CHRISTMAS FRUIT CAKE / KERALA PLUM CAKE

"A Timeless Tradition: Crafting the Perfect Christmas Fruit Cake"    

   Fruit Cakes boast a timeless heritage, a culinary legacy passed down through generations. Rooted in age-old traditions, this delectable treat has been a festive staple for as long as we can remember. Embracing a symphony of chopped Candied Peels, Dry Fruits, Nuts, and Mild Spices, it has evolved into a cherished Christmas delight worldwide. Some opt for an extra kick, infusing spirits like Brandy, Whiskey, Rum, or Wine into the mix. Known by many names, including Plum Cake in Kerala, it symbolizes the heart of Christmas celebrations and extends its charm to weddings and joyous occasions.  

The taste, colour, and aroma of Christmas Fruit Cake/Kerala Plum Cake transport me back to the holiday season, spent baking alongside my MIL. A day-long ritual, we'd kick off early, crafting 8-10 cakes for the festive season. This tradition, a specialty inherited from my MIL's mother, Clementina Joseph, is a pound cake where nearly all ingredients share equal prominence.  

Upon my move to Malaysia, I faced the challenge of solo baking. Anxious yet determined, I acquired an oven just before Christmas. The first creation in my new kitchen was, undoubtedly, the Christmas Fruit Cake. After a few trials, I refined the recipe to suit our tastes – a version that's moist, light, and rich.  

    Homemade Candied peels, Homemade Tutti Frutti, and dry fruits luxuriate in the depths of my homemade wine, a tradition crafted anew each Christmas. Every festive season, I meticulously brew a unique wine with a specific fruit, allowing it to mature until the following year. However, for those seeking a non-alcoholic option, the vibrant alternative of orange juice proves to be a delightful stand-in, promising the same luscious texture. I've explored the realms of both wine and orange juice, and the outcomes have been equally enchanting. Some enthusiasts even opt to steep dry fruits in tea. While Rum, Brandy, and Vodka were initially on my experimental list, my trials have found a steadfast favorite in the timeless duo of Raisin Wine and Grape Wine. When it comes to soaking the dry fruits, this combination consistently works wonders, aligning seamlessly with my personal preference.

Classic Christmas Fruit Cake Recipe/Kerala Plum Cake - a Timeless Delight

CHRISTMAS FRUIT CAKE / KERALA PLUM CAKE

INGREDIENTS:

• Spices like Cinnamon, Nutmeg, All Spice, Cloves etc., suits well for the purpose.
• I usually use Nutmeg and Cinnamon in my Christmas Fruit Cake Recipe
• Use any Nuts of your choice. ( I used Nuts like Cashewnuts, Walnuts & Almonds).
• Roast the Nuts and dust it up with the Flour used for baking the cake, just before adding it into the Cake Batter.

• Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes.
• Drain the soaked fruits & keep it aside. Retain the drained wine (use just 1/4 Cup in the cake).
• Powder the Sugar and keep it aside. I personally use Brown Sugar, which helps to add a darker hue to the cake.
  
• Powder the Spices along with few teaspoons of Sugar into a fine powder and keep it aside.
• Sift the Flour along with Baking Soda, Baking Powder and a pinch of Salt thrice.
• Toss the Chopped Nuts with few teaspoons of flour and keep it aside ( Can use the sifted flour for the purpose).
• This avoids the Nuts sinking to the bottom of the cake while baking.
• In a large bowl beat Butter until soft, add powdered sugar and beat until it's well combined and soft.
• Add Eggs one at a time into the butter mixture and beat well until soft and fluffy.
• Add Vanilla Essence, Orange Marmalade, Caramel, Spice Powder and beat it well.
• Add a batch of soaked dry Fruits, along with some freshly grated Orange/Lemon zest to the cake batter.
• Add the sifted flour, followed by nuts dusted with flour in batches alternating it with the retained Wine/Liquor.
• Fold it up well, using a spatula, after each batch until the flour is well combined into the mix.
• Grease the Cake Tins and dust them up with Flour or Line the tins with Baking Paper.
• Pour the Cake Batter into the prepared tins and smoothen the tops.
  
• Bake the cakes in the preheated oven at the centre rack of the oven at 140 -150 Degree Celsius for about 45 minutess to 1 hour or until the skewers come out clean.
• Let cool in the Cake Tin on a rack.
• Remove the Christmas Fruit Cake from the pan carefully and peel off the baking paper.
• Cut into the desired shape and store the Christmas Fruit Cake in airtight containers.
• Christmas Fruit Cake/Kerala Plum Cake stays good for a week or two at room temperature.

For Longer Shelf Life:

• Soak a clean cheesecloth in the wine/brandy/rum and wrap it around the Christmas Fruit Cake.
• Wrap it in plastic wrap and refrigerate the Cake.  Can be refrigerated for up to 3 Months.
• Before serving remove them from the plastic wrap and drizzle some liqueur over it.

NOTES:

• Eggs and Butter should be at room temperature.
• I usually use Orange Marmalade(homemade), can also use Strawberry Jam for the purpose.
• Use a hearty amount of Lemon/Orange Zest for a refreshing Citrusy Note in the Christmas Fruit Cake.
• Can substitute White Sugar with Brown Sugar.
• Use only 1/4 Cup of retained wine/liquor in the cake batter.  
• Use the remaining wine/liquor to brush over the top of the cake, if you are storing it for a long period.
• Bake the cake at 140 -150 Degree Celsius for about 45 minutess to 1 hour.  The settings work well for me and it yields a soft and fluffy cake and also it doesn't burn at the bottom.  Adjust the baking time according to your oven settings.
• If you are baking a Light Fruit Cake, avoid adding caramel to the batter.