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Kerala Plum Cake (Indian Plum Cake) Recipe

Christmas is just around the corner and what better way to get into the Christmas spirit than to bake!

Plum Cake is a rich dense cake packed with dry fruits and nuts flavored with spices which is usually made during Christmas. It is made in different parts of the world with slight variations. In India, it is found everywhere during Christmas season, although it is also available throughout the year.

During the Christmas season, people start by soaking the dry fruits in rum a week up to a month before Christmas which enhances the flavor of the cake. ​Then a small amount of Rum/Brandy/Wine is poured over the cake at the end of baking. This is called feeding the cake.

Any kind of dry fruits and nuts can be used to make this cake, the most commonly used dry fruits in India are tutti fruity, dates, cherries, kismis (raisins) and cashews.

Indian Plum Cake (Kerala Plum Cake)

  • Preparation Time :

7 days for soaking dry fruits + 20 mins Baking Time : 1hr - 1 1/2 hr

  • Ingredients

All Purpose Flour (Maida) - 2 cups (about 250 grams) Butter (at room temperature) - 1 cup (= 2 sticks or 225 grams ) Powdered Sugar - 2 cups Eggs - 4 Vanilla Essence - 1 tsp Baking Powder - 1/2 tsp Baking Soda - 1/4 tsp Salt - a pinch

  • Dry Nuts and Fruit

Cashew nuts : 1/4 cup (chopped) Almonds and Walnuts : 1/4 cup (chopped) Cherries : 1/4 cup (chopped) Dates: 1/4 cup (chopped) Tutti Frutti : 1 cup Raisins : 1/4 cup (You can also use candied orange or lemon peel, candied ginger, cherries, dried cranberries, pineapple, blueberries, apricots etc.) Rum/Brandy/Red Wine : 1 1/2 cup or enough to soak the fruit (1/4 Apple Juice/Orange Juice for non alcoholic version)

  • For the caramel

Granulated Sugar : 1/2 cup Lemon Juice 2-3 drops Boiling Water : 1/2 cup

  • Spice Mix

Cinnamon Powder - 1/2 tsp Cardamom Powder - 1/4 tsp Clove Powder - 1/4 tsp Dry Ginger Powder - 1/4 tsp Nutmeg Powder - 1/4 tsp Preparation Steps: Preparing the dry fruits & nuts

  • Traditionally the dry fruits are soaked in rum for a week up to a month before making the cake. To make cake without alcohol cook the fruits in apple juice (or orange juice) for 5-10 minutes.

  • When ready to bake the cake mix in the chopped nuts. Let this mix cool before you make the cake.

  • You may also let it rest overnight before proceeding. Preparing the caramel syrup

  • Take the sugar in a pan and cook on medium heat for 5-10 minutes. The sugar will melt and turn golden brown in color.

  • Add 2-3 drops of lemon juice. Add 1/2 of hot water to the caramelized sugar.

  • Switch off and keep stirring.

  • Allow syrup to cool and keep the syrup to the side ready to make the cake. Preparing the cake pan & oven

  • Preheat the oven to 325 degree F (170 degree C). Prepare the cake pans by greasing it with a non stick cooking spray or with some butter.

  • The above measurement will make two 8" round cakes, one 13*9 cake or about 24 muffins. Method

  • Take the room temperature butter in a large mixing bowl. Add the powdered sugar to it and mix together.

  • Keep mixing until the mixture becomes creamy.

  • Add the eggs one at a time and keep mixing till it gets well blended.

  • Mix in the vanilla essence with it.

  • Dust the dry fruits and nuts mixture with 1/4 cup of the Maida (flour).

  • Take all the dry ingredients together in a separate bowl (Maida, baking powder, baking soda, salt and all the spices under 'spice mix'.)

  • Sift the dry ingredients and add to the wet ingredients (butter, sugar, eggs, vanilla). Do this in little batches while mixing so that you have a smooth batter.

  • Mix in the caramel syrup and the dry fruit- nut mixture.

  • Pour into prepared cake pans and bake in a 325 degree F oven for about 1 hour.

  • Place a tray with 1" of water in the lower rack of the oven. This will prevent the top of the cake from getting dry.

  • It takes about 1 hour for two 8" round cake and 1.5 hours for one big cake.

  • Check if the cake is done by inserting a toothpick in the middle of the cake. If it comes clean, the cake is done. If not, bake for another 5-10 minutes.

  • Remove from the oven and cool in the pan for 10-15 minutes.

  • Once cooled prick little holes on top of the cake with fork and then sprinkle a teaspoon or two of rum/wine/brandy over the cake. (This can enhance the flavour and increases its life span) let it sink in for a few minutes and invert them onto wire rack and let it cool completely before cutting.

Serve and Enjoy!

Merry Christmas Everyone! Hope you all have a lovely Christmas and New Year!


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