Christmas Fruit Cake Recipe, Kerala Plum Cake

Soaking Fruits:

1. In a jar( glass jar preferred) add in the chopped fruits( mentioned in 'For Soaking Fruits' ); Pour enough rum to soak the fruits.
2. Important: Soak the fruits at-least one day in advance. You can soak the fruits, even up to an year in advance.
3. Important: Don't forget to stir the fruits periodically using a dry spoon or by shaking the jar.

Caramel Syrup Preparation:

1. Heat sugar and 1 tablespoon of water in a heavy bottomed sauce pan and stir continuously until dark brown and all melted.
2. Once the sugar is completely melted and bubbles start coming up and it has reached the desired dark brown color, switch off the heat and carefully pour the warm water to the caramel and mix well.
3. Let it cool completely. Please make sure that the caramel is completely cooled, before adding this into the cake batter.

Cake Making - Initial Preparation:

1. If you are using whole spices, powder them and keep it aside.
2. Drain well the soaked fruits. Then sprinkle 2 ½ tablespoon of all-purpose flour over the fruits and toss well. This helps to prevent sinking the fruits to the bottom of the pan. Set aside.
3. Prepare two 8-inch cake pans by lining with parchment paper. Butter and flour the parchment paper and the sides of the pans. Keep it aside.
4. Be ready with 3 medium bowls and 1 large mixing bowl. Make sure that all the bowls are completely dry.

Cake Making:

1. Preheat oven to 350°F.
2. In a bowl, mix together the cake flour and baking powder. Set aside.
3. In another bowl, add in the egg whites and beat on medium speed until it starts to form soft peaks. Set aside.
4. In another bowl, beat together the egg yolks and vanilla extract in low speed, for a minute. Set aside.
5. In a large mixing bowl add in the butter and sugar; Beat in medium speed until combined well for about 3-4 minutes.
6. Now add in the beaten egg yolk-vanilla mixture(step#4) and beat until incorporated well.
7. Add in 2 tablespoons of red wine or rum, spice powders, ½ cup cooled caramel syrup and beat until combined well and creamy.
8. Add in the flour mixture(step#2) as batches and beat on low-medium speed until well combined after each addition. Don't forget to scrape down the sides of the bowl occasionally.
9. Gently fold the beaten egg whites into the batter using a spatula until the egg whites are incorporated well.
10. Reserve ½ cup of soaked fruits aside; Add in the rest of the soaked fruits into the batter and gently fold them into the batter.
11. Pour the batter into prepared baking pans; Sprinkle the reserved fruits(tossed in flour) on top and then level the top. Making sure that the fruits are coated with batter as well.
12. Tap the cake pans several times, to release the air bubbles. Bake for 50-60 minutes or a wooden skewer inserted in center comes out clean.
13. Remove from oven and let the cakes cool in the pans for 10-15 minutes.
14. Then remove the cakes from pan and transfer to wire rack and let it cool completely.
15. Serve after 2-3 days, then only you can experience the real flavor and sweetness of plum cake.

Notes:

• If you don't have cake flour,
  • Take 1 ½ cups of all-purpose flour, then remove 3 tablespoons of flour from it and substitute with 3 tablespoon of cornflour.
  • Sift and continue with the recipe.