas Cake is a dark flavored and intense cake made in advance for Christmas Day celebrations. It serves one of the best available cakes for Christmas season festivities. Soaked in the richness of dry fruits along with a flavorful mix of Gold Rum makes the cake a big hit. Plum Christmas Cake is loaded with flavors cherished with every bite. Cake desserts are commonly served for almost all celebrations and feasts. A fairly good variety of cakes with and without frosting are available. However for Christmas Day this is my dedicated cake recipe. Plum Christmas Cake is unique and special in its own way, having less density of cake flour and having more of dry fruits. I have added ample candied fruits and orange and lemon peels. To make it more flavorful and zesty I have soaked the fruits in Gold Rum overnight and that makes the perfect Plum Christmas Cake.

While preparing Plum Christmas Cake, the list of raisins, dates, candied fruits and cashews can be altered as per preference, however try to add as much as possible. Lastly, adding 3-4 tablespoons of brandy on top of the cake, enhances the boozy flavor and makes it moist. It gives a longer shelf life. If you love plum cakes, then you must try this cake, that is absolutely delectable with a delicious rich taste. The nuts and dry fruits loaded in the cake makes it wholesome and rich in every bite. This plum cake is the cake I have been following for years and has turned to be the foolproof cake that I turn to every Christmas season. Once you have tasted it, you will be wanting to prepare one for New Year too. Christmas season is coming soon and serve Plum Christmas Cake for Christmas this year.


Plum Christmas Cake

Christmas special plum cake
Prep Time 2 hours
Total Time 2 hours
Cuisine Kerala
Servings 10 people


  • 1 lb Raisins Onakka munthiri
  • 1 lb Dates Eenthapazham
  • 1 cup Candied fruits and orange and lemon peel
  • 1 cup Gold Rum
  • 2 cups Cashews
  • 4 cups Allpurpose flour Maida
  • 3 tsp Baking powder
  • 1 lb Butter
  • 4 cups Sugar
  • 1 cup Sugar to make caramelized syrup
  • 12 nos Eggs
  • 1 heaped Cinnamon powder Karugapatta
  • 1 heaped Nutmeg powder Jathikka
  • 1 heaped Cloves powder Grambu
  • 1 heaped Dry Ginger powder Chukku
  • 3 tsp Salt
  • 4 tsp Pure Vanilla essence


  • Dice the fruits and coat them with 3 tbsp of flour.
  • Add rum and mix well.
  • Keep this at room temperature over night.
  • Dice or crush the nuts into small pieces.
  • :- You can do these steps the day before you plan to make the cake.
  • Place the eggs and butter at room temperature the night before you make the cake.
  • Preheat the oven to 350 degree F.
  • Measure and keep ready the flour, sugar and the flavorings.
  • :- To make the caramel, use a white enameled pot, if you have one. The light surface will help to see exactly the caramelizing process. If you don't have one, use a medium saucepan.
  • Place 1 cup of sugar in the saucepan and add 2 tbsp of water.
  • Turn the stove to high and place the pan on the stove and let it boil.
  • :- Don't stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice.
  • Within 7 - 10 mins, a cherry wood colored caramel forms.
  • Immediately, remove the pan from the stove and very carefully add 1 cup of water to the caramel.
  • :- You may hold the pan above the sink and slowly add the water, for it may splash.
  • Stir the contents well to dissolve the caramel. Keep this aside.
  • Sift flour and baking powder, a couple of times and keep ready.
  • In a large container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.
  • Add eggs and whisk well.
  • Pour in the caramel syrup, the flavoring powders, salt and vanilla extract and mix everything together.
  • Add the flour-baking powder mix and fold this in with a wooden or plastic spatula or spoon.
  • When they are well mixed, add the candied fruits and nuts and mix again.
  • Spoon this into a 10 inch non stick loaf pans.
  • Bake for 1 hour at 350 degree F.
  • :- You may line the pan with parchment paper or brown paper.
  • :- Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 10 - 15 mins and check again.
  • Remove the cake from the oven and place it on a cooling rake.
  • Pierce the cake with toothpick, and pour Brandy (about 3-4 tablespoon on each) on top and let it soak.
  • :- This will enhance the flavor and gives a longer shelf life.
  • Remove the cake from the pan only after it is allowed to cool completely.
  • Before storing, cover the cake completely with wax paper first and then with aluminum foil and keep in the refrigerator.
Tried this recipe?Let us know how it was!

Response (34)
  1. s
    subbi January 5, 2006

    The cake came out ok. Not very tasty

  2. N
    Nixon December 27, 2006

    I was little doubtful about 4 cups of sugar, but to my surprise the cake is excellento 🙂 I am going to share it with my friends at work.

  3. r
    renjitha December 26, 2006

    The reason to add alcohol is to stay soft and it works for me

  4. T
    Tony December 23, 2010

    Excellent recipe, great to follow, easy to understand, i made it for Christmas and it came out very well, just need to relax and follow the recipe step by step.

Leave a comment
Your email address will not be published. Required fields are marked *
Recipe Rating

Indian Grocery Online