Plum Cake / Christmas Fruit Cake

Plum Cake / Christmas Fruit Cake

Plum Cake / Christmas Fruit Cake

Plum Cake / Christmas Fruit Cake

Merry Christmas to all of you and your family. Let’s celebrate this Christmas with beautiful  Plum Cake / Christmas Fruit Cake.

 Plum Cake / Christmas Fruit Cake.

Plum Cake / Christmas Fruit Cake.

For all Keralites, no Christmas complete is complete without a Plum Cake / Christmas Fruit Cake. Today I am sharing the recipe of this wonderful cake recipe. This cake recipe is quick, simple and easy to make.

Before you begin making this cake, it’s very important that you gather all the ingredients and keep them handy. Make sure to preheat the oven as well. I have soaked the dry fruits such as red and white currants in wine and left it over night to soak in the flavors. You may use rum or even you can make it alcohol free. This yummy and Kerala style cake is loaded with goodness of cashew nuts, red and white currants. I have made a caramel sauce and mixed it into it, to give a distinctive flavor and color to the cake.

I hope you all will try this recipe and do let me know the feedback in the comment section below.

Plum Cake / Christmas Fruit Cake Recipe and step by step photos follow..

Ingredients

  • All purpose flour – 400 gms
  • Butter – 300 gms, at room temperature
  • Sugar – 300 gms
  • Egg – 3 Each
  • Baking powder – 1 Tbsp
  • Red currants – 2 Tbsp
  • White currants – 2 Tbsp
  • Red wine for soaking currants
  • Cashew nuts – 2 Tbsp
  • Sugar for caramel sauce -2 Tbsp
  • Lemon juice or Orange juice – 1 Tbsp for caramel sauce
  • White  currants for garnish (optional)

Directions

  1. Preheat the oven to 180° C.
  2. To make the caramel sauce, heat up 2 Tbsp of sugar and 1 Tbsp of water in a skillet, as soon as the sugar starts to change the color, lower the temperature and finish with lemon juice once you get the desired color, set aside and let it cool down.
  3. Powder the sugar in a food processor, powdered sugar makes it easy to mix.
  4. Take the soft butter (leave butter outside before hand to make it soft) and powdered sugar and mix well.
  5. Mix in egg yolk to butter-sugar mix using whisk.
  6. Add the caramel sauce and gently mix in.
  7. Pass flour and baking powder through a sieve , to incorporate the air.
  8. Slowly fold in the flour using a rubber spatula.
  9. Drain the currants and add both currants and cashew nuts in to the mix.
  10. Whip the egg white to soft peak and gently fold in to the mixture.
  11. Grease the baking dish using butter and oil spray and pour in the mix in to the baking dish.
  12. Bake at 180 ° C for 35 to 40 minutes.
  13. Once done, leave the cake outside for 15 minutes before removing it from the dish.
  14. Remove/demould  it from the dish, slice and serve. Enjoy.

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Bone Appetite & Happy Cooking!

 

 

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