Kerala Style Christmas Plum Cake Recipe

Step 1: To begin making the Kerala Style Christmas Plum Cake Recipe first line a 9″ tin with grease proof paper and set it aside for later use

Step 2: Soak the dry fruits (raisins, dry cherries, cashew, almond, tutti frutti, dry figs, soaked in rum or the juice of 3 oranges, preferably for a month, if not a day in advance, at least)Drain the soaked dry fruits, next and retain the soaked rum in a bottle for later use

Step 3: Place the soaked dry fruits and the juice of an orange in a sauce pan

Step 4: Cover it, place it over a medium heat and allow it to cook until the juice is absorbed

Step 5: If you are making a non-alcoholic version, soak the dry fruits in the juice of 3 oranges overnight or for a couple of hours at least

Step 6: When baking the cake, cook them in the same juice until all the juices are absorbed

Step 7: If for some reason you have not pre-soaked the fruit, you can also soak and cook them instantly in 50-50 mix of rum and orange juice to get the intensity of flavour in a shorter time

Step 8: For best results, pre-soaking the fruit is recommended

Step 9: Next, spread the cooked dry fruits on a plate and let it cool completely

Step 10: At this stage, preheat the oven to 180 C

Step 11: In a large mixing bowl, sieve together the all purpose flour, baking powder, baking soda and all the spice powders

Step 12: Add the soaked, cooked mixed fruits in the flour and mix well so that the fruit is completely coated

Step 13: Keep this aside

Step 14: Tossing fruits in flour is to avoid fruits falling to the bottom of the cake during baking time

Step 15: It will ensure that the cake remains studded with fruit, right through

Step 16: Cream together the butter, ghee, egg yolks and the castor sugar until it is light and fluffy

Step 17: Add flour-fruits to the butter mixture, alternating with milk

Step 18: Ensure that you begin and end with additions of the fruit mixture

Step 19: Stir well with spatula to blend uniformly

Step 20: Next, beat the egg whites till they are stiff peaks

Step 21: Add 4 tablespoons sugar and lime juice and beat again

Step 22: Now, fold in the egg whites to the cake mixture

Step 23: Add the caramel and orange candied peel and mix it using a spatula

Step 24: Pour plum cake batter into prepared pan

Step 25: Smoothen it well (If you like an uneven top, save a small handful of floured dry fruits and sprinkle it on top or arrange some blanched and peeled almonds in a pattern or you can sprinkle some dried cherries on top )Place the plum cake in the preheated oven and bake for about 90 - 105 minutes or till a toothpick inserted in center comes out clean

Step 26: Check for doneness after 60 minutes, as the cooking time will vary from one oven to another

Step 27: When cooked through, remove the tin from the oven and let it sit in the cake tin to cool slightly

Step 28: When the cake is still warm pour 1/8th cup rum or brandy over the cake and remove from the tin and cool it over a cooling rack

Step 29: Serve it at Christmas or slice and store away for a tea time treat

Step 30: Once the cake has cooled completely, sprinkle some more alcohol over it and cover it tightly with clingfilm

Step 31: Then wrap it in aluminium foil or brown paper and store it in a dark cool place

Step 32: Sprinkle some alcohol over the Kerala Style Plum Cake once in 4 days or a week, as this really deepens the flavours

Step 33: If you do not want to keep it out, you can also refrigerate it, and remember to thaw it a day before Christmas or when you are serving it

Step 34: The Kerala Style Plum cake keeps refrigerated for at least 3 months