Kerala Style Fruit Cake | Homemade Plum Cake
This Kerala plum cake recipe | Best Kerala Fruit cake | Homemade Christmas plum cake is unique due to its blend of traditional ingredients and spices, such as caramel, wine-soaked fruits, and aromatic spices like cinnamon, clove, and cardamom. These elements give it a distinct flavor profile that sets it apart from other fruit cakes.
How can I ensure my Kerala-style plum cake turns out moist and flavorful?
To ensure your Kerala-style plum cake is moist and flavorful, make sure to soak the dried fruits in wine or fruit juice for at least 3-4 days before adding them to the batter. Additionally, don’t overmix the batter, and be careful not to overbake the cake, as this can result in a dry texture.
Can I customize Kerala-style plum cake with different fruits and nuts?
Absolutely! Feel free to customize your Kerala-style plum cake with your favorite dried fruits and nuts. Popular choices include raisins, cherries, pineapple, cashews, almonds, and apricots. Just make sure to adjust the quantities accordingly to maintain the right balance of flavors.
These juicy, plump fruits add a burst of sweetness and texture, elevating the cake to a new level of deliciousness.
Kerala Style Fruit Cake | Homemade Plum Cake
Ingredients
- 250 grams all-purpose flour
- 250 grams granulated sugar
- 250 grams unsalted butter
- 250 grams eggs, approximately 4-5 large eggs
- 3/4 cup granulated sugar for caramel
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla essence
- 1/4 teaspoon garam masala powder, combination of cinnamon, clove, and cardamom
- 1/2 teaspoon grated orange rind
- 50 grams raisins
- 50 grams dried cherries
- 50 grams cashew nuts
- 3-4 dates
Instructions
For soaking fruits:
- Wine or rum, enough to cover the fruits (soak for minimum 3 days)
For Making the Fruit Cake:
- Soak the chopped dry fruits (raisins, cherries, cashew nuts, and dates) in wine or rum for at least 3 days.
- Prepare sugar caramel using 3/4 cup of granulated sugar.
- Sift the all-purpose flour and baking powder together three times.
- Mix the soaked fruits with the sifted flour mixture and set aside.
- Cream the unsalted butter with powdered sugar until fluffy.
- Separate the egg whites from the yolks. Add the egg yolks one by one to the creamed butter and sugar mixture, beating well after each addition.
- Gradually add the flour and soaked fruit mixture to the batter, followed by the sugar caramel and grated orange rind. Mix well until combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter until fully incorporated.
- Preheat the oven to 150°C (approximately 300°F).
- Pour the batter into a prepared cake tin.
- Bake in the preheated oven for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool before serving.
- Enjoy your fruit cake!
How To Make Sugar Caramel
- In a pan, combine sugar with 1 tablespoon of warm water before turning on the stovetop. Mix until it resembles wet sand.
- Turn on the heat to medium and allow the sugar to caramelize into an amber-brown color. Avoid stirring initially as the sugar will gradually melt down and brown, though it may not seem like it for a few minutes.
- Once the sugar reaches a rich caramel-brown color, remove the pot from the heat and let it cool slightly.
FAQs
Yes, you can make Kerala-style plum cake without alcohol by substituting the wine-soaked fruits with fruit juice-soaked fruits or by omitting the alcohol altogether. However, keep in mind that the flavor may be slightly different from the traditional version.
Kerala-style plum cake can be made several days in advance, and some people even prefer to make it weeks before serving to allow the flavors to mature and deepen. Store the cake in an airtight container in a cool, dry place for best results.
Yes, Kerala-style plum cake can be frozen for extended storage. Wrap the cake tightly in plastic wrap and then aluminum foil before placing it in the freezer. When ready to serve, allow the cake to thaw in the refrigerator overnight before bringing it to room temperature.
Yes, you can substitute all-purpose flour with whole wheat flour in Kerala-style plum cake for a healthier alternative. However, keep in mind that whole wheat flour may result in a denser texture compared to all-purpose flour.
When stored properly in an airtight container, Kerala-style plum cake can stay fresh for up to 1-2 weeks at room temperature. Alternatively, if stored in the refrigerator, it can last even longer.
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