Kerala Plum Cake Recipe
A classic Kerala plum cake made with orange-soaked dried fruits, homemade caramel syrup, warm spices, and a tender, buttery crumb. This traditional Indian Christmas fruitcake has a rich flavour, deep colour, and perfect festive aroma.
Servings: 12 pieces
Calories: 285kcal
Equipment
- 8-inch round cake pan
Ingredients
Soak dried fruits
- 1½ cup dried fruits (prunes, golden and black raisins, cranberries, sultanas, etc.)
- ¼ cup whole 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 ground ginger
- 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, ¼ cup whole cashews, orange juice
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 sugar, ½ 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, ¼ tsp cardamom powder, ¼ tsp cloves powder, ¼ tsp ground nutmeg, ¼ tsp ground ginger, ¼ tsp cinnamon powder, 1 tsp baking powder, 1 pinch baking soda, ¼ tsp salt, 1 tsp 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, 200 grams white sugar, 3 large eggs
- Add the vanilla essence and the cooled caramel syrup and whisk until combined.1 tsp 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.
Nutrition
Calories: 285kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g
