Dec 19, 2014

Christmas Fruit Cake Recipe / Rum Fruit Cake Recipe / Kerala Plum Cake Recipe

Even though i have three variation of plum cake recipe in my blog. My viewers have been asking for the traditional fruit cake which has rum in it. So i decided to bake it this year and share it. I made it couple days back and i am telling you it turned out to be super yummy and loved it to the core.

Similar Recipe
Chocolate Plum Cake
Eggless Fruit Cake
Microwave Fruit Cake

When i baked this, the house was filled with the aroma of the rich dry fruits and it was totally heavenly. Loved it so much i couldn't resist smelling it. I soaked the dry fruits for 2 days, by which time the fruits soaked up the rum and was beautifully soft and plumped up.

These many days i thought that the plum cake which is sold in shops has cocoa powder in it from the dark colour. But recently i discovered that the colour comes from the dark caramel and not from the cocoa.Making the caramel is crucial, because it can get burned quite easily and the cake colour depends on it.

I didn't add any nuts in this cake, but you can add any nuts of your choice. Just add it along with the dry fruits and soak it together. I added 1 cup of dark rum, you can increase it or decrease as you like. If you dont want to use rum, just soak the dry fruits in orange juice.You can even pour hot water over it and leave it for 30 mins then use that as well. This way you can make this instantly.

This cake was so yummy and soft. Hope you will try this out and let me know how it turns out..

Preparation Time : 30 mins
Baking Time : 40 to 45 mins
Makes : two 15 cm round cake


All Purpose Flour / Maida - 2 cup / 240 grams
Sugar - 1 1/4 cup / 250 grams
Soft Unsalted Butter - 250 grams
Eggs - 5
Baking Soda - 1/2 tsp
Baking Powder - 1 tsp
Salt - 1/2 tsp
Dry Ginger Powder / Chukku Podi - 1 tsp 
Cinnamon Powder / Pattai Podi - 1 tsp
Cloves Powder / Krambu Podi - 1/2 tsp
Nutmeg Powder - 1/2 tsp
Cardamom Powder / Yelakai Podi - 1 tsp
Vanilla Essence - 2 tsp

For Caramel:
Sugar - 1/2 cup
Water - 1/4 cup

For Soaking:
Dates - 1 cup chopped finely
Apricot - 1/2 cup chopped finely
Prunes - 1/2 cup chopped finely
Cherries - 1/2 cup chopped finely
Kishmish / Sultanas -1/2 cup 
Raisans / Black Currants - 1 cup
Nuts - 1 cup chopped finely (cashew, walnuts, almonds, pista)
Dark Rum - 1 cup
All Purpose Flour / Maida - 2 tblspn for tossing dry fruits


Preheat oven to 180 degree C.

Start by soaking dry fruits in rum for a day. I did it for 2 days. By this time the fruits will absorb the rum completely.

Take two baking pan and line it with parchment paper, butter the sides and bottom of the pan and set aside.

Take sugar in a sauce pan and heat it on low heat. Now it will start to crystalize. Keep stiring and it will slowly start to melt. Keep heating on low heat till it gets nice dark colour. Now take it off the heat and add in water and heat till the sugar dissolves again. Set aside to cool.

Take dry fruits in a bowl and toss it with 2 tblspn of flour. Set aside.

Sieve flour, baking powder, baking soda, salt, spice powders and set aside.

Take butter, sugar, vanilla in a bowl and beat using a electric beater till it is creamy.

Add in 2 eggs first and beat till creamy. Add 3 eggs and beat again till creamy.

Now add in half of the flour mix and half of the caramel. Fold gently.

Now add remaining flour and remaining caramel and fold again.

Add in dry fruit mix and fold gently.

POur this in the prepared pan and bake for 40 to 45 mins.

Remove it and let it cool. Now invert it and peel off the parchment.

Slice and serve.

Take all your dry fruits

chop them up finely

take it in a bowl

Pour in some rum

Toss well and soak it for a day..I soaked it for 2 days

Now it is soaked

Take your other ingredients

line two tins with parchment and
butter it on the sides and bottom
Take sugar in a sauce pan

heat it on low to medium will slowly start to crystalize

keep cooking..the sugar will start to melt

now it has started getting little colour

Now it has reached the perfect colour

take it off the stove and add water in it..First the syrup will crystalize, when you keep heating it will melt again 

mix caramel syrup is done

take the soaked dry fruits in a bowl

Add 2 tblspn of flour to it

toss well and set aside

Sieve flour

along with baking soda

and baking powder

add salt

sieve the whole thing

Add in all the spice powders
Take butter in a bowl

Add in sugar


use a beater to cream this up
now it is well creamed

Start adding eggs..first add two eggs

cream it up

Crack open three eggs

beat them up

Now add in half of the flour mix

half of the caramel

fold well

add in remaining flour mix

pour the remaining caramel

fold well

add in dry fruits

Fold well

Pour this into the prepared pan

smooth it up

Bake it..It will look a little dark on top, but no issue..

once it is cooled a little, invert it

peel off the paper

slice and serve


  1. Looking very nice. Will definitely try.

  2. Hi .which brand rum will be good for cakes..

  3. Please tel the substitute of egg for this cake

  4. Thanks Aarathi, cake looks perfect and very tasty too.

  5. While making the caramel, should we stir the sugar or leave it alone?

  6. hi Aarthi how r u and ur kutti darling... i have one doubt i wanna try ur Christmas Fruit Cake Recipe but my doubt is isbaking soda and aappa soda are the same or wat.. yesterday i went i serached all over the shop my area (tambaram) but didnt get but got the baking bowder

  7. Thnku mam ..mam can u please tell me wat will be the alternative of egg in aforesaid cake receipe...

  8. Hi aarthi the cake looks yummy and I can literally taste it thru the pictures. Just a doubt can I soak the dry fruits in orange cake for 2 days?

  9. @vishnu rastogiu can use pressure cooker, check my pressure cooker cake recipe for instructions

  10. Hi the cake looks really yummy. Plum cake is my all time favourite. Will definitely try this. Can we use oil here instead of butter.

  11. @ViniButter has to be used because it gives the softness to this cake. because you have to beat till creamy.

  12. @AarthiHi thanks for the reply. One more doubt, in the picture it shows sugar is caramelised initially. But again different sugar is used with buter but not mentioned the quantity. Could you please clarify.

  13. Hi Aarathi, I tried this recipe and it came out very good :) thank you so much.

  14. @viniYou need two sugar, check out the written recipe.

  15. Hi Aarthi, I tried this wonderful cake and turned out superb. I will treasure this recipe and thank you for sharing. Wishing you and your family Happy New Year.

    Mages (Malaysia)

  16. Hi Aarthi,
    Tried this lovely recipe. Everyone loved it. The best cake of my baking!!!
    God bless for sharing such a nice recipe whole-heartily.
    A Very Happy and Prosperous New Year to you and your family.

  17. Mam can u pls let me know the weight in grams of the amount of sugar used for caramel process ..and also the amount of water in ml for the same ..thanks

  18. @Anonymousit is 100 gram of sugar and 120 ml water

  19. Hey nice fruit cake. But what if you are vegetarian? If you want to order eggless fruit cakes you can get it at Monginis. They provide fresh and best cakes at affordable rates. Anyway's, thanks for the recipe Aarthi.

  20. Lovely demonstration.... Will definitely try

  21. Hi aarthi... Tried and me and hubby loved it.. Just a query... My kids didn't like fruits and nuts in the cake... How will the proportion be if I were to make it with Maida egg butter caramel baking powder and soda.. Something like a plain caramel cake

  22. Hi, is there any substitute fr Rum?

  23. @Anonymoussame propertion, just skip the fruits and nuts

  24. Hi Aarthi,
    Can you please tell me the size of the cake tins that you have used?

  25. hi mam i want to know that can we use brandy instead of rum for soaking dry fruits.will it affect the texture of plum cake.

  26. @.i have used two 18 cm cake pan

  27. hie akka,can i use hand whisk to beat eggs n butter here..coz i dn hav electric beater..tats y..

  28. can i split the batter into two?one in cake tin and one in loaf tin..and can i bake both simultaneously?if so what is d duration time to bake akka? thanks:)

  29. Hi AArthi, I have tried your recipe and it is just fantastic. But i have a query, when i was checking the cake after 40 mins to see whether the cake is fully cooked, it sank from the centre. Please advisew

  30. @Anonymousi think u must have added too much rising agent, or the cake pan is too small or you have opened the oven door soon, so it made the heat escape from oven and made it to sink.

  31. @umamahi u can split and bake, but the loaf tin cake will take a bit of time. so keep an eye on it.

  32. @umamahiyes u can use a hand whisk as well.

  33. can i use white butter instead of yellow butter?

  34. @Aarthi Thank you for your prompt reply. ..I think I have taken small tin for tge more much batter should we put in tin(2/3rd or 3/4rd of the tin). Thanking you in advance

  35. Hello.. I tried your recipe and it was just great.. I want to know how to store the cake and also its shelf life. Looking forward to ur reply. . Thank-you!

  36. Hi Aarti . I'm planning to try this recipe. Just have a small doubt. The raisins that you have used in this recipe, is it seedless? I'm not finding seedless raising. Can you just this?

  37. @Anonymousu can keep it at room temp for a week. and more in fridge

  38. Hey this looks perfect and I have a strong feeling that this probably could put an end to my quest for the perfect plum cake recipe. But I had few questions to be clarified before I try it out. Can I use a round spring form pan instead of a normal round tin? If yes, would I still have to invert the cake? N can I grease the sides of my tin with veg oil instead of butter? Would the consistency of the cake be really moist with just the butter and without any oil?

  39. Hey this looks perfect and I have a strong feeling that this probably could put an end to my quest for the perfect plum cake recipe. But I had few questions to be clarified before I try it out. Can I use a round spring form pan instead of a normal round tin? If yes, would I still have to invert the cake? N can I grease the sides of my tin with veg oil instead of butter? Would the consistency of the cake be really moist with just the butter and without any oil?

  40. @Anonymousyou can use spring form pan, you dont have to invert it that way. yes grease it well before baking. Yes this cake is moist and soft

  41. In love with ur recipes! Making this for the first time! How much orange juice shud i use? Fresh or canned? Shud the mix be kept in fridge? For how long shud i keep this mix? As usual awaiting your speedy your blog :-) keep it up

  42. Hi,
    I do not understand your measurements for the flour and butter (240, 250 grams) please let me know in cups exactly. Thank you.

  43. hi aarthi,its very motive to see ur blog.some dubts regarding this cake,can i use preserved orange juice like topicana ,real or to be use only fresh juice,and i dont have parchement paper,is it ok i continue with rub the pan with butter,and it seems the caramel looks dark colour,how many minutes to take to get this consistency,,bcoz at every my attempt of my sweets this caramel part spoil my sweets.caramel part is always a big challenge to me.reply me plz.

  44. @Anonymous

    1)You can use fresh juice for soaking the fruits

    2) You can grease the pan with oil and dust it with flour and bake.

    3) Caramel depends on how much heat you are applying. So stand near it and keep an eye on it.

  45. Flour is 2 cups..Butter is around 1 cup + 3 tblspn

  46. @anju varmaYou can use a cup of orange juice. Mix and keep it in fridge for 2 to 3 days.

  47. The cake turned out gorgeous. Your recipe was bang on. Thank you so much.

  48. hello mam,i dont get unsalted butter and nutmeg ok with salted butter and without nutmeg powder,and one more doubt is the packed amul butter is unsalted one or salted their ingredients they mention common salt..

  49. My cake refused to come out of the tin. I used white sugar for the caramel process however for the batter I used brown sugar. I have an OTG the cake got burnt in the first 20 min itself . So I kept in low temp for the next 10 min and removed the cake . The taste was awesome however it looked like a pudding more than cake . Is it because of brown sugar ?

  50. @AnonymousI think the cake is not baked enough

  51. @Anonymousu can use salted butter as well in this recipe. but dont add salt in this recipe. amul butter is salted ones

  52. Hi, please clarify, dry fruits soaked in liquor to be kept for 2 days. Do they need to be refrigerated?

  53. Hi aarthi
    Thanks for the wonderful recipe. I need to bake around 5 kgs of this cake. Can u tell me by how much should I multiply the quantities given by you?

  54. Is parchment paper and trace paper is same?clarify me please.parchment paper is not available in bakeries,then where can i get this?

  55. Hi aarthi, can I use mixed spices powder instead? How much shall I put? Tks!

  56. @Yogita kambl there is fun to bake cake in home

  57. Hello Arthi,
    Wanted to check if brown sugar/cane sugar could be used in the Caramel syrup and with the butter because I used regular white sugar for caramel and the colour of my caramel turned out exactly like yours in the picture but yet my cake does not have a brown colour. Hence wanted to check if brown sugar helps bring out the dark brown colour in the cake.


  58. @Sue i think u can use brown sugar for the caramel. Just take the caramel really dark but not burnt so you will get nice colour

  59. hi aarthi,answer for my doubt plz..?parchment paper paper nd trace paper is same?bcoz i tried once without paper it came out well except the shape,bcoz its sticky in the base.if u clarify my doubt i can go on .

  60. is the rack is needed to bake a cake?if it so which one i use?lower rack or higher rack?

  61. Hi Aarti.
    Just one doubt. you have used 240 grms maida, & baking it in two trays.Did you bake both the cakes at one time? How did u do that? Can we do it one after the other?

    But can we keep the batter prepared for so long before baking?

    Please answer.

  62. Loved the recipe. Thank you so much. The recipe is bang on and so easy to follow . was my first time ever baking a plum cake.

  63. What is the substitute for rum. We don't use anything alcohol in our foods. Please suggest

  64. @Anonymousparchment paper is same as wax paper

  65. @Rajani Menonmy oven is big one, so i can bake two cake in a single rack. you can keep the cake pan aside and bake later

  66. Can I use a mixture of rum and orange juice as soaker?

  67. I followed the recipe but the middle of the cake remained completely uncooked after 40mins. I baked for another 5 mins and it was a bit better. I then re-baked for 3 mins. Now the middle is like : if I put a fork maybe one tiiiinnnyy crumb will get stuck. I really don't wanna have the sides burnt or overcooked so I left it like that.

  68. @Annesha Ghosheach oven will vary you have to cook till it is done. if the cake is getting dark, cover it lightly with foil and bake

  69. Hi we need to soak almonds.. Walnut cashew along with other fruits?
    Do we need to refigrate the soaked mix or simply keep it outside..pls reply. Thanks

  70. can i use half maida n half wheat flour akka?

  71. akka where do we keep our dryfruits with rum?in fridge or at room temp?

  72. @umamahiwhen soaking dried friuits in rum, you can keep it at room temp

  73. @umamahiyes u can use half maida and half wheat flour too

  74. akka can i add 2 or 1 tbsp of orange marmalade here for some orangy flavour instead of orange candied peel?tell me some clarifications on tat akka:)

  75. Hai Aarathi,

    Tried dis recepie. I soaked fruits in orange juice and honey. It came out very well. Awesome no words to say.
    Thanks a lot

    Fariza Shafeeq

  76. akka can i use brown sugar instead of regular sugar at the cake part to get even more dark color??

  77. akka can i reduce one egg here?

  78. I am a beginner to bake. Really this helped me a lot. You are doing a great job, really appreciate it.
    I had recently purchased my convection oven and Stand Mixture to ease my job.
    I am not sure how long i should pre heat my oven and during whisking i can find the batter kind of fermented like how we can see in butter milk. can you provide me with some ideas how to prevent these things and make the maximum utilisation of the oven.

    Thanks a lot in advance.

  79. @Siva Priya R.1)10 mins is enough for preheating. or you can start preheating once you start working on the batter.

    2)And the curdling of mix happens when you add wet ingredient straight into the buter and sugar is not a issue, once you add the flour the batter will get even.

  80. @umamahidont reduce eggs, it will affect the texture

  81. @umamahithe caramel added in this will give good colour. you can use brown sugar as well

  82. Dear Aarthi,

    I followed exact recipe as given by you, but did not get that colour as shown by you. Also, I use microwave to bake so I can't use tin container. I have plastic container to make the cake in microwave. But kindly guide me to have nice brown colour cake and which mode should I use and at what temperature in my microwave (mine is convection one). I tried one without fruit but burnt due to over heating (wished to get brown colour). Another one though not burnt but tasted not so good! I don't know how.

  83. @Anonymousu have to bake at the same temp in convection mode.U have to bake this in convection mode in oven safe glass of aluminum moulds not in plastic.

  84. Excellent Recipe..... thank you for the good way of fruit cake recipe.....

  85. This comment has been removed by the author.

  86. Please aarthi can you tell me this same cake recipe for 1/2 kg....please please...I tried half the recipe but it's around 3/4 kg...that's too much for me please please I request you

    1. You can only half this recipe. If we change it it will affect the texture of the cake.

  87. Please reply to ma post...need to make half kg

  88. I tried this recipe last year... and it was a super HIT!!!!
    it took we pretty long time to get the cake ready... but all worth it :)
    This year my kids and Nanny has aready started asking "when do we start the Christmas cake preparation" And they all want more this time....
    Thanks for the yummy recipe. specially the caramel syrup.

  89. Hi aarti! any substitute for rum

  90. Hi Aarthi.

    I preheated oven for 180 deg and baked cake for 45 mins.. but the cake was still in batter form.
    Any suggesstion?

  91. Hi Dear,
    Loved the recipe.Will this recipe work in cupcakes as well? And can i make caramel in advance?
    Thanks for replying.

  92. Thanks a lot for the awesome recipe.....tried baking after ages with this rum cake and it turned out superb!! All liked it @home....gonna try your other cake recipes for sure now...wanted to bake few for Christmas....God bless you abundantly!


You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..


Related Posts Plugin for WordPress, Blogger...