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Christmas Cake/ Fruit Cake/ Plum Cake

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Whenever anybody mentions ‘Plum Cake’, the first thought that comes to my mind is from my childhood days. Back in those days, for every Christian wedding, guests were served a piece of dark plum cake, neatly wrapped in a butter paper and sealed with a sticker bearing the name of the bakery. I developed a hatred for this cake, so much that I even refused to taste them, no matter who made it. Whenever my Mom made cakes during Christmas season, I would request her to bake a cake separately for me, minus the dark caramel and dried fruits, to which she always obliged. As time flew past, the intensity of my hatred reduced to dislike. However I always hesitated to bake plum cakes.

Couple of years back, we were at J’s cousin’s place and the conversation veered towards Christmas cakes. She mentioned that she uses a concoction of coffee, cocoa and caramel. That triggered my curiosity. One requesting, she promptly shared her recipe with me. Though the recipe has been lying with me, I never tried it. So this time, with my parents around, I decided to give it a shot. Under my Mom’s watchful eyes, I set about preparing the cake with the dried fruits that was soaked 2 weeks back. I had to warn my mom that I was following a different recipe, lest she tries to correct me πŸ˜›

For a change, I was eagerly waiting to taste this cake. Needless to say, I was pleased with the result. Got the thumbs up from my parents as well. Looks like I will be making plum cakes more often πŸ™‚ A big thanks to Jency, who shared her recipe with me. I tweaked the recipe a bit. If you want more dried fruits in it, you can add more. Make sure to increase the quantity of caramel and liquor. Do NOT soak the nuts. There are two ways to caramelise the sugar, which is mentioned below.

 

 

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Christmas Cake/ Fruit Cake/ Plum Cake
Whenever anybody mentions 'Plum Cake', the first thought that comes to my mind is from my childhood days. Back in those days, for every Christian wedding, guests were served a piece of dark plum cake, neatly wrapped in a butter paper and sealed with a sticker bearing the name of the bakery. I develo
Servings
Ingredients
For Soaking
For the Cake Mix
For Caramel (Optional)
Servings
Ingredients
For Soaking
For the Cake Mix
For Caramel (Optional)
Instructions
  1. As we are already adding the cocoa and coffee, the cake will be dark. But if you want it darker, you can add some caramel too. As mentioned above, there are two ways to caramelise sugar. One is a time consuming method whereas the other takes less time, but one needs to be extra cautious.
  2. Easy method:- Heat sugar in a pan till it turns dark brown in colour. Away from heat, carefully add water, a little at a time, into the caramel. It is better one keeps a safe distance, as the contents may splash.
  3. Time consuming method:- Take sugar and water with few drops of lime juice. Heat till it turns dark brown in colour. Set aside to cool.
  4. Once cool, add the brandy/rum and mix well. Now add the dried fruits, except the nuts, and mix well. This can be prepared and stored in an airtight container for a long time. Make sure to shake the container once in a while.
  5. Preheat the oven at 180C.
  6. Sieve the flour along with baking powder, cardamom powder, clove powder and cinnamon powder a few times. Keep aside.
  7. Add the chopped nuts to the soaked fruits. Sprinkle 2-3 tablespoons of the extra flour onto the dried fruits and mix well. This is to ensure that the dried fruits don't sink to the bottom of the pan.
  8. Cream the butter and sugar together till pale in colour. Add one egg at a time, and mix well. Gradually fold in the flour mixture.
  9. Add the fruit mix, cocoa decoction as well as the coffee decoction and mix well (if using more caramel, you can add it now). Pour the cake mixture into a greased baking tin.
  10. Bake in the preheated oven for 30-40 minutes, till the cake is cooked through. Insert a toothpick into the centre of the cake. The cake is cooked if it comes clean. Remove the cake from the oven and allow to cool completely before slicing the cake.
Recipe Notes

 

 

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  1. anonymous says:

    Mareena, Thank you for inspiring me,I have been wanting to make a fruit cake for couple of years, but didn’t find myself to get motivated (I rather waited for Jenu to make one and give a piece to me:-). Your blogging with most beautiful looking fruit cake and the twist in the recipe (adding coffee to the tradiitonal recipe is intriguing enough for me to give a try) surely generated an interest in me to bake one πŸ™‚

  2. anonymous says:

    Mareena, Thank you for inspiring me,I have been wanting to make a fruit cake for couple of years, but didn’t find myself to get motivated (I rather waited for Jenu to make one and give a piece to me:-). Your blogging with most beautiful looking fruit cake and the twist in the recipe (adding coffee to the tradiitonal recipe is intriguing enough for me to give a try) surely generated an interest in me to bake one πŸ™‚

  3. Mareena Jerrish says:

    Do let me know how it turned out πŸ™‚

  4. Mareena Jerrish says:

    Do let me know how it turned out πŸ™‚

  5. Annie Thomas says:

    I was waiting for ur recipe. For how long should I soak the dry fruits.. I am planning to make the cake on 23rd..

  6. Annie Thomas says:

    I was waiting for ur recipe. For how long should I soak the dry fruits.. I am planning to make the cake on 23rd..

  7. Mareena Jerrish says:

    Hi Annie,

    You can soak the fruits as long as you want. The more, the tastier

  8. Mareena Jerrish says:

    Hi Annie,

    You can soak the fruits as long as you want. The more, the tastier

  9. Manish says:

    Such a nice and beautiful plum cake this is. Just loved it very much

    Thanks!!

  10. Manish says:

    Such a nice and beautiful plum cake this is. Just loved it very much

    Thanks!!

  11. Mareena Jerrish says:

    You are welcome Manish πŸ™‚

  12. Mareena Jerrish says:

    You are welcome Manish πŸ™‚

  13. Vanessa says:

    Hey Mareena thanks for sharing your amazing collection of recipes. I stumbled upon your blog while looking for a simple recipe for muffins. I found what I was looking for here. Sadly haven’t gotten around to making it coz I’m just too distracted with your collection. It’s great!!

    I’m planning on making a Christmas plum cake along with the rest of Xmas goodies. Just wondering if I can omit the brandy /rum. My inlaws r Muslim so I have to omit the liquor but I don’t wanna compromise on taste.. Help please.

  14. Vanessa says:

    Hey Mareena thanks for sharing your amazing collection of recipes. I stumbled upon your blog while looking for a simple recipe for muffins. I found what I was looking for here. Sadly haven’t gotten around to making it coz I’m just too distracted with your collection. It’s great!!

    I’m planning on making a Christmas plum cake along with the rest of Xmas goodies. Just wondering if I can omit the brandy /rum. My inlaws r Muslim so I have to omit the liquor but I don’t wanna compromise on taste.. Help please.

  15. Mareena Jerrish says:

    Hi Vanessa,

    Pleasure to know that you liked the blog. As for the Plum cake, you could use orange juice instead of alcohol. The taste will be different though. Also if using orange juice, you will have to refrigerate it after soaking. The storage period of fruits in orange juice is very limited. Ideally use it within a day.

  16. Mareena Jerrish says:

    Hi Vanessa,

    Pleasure to know that you liked the blog. As for the Plum cake, you could use orange juice instead of alcohol. The taste will be different though. Also if using orange juice, you will have to refrigerate it after soaking. The storage period of fruits in orange juice is very limited. Ideally use it within a day.

  17. Sargam Agrawal says:

    Hi Mareena…I have tried several recipes of yours and all came out perfect. Thanks.

    Will surely try this yummy cake.

  18. Sargam Agrawal says:

    Hi Mareena…I have tried several recipes of yours and all came out perfect. Thanks.

    Will surely try this yummy cake.

  19. Mareena Jerrish says:

    Thanks a lot for your valuable feedback Sargam πŸ™‚ Do let me know how it turned out

  20. Mareena Jerrish says:

    Thanks a lot for your valuable feedback Sargam πŸ™‚ Do let me know how it turned out

  21. jose joseph says:

    This year we are also going to prepare the plumcake in our own
    2,3 doubts are there
    1) preheating oven 180 means 18 minutes ?
    2) Insted of butter can we use white butter ?
    3) since last 3 weeks we soaked all dried fruits including cashew (was it wrong )

  22. jose joseph says:

    This year we are also going to prepare the plumcake in our own
    2,3 doubts are there
    1) preheating oven 180 means 18 minutes ?
    2) Insted of butter can we use white butter ?
    3) since last 3 weeks we soaked all dried fruits including cashew (was it wrong )

  23. Mareena Jerrish says:

    1-Preheating the oven means heating the oven before we place the cake for baking. If your oven has pre-heating setting, you could adjust it. if not heat the oven for 15 minutes before placing the cake inside
    2- Yes, you can use white butter.
    3- Nuts will become soft, if they are soaked along with the fruits. That’s all.To retain the crunch, its always better to add it separately.

    Hope you are clear now. Good luck with your baking !!

  24. Mareena Jerrish says:

    1-Preheating the oven means heating the oven before we place the cake for baking. If your oven has pre-heating setting, you could adjust it. if not heat the oven for 15 minutes before placing the cake inside
    2- Yes, you can use white butter.
    3- Nuts will become soft, if they are soaked along with the fruits. That’s all.To retain the crunch, its always better to add it separately.

    Hope you are clear now. Good luck with your baking !!

  25. Jinu Thomas says:

    Chechy, I came here also. Gonna try this tomorrow. Pls bless me

  26. Jinu Thomas says:

    Chechy, I came here also. Gonna try this tomorrow. Pls bless me

  27. Mareena Jerrish says:

    All the very best dear πŸ™‚

  28. Mareena Jerrish says:

    All the very best dear πŸ™‚

  29. Chris Mike says:

    Hi Mareena, I needed to know how long can this cake last for. I need something that can last for more than a year. This part of the world we don’t get tuti friti what do I replace it with. Finally there are no raisins in your recipe. Please email me your response to chrismike1000@gmail.com

  30. Chris Mike says:

    Hi Mareena, I needed to know how long can this cake last for. I need something that can last for more than a year. This part of the world we don’t get tuti friti what do I replace it with. Finally there are no raisins in your recipe. Please email me your response to chrismike1000@gmail.com

  31. Mareena Jerrish says:

    Hi Chris, I am not sure if it lasts for an year. Tutti fruity is basically candied raw papaya. It’s perfectly fine if you skip using that one. You may add raisins if you wish.

  32. Mareena Jerrish says:

    Hi Chris, I am not sure if it lasts for an year. Tutti fruity is basically candied raw papaya. It’s perfectly fine if you skip using that one. You may add raisins if you wish.

  33. Joson says:

    Hi Mareena,
    Though I did not follow this recipe, I have used the chocolate and coffee decotion part and that made a world of difference. It took the taste of the cake to another level and was the exact taste I was hunting for all these years.

    Thank You so much and Merry X’mas

    Best Regards,
    Joson

  34. Joson says:

    Hi Mareena,
    Though I did not follow this recipe, I have used the chocolate and coffee decotion part and that made a world of difference. It took the taste of the cake to another level and was the exact taste I was hunting for all these years.

    Thank You so much and Merry X’mas

    Best Regards,
    Joson

  35. MareenasRecipeCollections says:

    Glad the recipe helped you. Thanks a lot for your feedback. Wish you and family a Merry Christmas as well πŸ™‚

  36. MareenasRecipeCollections says:

    Glad the recipe helped you. Thanks a lot for your feedback. Wish you and family a Merry Christmas as well πŸ™‚

  37. Jyothi says:

    Hi Mareena, I read your Christmas cake recipe and I am inspired to make one such. Could you please let me know how many kgs of cake would turn out with 200 grams of flour.

  38. Jyothi says:

    Hi Mareena, I read your Christmas cake recipe and I am inspired to make one such. Could you please let me know how many kgs of cake would turn out with 200 grams of flour.

  39. Princy says:

    Hi Mareena,
    I am a big fan of your blog. I have been hunting for a perfect xmas cake for years n reading through this recipe gives me high hopes. I have already soaked the dry fruits in rum as per your recipe(but I should say I missed out the caramelization part n had added the sugar+water directly in to the soak mixture. Hope it doesn’t spoil my whole plan). However I have two doubts here – one should I need to leave out the liguid alcohol part while adding the soaked dry fruits into the flour mix? Second, the butter should be at the room temperature right?
    Please clear my doubts so that I can bake it this weekend.
    Thank you!:)

    • Hi Princy,

      You could still add caramel while making the cake.It imparts the dark colour to the cake. As for the dry fruits, strain the dry fruits and coat flour. This is done to avoid the dry fruits from sinking to the bottom. Yes,the butter should be at room temperature. Wish you the very best. Merry Christmas to you and your family !! Happy baking !! 😊

  40. Princy says:

    Hi Mareena,
    I am a big fan of your blog. I have been hunting for a perfect xmas cake for years n reading through this recipe gives me high hopes. I have already soaked the dry fruits in rum as per your recipe(but I should say I missed out the caramelization part n had added the sugar+water directly in to the soak mixture. Hope it doesn’t spoil my whole plan). However I have two doubts here – one should I need to leave out the liguid alcohol part while adding the soaked dry fruits into the flour mix? Second, the butter should be at the room temperature right?
    Please clear my doubts so that I can bake it this weekend.
    Thank you!:)

    • Hi Princy,

      You could still add caramel while making the cake.It imparts the dark colour to the cake. As for the dry fruits, strain the dry fruits and coat flour. This is done to avoid the dry fruits from sinking to the bottom. Yes,the butter should be at room temperature. Wish you the very best. Merry Christmas to you and your family !! Happy baking !! 😊

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