KERALA PLUM CAKE / RICH FRUIT CAKE / CHRISTMAS RUM FRUIT CAKE / SPICED RUM FRUIT CAKE

Rich Fruit Cake | Christmas Spiced Rum Fruit Cake

A deeply flavored, moist Kerala-style plum cake made with soaked dry fruits, warm spices, and dark caramel. Perfect for gifting during the holidays or special occasions.

Kerala Plum Cake is a rich, spiced fruit cake traditionally made during Christmas and festive occasions in Kerala, India. Despite its name, the cake contains no plums — “plum cake” refers to the generous mix of dried fruits soaked in rum, which gives the cake its deep flavor and dark color.

This cake is known for its slow-made caramel, warm spices, and long-soaked fruits, resulting in a moist, aromatic crumb that improves with time. Each slice carries notes of cinnamon, clove, nutmeg, and ginger, balanced with the richness of butter and caramelized sugar.

This can be made to four in small 6-inch cakes, perfect for sharing and gifting. It’s a cake meant to be enjoyed slowly, even better after resting a day or two and a simple celebration of tradition, care, and homemade comfort.

Kerala Plum cake / Christmas Rum fruit cake / Spiced rum fruit cake
How to make Christmas / Xmas Fruit Cake/ Kerala Plum Cake at Home?

Yield & Timing

  • Yield: 4 round 6-inch cakes

  • Prep time: 30 minutes (excluding fruit soaking)

  • Bake time: 55–65 minutes

  • Oven temperature: 350°F (175°C)

  • Best after resting: 2–3 days


Step 1 : Soaking dry fruits

Assorted dry fruits : 2 Cup to 3 Cups
I used Raisins-1/2 cup, Tutti Fruity : 1/2 Cup, Dried apricots chopped- 12,  Prunes : 1/2 Cup, Almonds and Cashews : 1/2 Cup - Total 2  Cups
Rum : 1/2 cup (i used Spiced Rum)

Add all the ingredients and mix well ,keep in an airtight container for 2 weeks. The more you soak the dry fruits, the better the flavor of the cake. I have soaked for 1 year this time :) . 

Kerala Plum cake / Christmas Rum fruit cake / Spiced rum fruit cake

Step 2: Dark Caramel Syrup (Key to Color & Flavor)

Ingredients

  • White granulated sugar – 1 cup

  • Water – ½ cup HOT

  • Unsalted butter – 1 tablespoon

  • Optional (traditional): 1 small piece jaggery

Method

  1. Use a heavy-bottom, light-colored pan.

  2. Add sugar with 1 tablespoon water.

  3. Heat on medium-low. Do not rush.

  4. Let the sugar melt slowly, swirling the pan gently if needed.

  5. Allow it to change color from clear → amber → deep dark brown.

  6. Once dark, remove from heat.

  7. Carefully add ½ cup hot water (stand back).

  8. Stir until smooth, then add butter (and jaggery, if using).

  9. Set aside to cool until warm, not hot.



Kerala Plum cake / Christmas Rum fruit cake / Spiced rum fruit cake


Step 3: Cake Ingredients

Dry Ingredients

  • All-purpose flour – 2¼ to 2½ cups

  • Baking powder – 1½ teaspoons

  • Cinnamon powder – ¼ tsp

  • Nutmeg powder – ¼ tsp

  • Clove powder – ¼ tsp

  • Dry ginger powder – ¼ tsp

Sift together and set aside.

Wet Ingredients

  • Unsalted butter – 1 cup, softened

  • Sugar – ¾ to 1 cup (to taste)

  • Eggs – 5, room temperature

  • Vanilla essence – 1 teaspoon

  • Milk or orange juice – 2 tablespoons

Also

  • Soaked dry fruits – up to 3 cups

  • Extra flour – 4 tablespoons (to coat fruits)


Step 4: Making the Batter

  1. Preheat oven to 350°F (175°C).
    Grease and line four 6-inch cake pans with parchment paper.

  2. Cream butter until smooth. Add sugar and beat until light and fluffy.

  3. Add eggs one at a time, beating well after each addition.

  4. Add vanilla essence and the warm caramel syrup, mixing on low speed.

  5. Add the sifted dry ingredients gradually, mixing gently until just combined.

  6. Stir in milk or orange juice.

  7. Toss soaked dry fruits with extra flour and fold into the batter by hand.

  8. Step 5: Baking

    1. Divide batter evenly among prepared 6-inch pans.

    2. Smooth the tops.

    3. Bake at 350°F for 55–65 minutes.

    4. Check at 55 minutes.
      A toothpick should come out mostly clean with moist crumbs.

    Tip:
    If tops darken too quickly, loosely tent with foil after 40–45 minutes.

    Cooling & Resting

    1. Cool cakes in the pan for 10 minutes.

    2. Unmold and cool completely on a wire rack.

    3. Wrap tightly once cooled.

    4. Rest for 2–3 days for best flavor and texture.

    Gifting Notes 🎁

    • This recipe makes four 6-inch cakes, ideal for gifting.

    • Cakes keep well for 7–10 days when wrapped tightly.

    • Optional: Brush lightly with 1–2 teaspoons rum before wrapping for added moisture.

Similar Recipes :

Comments

Post a Comment