Plum Cake | Christmas Fruit Cake | Kerala Plum Cake

Ever since I started baking,making Fruit Cakes or Plum Cakes as they are called in Kerala,has been a Christmas tradition.I've missed a few years in between but every year I look forward to the whole process of selecting the fruits and nuts,soaking them in rum and waiting for the perfect time to bake the cake.

At home,we are not too fond of the strong flavor of alcohol,so I soak for a shorter period of time.Even a twenty four hour soak gives you good results if you ask me,speaking from experience!

Over the years,I've tried many versions of the same.But honestly,I grew up eating Plum cakes with a rich caramel flavor and studded with raisins and sultanas with a few nuts thrown here and there,mostly as garnish.Every cake I bake,I search for that familiar flavor.So I don't really experiment much with it.My choice would be alcoholic and egg based recipes as that's the way it is made in Kerala.

Last few years,I've been making this recipe with some tweaks here and there and have been extremely satisfied with the taste.But this year,as I was soaking the fruits,only one recipe called out to me.The one by Lekshmi Nair,someone whom I've grown up admiring..I've been watching Magic Oven since a teenager.

I didn't think twice before preparing to bake as I knew this was going to be a foolproof recipe.I did a few changes here and there as per convenience,will share that in the recipe.

Plum Cake | Christmas Fruit Cake | Kerala Plum Cake

Ingredients

For soaking

Raisins,Dates,Sultanas,Black Currants - 3/4 cup/120 gms
Tutti Frutti - 1/2 cup/100 gms
Almonds,Walnuts - 1/2 cup/100 gms
Rum/Brandy - 1/4 cup
Lime Marmalade - 1 tbsp(you could use Orange Marmalade)
Mixed Fruit Jam - 1 tbsp
Honey - 1 tbsp
Cinnamon powder - 1/2 tsp

Mix all the ingredients together and let it soak for 24 hours to a week.Keep shaking the bottle so that the soaking is even.If you are planning to soak for a longer period of time,skip the nuts and add it just before you plan to bake the cake.As I was soaking just for a day,I added the nuts as well.

For the Caramel Syrup

Sugar - 1/2 cup
Water - 1 cup

In a thick bottom sauce pan add the sugar and heat on medium flame until it starts changing color,dissolves completely and starts to caramelize.
Simultaneously keep water to boil on another flame.
When the sugar caramelizes to a deep brown color,add the boiling water and let it cook for 5-7 minutes or until it becomes thick and syrupy.

For the spiced sugar

Brown Sugar - 1/2 cup
Cardamom - 3
Cloves - 3
Cinnamon - 1 small piece
Nutmeg grated - 1/4 tsp

Grind all the ingredients together till you get a smooth powder.

For the Cake

Butter - 1/2 cup/100 gms,I used salted butter
Oil - 1/4 cup
Spiced sugar - 1/2 cup
Eggs - 3,separated
Vanilla - 1 tsp
Caramel syrup - 1/2 cup
Flour - 1 1/2 cups
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Soaked fruits and nuts - about 1 cup(or more according to your choice)I added all of the soaked fruits and nuts and it was a bit more than a cup.
Sliced Almonds or Cashewnuts for garnish - optional

Method

Preheat oven to 170C.Grease and line an 8' round tin.
In a clean bowl beat the egg whites till soft white peaks form.Keep aside.
In another bowl beat the butter and oil well.
Mix in the spiced sugar and cream well for a minute.
Add in the yolks one at a time beating for a minute before adding the next one.Mix in the vanilla.
Add the caramel syrup and beat well.
Sift together flour,baking powder and baking soda and beat for a minute.
Switch to a spatula and mix well until you get a smooth batter.
Add the soaked fruits and nuts and fold in.
Fold in the egg whites little at a time until no white specks remain.
Pour the batter into the prepared cake tin and bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
Let the cake cool completely in the tin.Cover with a cling film or aluminium foil and let it sit for at least 24 hours for the flavors to mature.You can also baste the cake with rum if you prefer.

Step by Step Tutorial

For soaking

Mix all the ingredients together and let it soak for 24 hours to a week.Keep shaking the bottle so that the soaking is even.If you are planning to soak for a longer period of time,skip the nuts and add it just before you plan to bake the cake.As I was soaking just for a day,I added the nuts as well.

For the Caramel Syrup

Sugar - 1/2 cup
Water - 1 cup

In a thick bottom sauce pan add the sugar and heat on medium flame until it starts changing color,dissolves completely and starts to caramelize.
Simultaneously keep water to boil on another flame.
When the sugar caramelizes to a deep brown color,add the boiling water and let it cook for 5-7 minutes or until it becomes thick and syrupy.

For the spiced sugar

Brown Sugar - 1/2 cup
Cardamom - 3
Cloves - 3
Cinnamon - 1 small piece
Nutmeg grated - 1/4 tsp

Grind all the ingredients together till you get a smooth powder.


Method

Preheat oven to 170C.Grease and line an 8' round tin.

In a clean bowl beat the egg whites till soft white peaks form.Keep aside.

In another bowl beat the butter and oil well.

Mix in the spiced sugar and cream well for a minute.

Add in the yolks one at a time beating for a minute before adding the next one.

Mix in the vanilla.

Add the caramel syrup and beat well.

Sift together flour,baking powder and baking soda and beat for a minute.

Switch to a spatula and mix well until you get a smooth batter.

Add the soaked fruits and nuts and fold in.

Fold in the egg whites little at a time until no white specks remain.

Pour the batter into the prepared cake tin and bake for 45-50 minutes or until a skewer inserted into the center comes out clean.

Let the cake cool completely in the tin.Cover with a cling film or aluminium foil and let it sit for at least 24 hours for the flavors to mature.You can also baste the cake with rum if you prefer.

Here's wishing all of you a Merry Christmas and a Happy New Year :)

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Dates Carrot & Walnut Cake | Christmas Special

Years back,when I had not even heard about home-baking,I remember eating a slice of this cake at a friend's place.The fact that cakes can be made at home itself was news to me.Here it was,a rich slice of cake which smelled like fruit cake but it wasn't.It was much more light and delicious and the plus part for me then was,it didn't smell eggy.

I remember getting a recipe from her when I started baking but unfortunately,I lost the recipe somewhere.I was reminded of this recipe again when few years back,I got a similar cake from Ria.Again I started on my search for the perfect carrot cake,just like the one I tasted first.Some were hits and some were so-so but tasted nothing like the carrot cake I remembered.

I stumbled upon this recipe on YouTube and the moment I saw it,I knew this was the one.This recipe in particular does not use any spices but the one I had was spiced,although lightly.I added a bit of cinnamon powder but other than that,haven't deviated from the original recipe.The combination of dates and carrots with walnut is indeed a delicious one.Do try it this Xmas :)

Dates Carrot &Walnut Cake
Recipe source - Bincy's Kitchen

Ingredients

For Caramel syrup

Sugar - 1/4 cup
Water - 1/4 cup

Flour - 1 cup
Baking powder - 1 tsp
Salt - 1/4 tsp
Cinnamon powder - 1 tsp
Grated carrots - 1 cup
Chopped Dates - 15-20
Chopped Walnuts - 1/2 cup
Eggs - 2
Sugar - 3/4 cup
Vanilla - 1 tsp
Oil - 3/4 cup

Method

In a pan caramelize the sugar till it turns a deep brown colour.Add the water and let it cook for a minute.Let the syrup cool down completely.
Sift together flour,baking powder,salt and cinnamon powder.Reserve.
Take 1 tbsp of the sifted flour and coat the carrots,dates and walnuts.
Beat the eggs and sugar till creamy.
Mix in the vanilla and oil and beat well.
Add the caramel syrup.
Add the flour little at time and beat well until you get a smooth batter.
Switch to a spatula and fold in the carrots,dates and walnuts.
Pour into a greased/lined pan(I used an 8' round tin) and bake at 180C for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let it cool down completely on a wire rack.

Step by Step Tutorial

In a pan caramelize the sugar till it turns a deep brown colour.Add the water and let it cook for a minute.Let the syrup cool down completely.

Sift together flour,baking powder,salt and cinnamon powder.Reserve.

Take 1 tbsp of the sifted flour and coat the carrots,dates and walnuts.

Beat the eggs and sugar till creamy.

Mix in the vanilla and oil and beat well.

Add the caramel syrup.

Add the flour little at time and beat well until you get a smooth batter.

Switch to a spatula and fold in the carrots,dates and walnuts.

Pour into a greased/lined pan(I used an 8' round tin) and bake at 180C for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Let it cool down completely on a wire rack.

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Vegetable Biryani in Rice Cooker

A few years back,Rice cooker was something which I thought was a seldom used appliance in the kitchen.But now I feel it is an integral part of my kitchen.The Pulao,Biryani or any rice dish comes out perfect in a rice cooker and best part is,once we switch it on,we can completely forget about it and go about our work.Isn't that great?

I haven't tried cooking anything other than rice dishes in it but I see so many people use it to make payasam,halwa etc.Someday:)

Today I'm posting a weekend staple in our kitchen,Vegetable Biryani.I know,many people would disagree about the Vegetable in Biryani and some would believe only Dum Biryani is authentic.I believe as long as it tastes good and the family loves it,you can name it anything :)I add lots of vegetables and if time permits,add some stir fried bread croutons too.Paired with a Raita and some papad,this makes for a delicious meal:)

Vegetable Biryani in Rice Cooker

Ingredients

Oil+Ghee - 3 tbsp

Cardamom - 2

Cloves - 3

Cinnamon - 1" stick

Onion - 1,thinly sliced

Ginger garlic paste - 1/2 tsp

Red Chilly powder - 1 tsp

Coriander powder - 1 tsp

Haldi - 1/4 tsp

Garam masala - 1/2 tsp

Tomato - 1,chopped

Beans - 3-4,chopped diagonally

Carrot - 1 medium,chopped

Green peas - 1/4 cup

Cauliflower - 3-4 florets,chopped

Curd - 1 tbsp

Basmati rice -1 cup

Salt to taste

For Garnish

Onion - 1,thinly sliced

Raisins and cashews - a handful

Bread slices- 3,chopped into cubes

Oil+Ghee - 3 tbsp

Method

Wash the rice well under running water until the water runs clear.Soak for 20 minutes.

In the rice cooker pan,heat oil and add the whole garam masala and saute for a minute.

Add the onion and ginger garlic paste and saute until the raw smell goes.

Mix in the powders-chilly,coriander,haldi and garam masala.Lower the flame and saute till the masala is well absorbed and no raw smell remains.

Add the tomatoes and sprinkle a bit water.Cover and cook for about 3-4 minutes or until the tomatoes turn pulpy and starts leaving oil from the sides.

Add the vegetables,curd and mix well.

Mix in the soaked and drained rice and give a good mix.

Add water (I added 2 cups for 1 cup of rice) and salt to taste.

Transfer the pan from the flame to the cooker and switch it on.Let it cook till it shuts down automatically.

Meanwhile,in a kadai add oil+ghee and saute the raisins and cashews.

Remove and then saute the onions till golden brown.

Lastly saute the bread cubes in low flame till golden.

Lightly mix the Biryani using a fork and add half of the sauteed items.

Transfer to a serving bowl and garnish with the remaining.

Serve with Raita and papad.

Step by Step Tutorial

Wash the rice well under running water until the water runs clear.Soak for 20 minutes.

In the rice cooker pan,heat oil and add the whole garam masala and saute for a minute.

Add the onion and ginger garlic paste and saute until the raw smell goes.

Mix in the powders-chilly,coriander,haldi and garam masala.Lower the flame and saute till the masala is well absorbed and no raw smell remains.

Add the tomatoes and sprinkle a bit water.

Cover and cook for about 3-4 minutes or until the tomatoes turn pulpy and starts leaving oil from the sides.

Add the vegetables,curd and mix well.

Mix in the soaked and drained rice and give a good mix.

Add water (I added 2 cups for 1 cup of rice) and salt to taste.

Transfer the pan from the flame to the cooker and switch it on.

Let it cook till it shuts down automatically.

Meanwhile,in a kadai add oil+ghee and saute the raisins and cashews.

Remove and then saute the onions till golden brown.

Lastly saute the bread cubes in low flame till golden.

Lightly mix the Biryani using a fork and add half of the sauteed items.

Transfer to a serving bowl and garnish with the remaining.

Serve with Raita and papad.

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