Christmas cake/Kerala style plum cake - alcohol free & Kid friendly !

Christmas fruit cake / Kerala style plum cake is a dark,boozy,nut loaded intense cake made in advance for Christmas.The tradition of baking a fruit and nut cake has number of theories in speculation.According to the New York Times, fruitcake dates back to a food enjoyed by ancient Romans called Satura - a mix of barley, pomegranate seeds, nuts and fruit held together with honey.Some speculate that dish was invented as a way to preserve fruit.

No matter what the sources say, we love this bake for its earthy flavors and fruity bites.This does serve as a delicious treat not only for Christmas but year around....saying so is no exaggeration, believe me ! 

The traditional make calls for soaking the fruits and nuts in rum or brandy for eight weeks or more but Incase you are looking for something quick and alcohol free then you are at the right place. So without any further due let’s head to the recipe details...

Ingredients : 

For Soaked fruits :

3/4 cup : Raisins or Sultanas

1/2 cup : Apricots

1/2 cup : Prunes

1/2 cup : Dates ( Seedless )

1/4 cup : Mixed peel or TuttiFrutti 

1/4 cup : Glazed Cherries

1/4 cup : Almonds ( halved/slivered )

1/4 cup : Broken cashews

2 cups or more : Orange juice ( Freshly squeezed )

For Caramel syrup :

1/2 cup : Sugar

1/4 cup or 4 tbsp : Water

For Cake : 

2 cups : All purpose flour 

1.5 tsp : Baking powder

1/2 tsp : Baking soda

1/2 tsp : Salt

2 tsp : All spice powder ( see notes )

250 gm : Unsalted butter softened  ( See notes )

2 cups : Castor sugar 

4 no’s : large Eggs ( At room temperature )

2 tsp : Vanilla extract

2 tbsp : Orange zest

2 tbsp : Orange juice from soaked fruits

For Eggless Version kindly check the pointers mentioned below the recipe ..

Method :

Prep the fruits : 

• Chop the dry fruits and nuts to bite size pieces.Add these to a clean jar and pour in the juice of oranges ensuring the fruits and nuts are well covered in the juice.

For the caramel syrup :

• Add 1/2 cup of sugar along with a tablespoon of water to a sauce pan and allow the sugar to melt on medium high heat.
• As the sugar starts to melt and turn golden in color lower the heat and continue cooking until it turns dark brown color and thick in consistency.

• Turn off the heat and stir in the remaining 3 tablespoons of water stirring continuously.

• Cool this to room temperature.

For the Cake :

Line a 9 inch round spring form baking pan with parchment paper and set ready.

Sift the all purpose flour along the baking powder, baking  soda , all spice powder and salt.

Drain the soaked fruits(do not discard the liquid if any), sprinkle 1/4 cup of sifted flour blend and mix well until coated.

Separate the egg whites and yolks. Beat the egg whites to soft peaks and set aside.

To the stand mixer with paddle attachment add the softened butter and beat until smooth and creamy.

Add the Castor sugar and continue mixing scraping down the sides until well incorporated.

To the well beaten butter sugar add the egg yolks followed by orange zest, vanilla extract and beat well.

Start pouring the cooled caramel syrup along the sides of the bowl and continue beating until well mixed.

Add the dry ingredients, beaten egg whites in batches. Applying the cut and fold technique mix until well combined.

Now fold in the flour coated dry fruits along a couple of spoons of drained liquid.

Pour the batter into the prepared baking pan and bake in a preheated oven at 180 degree Celsius for 55 to 65 minutes, until a skewer inserted comes out clean.

Rest the cake in the pan for about 15 to 20 minutes.

Later unlock the pan, invert the cake on to a cooling rack, peel of the parchment and allow it cool down completely at room temperature.

Once cooled slice and enjoy.

Few pointers :

1) Dry fruits and nuts can be added to preference but limit its quantity to 3 or 3.5 cups in total.

2) Recommend soaking the dry fruits and nuts for 24 to 48 hours.The more they get soaked the more the flavor enhances.

3) All spice powder can be substituted with half teaspoon each of Cinnamon, nutmeg and dry ginger powder.

4) Butter used in baking has to be soft neither cold nor melted.

5) If you ran out of parchment paper grease the baking pan generously with softened butter and dust it with flour.

6) As every oven is different, Bake the cake until a skewer inserted in its center comes out clean.

7) Wrap the left over cake in aluminum foil and store in a airtight container at room temperature for up to a week and refrigerate thereafter.

8) Stores well for three to four weeks in refrigerator.

For Eggless version of the same make these following changes to the above mentioned and continue with the process.
Dry ingredients :
2 cups : All purpose flour
3 tbsp : Cornstarch
1.5 tsp : baking powder
3/4 tsp : baking soda

Wet ingredients :
1.5 cups : Milk (warm)
1.5 tbsp : White vinegar
3/4 cup : Flavorless oil (Canola etc replaced with butter )

Sift the dry ingredients together.
Add the vinegar to warm milk and allow it to curdle.
Instead of butter use flavorless oil like canola , sunflower etc..

Give this delicious bake a try and do share yourfeedback :)