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Sliced Christmas plum cake with rum soaked fruits and nuts on a festive table
Ravi Sharma

Christmas Plum Cake

A moist, rich Christmas plum cake made with rum-soaked dry fruits, warm spices and homemade caramel. Includes alcohol-free and eggless options.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Fruit Soaking 10 minutes
Total Time 1 hour 55 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: Christmas, Indian (Kerala Christian)
Calories: 350
Ingredients Method Notes

Ingredients
  

Soaked fruits
  • 250 g black raisins
  • 100 g golden raisins or currants
  • 100 g tutti frutti
  • 100 g dates chopped
  • 100 g dried cranberries or prunes chopped
  • 50 g candied orange peel
  • 75 g cashews chopped
  • 50 g almonds chopped
  • 250 ml dark rum or brandy or orange juice for alcohol-free
Cake batter
  • 200 g butter softened
  • 200 g soft brown sugar
  • 4 large eggs room temperature
  • 200 g all-purpose flour maida
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1/2 tsp clove powder
  • 1/2 tsp dry ginger powder
  • 1 tsp vanilla extract
  • 1 orange zested
  • 2 tbsp orange juice
  • 3 tbsp caramel syrup
Caramel syrup
  • 1/2 cup sugar
  • 1/2 cup hot water

Method
 

Soak the fruits
  1. Traditional soak: mix all chopped fruits and nuts with rum or brandy in an airtight glass jar. Store at room temperature for 1 week to 3 months, shaking every few days.
  2. Quick soak: simmer the fruits and 250 ml rum or juice in a pan on low heat for 8 to 10 minutes until mostly absorbed. Cool completely.
Make the caramel
  1. Heat 1/2 cup sugar in a heavy pan on medium heat without stirring until dark brown, about 5 to 7 minutes.
  2. Carefully add 1/2 cup hot water (it will splutter). Simmer 2 to 3 minutes until syrupy. Cool completely.
Prepare and bake
  1. Preheat the oven to 150°C (300°F). Grease and line a 7-inch deep tin with parchment paper.
  2. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, clove and ginger.
  3. Cream the butter and brown sugar for 4 to 5 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each. Mix in vanilla, orange zest and caramel syrup.
  5. Fold in the flour mixture gently in two or three additions. Do not overmix.
  6. Toss the soaked fruits in 1 tbsp flour, then fold into the batter with any leftover soaking liquid and the orange juice.
  7. Pour into the tin, level the top and bake at 150°C for 60 to 75 minutes, until a skewer comes out clean or with a few moist crumbs. Cover with foil if the top browns too fast.
  8. Cool in the tin for 20 minutes, then move to a wire rack. Brush with 2 tbsp rum or orange juice if you like. Cool fully before slicing.

Notes

  • Soaking the fruits for at least a week gives the best flavour; the quick simmer method is a good same-day shortcut.
  • Alcohol-free version: soak fruits in orange juice with a cinnamon stick and 2 cloves, and finish within 1 to 2 weeks.
  • Eggless version: replace the 4 eggs with 1/2 cup thick curd, 1/4 cup milk and an extra 1/4 tsp baking soda.
  • Storage: 5 to 7 days at room temperature, 3 to 4 weeks in the fridge, up to 3 months in the freezer.
  • Keep a small tray of water on the lower oven rack for gentle steam and a moist top.