Christmas Plum Cake: Recipe and Tips to Make the Perfect Indian-Style Fruitcake

The aroma of fresh-baked cakes, the colorful decorations, and the elation of togetherness make Christmas a celebration beyond comparison. Among the many delights of this festive season are taking a slice of their richly decadent Christmas plum cake. This cake is now closely associated with the holiday season because it boasts a medley of dried fruits, warm spices, and hints of rum or brandy.

Making Christmas plum cake is one of the precious things people like to do in the household, and soaking fruits a couple of weeks ahead or finally mixing the batter just so - all spiced right- it fills our steps with excitement. What makes the Indian-style plum cake unique is the use of local ingredients like cashews, jaggery, and a blend of spices that make it an absolute treat for the Indian palate. This Christmas, gather your ingredients, and bake a cake that embodies the spirit of the season.

Christmas Plum Cake Recipe

Ingredients:

• 1 cup dried fruits (raisins, apricots, figs, cranberries)
• ½ cup mixed nuts (cashews, almonds, walnuts)
• ¼ cup rum or orange juice
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ½ cup unsalted butter
• ¾ cup jaggery or brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup milk

Method:

• Soak the dried fruits in rum or orange juice overnight, making sure they soak up the liquid. Preheat oven to 160°C and grease a cake tin with parchment paper.
• Sift the flour, baking powder, baking soda, cinnamon, and nutmeg together. Cream butter and jaggery together till fluffy and light. Add the eggs and then vanilla extract.
• Add flour mixture to the mix with the alternating milk, gently fold the batter so that it doesn't develop lumps and mix soaked fruits and nuts into it. Put this batter in the prepared tin, and bake for 50-60 minutes or a skewer put into the center will come clean out.
• Let cool completely before slicing for serving.

Why is Christmas Plum Cake Special to Christmas

Christmas plum cake holds a special place in the festival due to its rich flavors and traditions, deep-rooted in Europe from fruitcakes. It found its way to India in colonial times and has become one of the popular festive treats since then. The cake symbolizes the joy of giving, with layers of fruits, nuts, and spices representing abundance and warmth. It is a bonding activity filled with laughter and love as families come together to bake the cake. Soaking fruits weeks in advance adds an element of anticipation, making the cake even more special when finally shared during Christmas gatherings.

Whether it is served with a warm cup of tea or as a dessert after a festive meal, the Christmas plum cake is a delicious reminder of the holiday spirit.

10 Tips to Create Christmas Plum Cake: The Perfect Indian-Style Fruitcake

Soak Fruits in Advance

Start soaking dried fruits in rum, brandy, or orange juice at least two weeks before baking. The longer they soak, the richer the flavor of the cake. This ensures that the fruits are moist and aromatic.

Jaggery for Depth

Replace regular sugar with jaggery for a caramel-like sweetness and earthy undertone. This Indian touch adds richness to the cake, making it unique and indulgent.

Spice It Up

Add Indian spices like cinnamon, nutmeg, and a hint of cardamom. These will bring warmth to the plum cake and intensify the festive flavor.

Select Best Ingredients

Use the best in the market of dried fruits and nuts. Fresh ingredients are assured to create the best flavor and texture, making it really luxurious.

Do Not Overmix

When combining wet and dry ingredients, mix until just combined. Overmixing can result in a dense and tough cake, so handle the batter gently.

Add a Citrus Touch

Add orange zest or lemon zest to the batter for a fresh, zesty flavor. This adds brightness to the cake, balancing the richness of the dried fruits.

Line Your Cake Tin Properly

Use parchment paper in the lining of your tin so that your cake won't stick to the paper. This way, removing it is very easy without over-browning of your edges.

Bake Low and Slow

Bake on a low temperature of 160°C. This is where everything cooks evenly, and the outside gets dry before the inside is done, not vice versa.

Brush with Alcohol or Juice

Brush the cake with rum, brandy, or orange juice after baking. This will keep the cake moist and enhance the flavor over time, especially if you are storing it.

Decorate Creatively

Finish off the cake with candied fruits, slivered almonds, or a dusting of powdered sugar. These festive touches make the cake visually appealing and party ready.