I am so excited to share this alcohol-free Kerala plum cake recipe! It captures everything you love about a classic Kerala Christmas cake: rich caramel, warm spices, soft crumb, and orange-soaked dried fruits! You will be surprised how easy it is to make this fruitcake that brings a joyful vibe!
🔍Quick Look: Kerala Plum Cake Recipe
- ⏱️ Prep Time: 35 minutes + overnight soaking time
- 🍳 Cook Time: 1 hour 15 minutes
- 👥 Servings: 10 to 12 slices
- 🔥 Cook Method: Oven baking
- ⭐ Difficulty: Moderate
- 🎯 Key to Success: The caramel sauce and mise en place.
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I was craving plum cake so badly that I ended up baking twice in a week. Most of it was shared with friends and guests, which meant baking again to satisfy my own craving. Those repeat bakes helped me test and fine-tune the recipe.
The recipe lived as a handwritten, messy note in my notebook. I wasn't sure I'd bake another plum cake before the year ends, so it felt right to share my love for Kerala plum cake right here, finally.
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😍Why This Cake Means Something
Growing up, the arrival of December meant receiving homemade plum cakes from Malayalee neighbours before they head to Kerala to spend the rest of the year with their folks. This version is inspired by Nimmy and Mini Aunty's alcohol-free plum cake flavours: deep caramel notes, citrus, and fruit-studded slices.
My love for making plum cake at home runs a little deeper than festive cravings. My parents are from Thalassery-the birthplace of India's first plum cake, famously credited to Mambally's Bakery. Growing up with stories of Thalassery's baking legacy, especially its iconic fruitcakes, makes this Kerala plum cake personal.
🛒Key Ingredients
Here is a quick look at what makes my Kerala fruitcake better than store-bought:
- Dried Fruits: Use a mix of raisins, prunes, cranberries, sultanas, and chopped cashews. You can also include pitted dates or apricots.
- Caramel Syrup: Traditional Kerala Christmas cake gets its signature colour from homemade caramel, not artificial. You only need sugar and water!
- Flour & Spices: A mix of cinnamon, ginger, nutmeg or allspice, cloves, and cardamom creates the classic spice profile found in traditional plum cake recipes.
- Leavening agents: Both baking powder and baking soda are required for this cake recipe.
- Butter, Eggs & Sugar: These form the soft, tender crumb for this Indian fruitcake.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
🥣Step-by-Step Instructions
Soak the Fruits
Combine the chopped dried fruits and cashews with fresh orange juice. Let them soak overnight in the fridge. You may also soak for 30 minutes in warmed orange juice.
Prepare the Caramel
Heat the sugar on medium until it melts and turns amber. Turn the heat to low or switch off and stir in hot water a little at a time until smooth. Simmer for 2 to 3 minutes and let it cool.
Mix the Dry Ingredients
Whisk flour, spices, baking powder, baking soda, salt, and orange zest. Use a tablespoon of this flour mix to coat the soaked fruits.
Prepare the Batter
Beat softened butter until light, then add sugar. Whisk in eggs one by one until airy. Add vanilla and cooled caramel syrup.
Combine
Fold in the flour mixture in two or three batches. Then, fold the flour-coated dried fruits into the batter until combined.
Bake
Transfer the batter to a lined 8-inch deep round pan. Decorate the top with cashews. Place the rack on level 2. Bake at 170°C for 55-60 minutes. Cool completely before slicing.
💡Serving Suggestions
- Plum cake is lovely on its own, but it also pairs beautifully with warm drinks like Masala Chai for a cosy afternoon treat.
- Serve a slice of this rich Kerala plum cake with a creamy dessert like Pineapple Coconut Pudding or Custard Pudding for a festive dessert board.
- For an extra touch of indulgence, this cake also pairs nicely with Biscoff ice cream.
- Plum cake makes a perfect tea-time companion alongside light snacks like Osmania Biscuits or even a savoury main like Thalassery biryani when you're planning a full festive spread.
👩🏽🍳Pro Tip
The caramel syrup is the soul of a Kerala plum cake. Let the sugar melt slowly until it reaches a deep amber shade. Too light, the cake will lack its signature colour; too dark, and bitterness will take over. Don't hesitate to discard and start again if needed. This single step controls the cake's colour, flavour, and aroma more than any spice or soaking liquid ever will.
☝️Recipe FAQS
Molasses and treacle were not commonly available in South Indian home kitchens for many decades. Homemade caramel syrup allows us to control the flavour intensity, something one can't achieve with pre-made treacle. This method became iconic across Kerala and is still the preferred approach for the plum cake recipe.
Yes, you absolutely can. While overnight soaking gives the best texture and flavour, a quick version works well if you're short on time. Warm the orange juice slightly, add the chopped dried fruits, and let them sit for 20-30 minutes. The heat helps the fruits plump up faster, preventing them from drying out during baking.
This alcohol-free plum cake should be consumed within 7-10 days or refrigerated for long-term storage. Always slice with a dry knife. If gifting, once the cake is fully cooled, wrap it tightly in baking paper and then in foil, and store it in an airtight tin.
🍲More Dessert Recipes
Looking for more sweet recipes? Try these:
One moment that truly stayed with me was getting to serve this plum cake to Nimmy Aunty's daughter when she visited me here. It felt like a full-circle moment. She loved it and happily took some home to share with her husband, which, honestly, made my day.
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📖 Recipe Card
Kerala Plum Cake Recipe
Equipment
- 8-inch round cake pan
Ingredients
Soak dried fruits
- 1½ cup dried fruits, (prunes, golden and black raisins, cranberries, sultanas, etc.)
- ¼ cup cashews, chopped
- orange juice, to soak (just enough to submerge the dried fruits)
For caramel syrup
- ½ cup white sugar
- ½ cup hot water
Flour Mix items
- 250 grams all-purpose flour, (~1½ cup)
- ¼ teaspoon cardamom powder
- ¼ teaspoon cloves powder
- ¼ teaspoon ground nutmeg, (or use allspice powder)
- ¼ teaspoon ginger powder
- ¼ teaspoon cinnamon powder
- 1 teaspoon baking powder
- 1 pinch baking soda
- 1 teaspoon orange zest
- ¼ teaspoon salt
For batter
- 100 grams butter, softened
- 200 grams white sugar, (~1 cup)
- 3 large eggs, room temp
- 1 teaspoon vanilla essence
Instructions
Soak
- Soak the dried fruits and cashews in fresh orange juice. You can do this and keep it refrigerated overnight. Use after draining excess juice, if any.1½ cup dried fruits (prunes, golden and black raisins, cranberries, sultanas, etc.)¼ cup cashews choppedorange juice to soak (just enough to submerge the dried fruits)
Prepare the caramel syrup
- Heat the sugar in a heavy-bottomed pan over medium heat until it melts and turns a deep amber colour. Turn off the heat and carefully add hot water in small amounts-it will splutter. Return to low heat and stir until smooth. Simmer for 2-3 minutes, then cool completely before using.½ cup white sugar½ cup hot water
Prep the pan & oven
- Preheat the oven to 170°C with the rack in level 2.
- Grease lightly and line an 8-inch round cake pan or springform pan with baking paper, including the sides. You can also use an 8x8 square pan.
Prepare the cake batter
- In a medium bowl, add all the items of the flour mix and mix thoroughly with a hand whisk or fork.250 grams all-purpose flour (~1½ cup)¼ teaspoon cardamom powder¼ teaspoon cloves powder¼ teaspoon ground nutmeg (or use allspice powder)¼ teaspoon ginger powder¼ teaspoon cinnamon powder1 teaspoon baking powder1 pinch baking soda¼ teaspoon salt1 teaspoon orange zest
- In a large mixing bowl, using an electric mixer, beat the softened butter until light. Whisk in sugar, then eggs one at a time until combined and fluffy.100 grams butter softened200 grams white sugar (~1 cup)3 large eggs room temp
- Add the vanilla essence and the cooled caramel syrup and whisk until combined.1 teaspoon vanilla essence
- Remove 2 tablespoon of the flour mix and add the remaining flour mix in batches to the batter and whisk until combined.
- Gently mix the reserved flour mix with the dried fruits (drained) and then add to the bowl. Fold into the batter using a spatula.
- Transfer the batter to the lined pan, and smooth the surface with the back of a spoon. Tap the pan on the counter to release any air bubbles. Garnish the surface with cashews.
Bake & Serve
- Bake in the preheated oven on the lower rack for 55-60 minutes. You can do the toothpick test by inserting it in the middle of the cake.
- Remove and let cool for a few minutes, and then transfer to the wire rack to cool completely.
- Slice and serve. Keep the remaining in a container on the counter. The cake will last for a week if handled with care. Don't use wet knife or hands.
Video
Notes
- Soaking fruits overnight improves flavour.
- Caramel syrup must be fully cooled before adding to the batter.
- If the caramel thickens too much after cooling, gently reheat with 1-2 tablespoons of water until pourable. Always use at room temperature in the batter.
- The cake tastes even better on Day 2 as the flavours mature.
Famidha Ashraf says
This plum cake means more to me than just a recipe. It’s a slice of childhood December memories with neighbours and friends that I cherish deeply. I am proud that I finally shared it here. If you try this recipe, I’d love to hear how it turned out for you.