South Indian Style Fruit Cake (Kerala Style Plum Cake)
South Indian Style Fruit Cake aka Kerala Style Plum cake made with Eggland’s Best Eggs, rum-soaked dry fruits and nuts, is the perfect dessert on your holiday table. Tender, rich and fluffy with the ideal balance of sweetness, this fruit cake is a classic your guests are going to love!
Make This Recipe
2 cups rum soaked dry fruits (raisins, dried cranberries, dates, apricots, tutti frutti)
1 ½ cup flour +2 tbsp flour
1 tsp baking powder
¼ tsp salt
¼ tsp nutmeg
½ tsp ginger powder
1/2 tsp allspice
2 sticks unsalted butter (softened at room temperature)
1¾ cup brown sugar
4 Eggland's Best eggs, large
¼ cup rum
½ cup cashews
½ cup slivered almonds
For Caramel Syrup:
¼ cup sugar
5 tbsp water
Preparation of Caramel Syrup:
- In a pan on medium heat, add the sugar and 1 tbsp water. As the sugar melts and starts turning golden brown, lower the flame and keep stirring till it turns a bit darker and thicker.
- Now add the remaining 4 tbsp of water, switch of the flame and keep stirring till the syrup cools down. Keep aside.
Preparation of Cake:
- Prepare the dry ingredients by sifting flour, baking powder, allspice, ginger powder, nutmeg and salt in a bowl. Keep aside. Drain the rum-soaked dry fruits into a separate bowl and add 2 tbsp flour and mix well. This helps prevent them from sinking to the bottom of the cake while baking.
- Preheat oven to 300°F.
- Line parchment paper on the bottom of a 9-inch nonstick springform pan, along the sides extending 2 inches above the rim of the pan. Butter the paper throughout and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter on high speed until smooth and creamy.
- Add brown sugar and beat well. Add eggs one at a time and mix well.
- Meanwhile, prepare the caramel syrup as instructed above, and add the cooled syrup to the cake batter and mix.
- Add the dry ingredients alternating with rum, mix till it is blended well.
- Now fold in the flour-coated dry fruits, and add nuts (slivered almonds and cashews) into the batter. Optionally you can reserve some nuts to garnish later.
- Pour the batter carefully into the prepared pan and garnish top with nuts (optional). Bake for 1 hour and 45 minutes, until a skewer inserted in the center comes out clean.
- Allow the cake to cool down for 30 minutes. Slice it and enjoy.
- To store, you can wrap the cake in aluminum foil and keep in an air-tight container at room temperature for a week. Refrigerate thereafter.
Recipe Notes: Best to serve for Christmas parties.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More