Delicious traditional Kerala Style rich fruit cake made with dry fruits and nuts soaked in rum. This is Christmas Tradition.
Plum cake/ Rich Fruit Cake
- 1 cup Assorted dry fruits cake mix strawberry, papaya, kiwi and pineapple (finely chopped)
- 1/3 cup Raisins
- 1/3 cup Cranberries
- 1/2 cup Dates chopped finely
- 1/2 cup Dry apricot 9 no chopped finely
- 1/4 cup Dry Mango 5 no chopped finely
- 1/2 cup Rum : ½ cup I used Plantation Rum
- 3 3/4 cup Total dry fruit and ; fruit cake mix:
- I used 2 ¾ cup of this mixture for the cake
- Nuts smeared with almond essence
- 1/4 cup Almond Chopped finely
- 1/4 cup Cashew Chopped finely
- 1/4 cup Brazil nut chopped
- 1/8 tsp Almond extract
- 2 cup All purpose flour
- 15 tbsp Butter less than 1 tablespoon from 2 sticks
- 1 1/3 cup Granulated sugar
- 1/4 tsp Salt
- 3 Egg yolk at room temperature
- 3 Egg whites at room temperature
- 1 tsp Baking powder
- 1/2 tsp Baking Soda
- 1/3 cup Orange juice
- 1 tsp Vanilla extract
- Caramel syrup
- 1/4 cup Granulated sugar: ¼ cup
- 1/2 cup + 1 tbsp Water
- 1/4 tsp Lemon juice
- Spice powder
- 1 tsp Caraway Seeds ground
- 1/4 tsp Ground nutmeg
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground cloves
- 1/2 tsp Ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- Chop all the dry fruits including nuts into small pieces and soak them in Rum for at least one day advance. I soaked for them for 5 days. Smear the nuts with almond essence and keep it aside.
- To make caramel syrup take ¼ cup sugar and 1 tablespoon water in heavy bottom pan and heat it until sugar melts and change cherry brown color. Add few drops of lemon juice to prevent crystallization of sugar. It took about 7 minutes for me. Transfer the pan with sugar to kitchen sink and immediately add ½ cup of cold water (Be careful with this step, otherwise serious burn can results) for easy cleaning. Keep aside and add only cold caramel syrup to batter.
- Preheat the oven to 350 degrees F. Butter the bottom of a10 inch Bundt pan then butter and flour the pan.
- Sift together flour, salt, baking powder , baking soda and spice powder in a bowl and keep aside.
- Separate egg whites and yolk. In a bowl beat egg whites using a hand mixer until you get white peaks and keep aside.
- In an electric mixer, beat the butter and sugar together on medium speed, until everything mix well and incorporated. Add egg yolk one at a time to sugar butter mixture and mix well. Then add vanilla extract , orange juice and caramel syrup (1/2 cup) mix everything and combined well. Add slowly flour-salt-baking soda and baking powder -spice powder mix in small quantities and incorporate everything. Scrape down the sides of bowl once at twice. Stop the mixer and fold egg whites gently until no white streaks visible.
- Finally drain the soaked fruits and add nuts and 2 tablespoon of all purpose flour and mix well. And fold in fruits and nuts into the batter.
- Pour the batter into the prepared pans and smoothen the tops with a spatula. Bake for 1 hour or until skewer comes out clean.
- Cool the cake in pan for 15 minutes and later invert them and cool completely for 45 minutes. Keep cake one or two days before serving.
If you don’t want alcohol, use orange juice or apple juice.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.