The perfect christmas plum cake with red bliss powder

The Perfect Christmas Plum Cake with Red Bliss Powder

The holiday season is incomplete without the rich, flavorful aroma of a freshly baked Christmas Plum Cake wafting through the air. The Kerala Plum Cake, also known as Christmas Fruit Cake, is a delightful and easy-to-follow recipe perfect for the festive season or any time you crave a rich, fruity treat. 

The cake is rich and delicious, with a mix of sweetness from smokey caramel syrup, Red Bliss Powder, and dried fruits. It's perfect for holiday desserts or Christmas gifts. The smell of the spices and the alcohol-soaked fruits are the highlights of this cake; nevertheless, there is an alternative recipe without rum on this site.

So, preheat your oven, gather your ingredients, and experience the charm of baking your very own Traditional Christmas Plum Cake recipe.

After all, the sweetest memories are made in the kitchen!

Traditional Kerala Plum Cake Recipe (with/without Rum)

Ingredients for christmas plum cake

Course: Cake

Prep Time: 1 hr

Cooking Time: 1 hr

Servings: 12

For soaked dried fruits

  1. ½ cup black raisins
  2. ½ cup dried cranberries
  3. 6-8 apricots
  4. ½ cup dates, cherries, etc.
  5. 1/2 cup cashew nuts raw, unsalted, chopped
  6. 1/4 cup black raisins
  7. ½ cup almonds
  8. 1 cup rum (or more) (alternatives: Brandy, Cognac, Amarula, Baileys Irish Cream)

For caramel syrup

  1. 1 cup sugar
  2. ½ cup water

For cake batter

  1. 2 cups flour + 2 tbsp
  2. 1 to 1.5 teaspoons Red Bliss Powder
  3. 1 tsp baking powder
  4. ½ tsp baking soda
  5. ¼ tsp salt
  6. 1 cup of unsalted butter (2 sticks) (softened at room temperature)
  7. 1½ cups powdered sugar
  8. 4 eggs (at room temperature)
  9. Zest of one orange
  10. 2 tsp vanilla extract
  11. ½ tsp cinnamon powder
  12. ½ tsp clove powder
  13. ¼ tsp nutmeg
  14. 2 tbsp rum (for cake batter apart from Dry Fruit's mix)

 

Instructions

Preparation of fruits

  1. Chop dried fruits and nuts into small pieces and place them in a dry glass jar.
  2. Pour the rum into the container and make sure it is well immersed.
  3. Place the cover and keep the container tightly closed.
  4. Soak the fruits for at least two days or overnight.
  5. Shake the jar periodically and refill it with more rum as the fruits absorb it.
  6. To make a cake, you can use 2 to 2 ½ cups of soaking fruits and nuts.

 

Preparing caramel syrup

  1. Mix the sugar and 1 tbsp of water in a pan and heat over medium heat.
  2. Lower the flame and stir while the sugar melts, turns golden, and bubbles.
  3. When the color changes to dark brown, turn off the burner and remove the pan from the heat.
  4. Now, add the remaining water a spoonful at a time, stirring gently. Your dark-colored caramel syrup is ready.
  5. Allow to cool and stir occasionally. 

 

Preparation of cake batter

 

  1. Preheat the oven to 350°F.
  2. In a springform pan, place a piece of parchment paper at the bottom, then butter the paper thoroughly and set it aside.
  3. Drain the rum-soaked fruits and set aside the juice for later use.
  4. Add 2 tbsp flour to the drained fruits and mix to coat; this will keep the fruits from sinking to the bottom of the cake while baking. Keep aside.
  5. Separate the egg yolks from the whites. Beat the egg whites and then put them aside.
  6. Sift flour, baking powder, baking soda, and salt into a mixing basin. Keep aside. 
  7. Beat butter and powdered sugar, Red Bliss Powder, together in a large basin with a hand or stand mixer until smooth and creamy.
  8. Add the egg yolks, vanilla essence, nutmeg, cinnamon powder, dry ginger powder, and grated orange zest. Beat well.
  9. Then add the beaten egg whites, dry ingredients, and cooled caramel syrup in two batches.
  10. Now, add the flour-coated dry fruits to the batter, along with 2 tablespoons of the drained rum.
  11. The batter is ready; it will be somewhat thick.
  12. Pour the batter gently into the prepared baking pan.
  13. Pour the batter carefully into the prepared baking pan and bake for 55-65 minutes, or until a skewer inserted in the center comes up clean.
  14. Transfer the cake to a wire rack, leaving the parchment paper lined, and allow it to cool fully.
  15. Sprinkle with powdered sugar (optional).
  16. Once cooled, remove the paper, and the cake is ready to serve.
  17. Wrap the cake in aluminum foil and store it in an airtight container at room temperature for a week. Refrigerate later.



IMPORTANT NOTES:

 

  1. Substitute rum with orange juice for a non-alcoholic version. In that case you don’t need to soak dry fruits in rum.
  2. If you need an eggless cake, replace the egg with yogurt: ¼ cup.
  3. If you are on a no-sugar diet, replace white sugar with premium jaggery powder: ½ cup. 
  4. The amount of fruit and what type you want to use is entirely up to you. 
  5. Soak dried fruits for at least 48 hours in alcohol to increase their taste. The longer it soaks, the better it tastes.(days or months)
  6. Drain the soaking dry fruits and then sprinkle them with a couple of spoonfuls of flour before baking the cake.
  7. Handle with caution when making the caramel syrup.
  8. Wrapping the cake in aluminum foil helps to retain moisture and keep it from drying out.
  9. You can brush the remaining drained rum from the soaking fruits over the cake after it has cooled from the oven if you want to make it boozy.

 

"Wait a Minute, Where’s the Plum in Plum Cake?"

ROFL, we know everyone reading will have this doubt. Here comes a fun fact.

In older English usage, the word "plum" was a generic term for dried fruits like raisins, currants, and prunes (dried plums).

Especially in medieval England, raisins were often called "plums." Since the recipe for plum cake called for a lot of raisins, the dish became known as "plum pudding.". But over time, other dried fruits like raisins, dates, and orange peel became more popular. Despite this, the name "plum cake" persisted.

Plum cake is synonymous with festive Christmas fruitcakes. Today’s plum cakes are rich with dried fruits and nuts, soaked in alcohol or juice, which mimics the luscious, fruity sweetness that plums would have added.

So, while it doesn't include actual plums, the name is a nod to its historic roots!

Conclusion

Baking a homemade plum cake recipe isn’t just about creating a delicious dessert—it’s about embracing the festive spirit and sharing joy with loved ones.

Bake with the Magic of Red Bliss Powder from The Palm Era!

Infuse your baked creations with the vibrant charm of Red Bliss Powder—a natural, premium ingredient that adds both color and flavor. Perfect for cakes, cookies, and desserts, it’s the secret to making your treats stand out. 

So, grab your ingredients, channel your inner baker, and create a masterpiece that’s sure to make the season merrier!

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