A couple of weeks ago I baked the first Christmas cake in ages that turned out alright. Infact it was quite good as people who tasted it said so. But since I didnt get the desired colour (I prefer my Christmas cake in a deep brown colour) I hunted like crazy for the perfect recipe & found one on Ria’s Collection. Made a few changes here & there as per my taste & the ingredients available and the outcome was a fabulously moist & delicious cake!! Everybody liked it in Mangalore where I spent my Christmas this year.
This cake is worth the trouble you take to make it (gathering the ingredients, weighing them, blah blah). You dont need to soak the fruits for donkey’s years and the cake doesnt smell too heavily of the rum (last year’s cake was so drenched in rum that I got a little dizzy & so did my polite guests). I havent baked cakes for years, neither did my mom, so I decided to give myself another chance {and probably burn this one too – Marriages should be rock solid…not cakes 🙂 }with another recipe out of the million’s of recipes that I’ve gathered over the years. This one is the sure winner!
Here’s the video of how to make Kerala Plum Cake ! I hope you enjoy it!
If you liked this video please do subscribe to my channel! Also, like, share & comment on it! It will really really motivate me to shoot more videos!
Kerala Plum Cake – Christmas Cake – The Ultimate Winner
Kerala Plum Cake is a rich, dark and intensely flavourful fruit cake with aromatic spices that makes it one of the best cakes you can make during Christmas
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Calories: 260kcal
Ingredients
Fruits to be soaked (for a minimum of 16-24 hours)
- 500 grams mixed dry fruits * see note#1
- 2 tbsp jam or fruit preserve/conserve of your choice
- 1/2 cup orange juice freshly extracted preferably
- 90 grams granulated white sugar (6 tablespoons)
- 75 ml rum (to pour over the cakes) (5 tablespoons)
- 15 ml vanilla extract (1 tablespoon)
- 1/4 tsp ground clove (or 12 cloves powdered)
- 1/2 tsp ground cinnamon (or 1 inch stick cinnamon powdered)
- 1/4 tsp ground nutmeg (or 1/2 nutmeg powdered)
For the cake:
- 250 grams unsalted butter (1-1/3rd cups)
- 200 grams powdered or caster sugar (1cup+2 tbsp) *see note#2
- 5 eggs separated (place all egg whites in one bowl & each yolk in a separate bowl)
- 90 grams granulated sugar (6 tablespoons)
- 200 grams all purpose flour /plain flour (1-2/3rd cups)
- 1-1/2 tsp baking powder
- 100 grams cashew nuts or walnuts (approx 1 cup), roughly chopped
- 180 ml milk (3/4th cup) at room temperature
- 50 grams semolina (1/3rd cup)
- pinch of salt
- For the Caramel which gives the dark colour to the cake:
- 300 grams granulated sugar (1-1/2 cups)
- 3/4 cup hot water freshly boiled
Instructions
Soak the fruits
- Finely chop all the dry fruits and soak them in a wide bowl along with the rest of the ingredients mentioned under ‘Fruits to be soaked’. Fruits need to be soaked at least for 16-24 hours at room temperature or for as long as you wish (a month or two in advance – preferably in a very cool place or in the refrigerator)
Prepare the oven & cake tins
- Preheat the oven to 180 degrees Celsius for about 10 minutes. Grease two 9″ pans thoroughly with butter and line them with baking paper/ parchment. Do not skip this step as the long bake time can burn your cake.
Prepare the caramel (when you are almost ready with the batter)
- Place the sugar in a heavy bottomed saucepan (or kadhai) over medium flame. The colour will slowly change from white to brown to deep brown (almost black). Simmer & stir continuously to keep the liquid from frothing over.
- Add freshly boiled hot water a little at a time and stir it. Ensure to keep at a safe distance as the boiling liquid can splutter on your face. Watch out!
Prepare the batter
- Beat the separated egg whites and granulated sugar (6 tbsps) till fluffy and set aside. Sift the flour, baking powder and salt a couple of times and keep aside. Roll the chopped nuts in a tablespoon of flour to prevent them from sinking to the bottom of the cake. Keep aside.
- In a large bowl (suitable for batter for two cakes) cream together the butter and powdered sugar adding the yolks one at a time. Beat well for about a minute after each addition. Add the soaked fruits and mix well.
- Add the sifted flour mixture & semolina and fold.
- Add the milk and fold. Pour in the caramel and mix carefully. Add the beaten egg whites and the chopped nuts.
Bake the cake
- Pour the batter into the prepared cake pans and bake for approx 1-1/2 hours or till the skewer comes out clean. The surface will be a deep brown. Baking time may vary depending on the oven size and type. Keep an eye on the cakes on the completion of 1 hour.
- When done, remove and allow the cakes to cool in the tins for about 10-15 minutes before transferring onto a wire mesh/rack. Pour 2 tbsp of rum over the hot cake (continue to feed the cake with rum till it is ready to be cut – this is optional)
- Sift icing sugar over the cakes if you wish to decorate it.
Notes
1. I used an assortment of raisins (golden), black currants (deseeded), apricots, cranberries, candied peel/tutti frutti, glace cherries, tropical dry fruits such as pineapple, papaya, mango, chikku, etc. Avoid using dates as it can make the cake too sweet. Figs can be used but the seeds can be crunchy (avoidable)
2. I have used regular granulated sugar – powdered after measuring, caster sugar and also dark muscovado sugar. The regular sugar makes the cake a tad too sweet while dark muscovado (use 1 packed cup) gives the cake a lovely flavour and a deeper colour.
Baking time may vary a little depending on the type of oven. I used a tiny OTG which is too small to place two tins side by side, so I had to juggle a bit by shifting them on the top & bottom racks which resulted in an almost burnt surface on one of the two cakes thanks to the heating rods being too close – this is when the parchment paper does its job of protecting the cake from getting burnt
3. Add the caramel to the batter when it is still hot..if you let it cool it will turn sticky and soon into a hard mess. Adding the caramel while it is still boiling hot wont scramble the eggs in the batter, don’t worry 🙂
2. I have used regular granulated sugar – powdered after measuring, caster sugar and also dark muscovado sugar. The regular sugar makes the cake a tad too sweet while dark muscovado (use 1 packed cup) gives the cake a lovely flavour and a deeper colour.
Baking time may vary a little depending on the type of oven. I used a tiny OTG which is too small to place two tins side by side, so I had to juggle a bit by shifting them on the top & bottom racks which resulted in an almost burnt surface on one of the two cakes thanks to the heating rods being too close – this is when the parchment paper does its job of protecting the cake from getting burnt
3. Add the caramel to the batter when it is still hot..if you let it cool it will turn sticky and soon into a hard mess. Adding the caramel while it is still boiling hot wont scramble the eggs in the batter, don’t worry 🙂
Nutrition
Nutrition Facts
Kerala Plum Cake – Christmas Cake – The Ultimate Winner
Amount per Serving
Calories
260
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
43
mg
14
%
Sodium
26
mg
1
%
Potassium
210
mg
6
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
24
g
27
%
Protein
3
g
6
%
Vitamin A
259
IU
5
%
Vitamin C
7
mg
8
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
Wow Shir! This cake looks yummy..
Will try it some time.
First I need to make the honeycomb cake. Have stocked things but just cant find time to make it. Check it out on Ria's.
Hey lady! I didn't know you tried this one out 🙂 Looks fabulously moist! I am always waiting for Christmas just so that I can bake a fruit cake and make some homemade wine 🙂
So glad you liked it!
Thanks Giggi, I hope you finally found sometime to make it 🙂
Hi Shirin, shoul I coat even the soaked fruits in flour? Won’t they sink to the bottom?
Hi Lida,
There is no need to coat the soaked fruits. The cake is meant to be dense with fruit so it won’t matter and they don’t really sink to the bottom as such
This looks so delicious. Have never made an xmas cake…..tempted to try one! My Jamaican walking partner gave me a big chunk of her xmas cake. I was feeling tipsy after I bite …..it was soo good but she eyeballs the whole thing so no recipe and am sure it was the Jamaican rum which really hit me.
Donna
Hi Shireen, I tried your cake and it came out really well. Everyone liked it a lot. Thanks a lot for the recipe. It tasted heavenly ….. Very Merry Christmas to you and your family and a wonderful New year….cheers… Reshma
Hi Shireen. Once again many congratulations on the arrival of the rightly called Princess in your lives, she's truly gorgeous. I'm really lucky to be related to you, because there are so many blogs out there and somehow I discovered most of them through yours, but yours is extremely special to me, because I don't get personalised tips on any other ;-). There are people who walk in to our lives and introduce us to new passions or help us discover passions, as in my case- BAKING. I thought baking was rocket science, the most difficult activity, even more crazy than science experiments, but as I tried your recipes one after another, it just felt like I was born to bake. A big thanks to you for being there, guiding me and laughing through my few disasters, remember the baking soda fiasco ;-). The Christmas cake I baked following this recipe is a huge hit, thanks once again and revel in the joys of that little beauty. mwaaaah.
Wow! Shireen- just imagine prepping all this and then baking it in a small OTG!
Now that's what I call a super chef! 🙂
Thank you Shruti!! U r too kind with your compliment 🙂
http://desouzajoy.blogspot.com.au/2011/12/kokkisanroce-cookiesrose-cookies.html
hey Shireen- do check this out – I thought I should alert you to this possible plagiarism!
This came out really good. Thanks Shireen..
How many days can I store this cake?
@ Anonymous: Thanks so much, you can store the cake in a cool place for about a week (if you have used rum at the soaking stage and splashed some more on the freshly baked cake) – it will keep longer when refrigerated
hey shireen- this cake looks heavenly!!! can't wait for christmas!
@mw2988 – thanks and pls let me know how you liked it!
Hey, the cake looks nice! 🙂 I am definitely going to try baking fruit cake this time. But I am curious to know if the cake rise, like normal cakes. Waiting for the reply!
Hey! The cake looks yumm! Just a small question. Will the cake rise like normal cakes?
Hi Viju, Well, since there is a leavening agent (baking powder), the cake will definitely rise, but since it is loaded with dry fruits it won't have a fluffy texture like a sponge cake but will be dense & thick
Thank you, Shireen! Oh, the cake should be 'dense and thick' 😉 Was wondering if I could put the whole batter in a 9" cake pan, as the height of the pan is a little more than 2". Otherwise, I have to halve the recipe, as I can't put two cake pans into my oven. You know how cumbersome it can be! 😐
Hey Viju…don't be tempted to put the whole batter in one tin. I suggest you buy another tin of 9'' or just divide and bake it twice like I did once. I used to have a tiny oven (OTG) and one Christmas I just put the cake batter in whatever sized cake tins I had…the cumbersome part was to check on the cakes now & again as each cake baked differently owing to the pan size
I do have another pan, but I can't put them both into my oven. Do you think I could prepare the batter once and keep half of it in the fridge for later(after the first one is baked?)
Yes, thats what I meant…u can bake it one after the other. Place the pan in the fridge till then…i have done it several times without even placing the pan in the fridge…the batter won't go bad that easily. Good luck!
Oh ok! I thought it wouldn't rise, if I kept the batter out, for a long time! Thank you! Hope you have a great Christmas! 🙂
For big gingers like me you should not mislead by not giving full information. You never mentioned in what the dry fruits have to be soaked. I soaked them in water. If it has to be rum you have not mentioned the quantity. Please take care of this.
@ Al: I doubt if you have read the recipe properly at all, because if you did, you would know what I have clearly mentioned above "Finely chop all the dry fruits and soak them in a wide bowl along with the rest of the ingredients mentioned under 'Fruits to be soaked' ". Please read again what the rest of the ingredients are –
2 tbsp jam or fruit preserve/conserve of your choice
1/2 cup orange juice (freshly extracted preferably)
90gm /6 tbsp sugar
75ml/5 tbsp rum + extra to pour over the cakes (optional)
15ml/1 tbsp vanilla extract
1/4 tsp ground clove (or 12 cloves powdered)
1/2 tsp ground cinnamon (or 1 inch stick cinnamon powdered)
1/4 tsp ground nutmeg (or 1/2 nutmeg powdered)
Kindly do not falsely accuse me of misleading you when you have not taken care to even read the recipe. If you see I have even mentioned how much rum to be used!!!
And by the way, I guess you meant beginner, not big ginger!!
Haha….u never mentioned water anywhere…guess the guy is in love….coz love makes someone blind…
Lol… The recipe has minutest detail mentioned..rather explained…I just made one batch n the next is in oven..waiting for the. First one to cool down.. Can't wait to taste 😀
Hi Shireen. Thanks for the lovely recipe. Can you tell how should the temperature of the caramel be when adding to the batter-Sheeba
Hi Shireen. Tks for the lovely recipe. How hot should the caramel be while adding to the batter. The other day when I cooled it a bit, it became sticky like a glue stick!!
@ Sheeba Nalini: The caramel should be added immediately to the batter – when it is still hot and bubbly. Once it cools down it begins to turn sticky and hard and then you may have to discard it. So always add when it is still in its liquid state
Hi Shireen, This is an awesome recipe, baked 3 batches this Christmas and all of then turned out super yum. Thanks for sharing your recipe.
@ Hazel: Thanks so much for your feedback! Glad you enjoyed it 🙂
Hi Shireen, I baked this cake 10 days before Christmas and fed it with Rum every alernate days. It was simply superb!! Thank you.
@ Sheeba: Thrilled to hear your feedback! The idea of feeding rum for a few days sounds great! 🙂
Hi dear can you please tell me if I can add red sweet wine instead of rum
@ Sonu: You can add red sweet wine, no probs!
hi there , its so close to christmas n hence a speedy response wud b really appreciated .
can i use molasses instead of caramel, if yes..how much do u suggest?
@ Ace: I have never used molasses but have seen recipes that call for it. I guess its a good substitute, so you could try substituting with the same amount called for in this recipe
I am planning to make the cake for Christmas. Please tell me if I can use bourbon instead of rum.
Hi Shrireen. Do you have the recipe halved. I'm planning bake just one cake would appreciate if you could pass me link to the same. Speedy response appreciated.
@ Blossom: Hi! I don't have the recipe halved, but you can exactly halve it. For the eggs (which are 5, just use 2 eggs+1 yolk) Hope it helps!
Hi Ms. Sequeira, I religiously followed every step and got brilliant results.. thank you for the recipe. I missed being home this Christmas and did not want to bother mom during her vacation and also followed your Sannas recipe..results were quite good on that too! thanks again.
Compliments of the season to you and your family.
@ Unknown: Thanks a ton for the great feedback!! I am so glad that this cake and the sanna worked out well for you. Compliments of the season to you too!
Hey shireen this cake looks absolutely gorgeous! Cant wait to try it. Do you also have a walnut christmas cake recipe. Thank you
Hi Shireen,
Is this cake approximately 1kg?
Thanks
@ Kavya: I do have a walnut cake recipe. Here's the link below. Pls copy and paste it on a new browser
https://www.ruchikrandhap.com/2013/02/walnut-cake.html
Also, date & walnut cake
https://www.ruchikrandhap.com/2012/12/date-walnut-cake-celebrating-1-million.html
Thank you very much
Hi Shereen, waiting to try this recepie.. but need answers to some queries..Can we mature this cake. If yes, how do we do it and for long can we preserve it at room temperature.
Hi Shireen,
This recipe is a keeper!
I religiously follow it every year 😀
This xmas I made three cakes scaling the ratios.( Was pretty nervous abt that! )and was a huge success ! Thanks for sharing!
Wish u a merry Christmas and Happy new year!!
-Jancy
Hi Shireen,
This recipe is a keeper!
I religiously follow it every year 😀
This xmas I made three cakes scaling the ratios.( Was pretty nervous abt that! )and was a huge success ! Thanks for sharing!
Wish u a merry Christmas and Happy new year!!
-Jancy
Dear Shireen,
The name of this cake does absolute justice!tried a Christmas cake for the first time ever! And God, this is heavenly!!!!
Thanks a lot, this was a total super hit! And quite easy too, even though I almost gave up while making caramel, that took me a while. Well worth every step of it. Merry Christmas!!
Kanika
@ Kanika: So happy to hear your positive feedback about this cake and glad that everything went well with the making of the caramel 🙂 Happy New Year to you and yours!
@ Jancy: Thanks so much!!
Hi Shireen,
I made this cake over the weekend and it came out heavenly if not perfect! So, I have certain questions:
1) My cake did not have the dark brown colour like yours – but more like a dark but golden brown – what could be the reason for this? Did you use brown sugar? Does the level of Rum decide this?
2) My batter became liquid like after adding Caramel Syrup – I added 1.5 cups of sugar +3/4 cup water. I think I understood this point incorrectly -please clarify the volume of caramel syrup.
Also what was the consistency of your batter since fruit cake batters are generally heavy.Please do reply as I plan to make this cake again after rectifying the above errors.
Thanks again for the wonderful recipe!
@ D Das: Glad to know that you liked the cake. Here are my responses:
1. The caramel needs to be dark. Almost deep brown-black when you burn it. The colour of the cake is determined by the colour of the caramel. Yes I did use brown sugar in the cake. For the caramel I used regular white granulated sugar. Rum is for the flavour and not so much for the colour
2. Yes, the batter is very runny after the addition of the caramel syrup hence the baking time is long (1-1/2 hours) and also results in a super moist and non crumbly cake. Yes you have used 1-1/2 cups sugar (should be 300 grams if you are using standard cup size) and 3/4th cup (180ml) freshly boiled water). I have never measured the volume of the caramel syrup as it is always scorching hot. If you have followed the proper method to make the caramel you cannot go wrong.
Consistency as I mentioned was very loose and not thick like regular fruit cake batters. I guess you are on the right path! Just make sure you arrive at a darker colour of caramel so that you get a darker coloured cake.
All the best and do let me know how it turns out!
Hi, this “ Almost deep brown-black” caramelised sugar taste a bit bitter right? Whenever I try to get the deep shade, I feel it tastes bitter!
Hi TJ,
Yes, the deep brown caramel does taste a tad bitter but for this cake it is required as it cuts down the sweetness of the cake. You could however take the caramel off the heat when it reaches a golden/amber colour and add the boiling water to arrest further caramelization
Hi Shireen,
The Reply button wont work!! Thanks for the detailed response – cleared my doubts ,but I do have one last questions.Won't the dry fruits all sink in a runny batter?
D Das: Thanks for raising a very valid point. I need to update my post about the same. Yes, the fruits do sink in the batter because of which you need to scoop them out and divide them equally between the baking pans or else if you simply pour from the mixing bowl into the pans one of them will get too many fruits and the other will get more of the liquid. Since I always double or triple the recipe and bake in several loaf pans instead of two round pans I have always made it a point to equally divide the batter – the liquidy portion and the fruits.
Hallo , please help to elaborate on the fruits . Is it peels and fruits only or includes nuts as well . Can the ratio of nuts to dry peels etc be increased ? The total to remain same at 500gm.
Thanks shefali
Hi Shefali,
The nuts (cashewnuts) proportion is given separately. For the fruit, you can use a mix of dry fruits or dried peels – it can be any ratio as long as the total weight of the dry fruits is 500gm
Hello Shireen,
The cake looks irresistible!
few questions:
-isn’t the Sugar quantity too much? 300gms + 90gms+200gms+sweetness of jam?
– so if the caramel should goes deep brown – will it not have burnt bitter taste?
– can plam jaggery be used instead of caramel? I read somewhere that this a good substitute for black treacle or molasses..
– why is rava used here?
Hi Sylvester,
I have responded to your queries in another comment. Regarding the rava it is just to add texture to the cake. You may replace the quantity with all purpose flour (maida)
Hello Shireen,
The cake looks great and irresistible.
few questions
1. isn’t the Sugar too much 300 + 90gms+200gm + jam ?
2. so if the caramel is deep brown will not taste bitter?
3. I read molasses or black treacle can be used for colour and flavour, since this is expensive can palm jaggery (karupatti) be used? just a thought what’s your take?
4. When oil is used the cake is more moist compared to butter, can a combination of butter+oil be used?
Will be baking for this Christmas just wanted to clarify?
Do let me know.
Hi Sylvester,
My apologies for the delay in responding to your queries:
1. The cake is slightly on the sweeter side. You may reduce it if you wish, but I find the taste perfect.
2. Caramel is deep brown for the colour but do take care not to let it turn black as it will give out a burnt taste
3. This recipe doesn’t require molasses or black treacle. You can use karupatti, melted and strained to remove any dust particles instead of the sugar caramel, I am sure the taste will be good but it will have a strong taste of jaggery for sure, but the idea is not bad! 🙂
4. Yes, you can use a combination of oil and butter but this cake is incredibly moist anyways and plus if you use oil in the place of butter the batter may turn more liquidy than you want and you may need an extra few minutes to bake the cake – again, this is something that I haven’t tried so it is totally your call!
Hi Shireeen,
Christmas greetings to you. Thank you for uploading a lovely Christmas cake recipe. I made it for the first time and the end result looked different to your picture. The cake was bottom heavy, it was dense and not airy like a cake. Could you tell me what would be the reason for this? I did scoop the mixture as mentioned in an earlier comment. Thank you.
Hi Liz,
Christmas greetings to you too! Well, this cake is meant to be dense and not airy at all. This kind of plum cake (as we call it) is pretty famous down South India and when sliced results in non-crumbly, compact pieces of cake that is dark, intensely sweet cake. This is one of my favourite cakes. I hope I can take a picture of the cake when I make it again this time and upload it here!
Hi Shireen.
This recipe looks lovely. I would want to try this over the weekend. However I have a doubt regarding sugar for preparing the cake. Note 2 reads “I have used regular granulated sugar – powdered after measuring, caster sugar and also dark muscovado sugar. The regular sugar makes the cake a tad too sweet while dark muscovado (use 1 packed cup) gives the cake a lovely flavour and a deeper colour
1. Can I substitute powdered sugar with Brown sugar? If Yes, do I use 200 grams/1cup +2 tbsp as mentioned here or should I change the quantity?
2. In your note, did you mean to say you have used combination of powdered and brown sugar both to make it 200 gms? Also, did you powder the granulated sugar yourself? (Sorry didn’t get your note clearly ;-)) So want to clarify.
Thanks so much.
Hi Macqueen,
Apologies for the delay! Your queries are answered below:
1. Yes you can uses powdered sugar which is regular granulated sugar which you measure first & then powder. Don’t use icing sugar (confectioner’s sugar which is also called as powdered sugar in some countries)
2. Yes, I used a combination of regular white granulated sugar & brown sugar.
Hi Shireen,
I have soaked all the fruits as mentioned and have placed the glass bowl in the fridge. Are there any chances that the fruits will spoil due to the orange juice? We have almost two weeks left for Christmas and I plan to make and bake the cake on the 23rd of this month.
Hi Greta,
Sorry for the delayed response. Depending on your weather you can either place it outside in a cool place of your kitchen or refrigerate it if you live in hot/humid weather
Hi Shireen,
Thanks for posting this recipe, one question, should I pour 3/4th cup of water while preparing caramel or just a little ? What should be the consistency of the Caramel at the end?
Hi Sharal,
Sorry for the late response. You should pour the water a little at a time. The caramel will be light and not very thick
After a string of dry Christmas cakes, decided to try your recipe this year. Came out moist and delicious. Thank you and Merry Christmas!
So glad to hear that!! Thanks for the feedback!
Hi Shireen,
love your recipe and love the cake,,, i have been baking it for past 2 years… sorry for the late reply….. Infact this cake is a hit with all….Compliments of the Season to you…
Regards,
Smita
Hi Smita,
Thank you so much for your feedback! Glad to know that this recipe has worked wonderfully for you 🙂 Happy New Year to you and yours!
I tried out this recipe yesterday. All the fruit sank to the bottom of the baked cake. What did I do wrong? I had soaked the fruit in a ziploc baggie and as per the directions I added the fruit to the butter, sugar and egg yolk mixture.
I used 1/2 cup of molasses instead of the caramel.
I halved the ingredients, as I wanted only one cake. I used three eggs instead of five. Just saw your note 2 eggs and 1 yolk.
I really want to get it right. Will definitely try it again.
Love the moist texture of the cake.
Hi Shireen,
I baked the Rich Plum cake last week. I halved the quantity of the ingredients, as I only wanted one cake. I used 3 eggs instead of 5 and 1/2 a cup of molasses instead of preparing the caramel. The texture of the cake is moist and the taste is really good. But alas all the fruit sank to the bottom. I followed the method exactly as per your very detailed and precise instructions. Could you please tell me where I might have gone wrong. I really want to try to make it again, to get it right.
Hi Esther,
Sorry for the delayed response. When you scoop out the batte, which is going to be pretty liquidy,you need to scoop out the dry fruits as well. A trick to prevent them from sinking is to roll them in a little flour before adding them to the batter. Hope this works for you the next time you try it!
Hi Shireen,
Looks like a good recipe from the feedback of the folks…you have mentioned 180 deg C for preheat @ 10 min.What should be the baking temperature? Also will the recipe work in a convection Microwave as well…or anyone in this blog prepare in the Microwave.
Thanks
Hi Mauras Anthony,
The bake time will be the same – 180 degrees C. I had baked it in an OTG. If you are using a larger oven and depending on whether it is fan forced or not, you can reduce the bake time by 5 or 10 degrees. If you are baking it in a convection Microwave you may want to reduce the baking time by say 10-15 mins. I have never tried baking it in a MW with convection but baking gets done slightly faster in that so do keep an eye out.
Hi Shireen,
I read you recipe and this cake looks amazing I am planning to bake it. The recipe says 500 gms dry fruits for soaking.How much will that be in cups? Wont the raising swell on absorbing water? Also, what should be the height of cake pan to be used.I have a 9 x 13 x 2 inch rectangular cake pan.Can i use this pan?
Regards,
Navya.
Hi Navya,
So sorry for the delayed response! Sorry I haven’t measured the dry fruits in cups! Yes, they will swell when soaked in the alcohol – not water as you have written. I use a regular round or loaf pan to make this cake. Actually, this recipe yields two 9″ cakes of about 2″ high. This is not a fluffy, airy cake but a very dense one. It has the texture of say, rye bread if you’ve tasted it. I have not used a rectangular cake pan for this recipe so I am not sure. I would recommend you to keep an eye out about 45 mins into the baking and do a skewer test to check the doneness of the cake. I don’t think it should be a problem because during Christmas time, I make double the quantity of this recipe and pour the batter into different sizes of loaf pans and take them out as and how they are done. Good luck!!
Hi Shireen,
Thanks for the response.Can i skip rum in this recipe and make this cake alcohol free? Will it taste good or should i substitute rum with anything non alcoholic? How much brown sugar should be used and when should be it used since sugar is used in multiple places in this reciepe.Should brown sugar and white sugar be mixed together?
Regards,
Navya.
Hi Navya,
Yes, you can use orange juice instead of rum but if you intend to keep the dry fruits soaked for longer then please refrigerate the mixture. Apple juice is also a good substitute but I guess orange juice is the best.
I have used muscovado sugar for the cake and regular white granulated sugar everywhere else.
Hi Shireen,
Thanks for the response. Can i skip rum from this recipe make it alcohol free? If yes, do i need to substitute it with something else non alcoholic.How much brown sugar should be used and what should be the proportion of brown sugar and white sugar.Can you please specify, when exactly should the brown sugar be used.
Regards,
Navya
Just responded to your queries above Navya!
Ok. So in cake ingredients, the place where it says
200 gms/ 1cup+2 tbsp powdered or caster sugar *see note#2 and
90gm / 6 tbsp granulated sugar , you used same amount of muscovado sugar ?
Regards,
Navya
Just the 200 grams of granulated sugar can be replaced with 200 gms muscovado sugar. The 90gm (6T) granulated sugar is to be used while beating the egg whites
Ok. So i soaked the dry fruits 🙂 .I used red wine. Planing to bake this long weekend and I swear here comes my last question. :D. You said “The 90gm (6T) granulated sugar is to be used while beating the egg whites”. I have regular powdered cane sugar.Can i substitute 6T granulated sugar by 6T powdered sugar.
Regards,
Navya.
Sure! As long as it is 90 grams 🙂 Good luck with the cake! Can’t wait for your feedback!! 🙂
The cake turned out great though i didn’t get the dark black color.Preparing the caramel syrup is the most tricky part.By the time it turned brown it started getting hard.I was not sure if it would have turned black so i poured it when it reached brown color.Also, even with the parchment paper, it did burn slightly.Was wondering if there is any way to avoid that.
Good to hear that the cake was good Navya! Yes, the caramel is the tricky part, however you can reduce the heat and add a little extra water to keep the consistency. How big is your oven? Are you using an OTG?
Hi,
Mine is gas oven.
Regards,
Navya.
Hi Navya,
Then maybe you can try reducing the temperature by 5-10 degrees next time and see how it works
Hello mam, I have a 52 litres OTG oven, which also has a fan. Can you please tell me in which rack I should place my cake and in which setting. The last time I baked the cake it turned out the centre was unbaked and battery whereas the circumference was alone baked.
Hi Abhinaya,
You can place the cake tin on the middle rack. There should be a ‘bake’ mode (both top and bottom elements get heated) – try this one and also check what your manual says. Sometimes settings vary from brand to brand.
Hi, The cake looks lovely. I would like to try this recipe for Christmas. But I do have a few clarifications. Since I had already soaked the fruits in rum, can I add the other ingredients (spices, jam) while preparing the batter? And can I substitute caramel syrup with molasses syrup? If yes, could you please specify the quantity? Thanks in advance
Hi Diana,
It would be better to add the jam and spices to the fruits that are already soaking. It will help the fruits to pull the extra flavours. I have never used molasses syrup so I can’t really answer that. If you know what the texture and thickness is like you should be able to substitute it safely.
Hi! The cake looks lovely and moist! I tried this recipe last year and it tasted yum.
However, it got burnt from the bottom. Why do you think that might have happened? And any tip on how to avoid it?
Hi Anchal,
Glad to note that you enjoyed the recipe so much! Well, since the baking time is long you could try using a double layer of baking parchment to line the tin or reduce the temperature by 10 degrees. Your rack could also have been too close to the lower heating elements. Hope these tips help!
Hello, thanks for being so kind and sharing your valuable wealth of recipes. By any chance would you know the weight of this cake or how many people it would serve?
Thanks,
Christina.
Hi Christina,
This recipe makes two 9 inch round cakes of approx 1 kg each
Hi Shireen. Advance Merry Christmas to you and your family!!
A quick question on this cake:
1. Egg whites separated from yolks. It becomes very cumbersome when you do 8 cakes. Can we mix it together like you say in Irish Christmas cake. Is there a vast difference when you separate and whip it.
2, secondly, the caramel- Can we add Dates syrup instead. When the batter is thick, then is the baking time longer or shorter.
3. Difference between this cake and Irish Christmas cake. Which is more authentic. Need to ask you before I bake one of that??
This cake recipe is for keeps, thanks for posting it. Now would like anything simpler if the taste and texture is as good as this one!! Let me know plz!!
Hi Sheeba,
Sorry for the delayed response as I was travelling and had no access to my computer.
1. You can beat all the eggs and add them if you wish. I follow the original method though. There isn’t much of a difference.
2. I have never added dates syrup. It will make the cake very sweet. Caramel on the other hand is burnt sugar and it not just adds to the colour of the cake but also gives it a slightly bitter tinge which helps balance the sweetness. When the batter is thick, the baking time will be shorter or you will risk burning the cake or making it dry.
3. I can;t say which cake is more authentic. Both are tasty and different i their own way.
When i added the caramel to the batter it hardened, and there were lumps of caramel in the batter. Is this supposed to happen and how can i avoid it?
Unless you use cold milk or your batter was very cold there is no reason why the caramel would harden. You need to add the caramel immediately after preparing it. The batter will look slightly curdled but not lumpy and will turn out fine when you mix it with a spatula
This really is an amazing cake. Followed the instructions and what I have before me beats the best bakery in town. Thank you Shireen!
I am so glad that you liked this recipe Harshada! Yes, it is a favourite at our place too and I make it every Christmas without fail!
Hi Shireen,
I’ve been following your website for some time now. Your recipes are easy to follow and yield lovely, delicious results. Really glad that I came across your website, particularly this Christmas cake recipe 🙂
I tried my hand at this Christmas cake recipe this year; my first ever venture into baking a plum cake, and it turned out so well that I got all praises from my hubby and friends. It was just perfect, so yummy and moist with lovely dense texture and so deserves the name ‘The Ultimate Winner’!
I used regular/white granulated sugar everywhere (powdered it wherever the recipe called for powdered sugar). I reduced the quantity of sugar by 5tbsp overall, and for nuts I used a mix of cashew-nuts and almonds. The cake was fabulously amazing!! and very well worth the effort taken in gathering all ingredients (which was quite a hassle).
Thank you for sharing this wonderful wonderful recipe. Kudos to you.
Merry Christmas and Happy New Year 2019!
Hi Anitha,
Your comment made my day! Thank you so much for your wonderful feedback! I am so glad that you liked this recipe so much!! It is a favourite in my home too and I make it every year! To make it less sweet, I skipped the sugar added while beating the eggs and the taste was just fine! Wishing you and your family a wonderful season of love and joy! Happy New Year 2019!
Hi I wanted to know if I can bake this cake on a stovetop in a pan cause at present our oven is not working.?Kindly email me back soon.Thank you Shireen
Hi Stephanie!
I have never baked a cake on the stovetop but I have seen people doing it. You could try baking it in a kadai, with the cake tin placed over a wire mesh/rack placed over a bed of sand. Then cover the kadai with a well fitting lid and cook on a very low heat for at least 1 hour. I am not sure if it will work 100% like a cake baked in an oven but you can give it a try. Make sure to cover the cake pan as the steam droplets may ruin it. Do check a few YouTube videos before starting so that you are more confident. Good luck & I’d love to know how it turned out.
Thank you Shireen,Now for the egg white while beating I normally can’t get it to stiff peaks and by fluffy what do you really mean?..If I just beat the egg whites normally with sugar will that be okay? Or you have to get it like whipped cream consistency and secondly can I add rum and port wine for soaking the dry fruits? Kindly reply soon thank you
The eggs need to be beaten till they turn frothy and increase in volume. By when do you want to make this cake? I will try to share a video on the same. Also, you can skip the sugar while beating the eggs – I prefer a cake that is a tad less sweet.
Yes, you can add rum and port wine to soak the fruits.
Yes please share a video on this and I might make it this week or the next but before the 21st.But if you skip this step what would happen?
I have never skipped this step Stephanie. Perhaps that’s the reason why the cake turns out soft. You can watch the video and then decide. It isn’t a very difficult step so don’t worry 🙂 The video will hopefully resolve all your doubts. Do stay tuned!
Hi Shireen,I have just soaked my dry fruits in Rum and Port Wine and I wanted to know while preparing the cake should I add the dry fruits along with the Liquid in the Cake Batter?
Hi Stephanie,
Yes you have to add everything – the liquid also. Hope you have seen my video
Hi Shireen,
Every year I try out different cake reeipes for my Christmas cake, This time I tried this out and I must say this is really a ‘Ultimate Winner’. It came out so moist, rich and tasty. this cake is one of the best ever cakes I had prepared for the last 35 years.. I marinated the fruits for about a week and followed your reeipe and guidelines. It required simple ingredients and was easy to prepare. Thanks so much Shireen for this great receipe. Stay blessed! I also tried this time the German cookies, they too have come out awesome!
Hi Tracy,
Thank you so much for your wonderful message!! I am so happy to hear that this recipe turned out good and you found it easy and simple to make. Glad to hear abt the outcome of the German cookies too! Thank you for taking the time to write this feedback!
Hi Shireen! I tried Ria’s recipe for fruit cake (which is very similar to yours) and wasn’t very happy with how it turned out -both colour (very light) and texture. For some reason, the cake still looked and tasted underbaked all through the central layer despite baking for 1.5 hours.
Now, I tried making caramel syrup as per your instructions and ended up with quite a watery syrup- was it supposed to be so? Do let me know what I should look for in the consistency of the caramel syrup. I yearn for a fruit cake with same the deep colour and texture as yours. And not underbaked in the centre. Excited to try your recipe! Thanks in advance!
Hi Maria,
My recipe is adapted from Ria’s recipe itself but it has been tweaked over the years. I have now made a recipe video last week which I have linked in this recipe. Do take a look and I really hope it helps you. I make this cake in bulk every year for the purpose of gifting and it turns out good.
Hi Shireen,
Thanks for the detailed recipe.
The cake color turned out great. However it turned out a little hard. I think the reason could be because:
-I am not sure how much caramel to use (i used caramel i had made previously, 3/4cup)
-and the cooking time.
I really like everything else about the cake and want to try it again and want it to come out better this time.
Can you please advice.
Hi Ann,
I think I have responded to the same query on Facebook as well 🙂 Just to answer them again:
Please follow the recipe in its entirety. Make caramel as per my recipe. If you add your own caramel, the consistency and quantity would differ thus resulting in a cake with a different texture.
I hope you are able to try it out soon again!
Hi Shireen how your doing? Your Recipe turned out beautiful and I thought I would go wrong with the egg white but everything was good So now I know I will have this recipe back of my mind every Christmas.Thank you Shireen
Hi Stephanie,
Thank you very much for your wonderful feedback! I am so happy to hear that the cake turned out well!!
Hi Shireen.. If i want to bake the same quantity of batter in a single 13×9×2in tray instead of 2 9in trays, does the temp and time of baking has to be changed? If so could you please suggest.. Thanks
Hi Chaithanya,
Yes, the temperature will need to be adjusted accordingly. You can check after 1 hour of bake time and test with a skewer. If the cake is not done, do continue to bake it for another 10-15 mins till it is ready
Hi Shireen,I tried out this recipe and it turned out fantastic and moist too and even the egg white turned out nice.Thank you
Hi Stephanie!
I am so glad to hear that! Thanks for the feedback!
I followed this recipe and this is the first time I tried baking a Christmas cake. It came out absolutely delicious. The cake is moist and has the nice dark color from caramel. I used orange juice to soak the cake instead of rum. Thank you, Shireen for this foolproof recipe.
Hi Bhanu,
Thank you so much for the great feedback!! Happy to know that you enjoyed it so much! Thank you for taking the time to write your feedback!
Hi shireen,
I am a beginner, can I have some clear idea on note # 2 .
And what about baking without a oven.
Please guide.
Thanks
Hi Florin,
In note# 2 I meant that over the past few years I have used all kinds of sugar for to make the cake and shared my experience about it. Baking without oven – sorry I have never done it with this particular recipe. You could try using a kadai but you may need to bake this for over 90 minutes and keep checking after 1 hour.
hi..i need the temp and time for the christmas cake
thanks
Hi,
180 degrees for 1-1/2 hours. It is mentioned in the recipe already 🙂
Hi Shireen..baked this cake today..taste was very good but the cake was not porous…more on the softer side unlike plum cakes which are dense..could it be the caramel which made the batter watery..disappointed
Hi Neeta,
Sorry to hear about your experience. This cake is meant to be dense and not fluffy like many other cakes. The batter will be runny as you can see in my video. Not sure where you went wrong unless you baked it for less than the required time. Pls let me know
The cake was simply to die for!!! Such a yummy rich Christmas cake.
If I had to half the recipe and use a square mould what size is preferred and how much should be the baking time
Thank you so much for the great feedback!! Well, for half the recipe you can use 1 round tin of 8 or 9″ or a square tin of 8″. Baking time will be the same as the original recipe if you are using a 9″ round tin (if you note, the original recipe is for double the quantity of batter divided into 2 tins, now you are halving the recipe and using just 1 tin). Either ways, pls keep an eye out after 1 hr 15 mins and check if the cake is done and remove it when the skewer inserted comes out clean. Good luck!
Hi..I baked it for one and a half hours….the texture was like a pudding..hope I am able to explain it well..Anyways..will try again
Thanks dear
Hi Neeta,
I am guessing either your batter was way thinner than required or your oven is not heated at the right temperature. Also, the type of oven matters. Was it an OTG or a regular oven without fan or is it a fan forced oven? I hope you have better results next time as this recipe has yielded good results for many of my readers so I’ll be happy to help you get it right!
Hi, can I replace the rum with any nonalcoholic beverage?
Yes, you can simply replace it with orange juice..
Hey Shireen, I am a friend of Susie Farias who got me to check your website. Made this recipe and it’s a winner! Thanks again! I think Susie sent you a picture I sent her. Merry Christmas!
Thank you for the great review and for the pictures as well! Glad you liked the cake Sunita! Merry Christmas to you and yours!
Hi Shireen,
i began making this cake but I realize now that the video and the recipe have different measures. Your recipe says 5 eggs and 250 gm butter whereas the video says 10 eggs and 500 gm butter. Must I double the ingredients for the cake (from the recipe), all else staying the same? Your help is much appreciated. Thanks.
Hi Zena,
Yes, the recipe on my website is for two 9″ round cakes. The video was shot when I doubled the ingredients as I usually make it in bulk for distribution and decided to shoot the video anyways. If you want to make just 2 cakes, please follow the recipe on this website
Shireen, thank you for helping me learn and cook the taste of mangalore during COVID 19!!
Do you have a recipe for boozy Christmas cake? (Please tell me yes)
Thank you and wishing you and your family a very happy and safe Christmas!
Thanks a lot Suvasanamayee! Yes, I do..please check these links
https://www.ruchikrandhap.com/traditional-irish-christmas-cake/
https://www.ruchikrandhap.com/rich-cake-christmas-cake/
Thank you and wish you a happy Christmas and a safe and healthy new year too!
Hi, Your cake recipe looks like a genuinely well-appreciated one by everyone who has tried it, and I’m so excited to try it too, but I have a few questions before I begin: 1) I’ve already soaked the fruits based on your recipe (with rum, orange juice and spice mix (including allspice)). I used Captain Morgan Sliced Rum. Do I need to add any more spice powders to the cake once again? I thought I saw a mention of some spice at the time of making the batter. 2) I also need some clarification about the kind of sugar to be used. At what point are we using white granulated sugar, white powdered sugar & brown sugar? I live in the US and we get to buy packaged brown sugar (it’s not fine like the white granulated sugar though). 3) Since in the US, we use Fahrenheit, I understand than the oven is heated to 350 F (180 C), but what about the baking time? Is it still 1 hr 15 mins? I have two 8-inch round pans. Ideally I’d like to put both pans in the oven simultaneously. Will that change the baking time. Would you happen to know? Or should I just bake one after another? Thanks so much.
Hi Pri,
Well, you can just add the jam the previous night before baking the cake. If you could watch the video I have given the processes. The recipe on the blog calls for caster sugar to be mixed in with the fruits, then some of it to be beaten with the egg whites and some to be added to the butter while beating it. Then there is also some sugar that needs to be burnt for the caramel. All steps are explained in the recipe. If you don’t get brown sugar you can use the regular white one. Yes..since you are only converting the temperature into Fahrenheit the baking time will remain the same – 1 hr 15 mins – again, you’ll need to keep an eye out. Depending on the type of oven used you will need to do the skewer test and remove the pans out when you feel that the cake is done. If your oven is big enough to accommodate two pans at the same time, go ahead. There is no change to the baking time as this recipe is meant for 2 cakes only. Please watch the video recipe as well once before you start to get the idea
Hi Shireen,
Thank you very much for this recipe. The cake turned out ammaaaazzziiing.
Whoever had a slice of the cake couldn’t limit themselves to a single slice. Am I glad.
This is the first time I tried out a plum cake and I was really apprehensive. But thanks to your perfect recipe, I had no problem making it. And I am not scared to try it again.
A special thank you for the caution regarding the caramel sputtering. I could warn my kids ( who always hover in the kitchen, close to the stove), to stay away from the stove while preparing the caramel.
Cheers
Hi Kishori,
Thank you so much for the great feedback! Happy to hear that the cake turned out good and everyone liked it!! If possible, please do leave a comment on the channel as well! Thanks a lot!
We’re going make this one
Great! I hope you enjoy it!
how much would 180C be in F? Thanks in advance!
That would be 356F 🙂
Hey dear, the cake came out delicious ♥️, just one question tho how to store it? In thr refrigerator or outside??
Hi Jessica,
That’s fantastic!! Happy to hear that! Well, if you have added alcohol, the cake will stay good at room temperature. Just wrap it well in clingfilm and then store it in an airtight box
Hi Shireen,
One week before Christmas, I thought I have not soaked any fruits but felt like making a Christmas plum cake & after a few hours of searching the internet came across this recipe and tried it.
The cake is so so good, in fact the taste was a cross between the rum cake my Mum makes (fruits soaked 2 months in advance) & the Plum cake from my childhood years, some 30-35 years ago growing up in Qatar, that my father would drive 20 minutes into the desert to a bakery, in the at that time remote outskirts to get if we spent Christmas in Qatar.
Now I know that it is a Kerala plum cake. The tips on rolling the nuts in flour & feeding the cake are priceless. Never again will I be able to now eat the mass produced store bought cakes after eating this.
If you do remember the OTG baking temp & time, it would be much appreciated.
Hi Jocel,
Many apologies for the delayed response. Happy to know that you loved the cake so much!! I have mentioned the time and temperature in the recipe. It should work for the OTG as well. My first attempt at making this cake was in the OTG itself
I tried this fruit cake and family & friends loved it. Thank you Shireen.
Thanks for the wonderful feedback Vin!!
I am ZERO at baking. I did not know the difference between baking and grilling that bad I am and have been grilling cakes since 3 years *silly laugh*. I was sumhow mesmerized by this recipe, it wasn’t easy for me but I was all confident of trying it and by God’s grace it really turned out EXTREMELY well (I ain’t bragging) The cake texture was moist, taste was delicious and the colour…WOW nice rich Christmas cakes should be…Do give this recipe a try, its worth it
Thanks Shireen…..This is going to be my go to Christmas cake recipe every year henceforth. I am so excited that I have already soaked the fruits now…LOL
Thank you so much for the amazing feedback!! Happy to know that the cake turned out well! Yes, it is my go to Christmas cake recipe too!
Can you please share how divide this recipe into halves.
Just halve the recipe to make one 9″ round cake 🙂
Hello
What can I soak cake with if not using rum ?
Hi, you can use orange or pineapple juice
Hi , I liked the complete process of this cake ,it is amazing.If I have to bake in a sqaure tin what would be the measurement for 5 kgs. Thanks in advance
Thanks a lot! Sorry I have not baked one single cake of 5kg weight. This recipe makes 2 cakes of 9″ round each, approx weighing 1kg per cake.
Hi Shireen,
First of all, I must tell you that I have tried many of your recipes and they have turned out yummy….my first place to go for recipes is ruchikrandhap.
This Christmas I was planning to try out your Kerala Plum Cake. I noticed the recipe mentions rum. I stay in Kuwait and obviously no rum available. So is it okay to skip rum?
Any other options/ ideas?
Hi Rosita,
Thank you so much for the lovely words! Glad to know that you reach out to my blog for recipes. Well, yes you can definitely skip the rum. Use orange juice instead. Apple juice or pineapple juice are also good substitutes. However, you may need to refrigerate the fruit mix if no alcohol is used. Bring the mixture to room temperature before adding to the cake batter
Mam I tried your Christmas cake recipe it was very good, but too sweet can I reduce the sugar.
Thanks! Yes, you can reduce the sugar in the cake by 20 grams or so. Altering the recipe too much may not give you accurate results
Hey Shireen,
Firstly Thank You for the perfect recipe! My dad never eats cake….Like never! But he went crazy for this one 😀 Its perfectly moist and boozy and the spices are just right…warm and not overpowering.
Just had one question though.. Instead of making the hot caramel every time, will it be ok to use your Treacle/Dark Caramel Sauce in this recipe? If yes, then what quantity may we use?
Hi Bhakti, thank you so much for your wonderful comment! So happy to hear that your dad enjoyed it – especially since he never eats cake. Yes, you can use readymade dark caramel. It should be about 1 cup (250ml) (which is what I got when I measured the hot caramel last time)
I read in your recipe that you will try to getthe dark rich fruit cake of Mrs.Omana Paul..I would appreciate if you could kindly send me the recipe if you have found.
Thanks
Unfortunately I have not yet found the recipe. Will be sure to share it if I do find it.
Hi loved your recipe, can you tell me how long does this cake last.
Thank you
Thanks a lot Neha! Glad you liked it! The cake lasts for a few weeks if it was made with alcohol. Honestly, it is so tasty that it won’t last even a few hours 🙂
Hi Shireen
I have always tried this recipe for Christmas and it’s a super hit Apologies for the late accolades
A friend has requested me to prepare an Eggless version of this Can you please assist
Thanks
Odette
Hi Odette,
Thanks for the lovely feedback! Happy to know that you liked it. I haven’t yet tried an eggless version of this cake. I will be sure to update this recipe whenever I do
Hi Shireen, hope you’re well! Could you please let me know the bake time for this recipe if using two loaf pans or six inch round pans. Thank you.
Hi Anitha,
I’m good, thanks for asking. Trust the same with you! The bake time for 6 inch round cakes will be approximately 1 hour. What size of loaf pans will you be using?
Thank you..
I am planning to use two loaf pans of 8’ x 2.25’ size.
Sorry, there was a typo in my previous comment. I meant to say two loaf pans of 8″ x 4.25″ x 2.5″ size
Hello Shireen,
I have tried most of your cake recipes for years and all of them turn out very good.
But I really struggle with the Christmas cake and more because I am not able to execute it properly. I soak a lot of fruits togather for multiple cakes. Can you tell roughly how much soaked fruits per cake? 1cup, 2 cup??
Also is there an alternate to the caramel. I can never get the temperature correct. Can I skip the step all together? Will i have to increase sugar quantity of I do that.
Thankyou
Usha
Hi Usha, sorry for the delayed response. Glad to know that you like my cake recipes. Well, for this recipe, I have never used pre soaked fruit so I can’t say. It is better to soak as per the recipe. Also, regarding the caramel, you may not get the same result if you skip the caramel. Skipping will affect the consistency of the batter and hence the baking time as well. However, you could try skipping it and keep an eye out on the cake as it bakes and remove it a few minutes prior. The sugar need not be increased I feel as the cake turns out quite sweet as it is and the caramel only takes it a notch higher in terms of sweetness but is added more for the purpose of giving it a nice colour and also to balance the sweetness – burnt caramel brings in an element of bitterness that helps give Christmas cakes the classic bitter-sweet flavour. Hope this helps!
Hi Shireen,
Thank you so much for this wonderful recipe. I made this cake twice and both times I ended up over baking it. But it was still very good. A quick question for you – how much time do I need to bake and at what temperature if I use a smaller cake pan (about 4”) to make 4 cakes instead of 2? Also, is it ok to add more rum while soaking the fruits?
Thanks again for all the good work. I am a regular visitor of your website 🙂
Hi Merlyn,
Sorry for the delayed response. A quick question: Did you use smaller pans and hence overbake them? The batter is for 2 cakes of 9″ each (1 kg per cake). So to make 4 cakes, I use 5″ round tins and bake for approx 1 hr 15 mins or so. You can add more rum to soak the fruit but don’t drown the fruit (unless you are soaking for over 6 months). If soaking fruit overnight and is too watery, it may affect the consistency of the batter and hence the bake timings. Hope this helps!
I just baked this cake and followed your recipe to the t. However the cake didnt come out well. Its much too soft and spongy for a christmas cake and the caramel kinda spoilt the taste of the cake.
This is how a Kerala Christmas cake is made and I have been making it for years, sorry that the recipe didn’t work for you