Christmas Cake


This is a Kerala Christmas cake also known as plum cake.. Usually the dry nuts are soaked in the rum for almost a month to make this cake. But I substituted the rum with apple juice.





Dry  Ingredients::

All purpose flour / Maida ….2C
Light Brown Sugar ………...1 C
Baking Soda...……………….1/2 tsp
Baking Powder...…………….1tsp
Salt...………………………...1/4th tsp
Cinnamon Powder...………1/2tsp
Clove Powder...…………...1/2tsp

Wet Ingredients

Unsalted Butter...……..1C softened
Eggs...………………….4 at room temperature
Vanilla Essense………..1 tsp
Caramel syrup...……….1c

Dry Fruits  of your choice ,,,1 1/2 cup soaked in apple juice/grape juice for 24hours.
I used Raisins, Dates, Cashew nuts, Almonds, Waknuts and Tutti Frooti(candied fruit pieces).
 Before making the cake strain the soaked nuts and mix with 2tbsp of flour and keep aside.





Caramel Syrup:

 White Sugar....1cup
Water ……...1/2 cup

  • Take the sugar in thick bottom pan. Preferably a stainless steel pan so that you can see the color change . Add 2 tbsp. of water . 
  • Keep it on medium flame until the sugar dissolves. 
  • Swirl the pan once or  twice.
  • Don't stir otherwise the sugar will harden.
  • Cook it on medium flame until it reaches the desired color . Make sure you don't burn the caramel.
  • Once it reaches the desired color add 1/2 cup warm water. Use care as it bubbles.  Swirl the pan . 
  • Remove it from the flame and caramel is ready.


Making the Cake:


  • Preheat oven to 350F/180C.
  • Apply butter and flour to the 12" Bundt pan. You can use 9" by 13" pan also.
  • Sift the dry ingredients except brown sugar.
  • Mix the brown sugar and softened butter in a stand mixer until smooth and creamy.You can use a hand mixer as well,
  • Add eggs one by one and mix well.
  • Now add the cooled caramel syrup, vanilla essense .
  • Mix in the sifted dry ingredients and mix all together in the mixer.
  • Now add the dry nuts mixture and using a spatula fold them into the batter.
  • Pour the batter into the prepared Bundt pan and bake it in the oven for 50 minutes or until a tooth pic/skewer inserted comes out clean.
  • Cool it completely before taking it out of the pan.



Now your cake is ready. You can store it in the fridge for couple of days and enjoy.