Friday, December 14, 2012

Plum Cake/Fruit Cake

This time Baking Parteners group started by Swathi had three wonderful cakes suggested by Suja and Archana. Before the mail for this months challenge had come I had decided to bake a fruit cake for this X'mas. Once the challenge came and I saw the recipes I wanted to try Brazil nut cake as well as the earlier decided fruit cake..but due to the lack of people to eat I opted to go with just one. I went with the fruit cake which was so perfect for the season. The cake was suggested by Archana and it came out good though there were some issues that I faced which I have mentioned in the notes section. Anyways the cake got over before X'mas...:(. I felt that the cake was getting better as days went.
As for the recipe I had tweaked it little according to our needs. Instead of rum, I have used orange juice. You can use apple juice too.

Fruits Used:
Raisins- 1 cup
Dates-1 cup(chopped)
Candied Orange/Lemon Peel- 1/4 cup, sliced thin
Orange Juice- 1/4 cup
Unsalted Cashew Pieces- 1 cup
All Purpose Flour-1 tsp( to mix with fruits)

Spices Used:
Cinnamon Powder- 1/2 tsp
Caraway seeds- 1 tsp
Ginger Powder- 1/4 tsp
Clove Powder- 1/4 tsp
Nutmeg Powder- 1/4 tsp

For Caramel:
Sugar- 6 tbsp
Water- 3 tbsp
Lemon Juice- few drops
Boiling Water-1/2 cup

For Cake Batter:
All-Purpose Flour- 2 cups
Baking Powder -1 tsp
Unsalted Butter- 2 sticks (8 oz) at room temperature
Powdered Sugar-2 1/2 cups
Eggs- 3 large or 4 medium (separated)
Vanilla Extract-1 tsp
Rum extract-1 tsp

Method of Preparation:
For the Fruts:
1. Soak the fruits and nuts in orange juice in a clean bowl and set aside. Keep it on counter top for a day closed properly with an air tight lid. Then move it to refrigerator and keep it there for 2 days. Before baking take the fruit mixture from fridge and set on counter top.
2. Heat a pan and add the soaked fruits into it and warm it slightly and set aside to cool.Once cold and juts before mixing with batter add a tsp of all purpose flour to the dry fruits and give it good mix. Helps to prevent the fruits form sinking to bottom.

For Caramel:
3. In a small pot, add 6 Tbsp Sugar and 3 Tbsp water and few drops of lemon juice. Swirl pan to mix – do not use spoon.
4. Heat until sugar changes color and becomes caramelized. (approx 7-8 minutes).See that you don't burn it.
5. Add 1/2 cup boiling water and swirl pan again to mix well. Keep aside.

For Cake Batter:
6. In a large mixing bowl, combine softened butter and powdered sugar and beat with hand blender.
7. Add one egg yolk at a time to the mix and blend well.
8. Add Vanilla, rum Extract and blend.
9. Combine all dry spices, baking powder and flour and sift it into the bowl, adding little at a time and blending.
10. Preheat oven to 325 degrees Fahrenheit.
11. Lightly coat 9"/10" baking pans by spraying cooking oil or regular oil.
12. Add caramelized sugar syrup a little at a time into mixing bowl and blend.
13. Add fruit/nut mixture, caraway seeds into mixing bowl and mix with a spoon.
14. In a separate bowl, beat egg whites until they are fluffy and soft peaks form.
15. Fold beaten egg whites into the cake batter.
16. Pour batter into greased baking pans and bake for approx 1 hour  30 mins at 325 degrees F. For smaller pans, baking time may vary.
17. Remove cake from oven and allow it to cool for few minutes in pan and then on rack till it is completely cooled.

1. The original recipe used rum which I replaced with orange juice of same amount. 
2. Since rum is not used to mask the egg smell in case it existed I used rum extract. 
3. Caraway seeds are added extra by me. Its optional.
4. To reduce the baking time increase the oven temp to 350 F and bake in middle rack. If top gets cooked earlier use a foil to cover it to avoid blackening of the top.
5. Mixing the dry fruits with all purpose flour prevents it from settling at the bottom.
6. Be careful while making caramel syrup. It tends to burn easily. So keep an eye on it.
7.  I used a 9" spring foam pan lined with parchment paper.
8. Cake got delicious as the days went by.
9. Do increase the amount of sugar used to make caramel to get a darker color for cake. In this case reduce the amount of powdered sugar.You can replace half of the sugar with dark brown sugar too.
10. When I baked at 325 F the outer side of cake cooked faster and the center took long time to cook. But still the center cooks perfect without burning the outer.Just that the time is more.


  1. Wow amazing cake, perfectly baked n decorated!!!

  2. Reshmi you did very well love this.

  3. Extremely a sensible and contextual choice of your Reshmi..looks perfect.

  4. Reshmi love the slices feel like grabbing them right away. So neatly presented.

  5. looks perfect... all fruits spread out.. and love the colour
    Noel collections

  6. Delicious fruit cake and beautiful clicks..perfect for the season.

  7. Perfectly baked cake, looks very yummy!

  8. Love these pictures of plum cakes. You have made it perfectly.. And you have given useful tips dear..

  9. wow...
    cake looks awesome reshmi :)
    nice presentation dear

  10. Cake looks gorgeous!! Has the perfect texture of a classic xmas fruit cake :)
    Prathima Rao
    Prats Corner

  11. super looking cake Reshmi...setting the festive mood.

  12. A complete Sin.. I was looking for a fruit cake from past few days. I'll try your recipe on Xmas. Thanks for sharing :)

  13. I love the first click dear, perfectly done

  14. Fruit cake pieces tempts me a lot. Super delicious cake. Could you pls parcel me few pieces, Reshmi?

  15. beautiful cake n pics...perfect 4 celebration natal.enjoy...

  16. Very inviting clicks, drooling here.

  17. So Yummy and tempting

  18. Christmas so incomplete without baking .. and plum cake is a must. Love the recipe and lovely clicks

  19. Would love to have a bite... Yummy cake.

  20. Reshmi,

    Not only are your pictures gorgeous to look at, your presentation makes the food even more tempting to the readers. I love all the details in each of your photo. The cake has the perfect texture, colour and mix of fruits and nuts.


  21. lovely clicks the first one..,,feel like Christmas is already here!!!

  22. Tempting clicks,looks so inviting..your presentation and clicks are awesome dear.

  23. wow... fantastic looking cake... looks perfect...

  24. Wow what a festive click!!! love the pictures and this sinfully delicious cake!!
    Ongoing Event - Eggless Bakes and Treats
    Ongoing Event - SYF&HWS - Ginger

  25. your christmas plum cake turned out very nice, Simply love fruit cakes this time of the year (and all year long I suppose!)

  26. Beautiful click and amazing presentations :) Good to know you through baking partners.


  27. Cake looks super delicious and gorgeous, cant say no to this cake.Love anytime.

  28. Absolutely stunning pictures. Beautiful cake.

  29. Such a pretty fruit cake..wonderful job and loved your notes

  30. Amazing cakee.. so beautifully presented!!! wud love to have some :)


  31. Cake looks beautiful and so delicious...luvly clicks too.

  32. Your lovely presentation makes this cake even more irresistible! Good job, Reshmi!

  33. My hubby's all time fav..well baked n yummy clicks

  34. cake turned out so good n looks too delicious...wonderful Presentation Reshmi!!

  35. A rich and festive cake. Looks so delicious.

  36. NICE cake with beautiful presenation and awesome clicks ! Wishing u Merry Christmas in advance !

  37. Lovely pictures, well presented. Cake looks awesome, I want some with a cup of coffee :)

  38. Hi ,

    I made a bundt cake and a loaf out of quantity mentioned in this recipe .It turned out too good and the texture is just like a premium plum cake .Used rum instead of juice.

    thanks for this keeper recipe:)


    1. Thanks Priya for the lovely words and for trying this recipe...Glad that you liked it.

  39. Loved the recipe..will sure try soon...

  40. Wow.. looking delicious. Try Plum cake recipe in this Christmas. Plum cake is mostly favorite of all persons.


Thank you for your time to vist my small world of cooking. Your comments are my inspiration. Criticism and suggestions are always welcome. Happy cooking!



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