Fruit Cake or Plum cake which is made the traditional way with rum and caramel. This fruit cake is one of my favorite and it turns out to be so moist.
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.
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.
Similar Recipe
Chocolate Plum Cake
Eggless Fruit Cake
Microwave Fruit Cake
Dried Fruits Used for Fruit Cake
I soaked the dry fruits for 2 days, by which time the fruits soaked up the rum and was beautifully soft and plumped up.
Dates - 1 cup chopped finely
Apricot - ½ cup chopped finely
Prunes - ½ cup chopped finely
Cherries - ½ cup chopped finely
Kishmish / Sultanas -½ 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
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.
How to Make Caramel for Fruit Cake
For Caramel:
Sugar - ½ cup
Water - ¼ cup
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.
Rum in Fruit Cake
- 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 don't 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.
How to Make Fruit Cake
- 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.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Fruit Cake Recipe | Kerala Plum Cake | Rum Fruit Cake
Delicious fruit cake made the traditional way with the addition of caramel and dark rum. This fruit cake turned out soft christmas fruit cake.
Ingredients
- All Purpose Flour / Maida - 2 cup / 240 grams
- Sugar - 1 ¼ cup / 250 grams
- Soft Unsalted Butter - 250 grams
- Eggs - 5
- Baking Soda - ½ tsp
- Baking Powder - 1 tsp
- Salt - ½ tsp
- Dry Ginger Powder / Chukku Podi - 1 tsp
- Cinnamon Powder / Pattai Podi - 1 tsp
- Cloves Powder / Krambu Podi - ½ tsp
- Nutmeg Powder - ½ tsp
- Cardamom Powder / Yelakai Podi - 1 tsp
- Vanilla Essence - 2 tsp
- For Caramel:
- Sugar - ½ cup
- Water - ¼ cup
- For Soaking:
- Dates - 1 cup chopped finely
- Apricot - ½ cup chopped finely
- Prunes - ½ cup chopped finely
- Cherries - ½ cup chopped finely
- Kishmish / Sultanas -½ 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
Instructions
- 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.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Fruit Cake Step by Step Pictures
 |
| take it off the stove and add water in it..First the syrup will crystalize, when you keep heating it will melt again |
Anonymous
Looking very nice. Will definitely try.
Anonymous
Hi .which brand rum will be good for cakes..
Wowiamfat
Old monk is the best
Anonymous
Please tel the substitute of egg for this cake
Purva Sawant
Thanks Aarathi, cake looks perfect and very tasty too.
Anonymous
While making the caramel, should we stir the sugar or leave it alone?
Evangeline Kanimozhi
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
Anonymous
Thnku mam ..mam can u please tell me wat will be the alternative of egg in aforesaid cake receipe...
vishnu rastogi
Can we make this cake on gas
Anitha...
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?
Aarthi
@Anonymoussorry no sub
Aarthi
@AnonymousI used old cask
Aarthi
@Anonymousu have to stir it
Aarthi
@Evangeline Kanimozhiyes baking soda and aapa soda are same
Aarthi
@Anonymousno sub for eggs in this recipe
Aarthi
@vishnu rastogiu can use pressure cooker, check my pressure cooker cake recipe for instructions
Aarthi
@Anitha...Yes u can soak it in orange juice
Vini
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.
Aarthi
@ViniButter has to be used because it gives the softness to this cake. because you have to beat till creamy.
vini
@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.
Vini
Hi Aarathi, I tried this recipe and it came out very good 🙂 thank you so much.
Aarthi
@viniYou need two sugar, check out the written recipe.
Anonymous
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)
Anonymous
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.
Anonymous
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
Aarthi
@Anonymousit is 100 gram of sugar and 120 ml water
Yogita kambl
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.
Anju
Lovely demonstration.... Will definitely try
Anonymous
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
Anonymous
Hi, is there any substitute fr Rum?
Abc
Rum essence can be used. I tried with that and it's absolutely delicious. Just as how we get to buy at a store.
Aarthi
@Anonymoususe any fruit juices
Aarthi
@Anonymoussame propertion, just skip the fruits and nuts
Anonymous
OK thank u
.
Hi Aarthi,
Can you please tell me the size of the cake tins that you have used?
jessy ivon
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.
Aarthi
@jessy ivonyes u can use any liquor
Aarthi
@.i have used two 18 cm cake pan
umamahi
hie akka,can i use hand whisk to beat eggs n butter here..coz i dn hav electric beater..tats y..
umamahi
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:)
Anonymous
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
Aarthi
@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.
Aarthi
@umamahi u can split and bake, but the loaf tin cake will take a bit of time. so keep an eye on it.
Aarthi
@umamahiyes u can use a hand whisk as well.
umamahi
can i use white butter instead of yellow butter?
Anonymous
@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
Aarthi
@Anonymousu can fill it half the tin
Aarthi
@umamahiyes u can use white butter
Anonymous
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!
Rajani Menon
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?
Aarthi
@Anonymousu can keep it at room temp for a week. and more in fridge
Aarthi
@Rajani Menonno it is with seeds
Anonymous
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?
Anonymous
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?
Aarthi
@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
anju varma
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
Anusha
Hi,
I do not understand your measurements for the flour and butter (240, 250 grams) please let me know in cups exactly. Thank you.
Anonymous
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.
Aarthi
@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.
Aarthi
Flour is 2 cups..Butter is around 1 cup + 3 tblspn
Aarthi
@anju varmaYou can use a cup of orange juice. Mix and keep it in fridge for 2 to 3 days.
Anonymous
The cake turned out gorgeous. Your recipe was bang on. Thank you so much.
Anonymous
thank u aarthi.
Anonymous
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..
Anonymous
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 ?
Aarthi
@AnonymousI think the cake is not baked enough
Aarthi
@Anonymousu can use salted butter as well in this recipe. but dont add salt in this recipe. amul butter is salted ones
Sangeeta S
Hi, please clarify, dry fruits soaked in liquor to be kept for 2 days. Do they need to be refrigerated?
Aarthi
@Sangeeta Sno need refrigeration
deeptiG devikar
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?
Aarthi
@deeptiG devikarthis makes around 2 kgs of cake
Anonymous
Is parchment paper and trace paper is same?clarify me please.parchment paper is not available in bakeries,then where can i get this?
Anonymous
Hi aarthi, can I use mixed spices powder instead? How much shall I put? Tks!
Anonymous
@Yogita kambl there is fun to bake cake in home
Sue
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.
Aarthi
@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
Aarthi
@Anonymousjust use 1 tblspn of it
Anonymous
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 .
Anonymous
is the rack is needed to bake a cake?if it so which one i use?lower rack or higher rack?
Rajani Menon
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.
Arooshi
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.
Anonymous
What is the substitute for rum. We don't use anything alcohol in our foods. Please suggest
Aarthi
@Anonymousparchment paper is same as wax paper
Aarthi
@Anonymousplace in lower rack
Aarthi
@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
Aarthi
@Anonymousyou can use orange juice
Annesha Ghosh
Can I use a mixture of rum and orange juice as soaker?
Annesha Ghosh
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.
Aarthi
@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
Aarthi
@Annesha Ghoshyes u can use
Uma K
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
umamahi
can i use half maida n half wheat flour akka?
umamahi
akka where do we keep our dryfruits with rum?in fridge or at room temp?
Aarthi
@umamahiwhen soaking dried friuits in rum, you can keep it at room temp
Aarthi
@umamahiyes u can use half maida and half wheat flour too
Aarthi
@Uma Kyes u can use any nuts.
umamahi
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:)
Aarthi
@umamahiyes u can add marmalade
Fariza Shafeeq
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
umamahi
akka can i use brown sugar instead of regular sugar at the cake part to get even more dark color??
umamahi
akka can i reduce one egg here?
Siva Priya R.
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.
Aarthi
@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.
Aarthi
@umamahidont reduce eggs, it will affect the texture
Aarthi
@umamahithe caramel added in this will give good colour. you can use brown sugar as well
Anonymous
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.
Aarthi
@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.
Ajis Joseph
Excellent Recipe..... thank you for the good way of fruit cake recipe.....
Anonymous
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
Aarthi
You can only half this recipe. If we change it it will affect the texture of the cake.
Anonymous
Please reply to ma post...need to make half kg
Unknown
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.
Anonymous
Hi aarti! any substitute for rum
Aarthi
U can use orange juice
Anonymous
Hi Aarthi.
I preheated oven for 180 deg and baked cake for 45 mins.. but the cake was still in batter form.
Any suggesstion?
Chitra Raju
Hi Dear,
Loved the recipe.Will this recipe work in cupcakes as well? And can i make caramel in advance?
Thanks for replying.
Rupali Kiny
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!
Anonymous
Thanks for the wonderful recipe. Everybody liked the cake at our home!!
anu
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
Aarthi
yes you can soak in red wine too
Anonymous
Hi, is it alright to bake rum based cakes in aluminium cake tins? Will the alcohol react with the metal ?
Aarthi
yes u can bake it
Unknown
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?
Aarthi
yes caramlizing it will give the colour
Joyline Mascarenhas
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.
Gracy Indira
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
Aarthi
u can use any sugar as you wish
Sara Roshan
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?
Aarthi
if it gets too dark, just place a sheet of foil on top, dont over it completely. just place it on top.
Unknown
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!!!
Ramkumar s
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
Aarthi
you can halve the recipe
Anonymous
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?
Aarthi
You can soak the fruits in orange juice. this would make around 2 to 3 kgs
Sangeetha Sathyan
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!
Aarthi
if the caramel harden, add more water and boil it till it gets liquidy.
ekta
this is an awesome recipe.. i tried this cake today and it was yummmmmm !! thank you!!
Prachi
Thanks Aarthi. Delicious. Though it was not dark as yours, but yummy. Looking forward trying more recipes 🙂
Vandana
Hi why we are using two tins is this mixture for two cakes bake together
Aarthi
it makes two cakes. u can halve it
Unknown
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.
Princy Antony
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
Anonymous
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
Jane
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.
Ruth Soundarya
hi Aarthi, how long can we store this cake at room temperature?
swathi
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 !!!
swathi
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!!!
swathi
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 !!
Parvati
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
Aarthi
yes it will be same
Savitha
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.
Aarthi
Same quantity
Savitha
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.
Aarthi
yes u can use. same amount
Malini
Hi aarthi...i have baked this cake ..for 45 mts ,,,but cake is still soft and looks as half baked ...any suggestions
Aarthi
you can cover the top loosely with foil and continue baking.
Ritz
Hello...
Can i use powdered sugar instead of granulated. If yes what about the measurements?
Aarthi
yes you can. same measurements
Raushan Gupta
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/
Dafney
hi aarthi,
What's the shelf life in fridge, and will it be even
Soft after a week ?
Aarthi
you can store this for 3 to 4 days outside and over a week in fridge
Dafney
Thanks for ur reply, can I prepare caramel syrup one day before and how long should I bake for half a kg ?
Aarthi
yes u can. it depends. you can check after 30 mins
Anandhi
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.
Aarthi
If the batter is too thin it might happen. dust little extra flour and mix
Priya
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.
Aarthi
My 1 cup measures 240 ml. And 2 cups of flour should weigh around 240 grams since 1 cup measures 120 grams
Dafney
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 ?
Aarthi
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
N
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
Jaya
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?
Aarthi
yes u can
priya
Tried this cake recipe..it came out very well...Thank you so much for this wonderful recipe...
Grace
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
Aarthi
use oil
Rani Mathew
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
Jaya
Hello..
A quick doubt..at what temperature do we need to bake the same ?
Please respond
Aarthi
It is already mentioned in the recipe. bake at 180 degree C
Jaya
Hi
A quick question..at what temperature do we need to bake ?
Thanks in advance
Aarthi
it is mentioned in the recipe. it is 180 degree C
Niru
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! 😍
T. Bharathi
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.
Aarthi
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.
Smitha
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
Susan
Hi..tried this recipe and came out really well. Thanks for the detailed recipe.
Dhanya
Is this half kg plum cake?
Priya
Hi Aarthi,
Can I use brandy instead of rum in this recipe?
shalini
please can you advise the amount of dry fruits in gms
Vasanta
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.
Vini
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
Thriptha
Hai mam, i Just wnat to konw abouts 2kg plum cake recipe.. in grams please help me ,
shraddha deepak shenoy
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
MB
Truly lovely recipe. Thank you. The cake came out awesome
Shalini Goveas
At what temperature do we bake you missed a crucial point
Aarthi
it is mentioned in written part. 180 degree c.
Kalyani
Hi ... in the US we get large eggs... Can I still use 5eggs or cut down one egg??
Thank you
Aarthi
u can try cut own one
Dharshini
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 😁
Swaranatara
Good Recipe
Can i buy fruits online in chennai?
this recipe fruit
Deepaa
Hi,
Can i use readymade caramel syrup which are available in market? if yes how much?
Aarthi
actually they have added butter and cream. It is best to use homemade.
Kripa Shyam
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?
Aarthi
You can keep the batter covered upto 2 hours at room temp.
Aisha
Hello, what Is the pan size for your cake Aarthi?
Aarthi
it is basic round cake pan around 8 inch
K
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