CHRISTMAS FRUIT CAKE / KERALA PLUM CAKE

"A Timeless Tradition: Crafting the Perfect Christmas Fruit Cake"    

    Christmas fruit cakes carry an enduring legacy, a culinary tradition cherished across generations. Rooted in festive rituals, this timeless dessert is a harmonious blend of candied peels, dry fruits, nuts, and gentle spices, creating a rich tapestry of flavours. For those seeking an extra festive flair, infusing spirits like brandy, whiskey, rum, or homemade wine elevates the taste and texture.

    In Kerala, it is fondly known as Plum Cake, and its presence is synonymous with the joy of Christmas, weddings, and celebratory gatherings. The tradition of baking these cakes, particularly during the holidays, transcends time, making it an indispensable part of the season.

A Heartwarming Tradition: Baking Christmas Fruit Cake

    The taste, colour, and aroma of a Christmas Fruit Cake or Kerala Plum Cake instantly transport me to cherished holiday memories spent baking alongside my mother-in-law (MIL). Our baking day was a labour of love, beginning early and lasting the entire day as we crafted 8-10 cakes for the season. This recipe is a treasured family heirloom passed down from my MIL's mother, Clementina Joseph, a tradition steeped in the art of pound cakes, where the ingredients share an equal spotlight.

    Upon my move to Malaysia, I faced the challenge of solo baking. Anxious yet determined, I acquired an oven just before Christmas. The first creation in my new kitchen was, undoubtedly, the Christmas Fruit Cake. After a few trials, I refined the recipe to suit our tastes – a version that's moist, light, and rich.  

Must-Have Ingredients for Your Fruit Cake

Planning to bake your own Christmas Fruit Cake? These DIY ingredients from my blog will take it to the next level:

• Candied Ginger – For a hint of spicy sweetness in every bite.
• Candied Orange Peels  – Adds a citrusy, jammy depth of flavour.
• Candied Fruits – A unique twist for a burst of fruitiness.

The Art of Soaking: Infusing Flavour into Christmas Fruit Cake

    Homemade candied peels, tutti frutti, and a medley of dry fruits luxuriate in the depths of my carefully brewed Homemade Wine, an integral part of my Christmas tradition. Each year, I dedicate time to craft a unique wine, selecting a specific fruit to ferment, allowing it to mature into perfection by the next festive season. I've explored the realms of both wine and orange juice, and the outcomes have been equally enchanting.

    For those who prefer a non-alcoholic alternative, vibrant orange juice makes a delightful stand-in, offering the same luscious texture and taste. Both options promise enchanting results, with some enthusiasts even exploring the option of steeping dry fruits in tea.

    During my trials, I experimented with rum, brandy, and vodka, but my steadfast favourites remain the timeless combination of Raisin Wine and Grape Wine. When it comes to soaking the dry fruits, this combination consistently works wonders, aligning seamlessly with my personal preference. Their richness aligns seamlessly and yields consistently outstanding results.

The Secret of Colour: Mastering the Perfect Hue

    One of the hallmarks of a Christmas Fruit Cake or Kerala Plum Cake is its alluring colour, achieved through the art of caramelisation. In my family, a slightly dark brown hue is the unwritten standard. This depth of colour not only adds visual appeal but also promises a rich, robust flavour without bitterness. Achieving this perfect balance requires care, but when done right, the results are a flavour sensation.

    For those who prefer a lighter variation, the Light Fruit Cake shines in golden brown splendour, offering a subtler yet equally delightful option.

Perfect Your Caramelisation

Check out this guide to mastering essential cake components:

• Caramel Syrup – Achieve the perfect deep hue with this easy-to-follow recipe.

• Light Fruit Cake Recipe – A golden-brown twist for a lighter festive bake.

The Finishing Touch: A Decadent Crown

    To elevate the decadence of your Christmas Fruit Cake/Kerala Plum Cake, consider crowning it with a layer of marzipan. This luscious almond and sugar/honey paste adds a sophisticated touch to the cake. For the ultimate festive appeal, finish with a layer of royal icing, lending your creation a regal, snowy charm that’s perfect for the season.

    These decorative layers not only enhance the cake’s visual appeal but also add a delightful sweetness, making it the showstopper of any holiday spread.

More Festive Delights

Pair your Christmas Fruit Cake with these holiday favourites:

• Orange Marmalade – A sweet and tangy accompaniment.

• Candied Ginger – For a spicy-sweet twist.

• Christmas Treat Recipes – Explore a curated list of must-try holiday

Classic Christmas Fruit Cake Recipe/Kerala Plum Cake - a Timeless Delight

CHRISTMAS FRUIT CAKE / KERALA PLUM CAKE

INGREDIENTS:

• Spices like Cinnamon, Nutmeg, All Spice, Cloves etc., suits well for the purpose.
• I usually use Nutmeg and Cinnamon in my Christmas Fruit Cake Recipe
• Use any Nuts of your choice. ( I used Nuts like Cashewnuts, Walnuts & Almonds).
• Roast the Nuts and dust it up with the Flour used for baking the cake, just before adding it into the Cake Batter.

• Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes.
• Drain the soaked fruits & keep it aside. Retain the drained wine (use just 1/4 Cup in the cake).
• Powder the Sugar and keep it aside. I personally use Brown Sugar, which helps to add a darker hue to the cake.
  
• Powder the Spices along with few teaspoons of Sugar into a fine powder and keep it aside.
• Sift the Flour along with Baking Soda, Baking Powder and a pinch of Salt thrice.
• Toss the Chopped Nuts with few teaspoons of flour and keep it aside ( Can use the sifted flour for the purpose).
• This avoids the Nuts sinking to the bottom of the cake while baking.
• In a large bowl beat Butter until soft, add powdered sugar and beat until it's well combined and soft.
• Add Eggs one at a time into the butter mixture and beat well until soft and fluffy.
• Add Vanilla Essence, Orange Marmalade, Caramel, Spice Powder and beat it well.
• Add a batch of soaked dry Fruits, along with some freshly grated Orange/Lemon zest to the cake batter.
• Add the sifted flour, followed by nuts dusted with flour in batches alternating it with the retained Wine/Liquor.
• Fold it up well, using a spatula, after each batch until the flour is well combined into the mix.
• Grease the Cake Tins and dust them up with Flour or Line the tins with Baking Paper.
• Pour the Cake Batter into the prepared tins and smoothen the tops.
  
• Bake the cakes in the preheated oven at the centre rack of the oven at 140 -150 Degree Celsius for about 45 minutess to 1 hour or until the skewers come out clean.
• Let cool in the Cake Tin on a rack.
• Remove the Christmas Fruit Cake from the pan carefully and peel off the baking paper.
• Cut into the desired shape and store the Christmas Fruit Cake in airtight containers.
• Christmas Fruit Cake/Kerala Plum Cake stays good for a week or two at room temperature.

For Longer Shelf Life:

• Soak a clean cheesecloth in the wine/brandy/rum and wrap it around the Christmas Fruit Cake.
• Wrap it in plastic wrap and refrigerate the Cake.  Can be refrigerated for up to 3 Months.
• Before serving remove them from the plastic wrap and drizzle some liqueur over it.

NOTES:

• Eggs and Butter should be at room temperature.
• I usually use Orange Marmalade(homemade), can also use Strawberry Jam for the purpose.
• Use a hearty amount of Lemon/Orange Zest for a refreshing Citrusy Note in the Christmas Fruit Cake.
• Can substitute White Sugar with Brown Sugar.
• Use only 1/4 Cup of retained wine/liquor in the cake batter.  
• Use the remaining wine/liquor to brush over the top of the cake, if you are storing it for a long period.
• Bake the cake at 140 -150 Degree Celsius for about 45 minutess to 1 hour.  The settings work well for me and it yields a soft and fluffy cake and also it doesn't burn at the bottom.  Adjust the baking time according to your oven settings.
• If you are baking a Light Fruit Cake, avoid adding caramel to the batter.