Christmas Cake (Dried Fruit and Nut Cake) || Kerala Christmas Cake || Indian Plum Cake

dsc_1726-1Now this is a cake that I have been meaning to make for ever. I have looked at several recipes over the past few years and saved a few too. But somehow not got around baking it.

Growing up in Mumbai, Plum Cake was a common pantry item. Yes I am serious – you would find store bought Plum cake anytime in our kitchen. It was probably related to my dad’s love for this cake I guess. As a result, whenever we had unexpected guests, they were promptly served some plum cake with tea 🙂  We sisters for some reason over the years began to not like this cake as much – I think it was  a consequence of it being available 12 months of the year I guess 🙂 But now after several years, memories of the moist cake filled with the delicious flavors of dried plums soaked in rum, made me want to try baking it. Plus the fact that I could load it with a ton of healthy ingredients – dried fruits and nuts made it even more attractive.

Early this year I came across a wonderful recipe on Pinterest which specifically had the recipe for Kerala Christmas Cake.  Looking over the recipe and seeing the huge amount of dry fruits it asked for , I knew this was the one I wanted to make. I also made a note that I would replace the all purpose flour with whole wheat pastry flour.  However, in our mad baking frenzy yesterday, I forgot to use whole wheat flour. I did use a wide mix of dry fruits – dried plums(prunes), dates,dried figs,dried cherries, dark raisins and dried cranberries.  img_0014I soaked the dry fruits only 24 hours in advance vs the 1 month in advance that the recipe called for.  I also did not use rum as the recipe called for but used a dash of cherry flavored brandy that I had lying around in my pantry along with some apple juice. I also reduced the quantity of sugar since I was adding so much dried fruit. My kids don’t like too strong orange flavor so I replaced the orange marmalade in the recipe with honey. And just used a dash of orange juice to give a citrusy flavor. Finally I also added pumpkin spice since everyone in my family loves that particular blend of spices.

dsc_1745-1The mixing of the batter was some work and I am glad I had my kiddos helping me. The egg yolks and whites have to be beaten separately etc.  All the hard work paid off and the cake came out simply fabulous.  So flavorful and moist.  And so so rich and delicious. ! The only one downside was that I had not chopped the dry fruits very fine so it was hard to get thin slices of the cake. But that’s after all not such a bad problem to have I guess 🙂

This recipe makes two large cakes and we are bringing these to our Christmas gathering with friends. I am sure these will be devoured in no time!  Merry Christmas and Happy Holidays!


Christmas Cake (Dry Fruit and Nut Cake)

  • Servings: Makes 2 large round 8-9 inch cakes
  • Time: 60 minutes preparation time and 60 minutes baking time
  • Difficulty: Moderate
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Recipe adapted from Lifescoops


  • 2/3 Cup  – granulated Sugar plus 1 tbsp water
    5 Cups – Dry Fruits(I used mix of dark Raisins, dried Cranberries, dried Cherries, dried Figs, Prunes and Dates)
    1 Cup – Water
    1/4 Cup – Cherry flavored brandy
  • 1/4 cup apple juiceIngredients for Cake
    2 1/2 Cups- All Purpose Flour (Maida)
    1 ½ Tsp – Baking powder
    ½ Tsp – Baking Soda
    1/2 Tsp – sea salt
    1 /2 tsp – Allspice
    1/2 Tsp – Cinnamon
    1 Tsp – Pumpkin spice
    2 and 3/4 sticks (approx 310 gms) – unsalted Butter
    2 cups- granulated Sugar or raw cane sugar
    5 – Egg Yolks
    1 Tsp- Vanilla essence
    3Tbsp – Honey
    2 tbsp orange juice
    5 – Egg Whites

    1 Cup – Chopped nuts (walnuts or pecans)


Soaking the dried fruits:

  • At least a day or two in advance,  soak the dry fruits. (You can do weeks in advance too)
  • Finely chop the dry fruits and keep aside. In a non-stick sauce pan, add the 2/3 cups sugar along with the tbsp of water and let it heat on medium so that it starts to caramelize. Once the sugar caramelizes or turns into brown color (will take about 10-12 minutes), stir occasionally to mix the sugar to avoid burning. Once all the sugar is caramelized – i.e. turned into brown liquid, take the sauce pan off the heat and carefully add the 1 cup water little by little. Be very careful to avoid splashes as the caramelized sugar would be extremely hot. Stir well.
  • Now Add the chopped dry fruits and reheat mixture until it starts boiling.
  • Take it off the heat and add 1/4 Cup Brandy and 1/4 cup apple juice
  • Let the mixture cool completely; cover the container and keep at room temperature until you bake the cake.

Baking the Cake

  • Preheat the oven to 350F/ 175C
  • Grease 2 cake pans (I used an angel pan and a round 8 inch pan) and line it with parchment paper. Lightly brush with butter. Keep aside.
  • Sift the flour, salt, baking powder, baking soda and spices and keep it aside.
  • Mix the butter and sugar together in  stand mixer (or an electric mixer) and add the egg yolk one by one until everything is incorporated.
  • Add the soaked dry fruits along with any liquid and mix.
  • Stir in the flour mixture in batches and mix.
  • Add Vanilla extract, honey, Orange juice
  • In a big bowl, beat the egg white using an electric mixer until they form stiff peaks(for about 5 minutes).
  • Fold the egg whites into the cake batter slowly little at a time.
  • Pour the cake batter into prepared pans and bake for 1 hour or until the inserted toothpick comes out clean.



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