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You are here: Home / baked / Christmas Fruit Cake Recipe / Rum Fruit Cake Recipe / Kerala Plum Cake Recipe

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

December 19, 2014 By Aarthi 207 Comments

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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

Ingredients:
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
Method:
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.

Pictorial:
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 heat..it 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 well..now 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

vanilla

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
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Filed Under: baked, Christmas Cakes, Christmas Special Recipes, Fruit Cake, Plum Cake, Plum Cake, Plum Cake, Prunes, Recent Recipes, Rum

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anonymous

    December 19, 2014 at 3:17 pm

    Looking very nice. Will definitely try.

    Reply
  2. Anonymous

    December 19, 2014 at 6:40 pm

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

    Reply
    • Wowiamfat

      December 13, 2018 at 5:42 pm

      Old monk is the best

      Reply
  3. Anonymous

    December 20, 2014 at 8:40 am

    Please tel the substitute of egg for this cake

    Reply
  4. Purva Sawant

    December 20, 2014 at 8:51 am

    Thanks Aarathi, cake looks perfect and very tasty too.

    Reply
  5. Anonymous

    December 20, 2014 at 2:07 pm

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

    Reply
  6. Evangeline Kanimozhi

    December 22, 2014 at 5:05 am

    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

    Reply
  7. Anonymous

    December 22, 2014 at 6:39 am

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

    Reply
  8. vishnu rastogi

    December 22, 2014 at 7:27 am

    Can we make this cake on gas

    Reply
  9. Anitha...

    December 22, 2014 at 1:37 pm

    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?

    Reply
  10. Aarthi

    December 22, 2014 at 5:43 pm

    @Anonymoussorry no sub

    Reply
  11. Aarthi

    December 22, 2014 at 5:43 pm

    @AnonymousI used old cask

    Reply
  12. Aarthi

    December 22, 2014 at 5:44 pm

    @Anonymousu have to stir it

    Reply
  13. Aarthi

    December 22, 2014 at 5:44 pm

    @Evangeline Kanimozhiyes baking soda and aapa soda are same

    Reply
  14. Aarthi

    December 22, 2014 at 5:45 pm

    @Anonymousno sub for eggs in this recipe

    Reply
  15. Aarthi

    December 22, 2014 at 5:46 pm

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

    Reply
  16. Aarthi

    December 22, 2014 at 5:46 pm

    @Anitha…Yes u can soak it in orange juice

    Reply
  17. Vini

    December 24, 2014 at 4:20 pm

    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.

    Reply
  18. Aarthi

    December 25, 2014 at 3:21 pm

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

    Reply
  19. vini

    December 27, 2014 at 11:38 am

    @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.

    Reply
  20. Vini

    December 28, 2014 at 3:34 pm

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

    Reply
  21. Aarthi

    December 28, 2014 at 5:13 pm

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

    Reply
  22. Anonymous

    December 30, 2014 at 7:37 am

    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.

    Regards,
    Mages (Malaysia)

    Reply
  23. Anonymous

    December 31, 2014 at 7:57 am

    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.

    Reply
  24. Anonymous

    March 20, 2015 at 4:27 pm

    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

    Reply
  25. Aarthi

    March 21, 2015 at 3:14 pm

    @Anonymousit is 100 gram of sugar and 120 ml water

    Reply
  26. Yogita kambl

    April 6, 2015 at 12:52 pm

    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.

    Reply
  27. Anju

    May 1, 2015 at 7:51 am

    Lovely demonstration…. Will definitely try

    Reply
  28. Anonymous

    June 15, 2015 at 3:53 am

    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

    Reply
  29. Anonymous

    June 17, 2015 at 2:50 am

    Hi, is there any substitute fr Rum?

    Reply
    • Abc

      December 25, 2019 at 10:09 pm

      Rum essence can be used. I tried with that and it’s absolutely delicious. Just as how we get to buy at a store.

      Reply
  30. Aarthi

    June 17, 2015 at 5:22 am

    @Anonymoususe any fruit juices

    Reply
  31. Aarthi

    June 17, 2015 at 5:44 am

    @Anonymoussame propertion, just skip the fruits and nuts

    Reply
  32. Anonymous

    June 17, 2015 at 8:26 am

    OK thank u

    Reply
  33. .

    October 27, 2015 at 12:11 am

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

    Reply
  34. jessy ivon

    October 27, 2015 at 5:22 am

    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.

    Reply
  35. Aarthi

    October 29, 2015 at 4:51 pm

    @jessy ivonyes u can use any liquor

    Reply
  36. Aarthi

    October 29, 2015 at 4:52 pm

    @.i have used two 18 cm cake pan

    Reply
  37. umamahi

    November 21, 2015 at 6:20 pm

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

    Reply
  38. umamahi

    November 22, 2015 at 8:30 am

    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:)

    Reply
  39. Anonymous

    November 24, 2015 at 4:16 am

    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

    Reply
  40. Aarthi

    November 25, 2015 at 2:31 am

    @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.

    Reply
  41. Aarthi

    November 25, 2015 at 2:45 am

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

    Reply
  42. Aarthi

    November 25, 2015 at 2:45 am

    @umamahiyes u can use a hand whisk as well.

    Reply
  43. umamahi

    November 25, 2015 at 9:27 am

    can i use white butter instead of yellow butter?

    Reply
  44. Anonymous

    November 26, 2015 at 4:39 am

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

    Reply
  45. Aarthi

    November 26, 2015 at 1:04 pm

    @Anonymousu can fill it half the tin

    Reply
  46. Aarthi

    November 26, 2015 at 1:07 pm

    @umamahiyes u can use white butter

    Reply
  47. Anonymous

    November 28, 2015 at 4:39 am

    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!

    Reply
  48. Rajani Menon

    November 29, 2015 at 6:20 am

    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 help.me.with this?

    Reply
  49. Aarthi

    December 1, 2015 at 3:22 pm

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

    Reply
  50. Aarthi

    December 1, 2015 at 3:22 pm

    @Rajani Menonno it is with seeds

    Reply
  51. Anonymous

    December 2, 2015 at 5:15 pm

    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?

    Reply
  52. Anonymous

    December 2, 2015 at 5:27 pm

    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?

    Reply
  53. Aarthi

    December 3, 2015 at 11:54 am

    @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

    Reply
  54. anju varma

    December 3, 2015 at 1:26 pm

    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 reply..love your blog 🙂 keep it up

    Reply
  55. Anusha

    December 7, 2015 at 12:44 am

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

    Reply
  56. Anonymous

    December 7, 2015 at 7:23 am

    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.

    Reply
  57. Aarthi

    December 8, 2015 at 1:02 pm

    @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.

    Reply
  58. Aarthi

    December 8, 2015 at 1:11 pm

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

    Reply
  59. Aarthi

    December 8, 2015 at 1:53 pm

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

    Reply
  60. Anonymous

    December 9, 2015 at 5:42 am

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

    Reply
  61. Anonymous

    December 9, 2015 at 7:26 am

    thank u aarthi.

    Reply
  62. Anonymous

    December 9, 2015 at 11:03 am

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

    Reply
  63. Anonymous

    December 9, 2015 at 3:38 pm

    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 ?

    Reply
  64. Aarthi

    December 9, 2015 at 6:21 pm

    @AnonymousI think the cake is not baked enough

    Reply
  65. Aarthi

    December 9, 2015 at 6:25 pm

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

    Reply
  66. Sangeeta S

    December 14, 2015 at 12:26 pm

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

    Reply
  67. Aarthi

    December 14, 2015 at 5:16 pm

    @Sangeeta Sno need refrigeration

    Reply
  68. deeptiG devikar

    December 15, 2015 at 2:51 pm

    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?

    Reply
  69. Aarthi

    December 15, 2015 at 4:08 pm

    @deeptiG devikarthis makes around 2 kgs of cake

    Reply
  70. Anonymous

    December 16, 2015 at 6:48 am

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

    Reply
  71. Anonymous

    December 18, 2015 at 1:27 am

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

    Reply
  72. Anonymous

    December 18, 2015 at 5:35 am

    @Yogita kambl there is fun to bake cake in home

    Reply
  73. Sue

    December 18, 2015 at 10:27 am

    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.

    Thanks.

    Reply
  74. Aarthi

    December 18, 2015 at 1:56 pm

    @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

    Reply
  75. Aarthi

    December 18, 2015 at 1:59 pm

    @Anonymousjust use 1 tblspn of it

    Reply
  76. Anonymous

    December 18, 2015 at 2:37 pm

    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 .

    Reply
  77. Anonymous

    December 18, 2015 at 2:58 pm

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

    Reply
  78. Rajani Menon

    December 20, 2015 at 12:28 pm

    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.

    Reply
  79. Arooshi

    December 22, 2015 at 3:39 pm

    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.

    Reply
  80. Anonymous

    December 23, 2015 at 10:47 am

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

    Reply
  81. Aarthi

    December 23, 2015 at 1:52 pm

    @Anonymousparchment paper is same as wax paper

    Reply
  82. Aarthi

    December 23, 2015 at 1:52 pm

    @Anonymousplace in lower rack

    Reply
  83. Aarthi

    December 23, 2015 at 1:53 pm

    @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

    Reply
  84. Aarthi

    December 23, 2015 at 1:54 pm

    @Anonymousyou can use orange juice

    Reply
  85. Annesha Ghosh

    December 26, 2015 at 1:35 am

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

    Reply
  86. Annesha Ghosh

    December 27, 2015 at 10:11 am

    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.

    Reply
  87. Aarthi

    December 30, 2015 at 12:48 pm

    @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

    Reply
  88. Aarthi

    December 30, 2015 at 1:07 pm

    @Annesha Ghoshyes u can use

    Reply
  89. Uma K

    December 30, 2015 at 3:04 pm

    Hi Aarthi..do 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

    Reply
  90. umamahi

    December 31, 2015 at 9:01 am

    can i use half maida n half wheat flour akka?

    Reply
  91. umamahi

    December 31, 2015 at 9:39 am

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

    Reply
  92. Aarthi

    December 31, 2015 at 6:06 pm

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

    Reply
  93. Aarthi

    December 31, 2015 at 6:06 pm

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

    Reply
  94. Aarthi

    December 31, 2015 at 6:07 pm

    @Uma Kyes u can use any nuts.

    Reply
  95. umamahi

    January 2, 2016 at 11:07 am

    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:)

    Reply
  96. Aarthi

    January 5, 2016 at 1:36 pm

    @umamahiyes u can add marmalade

    Reply
  97. Fariza Shafeeq

    January 7, 2016 at 12:57 pm

    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

    Reply
  98. umamahi

    January 7, 2016 at 5:14 pm

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

    Reply
  99. umamahi

    January 10, 2016 at 5:49 am

    akka can i reduce one egg here?

    Reply
  100. Siva Priya R.

    January 14, 2016 at 5:10 am

    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.

    Reply
  101. Aarthi

    January 15, 2016 at 12:16 pm

    @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 mix..it is not a issue, once you add the flour the batter will get even.

    Reply
  102. Aarthi

    January 15, 2016 at 4:12 pm

    @umamahidont reduce eggs, it will affect the texture

    Reply
  103. Aarthi

    January 16, 2016 at 6:01 am

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

    Reply
  104. Anonymous

    January 23, 2016 at 6:37 pm

    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.

    Reply
  105. Aarthi

    February 1, 2016 at 6:02 pm

    @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.

    Reply
  106. Ajis Joseph

    June 13, 2016 at 8:43 am

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

    Reply
  107. Anonymous

    September 22, 2016 at 8:37 am

    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

    Reply
    • Aarthi

      September 30, 2016 at 9:06 am

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

      Reply
  108. Anonymous

    September 29, 2016 at 5:14 pm

    Please reply to ma post…need to make half kg

    Reply
  109. Unknown

    October 25, 2016 at 9:58 am

    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.

    Reply
  110. Anonymous

    November 3, 2016 at 10:39 am

    Hi aarti! any substitute for rum

    Reply
    • Aarthi

      November 3, 2016 at 4:44 pm

      U can use orange juice

      Reply
  111. Anonymous

    November 12, 2016 at 5:18 pm

    Hi Aarthi.

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

    Reply
  112. Chitra Raju

    November 20, 2016 at 6:50 pm

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

    Reply
  113. Rupali Kiny

    November 28, 2016 at 10:01 am

    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!

    Reply
  114. Anonymous

    December 5, 2016 at 11:15 am

    Thanks for the wonderful recipe. Everybody liked the cake at our home!!

    Reply
  115. anu

    December 6, 2016 at 12:03 am

    Hi Arathi ,can I use red wine for soaking the nuts and fruits will I get the same flavor if I soak it in red wine

    Reply
    • Aarthi

      December 6, 2016 at 9:32 am

      yes you can soak in red wine too

      Reply
  116. Anonymous

    December 10, 2016 at 10:26 am

    Hi, is it alright to bake rum based cakes in aluminium cake tins? Will the alcohol react with the metal ?

    Reply
    • Aarthi

      December 28, 2016 at 6:52 am

      yes u can bake it

      Reply
  117. Unknown

    December 15, 2016 at 4:29 pm

    i have tried this recipe several times & its superrrrr yummm.My only query is my cake doesnt become as brown as your cake in the picture.Do i need to caramelise the sugar more to get the brown colour?

    Reply
    • Aarthi

      December 28, 2016 at 6:53 am

      yes caramlizing it will give the colour

      Reply
  118. Joyline Mascarenhas

    December 17, 2016 at 12:25 pm

    Hi Aarti,

    I had tried this cake last year for Christmas. Everyone really enjoyed the cake. Thank you for sharing the recipe and spreading the joy of baking. Surely will be baking it again.

    Reply
  119. Gracy Indira

    December 19, 2016 at 7:29 am

    Hi aarthi, being benifeted by ur blog a lot. recipes r vry clr npicture perfect. For this cake, we must use white r brown sugar. Little confused in reading few comments

    Reply
    • Aarthi

      December 28, 2016 at 6:53 am

      u can use any sugar as you wish

      Reply
  120. Sara Roshan

    December 21, 2016 at 11:22 am

    dear aarthy ur recipes are excellent,coz each step ur guiding with the correct measurements. Dear my plum cake gets very much darkened at the top.if i cover with aluminum foul will the cooking time will b affected?

    Reply
    • Aarthi

      December 28, 2016 at 6:54 am

      if it gets too dark, just place a sheet of foil on top, dont over it completely. just place it on top.

      Reply
  121. Unknown

    December 22, 2016 at 3:56 pm

    Thank u so much for the detailed recipe.. Tried my hands on plum cake for the first time.. Turned out yummy…only thing is the colour wasn't as dark as urs.. But thanks a million anyways!!!

    Reply
  122. Ramkumar s

    December 23, 2016 at 6:03 am

    hi aarthi,
    could you please share the same recipe for a smaller cake. its very difficult to break this down and measure. The recipe seems really yummy. would love to try this but I only have a small microwave oven and it doesnt fit 2pans. please help

    Reply
    • Aarthi

      December 28, 2016 at 6:55 am

      you can halve the recipe

      Reply
  123. Anonymous

    December 23, 2016 at 7:10 am

    Hi, going to make my first ever fruit cake with this recipe. I have couple of questions
    Can I simply soak dried fruits in orange juice or do I need to boil the juice with fruits in it?
    How many kg of cake would this recipe make?
    How many grand of dried fruits would be needed?

    Reply
    • Aarthi

      December 28, 2016 at 6:57 am

      You can soak the fruits in orange juice. this would make around 2 to 3 kgs

      Reply
  124. Sangeetha Sathyan

    December 26, 2016 at 5:57 am

    Hi Aarthi,
    Been wanting to make a christmas cake every year and finally dared to bake one today and it was a grand success! Following a recipe to the tee is one thing but to expect the outcome to be perfect is a chance you take. Thank you for the detailed explanation with pictures, it helps a lot.
    The only challenge I faced in this recipe was the caramel. As soon as I turned the heat off, it started to harden. So my understanding is to make it just before adding it to the batter. Please correct me if otherwise. I enjoyed making this cake as it is a favorite in the family and takes us back to wonderful memeories of Bangalore. Thanks once again and Happy Holidays!

    Reply
    • Aarthi

      December 28, 2016 at 6:57 am

      if the caramel harden, add more water and boil it till it gets liquidy.

      Reply
  125. ekta

    December 26, 2016 at 10:26 am

    this is an awesome recipe.. i tried this cake today and it was yummmmmm !! thank you!!

    Reply
  126. Prachi

    December 28, 2016 at 9:32 am

    Thanks Aarthi. Delicious. Though it was not dark as yours, but yummy. Looking forward trying more recipes 🙂

    Reply
  127. Vandana

    December 28, 2016 at 7:55 pm

    Hi why we are using two tins is this mixture for two cakes bake together

    Reply
    • Aarthi

      December 29, 2016 at 3:58 pm

      it makes two cakes. u can halve it

      Reply
  128. Unknown

    January 13, 2017 at 11:44 pm

    Hi Arthi,

    I have been a silent follower of your awesome site frequently. When i was trying to find a recipe for plum cake, i got urs and tried it. It was a super hit among the whole family and friends. Thank u so much for sharing.

    Reply
  129. Princy Antony

    January 14, 2017 at 7:35 am

    Hey Aarthi,
    Thanks a ton for this yummy Christmas cake recipe. It was such a hit that I literally ate most of it:)
    Just a couple of observations – my cake was not as dark as yours and the second thing it was not very soft. Any thoughts? I followed the recipe to the "t". This recipe is definitely a keeper. Thanks again.. it was pure nostalgia!

    Princy

    Reply
  130. Anonymous

    January 24, 2017 at 1:49 pm

    Hi Aarthi
    I have tried plum cake recipe soaked with orange juice it came well… but again 3 rd time i baked 1kg and 1/2kg cake in 45 mins same times… after 3 days its became sticky in 1 kg cake and 1/2kg cake nothing happened… i cant identify the reason.. can u suggest plz. i use morphy richards otg 52 lt
    Thanks in advance
    Aarthi

    Reply
  131. Jane

    October 21, 2017 at 4:12 pm

    Hi Arthi, Thank you for the wonderful recipe. It turned out too good. But my cake was too soft so when I cut into pieces I didn’t get perfectly. Can u pls let me know where I went wrong.

    Reply
  132. Ruth Soundarya

    October 31, 2017 at 1:20 pm

    hi Aarthi, how long can we store this cake at room temperature?

    Reply
  133. swathi

    November 20, 2017 at 4:37 am

    hi aarthi

    could you please confirm the. size of the cake tins you used…the recipe on top says 15 cms and in one of the replies you have said 18 cms !!!

    Reply
  134. swathi

    November 20, 2017 at 6:26 am

    H aarthi

    Could u pls confirm the size of the tins u used for this cake.The recipe says 15cms and in one of the replies you have said 18 cms!!!

    Reply
  135. swathi

    November 21, 2017 at 3:20 pm

    hi aarthi

    what is the size of the tin you used.The recipe says 15cms and in onle of the replies you have said 18 cms !!

    Reply
  136. Parvati

    December 5, 2017 at 5:07 am

    If we make cake using dry fruits soaked in wine,,will it taste same like the cake made using dry fruits soaked in rum? Pls reply

    Reply
    • Aarthi

      December 6, 2017 at 11:21 am

      yes it will be same

      Reply
  137. Savitha

    December 5, 2017 at 8:22 am

    Hello Aarthi
    I want to try your receipe for this Christmas. One query if I am using brown sugar what will be the quantity of sugar and butter. Thanks in advance.

    Reply
    • Aarthi

      December 6, 2017 at 11:20 am

      Same quantity

      Reply
  138. Savitha

    December 6, 2017 at 7:22 am

    Hi Aarthi . I want to try plum cake recipe for this Christmas. Can I use Brown sugar instead of white. If yes what should be the quantity of Brown Sugar.

    Reply
    • Aarthi

      December 6, 2017 at 11:20 am

      yes u can use. same amount

      Reply
  139. Malini

    December 9, 2017 at 5:52 pm

    Hi aarthi…i have baked this cake ..for 45 mts ,,,but cake is still soft and looks as half baked …any suggestions

    Reply
    • Aarthi

      December 10, 2017 at 6:12 pm

      you can cover the top loosely with foil and continue baking.

      Reply
  140. Ritz

    December 11, 2017 at 10:31 am

    Hello…
    Can i use powdered sugar instead of granulated. If yes what about the measurements?

    Reply
    • Aarthi

      December 11, 2017 at 4:30 pm

      yes you can. same measurements

      Reply
  141. Raushan Gupta

    December 14, 2017 at 5:31 am

    Hi Aarthi,

    I have been following your many recipes for a long time, thanks for sharing your amazing ideas and recipes with us.

    Regards
    https://yummycake.in/

    Reply
  142. Dafney

    December 14, 2017 at 5:52 am

    hi aarthi,
    What’s the shelf life in fridge, and will it be even
    Soft after a week ?

    Reply
    • Aarthi

      December 14, 2017 at 6:14 pm

      you can store this for 3 to 4 days outside and over a week in fridge

      Reply
      • Dafney

        December 16, 2017 at 6:42 pm

        Thanks for ur reply, can I prepare caramel syrup one day before and how long should I bake for half a kg ?

        Reply
        • Aarthi

          December 17, 2017 at 5:39 pm

          yes u can. it depends. you can check after 30 mins

          Reply
  143. Anandhi

    December 18, 2017 at 4:22 pm

    Hi aarti . I like all your receipes.
    I had one doubt wen ever use d fruit and nut it vl always sink under the cake. I’ve tried this as you’ve shown above pic by adding little
    Flour to it but it didn’t work for me.

    Reply
    • Aarthi

      December 19, 2017 at 11:38 am

      If the batter is too thin it might happen. dust little extra flour and mix

      Reply
  144. Priya

    December 19, 2017 at 5:40 am

    Hai Aarthi,

    Making this cake right now can you please clarify when I measure 2 cups flour it weighs only 165g. Should I stick with just cup measurement.

    Reply
    • Aarthi

      December 19, 2017 at 11:36 am

      My 1 cup measures 240 ml. And 2 cups of flour should weigh around 240 grams since 1 cup measures 120 grams

      Reply
  145. Dafney

    December 20, 2017 at 11:02 am

    Hi aarthi, I have trouble with caramel syrup. 1st thing when I kept the syrup to cool it got hard n thick, I tried heating up and it started melting. Again it was thick I dint get the running syrup, what was gone wrong ? And to make it more darker what should we do ?

    Reply
    • Aarthi

      December 20, 2017 at 3:04 pm

      Did you add water once the caramel colour is reached. You have cook the sugar till it reaches your preferred colour (dont take it too far else it will taste bitter).Then add in some water and mix well til it gets like a water. This way the caramel will not harden

      Reply
  146. N

    December 20, 2017 at 2:25 pm

    Hi,
    Visited this blog in search of Christmas plum cake.Last few years I have been using another recipe from joyofbaking.Must say this is an excellent recipe.The cake came out very well…flavourful with deep flavours of rum and fruit…..I suggest everyone not to make any changes like avoiding rum as rum gives an excellent flavour.
    I made 2 cakes,one in loaf tin and another in 6″ pan.i covered top after 30 min to avoid burning.this cake does take a long time to bake.i suggest avoid using loaf pan….it took 65 min to bake in loaf tin…this cake does take longer time to bake compared to other cakes.however worth the effort

    Reply
  147. Jaya

    December 22, 2017 at 12:26 am

    Can i use White rum . My husband bought it mistakenly and I saw the reciepe says dark rum? will it taste the same as expected?

    Reply
    • Aarthi

      December 29, 2017 at 2:25 am

      yes u can

      Reply
  148. priya

    December 22, 2017 at 9:59 am

    Tried this cake recipe..it came out very well…Thank you so much for this wonderful recipe…

    Reply
    • Grace

      December 7, 2019 at 3:18 pm

      Hello, butter is improbable to find in my village.. I can only get oil.. please suggest what to do.. and if I can how much to replace

      Reply
      • Aarthi

        December 8, 2019 at 6:00 pm

        use oil

        Reply
  149. Rani Mathew

    December 22, 2017 at 10:13 am

    I baked it today and the cake came out real good. I have seen few of your other recipes too and today I came to know that you are Nameeta’s friend.. So I decided to pay my comment. Thanks for the wonderful recipe

    Reply
  150. Jaya

    December 23, 2017 at 1:42 pm

    Hello..
    A quick doubt..at what temperature do we need to bake the same ?
    Please respond

    Reply
    • Aarthi

      December 29, 2017 at 2:24 am

      It is already mentioned in the recipe. bake at 180 degree C

      Reply
  151. Jaya

    December 23, 2017 at 3:31 pm

    Hi
    A quick question..at what temperature do we need to bake ?
    Thanks in advance

    Reply
    • Aarthi

      December 29, 2017 at 2:22 am

      it is mentioned in the recipe. it is 180 degree C

      Reply
  152. Niru

    December 25, 2017 at 5:24 am

    Hey Aarthi! Thanks for a lovely recipe. I halved it and used a loaf tin to bake. It took about 65 minutes in my oven. The results were fabulous! Such yumminess! 😍

    Reply
  153. T. Bharathi

    January 5, 2018 at 1:07 am

    Hi Aarthi,
    Tried your recipe. It came out well. I baked at 180 degrees and my cake got burnt at the sides.
    My question is if I reduce the temperature to 160 degrees and bake for 45 minutes, will the texture gets affected? And will it take even more time to cook than the mentioned time in recipe. If so kindly mention the timings at 160 degrees.
    Thank you and awaiting for your reply.

    Reply
    • Aarthi

      January 5, 2018 at 9:04 am

      bake at 180 degree C, if you see your cake getting too dark, you can place a sheet of foil on top, so it helps preventing the cake geting too dark. Dont cover completely, just place a sheet of foil or top.

      Reply
  154. Smitha

    January 6, 2018 at 1:26 am

    Thank you for this wonderful recipe. It is one of the best cakes I have made. Everyone loved it. Very detailed and easyy to follow instructions too. Loved it

    Reply
  155. Susan

    December 14, 2018 at 3:55 pm

    Hi..tried this recipe and came out really well. Thanks for the detailed recipe.

    Reply
  156. Dhanya

    December 19, 2018 at 12:53 am

    Is this half kg plum cake?

    Reply
  157. Priya

    December 24, 2018 at 4:06 pm

    Hi Aarthi,
    Can I use brandy instead of rum in this recipe?

    Reply
  158. shalini

    January 2, 2019 at 6:57 am

    please can you advise the amount of dry fruits in gms

    Reply
  159. Vasanta

    January 9, 2019 at 8:34 am

    Followed exactly the same and cake turned out really very very well! Yummy!Much better than the well know bakery cakes in hyderabad. Received many compliments from everyone who tasted it.
    My christmas was pretty well celebrated with this cake.
    A big thank you for sharing such a secret recipe.

    Reply
  160. Vini

    December 1, 2019 at 1:49 pm

    This is the best cake ever. Excellent recipe!! This is the second year that I m baking this cake and it comes out really well!! Thankyou so much for sharing the recipie

    Reply
  161. Thriptha

    December 16, 2019 at 8:23 am

    Hai mam, i Just wnat to konw abouts 2kg plum cake recipe.. in grams please help me ,

    Reply
  162. shraddha deepak shenoy

    December 17, 2019 at 4:42 am

    Hi aarthi, i am a great fan of all your bakes….but one question, in most of the plum cakes that i hv read, there is a mention of almond flour……so in your recipe can we substitute a small amt of apf with almond meal ?? Just wanted to know….
    Thanks in advance

    Reply
  163. MB

    December 23, 2019 at 6:12 am

    Truly lovely recipe. Thank you. The cake came out awesome

    Reply
  164. Shalini Goveas

    December 23, 2019 at 9:34 pm

    At what temperature do we bake you missed a crucial point

    Reply
    • Aarthi

      January 1, 2020 at 7:10 pm

      it is mentioned in written part. 180 degree c.

      Reply
  165. Kalyani

    December 24, 2019 at 5:38 pm

    Hi … in the US we get large eggs… Can I still use 5eggs or cut down one egg??

    Thank you

    Reply
    • Aarthi

      January 1, 2020 at 7:09 pm

      u can try cut own one

      Reply
  166. Dharshini

    February 6, 2020 at 8:56 pm

    I made the cake. It is one of the best I have made. I never left comment. Got married in 2012 started cooking with ur recipes. Never tried ur cake.
    Replaced rum with orange juice.
    Thought of sharing with friends, but husband said no need☺️what else do u need
    Thank my secret chef 😁

    Reply
  167. Swaranatara

    June 26, 2020 at 1:21 pm

    Good Recipe
    Can i buy fruits online in chennai?
    this recipe fruit

    Reply
  168. Deepaa

    October 31, 2020 at 6:11 am

    Hi,
    Can i use readymade caramel syrup which are available in market? if yes how much?

    Reply
    • Aarthi

      November 1, 2020 at 3:52 pm

      actually they have added butter and cream. It is best to use homemade.

      Reply
      • Kripa Shyam

        November 24, 2020 at 7:26 pm

        Hi arthi
        Unable to bake due to power shutdown. This happened after preparing batter. Can I refrigerate the batter?
        How long before baking should I keep the batter out?

        Reply
        • Aarthi

          November 28, 2020 at 3:45 am

          You can keep the batter covered upto 2 hours at room temp.

          Reply
  169. Aisha

    December 19, 2020 at 9:32 pm

    Hello, what Is the pan size for your cake Aarthi?

    Reply
    • Aarthi

      December 21, 2020 at 10:56 am

      it is basic round cake pan around 8 inch

      Reply
  170. K

    December 24, 2020 at 4:43 am

    Hey i tried this yesterday, the one i tried in the oven got burnt fom the side before it was fully baked so baked the next one in convection oven. Also my batter had split when i mixed butter sugar egg , say by the 2nd batch eggs but it all came together with the flour mixture. It looks good, little low on sugar and that could be because i used a mix of white and brown sugar.
    Thanks for sharing the recipe in such detail. Merry christmas

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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