This mouthwatering Cake recipe comes from Kerala Christian cuisine and is an unavoidable delicacy for the occasion of Christmas. The Cake known to be Kerala Plum Cake / Christmas Fruit Cake, is  Similar to the fruit cake which the Westerners make during this time. This tasty and aromatic cake is prepared with the combination of soaked dry fruits (soaked in rum/brandy/wine), nuts and spices. The recipe here is for the Cake I prepared this year, where I used Red Wine to soak the fruits.


For soaking :

  1. Mixed fruits and nuts :8 Cup
  2. Wine      :4 Cup

For Caramel:-

  1. Sugar           : 1 Cup
  2. Water          : 2 ½ Tbl- Sp
  3. Hot water   : 1.5 Cup

For cake:-

  1. Maida/All-purpose flour : 4 Cup
  2. Baking soda         : 2 T- Sp
  3. Baking powder   : 2 ½ T- Sp
  4. Vanilla Extract   : 1.5 T- Sp
  5. Egg       : 8
  6. Butter  : 2 Cup
  7. Sugar   : 2 ½ Cup
  8. Wine (soaked fruits) : 5 Tbl-Sp

Spices :-

  1. Cloves                                        : 3
  2. Cinnamon                                 : ½ inch
  3. Dried ginger powder              : ½ T- Sp
  4. Jathikka (Nutmeg) Powder  : ¾ T- Sp


Caramel making:

  • In a heavy bottomed vessel/ nonstick pan, add the sugar and 2 ½ Tbl- Sp of water mentioned for caramel and heat it on medium flame.
  • The sugar will melt and start changing the color, swirl the pan one/two times.
  • Once the color changed into dark golden brown, switch off the stove and add the hot water a little at a time (be careful while adding the water it will splutter).
  • Let it cool completely.

Batter Preparation & Baking:

  • Soak the dry fruits (I used 4 cup of tutti-fruity, 1.5 cup of chopped almonds, 1.5 cup of chopped cashews,1 cup of raisins) into the wine for at least 1 week. (I soaked it 1 month)
  • Make a fine powder of ‘spices’ and keep it aside
  • Drain the soaked fruits and keep it aside and keep 5 Tbl- Sp of drained wine for later use.
  • Preheat the oven to 350 degree faranheit.
  • Grease the cake tins and line with wax paper.
  • Swift the flour along with baking powder, baking soda and ground spices into 1 or 2 times.
  • Separate egg yolks and whites and keep it in separate bowls.
  • Beat the egg whites till soft peaks form, keep it aside.
  • Beat the egg yolks along with softened butter and sugar till it forms a smooth and creamy texture.
  • Add the vanilla extract and stir it.
  • Add the of caramel and flour (add the flour into 3-4 batches) and mix it gently. Repeat to add flour and the caramel till all the flour added and mix it.
  • Then gently fold the egg whites in 2-3 parts till everything combined nicely.
  • Toss the soaked fruits in 4-5 Tbl-Sp of flour (this will prevent the fruits from sinking to the bottom of the cake).
  • Add the soaked fruits along with 5 Tbl-Sp of wine (use the same wine we soaked the dry fruits).
  • Then fold everything gently.


  • Pour the batter into the greased pans (make sure fill only to half level of the pan).
  • Bake in the preheated oven for 40-50 minutes (took me about 45 minutes) or until the skewer inserted comes out clean.



  • Use all the ingredients in room temperature.
  • Soak the dried fruits for minimum one week.
  • I used wine for soaking, rum also good for soaking.
  • The batter should be thick.
  • Set the oven rack into middle.
  • If you see the top of the cake is getting darker, may cover it with an aluminum foil.
  • Be careful while making sugar syrup, so much of dark color of sugar syrup will make the cake bitter taste.
  • I used two cake pans of size 10″ Diameter & 3″ Depth




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