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Kerala Christmas Fruit Cake Recipe - Kerala Plum Cake Recipe - Kerala Recipes

kerala christmas fruit cake recipe

Kerala christmas fruit cake recipe; this easy fruit cake is alcohol free and is also known as boiled fruit cake. Kerala plum cake is usually made with soaking soaking dry fruits in alcohol (rum) for weeks, but this fruit cake is alcohol free and almost instant fruit cake.

Christmas is just around the corner and during Christmas time, the bakeries in Kerala will be full of fruit cakes; why not try this bakery style Kerala fruit cake.

Caramel syrup is the reason for the rich dark deep brown color and I have shown it very clearly in the video and I hope it will help you.

I have posted another fruit cake recipe; which has alcohol and also how to soak dry fruits in alcohol, you can take a look at them too.  Back in December 2011, I shared a boiled fruit cake recipe and this easy fruit cake is adapted from it. Over the years I have made fruit cake countless times and have perfect it and I found that adding rich caramel syrup gives a dark color to the cake.

Kerala fruit cake video tutorial.




Kerala Christmas Fruit Cake Recipe - Kerala Plum Cake Recipe - Kerala Recipes


PREP TIME: 30 mis    |  COOK TIME: 60 mins    |  AUTHOR::
  kerala christmas fruit cake recipe  

  INGREDIENTS

  • For The Caramel Syrup:
  • Sugar: 1 cup
  • Water: 1 1/2 cups
  • For The Cake:
  • Butter: 150 gms
  • Chopped cashewnuts: 50 gms
  • Chopped dates: 50 gms
  • Sultanas (black raisins): 150 gms
  • Golden raisins: 150 gms
  • Sugar: 130 gms
  • Dry ginger powder: 1 tsp
  • Cinnamon and cloves: 1 tsp (powdered)
  • Baking soda: 1 tsp
  • Baking powder: 2 tsp
  • Caramel syrup: 1 1/2 cups (measure from the cooled caramel syrup)
  • Eggs: 2
  • Flour: 300 gms


  METHOD:

  1. To make caramel syrup; heat sugar in a saucepan and once it starts to brown from the sides, reduce heat to medium and tilt and swril the pan until all the sugar is melted and browned.
  2. Add water little by little; caramal may bubble up, so stand back a little and add water cautiously. Allow the caramel syrup to cool down to room temperature.
  3. In a large pan, add in butter, sugar, cashewnuts, sultanas, raisins, dates, sugar, dry ginger powder, cinnamon and cloves powdered, baking soda, baking powder, and caramel syrup.
  4. Bring this to a boil and simmer for 5 minutes. Allow this to come to room temperature.
  5. Once the boiled mix is cooled down, preheat oven to 180 degree C. Add in eggs and mix well with a handheld beater or whisk. Then add in flour and again mix well. You can add few tablespoon of caramel syrup if the mix is too thick. Once mixed well, pour into a greased and butter paper lined cake tin and bake at 180 degree C for 60 mins or until a tooth pick inserted in the center comes out clean.
  6. Once the cake is baked, allow it to cool down lightly in the cake tin and then flip it carefully to a wire rack, peel of the butter paper and allow it to cool down completely.
  7. It is best to allow the cake to sit (mature) for atleast two days; so wrap in butter paper and store in an airtight container for atleast 2 days.
  8. Before serving sprinkle powdered sugar over the cake for a more Christmas look.

NOTES

  • The caramel syrup gives the rich dark color to the cake. Caramal syrup can spill when adding water and can cause burns so pls be cautious.
  • Bring eggs to room temperature before adding.
  • I used salted butter and hence did not add any extra salt; but if you are using unsalted butter add in 1/4 tsp of salt.
  • This cake stays fresh for weeks; you can also freeze the cake. You can decrease the quantity of dry fruits, if you prefer less fruits in your cake.
  • You can brush 1/4 cup of rum over the cake once it has cooled down but this is entirely optional. I served the cake without alcohol. I used an 8 inch pan. Oven temperature varies, mine took 1 hour to bake. I used an 8 inch pan. Oven temperature varies, mine took 1 hour to bake.

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