Kerala Style Fruit Cake | Homemade Plum Cake
The distinctive charm of Kerala-style plum cake lies in its fusion of age-old ingredients and spices. Infused with caramel, wine-soaked fruits, and a medley of aromatic spices including cinnamon, clove, and cardamom, this cake boasts a flavor profile that distinguishes it from conventional fruit cakes.
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!