Wishing You All Merry Christmas and Happy New Year!

An eventful year is coming to an end. Let’s wrap it up on a sweet note. Kerala plum cake is a tasty and aromatic cake with the combination of soaked fruits, nuts and spices. This fruit cake is prepared by chopping dry fruits and soaking it in alcohol. It is usually made before Christmas, almost a month in advance. The flavors in this cake mature over time. Serve the cake with a glass of homemade wine. It is simply irresistible!

To Prepare the Fruits:

• Chop dry fruits into bite size pieces, and transfer to a dry glass or stainless steel container. I have used raisins and dates for this cake. I have added other varieties of fruits and nuts to use in the ‘Tips and Tricks’ section. Pour the rum into the container and ensure that the contents are completely immersed in it. Place its lid and keep the container tightly closed.

• Soak the fruits for at least 2-4 weeks. Shake the jar every alternative day and keep refilling it with extra rum as the fruits start absorbing it. Longer the fruits steep, better the flavor.

To Prepare the Caramel:

Heat a heavy bottomed vessel and add the sugar on medium high heat. As the sugar melts, turns golden in color, and bubbles, lower the flame and give it a quick stir. When you find that the color has changed to a little darker golden brown color, turn off heat. Immediately, pour a cup of hot water very carefully into the caramel and stir and mix well. (Note: Be careful, the liquid will splash when you pour the water into the hot caramel. The color of caramelized sugar is the key to the color of the cake. If you don’t caramelize well, you will not get the dark color.)

To prepare the flour mix:

Sieve together all purpose flour, baking powder, baking soda, ginger powder, cinnamon powder, orange peel powder, and nutmeg power. Toss the rum soaked fruits in the flour-mix well in a large bowl, so that the fruit is completely coated and separated from each other. Keep aside. (Tossing fruits in flour is to avoid fruits falling to the bottom of the cake during baking time)

To prepare the cake batter:

• Preheat oven to 350 degrees F.

• Make sure butter and other ingredients are at room temperature. In a large bowl, using a hand mixer or a stand mixer, beat butter and powdered sugar until smooth and creamy. Scrape down the sides of the bowl as needed, this helps to mix it evenly.

• Separate egg whites and yolks. Add egg yolks one by one in to the butter-sugar mixture and beat in.

• Mix in the lemon peel and vanilla essence. Adding lemon peel to the cake batter enhances the flavor.

• Add the cooled caramel syrup, mix until well combined

• Now add the flour coated dry fruits into the batter. Do not beat, instead fold in all the ingredients thoroughly with a spatula. The batter is ready, it will have a slightly thick consistency.

• Whisk separated egg whites till it forms stiff peaks

• Gently fold in egg whites in to the cake mixture until well combined. (Note :Do not beat, instead fold in all the ingredients with a spatula)

• The batter is ready, remove the lemon peels from the batter (Note: make sure to remove all 5 lemon peel pieces from the mixture).

• Coat the baking pans with all purpose flour. Pour the batter carefully into the pan and bake for 45 to 50 minutes, until a skewer inserted in the center comes out clean.

• Remove from the oven and cool in the pan for 10-15 minutes

• Once cooled, Cover and wrap well with parchment paper and then in aluminum foil for storage for at least a day before cutting.

Tips and Tricks:

• Dry Fruits varieties: Raisins, apricots, dates (seedless), prunes, currants, figs, tutti fruit, glazed cherries, dried unsweetened cranberries.

• Nuts: Cashews, Almonds, Walnuts, Pistachios, Pecans.

• Soaking liquid: Rum, Brandy, Cognac, and Wine.

• Spices: Dry Ginger powder, cinnamon, nutmeg, clove, cardamom and orange peel powder.

• Be cautious while preparing the caramel syrup, the melted sugar is very hot and will boil intensely when water is added. It can burn you if not carefully handled, also ensure to remove the pan from the flame when adding water.

• Wrapping the cake in an aluminum foil helps it to retain moisture and prevent drying out.

• Beating the egg whites is the most important step. It makes the cake really soft if you beat really well. Peaks will form and the tips will curl over and when the bowl is tilted, the mixture should not slide around.

• The longer the caramel cooks the harder it will become as it cools.

• After the caramel is prepared, do not stir it too much, as this may eventually cause crystallization.

• If after cooling the caramel is too hard, re-heat it and add more water, milk or heavy cream to thin it.

• Prick little holes on top of the cake with fork and then sprinkle a teaspoon or two of Rum / brandy over cake, let it sink in for a few minutes. Cover and wrap well with parchment paper and then in aluminum foil for storage.

• Avoid adding excess baking soda which will break the cake while baking.

This cake is intensely rich and moist and is a perfect balance of sweetness which makes a great addition to your holiday table as a dessert, or as a Christmas gift for your family and friends. Happy Holidays!