Kerala style Christmas Fruit Cake, Kerala Plum Cake
Posted on 13 Dec 2024, by
Preparation
00:10 minutes
Resting
00:00 minutes
Cooking
01:30 Hrs
Total Time
01:40 Hrs
Servings
6-8 servings
Difficulty
MODERATE
Recipe Video
Ingredients
For Caramel Syrup:
- Granulated White sugar - 1/4 cup
- Lukewarm water - 1/4 cup
Dry Ingredients:
- All Purpose Flour / Maida - 1 Cup
- Baking powder - 1 Teaspoon
- Baking Soda - 1/4 Teaspoon
- Salt - 1/8 Teaspoon
- Cinnamon Powder - 1 Teaspoon
- Ginger Powder - 1/2 Teaspoon
- Nutmeg Powder - 1/4 Teaspoon
- Cloves Powder - 1/4 Teaspoon
For Batter:
- Unsalted Butter - 1/2 cup or 1 stick, at room temperature
- Powdered Brown Sugar - 1 Cup
- Egg - 3 large, at room temperature
- Vanilla extract - 1 Teaspoon
- Mixed Fruit Jam - 2 Tablespoon
- Soaked Fruits - 1 cup ( Click Here for recipe )
- Chopped Nuts - 1/2 cup, I used Cashew Nuts & Almonds
- Lime Zest or Lemon Zest - 1 Tablespoon
- Orange Zest - 1 Tablespoon
- Powdered Sugar, for dusting, optional
- Rum Or Red Wine, for brushing, optional
Directions
Initial Preparation:
- Take out the eggs, butter, vanilla extract and fruit jam from the refrigerator and allow it to come to room temperature. Please make sure that these items are at room temperature before making the batter.
- Strain the soaked fruits and keep the drained RUM for later use. Then sprinkle 2 tablespoons of all-purpose flour over the fruits and toss well. This helps to prevent fruits from sinking to the bottom of the pan. Set it aside. Click Here For the Fruit Soaking Recipe
- Butter a 6X3 round cake tin and line the bottom and the sides with parchment paper and keep it aside. The parchment paper which is used in the sides of the pan should be bit higher than the height of the pan.
- Be ready with 1 medium bowl and 1 large mixing bowl. Make sure that all the bowls are completely dry.
Caramel Preparation:
- In a pan, on low-medium heat, spread 1/4 cup of sugar evenly, heat until the sugar is completely melted and turns to a dark golden brown in color. Stir, if required.
- Once the sugar is completely melted and bubbles start coming up and it has reached the desired dark golden brown color, reduce the heat to very low setting and carefully pour the lukewarm water to the caramel and mix well.
- The sugar might crystalize when pouring the water. Don't worry, cook on very low heat by stirring continuously until the crystalized sugar is completely melted.
- Remove from heat and let it cool completely. Please make sure that the caramel is completely cooled, before adding it into the cake batter.
Mixing Dry Ingredients:
- Sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon powder, ginger powder, nutmeg powder, cloves powder into a medium bowl.
- Mix well and set aside.
Cake Batter Preparation:
- Preheat oven to 350°F.
- In the large mixing bowl, beat the butter on medium speed until smooth and creamy for about 4-5 minutes. Scrape down the sides of the pan occasionally.
- Then add in the powdered brown sugar and beat on medium speed until fluffy for about 3-4 minutes.
- Now add in the eggs, vanilla essence and beat on medium speed until incorporated well for about 2-3 minutes.
- Then add in the completely cooled caramel syrup, mixed fruit jam and beat on medium speed well combined for about 2-3 minutes.
- Now add in the flour mixture, and gently fold this mixture into the batter using a spatula.
- Once everything is incorporated well, add in the chopped nuts, lime zest, orange zest and gently fold them into the batter.
- Pour the batter into prepared cake tin, level the top, gently tap the tin few times, to release the air bubbles.
Baking & Storage Instructions:
- Bake for about 75-85 minutes or until a wooden skewer inserted in center comes out clean.After 40 minutes of baking, place a parchment paper on top of the cake tin, this helps to prevent the top of the cake from burning.
- Remove from oven and let the cake cool in the pan for 10-15 minutes.
- Then remove the cake from pan, remove the parchment papers and transfer to a wire-rack and let it cool completely.
- Once cooled, the cake is ready to be served.
BUT, If you want to experience the real flavor and sweetness of Kerala style fruit cake, follow these steps;
- Once the cake is completely cooled, brush the leftover drained RUM from the soaked fruits over the cake. It's completely optional. If you are planning to serve the cake to kids, you can avoid this step.
- Cover the cake with a plastic wrap, and then wrap it again with an aluminum foil to keep the cake fresh and moist.
- To store, keep it wrapped in an air tight container in room temperature for a week, or refrigerate for a month.
- To experience and enjoy the real flavor and sweetness of fruit cake, serve it after 4-7 days. If you are in a hurry, please give at-least 2-3 days time.
- Unwrap the cake after the mentioned dates, dust the cake with powdered sugar, cut it into slices and Enjoy :)
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