Kerala Christmas Fruit Cake Recipe – Kerala Plum Cake Recipe Without Alcohol | Nisa Homey

Alcohol free, easy and instant Kerala fruit cake recipe; no need to soak dry fruits in alcohol.
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INGREDIENTS:
FOR THE CARAMEL SYRUP:
Sugar: 1 cup
Water: 1 1/2 cups
FOR THE CAKE:
Butter: 150 gms
Chopped cashewnuts: 50 gms
Chopped dates: 50 gms
Sultanas (black raisins): 150 gms
Golden raisins: 150 gms
Sugar: 130 gms
Dry ginger powder: 1 tsp
Cinnamon and cloves: 1 tsp (powdered)
Baking soda: 1 tsp
Baking powder: 2 tsp
Caramel syrup: 1 1/2 cups (measure from the cooled caramel syrup)
Eggs: 2
Flour: 300 gms

METHOD:
To make caramel syrup; heat sugar in a saucepan and once it starts to brown from the sides, reduce heat to medium and tilt and swril the pan until all the sugar is melted and browned.

Add water little by little; caramal may bubble up, so stand back a little and add water cautiously. Allow the caramel syrup to cool down to room temperature.

In a large pan, add in butter, sugar, cashewnuts, sultanas, raisins, dates, sugar, dry ginger powder, cinnamon and cloves powdered, baking soda, baking powder, and caramel syrup.

Bring this to a boil and simmer for 5 minutes. Allow this to come to room temperature.

Once the boiled mix is cooled down, preheat oven to 180 degree C. Add in eggs and mix well with a handheld beater or whisk. Then add in flour and again mix well. You can add few tablespoon of caramel syrup if the mix is too thick. Once mixed well, pour into a greased and butter paper lined cake tin and bake at 180 degree C for 60 mins or until a tooth pick inserted in the center comes out clean.

Once the cake is baked, allow it to cool down lightly in the cake tin and then flip it carefully to a wire rack, peel of the butter paper and allow it to cool down completely.

It is best to allow the cake to sit (mature) for atleast two days; so wrap in butter paper and store in an airtight container for atleast 2 days.

Before serving sprinkle powdered sugar over the cake for a more Christmas look.

Notes:
The caramel syrup gives the rich dark color to the cake.
Caramal syrup can spill when adding water and can cause burns so pls be cautious.
Bring eggs to room temperature before adding.
I used salted butter and hence did not add any extra salt; but if you are using unsalted butter add in 1/4 tsp of salt.
This cake stays fresh for weeks; you can also freeze the cake.
You can decrease the quantity of dry fruits, if you prefer less fruits in your cake.
You can brush 1/4 cup of rum over the cake once it has cooled down but this is entirely optional. I served the cake without alcohol.
I used an 8 inch pan. Oven temperature varies, mine took 1 hour to bake.
You can use dry fruits of your choice.
Enjoy Christmas with this rich fruit cake.

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Hi and Namaste!! Welcome to my channel. I am Nisa, a stay at home mom and I love to cook and make cooking easy for you. On my channel, you’ll find a collection of my favorite meals and desserts. Join me and subscribe!
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