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Kerala Plum Cake-Christmas Fruit Cake

Wishing You All Merry X’mas and Happy Holidays! Looking for Kerala Plum Cake-Christmas Fruit Cake then your search ends here.

Kerala Plum Cake-Christmas Fruit Cake  is a Christmas specialty in Kerala, South India. Similar to the fruit cake which the Westerners make during this time.During Christmas season, bakeries in Kerala would be selling out these traditional Kerala Plum Cake-Christmas Fruit Cakes and every house will have atleast 2-3 fruit cake boxes.

Kerala plum cake-Christmas Fruit Cake is a tasty and aromatic cake with the combination of soaked fruits, nuts and spices. This kerala plum cake-christmas fruit cake is prepared by chopping all the dry fruits and soaking it in alcohol( rum/brandy/wine). It is usually made well before Christmas, almost a month in advance, and the cake is stored in an airtight container. Then a small amount of Rum/Brandy/Wine is poured over the cake periodically. This is called feeding the cake.

The cake prepared by soaking the fruits and nuts in rum had its origin from Rome and the method is followed in Bahamas. The cake containing good deal of alcohol remains edible for many years. For example, a fruit cake baked in 1878 is kept as an heirloom by a family (Morgan L. Ford) in Tecumseh, Michigan. In 2003 it was sampled by Jay Leno on The Tonight Show. this  what I’ve read fromWikipedia. By the way, for those who want a non-alcoholic version could use Orange or apple or Grape juice. If using orange juice than just soak for 1 day only and if you live in a very warm and humid climate, you may want to consider to keep it in fridge or they will spoil. Do not get scared by seeing the lengthy description of the preparation process. I have written it in detail such that you will understand and don’t forget to read the notes at the end.

Now let’s see how Kerala Plum Cake-Christmas Fruit Cake is made…

Have you tried these Cakes ?

Kerala Plum Cake-Christmas Fruit Cake Recipe 

Preparation Time : 5-7 days for soaking dry fruits + 20 mins
Baking Time : 45-50
Makes : one 9 inch cake

Ingredients :
All purpose flour  /Maida : 1 cup + 1 tbsp for tossing the soaked fruits.
Butter : 3/4 cup at room temperature
Sugar : 1 cup
Baking powder : 1 tsp
Vanilla Extract : 1 tsp
Eggs : 2 nos

For Soaking Dry fruits :
Tutti Frutti : 1 cup
Raisins : 1/4 cup
Cherries : 1/4 cup (chopped)
Cashew nuts : 1/4 cup (chopped)
Almonds and Walnuts : 1/4 cup (chopped)
Dates: 1/4 cup (chopped)
Rum/Brandy/Red Wine : 11/2 cup or enough to soak the fruit

For the caramel :
Granulated Sugar : 1/2 cup
Water : 1 tbsp
Water : 1/2 cup

For the spice powders :
Caraway seeds powder : 1 tsp
Powdered Cinnamon : 1/4 tsp
Powdered Nutmeg : 1/4 tsp
Ginger powder : 1/4 tsp
Cloves powder : 1/4 tsp

How to make Kerala Plum Cake-Christmas Fruit Cake :
Kerala Plum Cake-Christmas Fruit Cake |kothiyavunu.com

To Prepare the Fruits :
1. Chop and soak the dry fruits in rum/wine and keep it in a bottle overnight at room temperature. (Note: You can make this a 2-3 months ahead or even a week before baking the cake. Do shake the jar once in a while. Longer the fruits steep, better the flavor.I prepared the dried fruits a week ahead before baking.)

To Prepare to Caramel : 
2. Heat a heavy bottomed vessel  and add the sugar with a tbsp of water on medium high heat. You will find that the sugar will
melt and start to change color. Don’t stir, you can swirl the vessel, once or twice. Do not allow any sugar crystals to get on the sides of the pan and be sure to moisten all the sugar with the water. When you find that the color has changed to a little darker golden brown color, turn off heat. Immediately, pour half a cup of water very carefully into the caramel and stir and mix well. Cool the caramel before adding to the cake batter. (Note: Be careful, the liquid will splash when you pour the water into the hot caramel. The color of caramelized sugar is the key to the color of the cake. If you don’t caramelize well, you will not get the dark color.)

 Preparing cake batter  & Baking  :
1. Preheat oven to 350 degrees F/180 degree C.
2. Sift the flour, baking powder and keep a
side.
3. Separate egg yolks from the whites. In a separate bowl, whisk egg yolks with vanilla.
4. Cream butter and sugar till creamy and combined well.
5. Add the egg yolk mixture little by little, alternating with a tbsp of the sieved flour and combine till smooth
6. Pour in the 1/2 cup caramel
syrup and spice powders and beat thoroughly till everything is creamy and combined.
7. Add the flour in small quantities and gently fold in with a wooden spoon with a wooden spoon or with rubber spatula.
8. After mixing well, drain the soaked fruits and keep half a cup of soaked fruits aside; add the rest of the fruits to the batter and gently fold them into the batter. (Note : Don’t beat the flour just flod gently by doing this you’ll get the soft moist cake.)
9. Coat the 1/2 cup fruits, kept aside earlier, with 1 tbsp flour and set it aside.
10. Whisk separated egg whites till it forms stiff peaks and gently fold into the cake batter till well combined.
11. Grease the cake tins and line with parchment paper. Pour batter up to half of the prepared cake tins and just before smoothening the tops, add the fruits tossed in flour and then level the top with spatula, making sure that the fruits are coated with batter as well. (Note: Tossing the fruits in flour, prevent fruit from sinking to the bottom of the cake)
12. Bake for 45 to 50 minutes or until a tooth pick inserted into the center of the cake comes out clean.
13. Remove from the oven and cool in the pan for 10-15 minutes.
14. Prick little holes on top of the cake with fork and then sprinkle a teaspoon or two of rum / wine/brandy over cake, (This can enhance the flavour and increases its life span) let it sink in for a few minutes and invert them onto wire rack and let it cool completely before cut
ting.  Serve and Enjoy!
Notes:

  • The baking time can vary depending on the oven and the size of the tin used.
  • If the top of the cake browns quickly, then cover the top with butter paper or aluminium foil.
  • Cover the cake with  plastic wraps or parchment paper and in aluminum foil and keep it for 4 to 5 days for a better taste.
  • To make sure the cake keeps long without spoiling use dry vessels and spoons when mixing the batter
  • Caramel should be cooled before adding it to the batter. Caramel can be made ahead and stored in the refrigerator for a few days.
  • Beating egg whites separately makes a huge difference in this cake.
  • For alcohol free version :You can substitute rum/wine with apple juice or orange juice or pineapple juice.  If using orange juice than just soak for 1 day only and if you live in a very warm and humid climate, you may want to consider to keep it in fridge or they will spoil.
  • For more dark color you can use same quantity of light brown sugar instead of white sugar
Update : Based on the few comments I received I have updated few notes that might help you.

  • Beating the egg whites is the most important step. It makes the cake really soft if you beat really well but same time take care not to over-beat it. You can test them by lifting the beaters straight up from the egg whites. Peaks will form and the tips will curl over and when the bowl is tilted, the mixture should not slide around. If not continue beating for few seconds more and do the test again and gently  fold the egg whites to batter. If they sit for more than 10 minutes, they lose stability and start to deflate.
  •  Keep the dairy ingredients and eggs at room temperature before you begin.
  • Make sure that the jar you use for soaking the fruits is free of any water and has a tight lid.
  • Soak your dried fruits in rum/brandy/wine couple of  months ahead or if you don’t have enough time then soak week before baking the cake.
  • Do shake the jar once in a while. Longer the fruits steep, better the flavor.
  • Tossing the fruits in flour, prevents fruit from sinking to the bottom of the cake.
  • Adding orange peels to cake batter enhances the flavour a lot.
  • Use refined sugar that is absolutely free of impurities, to prevent crystallization.
  • The longer the caramel cooks the harder it will become as it cools.
  • After the caramel is prepared, do not stir it too much, as this may eventually cause crystallization.
  • If after cooling the caramel is too hard, re-heat it and add more water, milk or heavy cream to thin it.
  • If after cooling the caramel is too liquidy, make a second batch and cook the caramel slightly longer, then mix the two together.
  • Caramel can be stored in room temperature, up to 3 days; refrigerated, at least 3 months. To reheat: Place it in a bowl in a pan of simmering water and heat, stirring occasionally, until warm for 5 minutes or soaking utensils in hot water will remove hardened caramel.
  • Prick little holes on top of the cake with fork and then sprinkle a teaspoon or two of Rum / brandy over cake, let it sink in for a few minutes. Cover and wrap well with parchment paper and then in aluminum foil for storage.

If you haven’t tried yet,do try this Kerala Plum Cake-Christmas Fruit Cake and let me know how it turned out for you. Enjoy!

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Happy Christmas!
Sangeetha

4.7/5 (16 Reviews)
4.1/5 (10 Reviews)


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Comments

  1. sangeetha says

    Hi, I’m sorry! I wish I had the exact answer but all I can give you is my best guess. Generally dried fruits are heavy and will sink if a cake batter is too loose and it needs to be a little thicker. There are lots of reasons a cake can sink in the middle. The most common is that it is not thoroughly cooked through you may try increase the cooking time. If you opened the oven door too early this may have caused it to sink too. Everyone’s ovens are different so you need to find the optimum baking setting and time for you oven. It may be worth testing the temperature of your oven with a thermometer.

    I hope that this helps!
    Sangeetha

  2. Anonymous says

    Hi Sangeetha, i made this cake today but all the fruits settled at the bottom even after tossing it with flour. Any idea why? Also it dipped in the middle..

  3. sangeetha says

    You're welcome. Again I'm sorry I wish I had the exact answer. It could be or couldn't be the reason.
    Honselty speaking I have never noticed the time for whipping the egg white. I have always been taught that if recipe calls for stiff peaks you can test them by lifting the beaters straight up from the egg whites. Peaks will form and the tips will curl over and when the bowl is tilted, the mixture should not slide around. If not continue beating for few seconds more and perform the test again.Scrape down sides of bowl before floding and use your whites immediately upon beating them. If they sit for more than 10 minutes, they lose stability and start to deflate. Hope this helps you and hope you will give it another try. Good Luck!

    Happy Baking!
    Sangeetha

  4. sangeetha says

    Hi Usha, Please do try it and let me know.Would love to know your feedback.You can soak dry fruits in orange juice or apple juice. If using orange juice than just soak for 1 day only and if you live in a very warm and humid climate, you may want to consider to keep it in fridge or they will spoil.Hope this helps!

    Happpy Baking!
    Sangeetha

  5. Anonymous says

    Thank you sangeetha for ur suggestions..I baked the cake at oven temp 325F bt after 35 min I just checked and it was cooked.was that the reason?anyways i'll try again keeping ur suggestions in mind.plz tell me the whipping time for egg whites.also how long I should combine the rest…

  7. sangeetha says

    Hi,Thanks for trying and letting me know the feedback.I'm glad you liked the taste and sorry to hear that the sides turned out hard and it didn't come as you excepted. It is difficult to pinpoint the exact reason.It depends on numerous reasons could be your pan or your oven temp and cooking time. You may want to try lowering your oven temp and increasing the baking time. 350F is usually perfect temperature for cakes, but temperature setting and cooking time may vary depending on oven so I suggest you try bake at 325 degrees and increase the bake time.what did you use to grease your pans? did you use cooking spray? if so that may be reason too. Always grease the cake pan with butter and also use parchment paper too. Hopefully that helps.

    The cake may not be fluffy possibly because of baking powder/soda.That’s usually the culprit.How old your baking powder? Fresh baking powder/soda is quite an important ingredient.It helps the cake to rise and fill with air bubbles, creating a soft and airy cake or may be because the cake mixture didn't have enough air beaten into it or perhaps egg whites are not whipped to its full potential, or it may be because the whites are deflated too much when you are folding it through the batter. Hope this helps. Let me know if you have more questions. I’ll try my best to help.

    Happy Baking!
    Sangeetha

  8. Anonymous says

    I tried your recipe.It was tasty bt it was very soft and the sides were very hard. it was nt like normal plum cake.And it did not come out fluffy though i creamed the ingredients properly.will you plz help me to make a better cake.

  9. sangeetha says

    Hi, Please do try it and let me know would love to know your feedback. No it's not black cumin seed or Jeerkam. It's called Shia Jeera in Hindi and shemma jeerakam in Malayalam. It is used to boost the flavor of cakes and breads. Hope this helps!

    Happy Baking!
    Sangeetha

  10. Anonymous says

    I would like to try out this recipe, but a question – what are caraway seeds- Jeerakam or black cumin seeds?

  14. sangeetha says

    Hi, First of all I'm sorry for the delayed reply. I guess I missed your comment 🙁 sorry it's should be 1/2 cup.Thanks for letting me know.. I've corrected the recipe accordingly. I'm sorry…I'm sure about that, coz i haven't treid adding hot water, I guess you can use but not 100% sure though. Sorry can't be much help here 🙁

    Thanks!
    Sangeetha

  18. Anonymous says

    Just needed a clarification about the caramel. The ingredient list mentions 1 cup water whereas the directions say half cup. And will it help to add in hot water instead of room temperature? Thanks for sharing.

  19. sangeetha says

    Hi Malu, I’m happy to hear you liked this recipe and thanks for trying from this humble blog.You can store this cake at room temperature in an air tight container or in aluminium foil for up to 10 to15 days and then you can refrigerate it for a month.You need not sprinkle rum everyday 🙂 just do it at the the end once before storing.Hope this helps! Hope you get to try other recipes too.

    Cheers!
    Sangeetha

  20. Anonymous says

    Hiii. I tried this cake today. I dnt need christmas to eat plum cake coz i just love it. n it luks n smells damn gud. I hav nevr kept it 4-5 days. so can u plzz tel me whethr i hav to keep it at room temperature? I mean its quite hot out here nw so will it spoil the cake? I read ur notes abt sprinkling rum n al dat. M goin to follow it ditto.. Shud i just wrap it in aluminium foil or food wrap n open evryday 2 sprinkle rum? btw u hav got an awesome blog!!! M just lovin it..
    – Malu

  21. sangeetha says

    You're welcome Kavitha! I’m so glad to hear you that they turned out so well for you! Great to know that the cake was appreciated by your family 🙂 Thank you so much for taking time to share your feedback here, appreciate it very much :)Hope you continue to enjoy our recipes!

    Cheers!
    Sangeetha

  22. Kavitha Rakesh says

    Hi Sangeetha,

    I tried this recipe for Christmas with slight variations and the cake came out really good and got a lots of compliments from my family members. The credit goes to u and thanks a lot dear for sharing ur receipe.

    Kavitha

  23. sangeetha says

    There are so many things you have to do right to get a good perfect cake and many things that can go wrong. Oven temperature is my suspect.Be sure the oven is properly preheated and also keep the oven rack adjusted to the middle position.Drop baking temp by about 25F.Make sure your baking powder and all ingredients are fresh. Try covering loosely damp towel or foil around the pan and continue to bake until done by doing this it reduce the heat getting to the edges and allowing the center of the cake to catch up.Any combination of these should work, just have to try them out to find out which works with your situation.Hope this helps you and hope you will give it another try.

    Good luck!
    Sangeetha

  24. Anonymous says

    Hi Sangeetha,
    I love your blog and this recipe is very clear and easy to follow.I am sure the recipe is flawless and I dont understand where I am going wrong:-( I have a few doubts..When I baked this cake,the top was overbaked, and the center wouldnt cook even aftrr 1:15hrs. The center of which ever cake I bake, turns oily and lumpy and the sides turn out fine..I do the sqewer test and it comes out clean..only then do I take it oven from my oven..Still the center is like a halwa:-):-).Wherw am I going wrong?? Any pointers would be of great help…

  25. sangeetha says

    Hi Binoj, You're welcome! Thanks for trying and am really happy that they turned out so well for you! Hope you get to try other recipes too and like them too.

    Cheers!
    Sangeetha

  27. sangeetha says

    Hi Boby, Thank you so much for saying hello and for your kind words. Truly appreciated! First to answer your 1st doubt, you can use either granulated or powdered sugar,so it's your choice. I use granulated but I don’t think that will change anything. Whatever, i would recommend you to go with your old mom's age old recipe,coz they all did the hard work to find the right proportion and we just have to try and enjoy…amazing isn't it?:) now to the 2nd one, folding the flour into batter means you have to mix it slowly and gently usually spatula or spoon until it is all mixed in or in other words don't mix or blend quickly.Hope I have cleared your doubts.Let me know if are still stuck and I'am here to help!

    Wish you wonderful Hoilday season!
    Sangeetha

  28. sangeetha says

    You're most welcome Lekshmi! Really happy to know that the cake turned out perfect this time.Thank you for trying it out, and letting me know the outcome. So glad that that it lived up to your expectations! Hope you continue to try more recipes from here and like them too.Thanks again!

    Wish you and your family happy holidays as well!
    Sangeetha

  29. Boby Sebastian says

    hi
    well explained recipe. really good one . you were kind enough even to share the tricks . Few doubts though , should i have to powder the sugar ( because my mother's recipe book – very old one; says so)? And what do you mean by folding the flour in to batter.
    will be obliged

  30. sangeetha says

    Hi, Thanks! Please do try love to hear how they turned out! coming to question, I am wondering what type of oven you have as gas and electric? Most ovens have an preheat indicator light that shows when the temperature that you set is reached or until it beeps.If your oven doesn't have that option, then roughly 20 to 30 minutes depending on how good your oven is.I hope this answers your question.

    Good luck with it and happy baking!
    Sangeetha

  31. Anonymous says

    Dear Sangeetha,

    I tried the same recipe again today considering all the things that you have suggested and it came out really well . Last time I could not beat egg whites and this time I did and as you said it really made a lot of difference. I creamed the egg and sugar better this time. Also I used parchment paper on all sides of the pan. I did this because last time my cake was all dark at the sides than at the center. So may be I thought this would help. I am not sure if it is because of that but it really did .That made it easier to lift the cake as such from the pan. Also I used a bigger size pan . In fact I used a loaf pan and the texture of the cake also seems to be really good and is not falling apart. This time I want to moisten the cake for a days and see the difference it makes.

    Thank u so much for your timely response to my queries. Wish you and your family a wonderful Christmas

    Cheers
    Lekshmi

  32. Anonymous says

    Hi ..Would like to try your Christmas fruit cake…Simple recipe and looks delicious too.. Kindly let me know the preheating time for 180 degree C? Would be very helpful .Thank you.

  34. sangeetha says

    Hi Neets, Sorry for the delayed reply,not feeling well. Yes,You can find this in Indian Stores,also you can find the in Walmart too. It is kept in the aisle close to baking goods also have seen it in Whole foods.It was named as Fruit-Cake mix. (it comes in a transparent plactic box).The American version of tutti-fruitti is mixed candied fruit. It is a seasonal item for holiday baking and it comes in mixed, or you can get tubs of candied cherries (red or green color).It was not exactly like the tutty-fruity in india but will solve the purpose for fruitcake. Hope this helps!Love to hear how they turned out!

    Good luck with it and happy baking!
    Sangeetha

  35. sangeetha says

    Hi Lekshmi, Thank you and wish you and your family the same:)Yes, You can also add brown sugar or muscovado sugar instead of ordinary sugar,I haven't tried though, maybe you need to add a little more to get enough sweetness, say 1/2 cup more each(sugar and water).Hope this helps you and you will bake many wonderful Christmas cake.

    Good luck and happy baking!
    Sangeetha

  36. sangeetha says

    Hi Anna, I was thrilled to read your comment.:-) I’m so glad to hear that they turned out so well for you for! Thank you so much for trying the recipes from here & also for letting me know the results 🙂 Good luck for next attempt! Let me know how it turned out.

    Happy Christmas!
    Sangeetha

  38. Neets says

    Hi Sangeetha, liked your recipe and I'm trying to follow it to make for this Christmas. Where did u get tutti frutti from in US?

  39. Neets says

    Hi Sangeetha, where did you get tutti frutti from? Indian grocery stores? I live in Arkansas, and im trying to find it here.

  40. Anonymous says

    Hi Sangeeta

    Advance Christmas Wshes for you and your Family!!

    Thank you so much for your reply. I want to make this again . I will definitely try with the changes that you have suggested. I have seen other fruit cake recipes in net using brown sugar or muscovado sugar. I have not tasted any of these sugars. But they say it gives a more darker colour for the cake. I would like to stick to your recipe and If we use light or dark brown sugar or even muscovado sugar, what should be the changes in sugar and the caramel syrup ingredient of our cake. Please let me know.

    Thanks & Regards
    Lekshmi

  42. sangeetha says

    Hi Lekshmi,Great to know that you liked this recipe 🙂 Thanks for trying and letting me the know result. Sorry to hear that it didn't come out as well as you expected…I wish I had the exact answer but all I can give you is my best guess and opinion…there are numerous reasons for cakes falling and getting harder on sides, all of them seem to be opposite of some other reason. Sugar and fat under-creamed or careless or poor depositing in the pans or you are not beating them sufficiently or you are beating them too much or you have the oven too hot or you underbaked it or possibly putting too much mix in to the cake tin or the other reason may be when your cake mix is ready to put into the tin, is it too moist? Sometimes your mixture will be too wet if you use large size eggs in the mix and not medium size. Is your oven set at the correct temp? 350 is usually the perfect "cake" temperature. And DO NOT open oven door during cooking, you will lose all that precious hot air. Cake baking is a lot more of a science then people realize….the best advice is to try try try again and again until you get it right.Good luck next time!

    Cheers!
    Sangeetha

  43. sangeetha says

    Hi Sinu, Looks like my reply is coming delayed, sorry about that 🙁 I'm away on a short trip.So glad to know that everybody enjoyed the kozhi nirachathu.Thank you so much for trying the recipes from here & also for letting me know the results 🙂 Coming to query…I’m sorry Sinu! I wish I had the exact answer but all I can give you is my best guess and opinion on what I’d try.I would recommend to try soak either with rum or with juice, mixing both together and soaking may give you unexpected result. correct me if I'm wrong.I don't see any reason why store bought juice won't work. try! 🙂 Hope I have answered your questions.! Let me know how you go as I will update the post with your tips!:)

    Cheers!
    Sangeetha

  44. Anna says

    Hi Sangeetha,

    Followed your recipe to the T to make a plum cake for the first time ever..it turned out very well! This was a trial for Christmas, and I am hoping that one will come out just as good.

    Thanks a tonne 🙂 It will hold a special place in my heart, because this is my first Christmas after my wedding, and your cake is going to help me win his family over!

  46. Anonymous says

    Hi Sangeetha,

    I tried the recipe today and the taste was really good. Exactly same as the plum cakes that I used to have back home in india. I had to do a few variation in the process . I could not whisk the egg whites as I did not have a separate egg beater . So I just added both the egg directly to the creamy butter and sugar mixture and beat it using an electric hand mixer. I used parchment paper only at the bottom. the cake was too dark and harder at the sides. Also while I tried to turn the cake down to a wire rack the cake fell off from the center and the sides being harder remained in the tin . Also I could not get a clean square piece . the cake was falling down whenever I tried to cut it . So is the cake falling because the egg whites were not whisked to form peaks and added at the end. Was it harder at the sides because I did not use parchment paper at the sides .. please reply

    thanks
    lekshmi

  47. Sinu says

    Hi Sangeetha, I have one query about the Fruit cake. Can we use both rum and apple juice together to soak the dry fruits ???
    For my first batch, I have soaked properly in rum only.. but for the 2nd batch I don't have enough rum.. So thought of mixing in little rum & rest apple juice.. Is this works for me ??? Also, Can we use the store bought Apple juice or Pineapple juice ?? Thanks in advance..

    I have tried your KOZHI NIRACHATHU for Thanksgiving and became a super-hit.. It was very yummy & everybody liked tat.. All the thanks goes to YOU only.. Surely will try more recipes frm ur blog…

  48. kothiyavunu.com says

    Hello Renju, You're most welcome. I'm so happpy to know that unniyappam and vattayappam turned turned out so well for you! Thanks for letting me know that. Coming your query, tutti frutti is a preserve of various chopped mixed dried fruits or candied fruits. Sorry i'm not sure about where you can buy in UK shops, but I sure can you find in all local supermarkets, try!:)If you didn't get hold of you it, you can substitute with dried cranberries,mixed nuts or soaked cherries. The consistency for this cake batter is fairly thick. Hope this helps! Do try and let me know how it turned out. Hope you like it!

    Happy Baking!
    Sangeetha

  49. jene says

    hi sangeetha,thankyou for u r wonderfull recipie.I have tried your unniyappam and nattayappam and it came out very well.thank you once again.i never tried baking cake before although i wanting too for along time.i have afew doubts if u could help me out to start.what is tutti fruitti ?can i buy it in UK?or any substitute for it?what will be the consistency of the batter?could you help me as a beginer ?thank you
    renju

  50. jene says

    hi sangeetha,thank you for the lovely recipie.i tried your unniyappam and vattayappam recipie and came out very well and won lots of appreciation .i never tried cake before, thought i wanting too for a long time.I have a few doubt.first of all what is tutti frutti .can i buy it any UK shops? can we use any substitute which i can buy inUK?and what is the entire consistency of the batter?what does that mean by the 7 th step of backing?I sorry its a lot of doubts,hope you could help me out.thank you
    renju james

  51. kothiyavunu.com says

    Hi Leena, I’m so glad to hear that they turned out well for you! Thanks for trying and sharing your feedback here. I think the base got burnt maybe the oven temperature was too high and regarding caramel; I can give you is my best guess and opinion on what I’d, try soaking utensils in hot water will remove hardened caramel.Hopefully that helps!

    Hope you get to try other recipes too.Happy Cooking!
    Sangeetha

  52. leena shaji says

    hi thanks a lot for that awesome recipe, i made it and it was a success, it was similar to the cakes i had eaten from the cake shops.Just one thing was that the base got slightly burnt was wondering if i kept it for too long, also while preparing the caramel it got hardened once the caramel cooled ??I had to reheat it and add more water even then it was thick in consistency, i wonder if u have any tips

  53. leena shaji says

    Thanks for that lovely recipe ,tried it and was a huge success, it tasted exactly like the cakes i used to eat as a child moreover it was spungy just one thing the end got slightly burned i wonder if i left it for too long

  57. Anonymous says

    oh!thanx dear..am just a learner :)…am following u past many months..u hav got gr8 dishes…learning a lot from u.thnx for visitg my space.
    – Rads

  58. kothiyavunu.com says

    Welcome Rads! Oh those are to-die-for! It's a pleasure to know that you enjoyed this recipe. Thanks a lot for trying them and sharing your comment here 🙂 Hope to see you around more! I did visit your blog and you are doing a good job, keep going! Wish you Happy New Year!

    Cheers!
    Sangeetha

  59. Anonymous says

    Merry Xmas Sangeetha…am so so grateful to u ..u made my xmas celebration a superhit..i tried dis cake n it came out soooo GUD.It was my long time wish to make a Plum cake..n finally i did..thnx a lot dear..i wish to share ur recipes with my frnds..i hav a small blog whr i share recipes from my kitchen n from d sites from whr i learn new thgs..THan A LOt Again 🙂

    – Rads(www.radsrasoi.blogspot.com)

  60. kothiyavunu.com says

    Hi Renu, My pleasure 🙂 I am so glad it worked out well for you! Thanks for trying and letting me know that.. Hope you get to try other recipes too.

    Cheers!
    Sangeetha

  62. kothiyavunu.com says

    Hi Siliva, You can call me chechi.. 🙂 Your feebacK made my day…It is really exciting and very glad to hear a very nice and generous feedback. Glad to know that the humble space of mine is of a great help to u. words like that means a lot to me and makes me really wonderful to know that there are people who value my blog so much. My blog is just a map and your talent and pasion is more important :). Your compliment to my receipe is the best one can get!!Thank u for being encouraging and supportive 🙂

    Cheers!
    Sangeetha

  64. Anonymous says

    I have made several plum cakes over the years. I made this recipe just today and I have to tell you this is the best recipe ever.I did make some variations since i didn't have all the spices.I added all spice powder instead of cloves and caraway seed.Thank you for the recipe!!!!

  66. kothiyavunu.com says

    Hi Paravathy, Sorry for the delayed reply…I was away on holiday and away from active blogging, As i have mentioned in the notes you can prepare the caramel a day ahead and store in the refrigerator. The key here is, do not allow any sugar crystals to get on the sides of the pan, so keep swirling the pan, till you caramelize and be sure to moisten all the sugar with the water. Stop stirring entirely as soon as it comes to a boil and also use a pan that conducts heat well such as unlined copper or aluminum, so that cooking stops soon after it is removed from the heat. Alternatively, place it in a bowl in a pan of simmering water and heat, stirring occasionally, until warm for 5 mins or soaking utensils in hot water will remove hardened caramel. Hope this helps Do let me know if you bake the bake 🙂

    Happy Baking!
    Sangeetha

  67. kothiyavunu.com says

    Hello Rini, It's great to have you here! Thank you so much for the compliments and trying the recipes, glad you liked it. Do try other recipes and hope like them too 🙂 coming to your query; tutti frutti is a preserve of various chopped mixed dried fruits or candied fruits. Talking about vanilla extract and vanilla essence; it depends, in most cases, they are the same…vanilla essence is an artificial flavoring, but may also contain a very small amount of vanilla extract. It has a stronger flavor than vanilla extract. If you use it as a substitute for vanilla extract, use half as much essence as you would extract. When you have a choice, always go for natural flavors; choose vanilla extract instead of vanilla essence or vanilla flavoring. Hope this helps!

    Cheers!
    Sangeetha

  68. kothiyavunu.com says

    Great to hear that you loved it 🙂 Thanks a lot for trying the recipe from this humble space…Some of reasons for sinking in the middle are; if your baking powder or soda is too old or using too much baking powder or soda, this will cause it to rise too much and it wont be able to hold its self and if your dairy ingredients aren't at room temperature when you begin baking or sometimes if the cake mix is too wet, if you use large size eggs in the mix and not medium size.Also the ensure the temperature of your oven is set and heated properly. To avoid fruits settling down, coat the nuts and fruits with flour first and finally fold and mix the cake batter well (don't over mix it)at the end before pouring into the cake tin this will prevent them from sinking to the bottom. Hope this could help you!

    Have a great day!
    Sangeetha

  69. kothiyavunu.com says

    Hello Sitara, Sorry for the delayed reply…I was away on holiday and away from active blogging, hence the delay in reply. This recipe calls for 9" cake tin and I baked 100% according to the recipe in a round cake tin, so i'm not sure about scaling recipe for the 6" cake tin. Sorry can't be of much help here.:( However I think it is not ideal to use a cake tin which differs in size from the tin specified in the recipe. A different sized tin will affect the baking time of the cake and also the depth of the finished cake.Correct me if I'm wrong…Hope this helps and sorry about the late response!

    Happy Baking!
    Sangeetha

  70. Anonymous says

    Hello, Thanks for the recepie. I love your recepies. Your website name is so unique and nice. Yesterday i made Kerala style mixture from your recepie. I am going to try a lot more other snacks from your website. It's Christmas time and i have a big family coming down to our house this year. I think your fruit cake cake recepie is going to be a little difficult for me. Neverthless, i would love to try it. We all love fruit cake.. Just few dumb questions.. What is Tutti Frutti ? Vanilla extract means Vanilla essece only rite? Please reply when time permits.. Thanks.. Rini

  71. Anonymous says

    Hi I really loved your recipe. The cake tasted well, but my cake has a dip(sort of compressed) in the middle. Why is that? And all the fruits settled down. Do you know how to avoid this.

  72. sitara says

    oops not sure if my Q came through so reposting … 🙂

    what would be the right cake tin size for the quantity specified in this recipe?

    I am looking at making a 6" plum cake you think you could give me the measurements for the same? 🙂

  73. Anonymous says

    looks lovely… could you specify the tin size for this recipe? I was looking at making a 6" plum cake…. 🙂

  74. Parvathy Arun says

    Hi, Thank you very much for this wonderful recipe.I have a small doubt, when I will prepare caramel, after cooling it down it will become hard, I mean it will not be in liquid consistency.Could you please help me on this.

  75. Parvathy Arun says

    Hi, Thank you very much for this wonderful recipe.I have a small doubt, when I will prepare caramel, after cooling it down it will become hard, I mean it will not be in liquid consistency.Could you please help me on this.

  79. kothiyavunu.com says

    @ Anu, Sorry for the delayed rep, was in vacation..saw it only now..here u go. This measurement for U.S. cups to Grams
    All-Purpose Flour
    1 cup = 110 grams, grams
    Granulated Sugar 1 cup = 225 grams,
    Butter 3/4 cups = 170 grams
    Hope this helps you..Thanks u 🙂

  82. Silvia says

    Hey Sangeetha CHECHI (I'm not sure how old you are…I am 16)…I followed this recipe and made an AWESOME plum cake…this combination and preparation method is amazing and sums up to a PERFECT CAKE…..I thought I should share this with you…YOU MADE MY CHRISTMAS UNFORGETTABLE :D…I made this cake and it became famous in 2 days 😀 hehe…my parents loved the first one I made, they made me make 3 more and by this point I was giving small trays of cake slices to other families….it made me feel so happy to hear their compliments…I love sharing things with others..and this cake is perfect for that…..ALL THE CREDIT GOES TO YOU….not only that…my newest passion is baking (and cooking unique dishes in general)…I make something new most days of the week now…you played a huge role in reshuffling my lifestyle…..THANK YOU once again….

  84. kothiyavunu says

    Thank you All for your kind words. I am truly inspired by you all. I sincerely appreciate your daily visits and sweet comments.
    Do try this,its really a good one for sure….:)

  90. Shabs.. says

    All are baking xmas cakes and im just drooling:(….I love xmas cake….im just learning the process and ingredients used form all the blogs….I just feel a bit intimidated cos i have a feeling it is a bit complicated cake….urs looks just perrrrfect…parcel me one..:)

    Dear…i have an award for u at my space, pls accept them..

  97. Gulmohar says

    adipoli Sangee..it's a beautiful fruit cake. I made this for X'mas and am sure for Mallus X'mas is not perfect without a plum cake 😀

  108. Ushnish Ghosh says

    Dear Sangeetha
    We are tired of eating stupid Plum cakes from the neighborhood grosser, who sales cake during Christmas only. So we have decided to start baking Plum cake right now and continue baking till next Dec.
    Now I am tagging all Plum cake recipes within my blog circle and then start baking as soon as one is finished.
    Have a nice vacation

  116. Oraphan says

    Your Christmas fruit cake looks so amazing! What a beautiful presentation! I love fruit cake but have never made one myself; your recipe sounds simple to follow, I'd love to give it a try very soon!

    Merry Christmas to you and yours!

  121. Dolly says

    Wow, Sangeetha Love your Plum cake. It looks awesome and I'm sure delicious as well. In India always had plum cake for Christmas. I'm baking one for our friends for new year's eve party. Can't wait to bake it. Merry Christmas to you and your family.

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