Rich Plum Cake / Indian Fruit Cake (No Alcohol, No Eggs)

Name: Rich Plum Cake / Indian Fruit Cake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: ¼ cup golden raisins; ¼ cup black raisins; ¼ cup dried berries; ½ cup tutti frutti; ½-¾ cup orange juice; ¼ cup sugar; ¼ cup jaggery; ¾ cup water; 1¼ cup all-purpose flour; ½ tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground cloves; ½ tsp ginger powder; ½ tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ¼ cup almonds (thinly sliced); ¼ cup cashew (thinly sliced); 1 tsp lemon zest; 1 tsp orange zest; ⅓ cup orange juice; ½ cup unsalted butter ((100 grams)); 1 tbsp brown sugar; ½ cup condensed milk; 1 tsp vanilla extract; Icing sugar (to dust on the cake)

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5 from 92 votes

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The Indian rich plum cake is a flavorful cake made with dried fruits, nuts, and aromatic spices. It is popularly enjoyed during festive seasons and is commonly found at Indian bakeries. This plum cake recipe is alcohol-free and made without eggs, making it a delicious and festive cake that everyone can enjoy.

white platter containing a partially sliced rich plum cake topped with powered sugar.

Rich plum cake, also known as Christmas plum cake or fruitcake, is a traditional cake often enjoyed during the holiday season. Also popular as the Kerala plum cake, it holds significance during Christmas celebrations in India. In India, savoring a slice of Christmas fruit cake from the local bakery was a beloved holiday tradition.

Contrary to its name, it does not contain actual plums but rather is made using dried fruits like raisins, currents, etc. Traditionally, this Indian Christmas cake is made by soaking the dried fruits in alcohol to infuse rich flavors into it. However, my recipe here is an eggless and alcohol-free version of the traditional plum cake.

Why you will love this recipe?

Eggless and alcohol-free: This rich plum cake recipe is made without eggs and alcohol.
Moist and flavorful: This plum cake is moist and has rich flavors. The dried fruits soaked in fruit juice contribute to the cake's moist texture and enhance its taste.
Shelf life: The cake has a good shelf life. It can be prepared in advance and stored for several weeks, allowing the flavors to mature and develop over time.

Ingredients

To make the caramel and cake batter:

Caramel: I am using white sugar and jaggery that will be used in this Kerala plum cake recipe.

Flour: I am making this cake using all-purpose flour (plain flour or maida).

Spices: I am using ground cinnamon, ground nutmeg, ground cloves, and ginger powder.

Wet ingredients: We will need orange juice, unsalted butter, condensed milk, and vanilla extract.

See the recipe card for complete information on ingredients and quantities.

To soak dried fruits:

dried nuts used for soaking in the plum cake laid out on a white cutting board next to a jar of orange juice.

I am using golden raisins, black raisins, dried berries, tutti frutti, and fresh orange juice.

Step-by-step instructions

Four-step collage showing the initial steps of cake making.

Step 1: Take raisins, currants, etc., in a small glass bowl. Add orange juice just enough to cover them. Mix well and cover with a cling wrap. Place the dried fruits in the refrigerator for one day or up to one week. Strain the liquid from the soaked fruits (image 1).

Step 2: In a large bowl, sift in the dry ingredients - all-purpose flour, cinnamon powder, ground nutmeg, ground cloves, ginger powder, baking powder, baking soda, and salt. Set it aside (image 2).

Step 3: Place a saucepan on medium heat. Add ¼ cup sugar and let it caramelize. Once the sugar melts and begins to caramelize, add the jaggery. Keep stirring continuously until the jaggery melts and the caramel gets a dark color (images 3 and 4).

Four-step collage showing the making of caramel.

Step 4: Once it cools down slightly, carefully add the water. Turn on the heat and keep stirring continuously. Let it cook for 4-5 minutes until the caramel begins to thicken slightly. Turn off the heat and let the mixture cool down (image 5).

Step 5: Next, add orange juice, unsalted butter, and brown sugar to the prepared caramel syrup. Add the soaked dry fruits, condensed milk, vanilla extract, almonds, cashews, lemon zest, and orange zest (images 6 and 7).

Step 6: Place it on medium heat and simmer until the butter melts. Keep stirring continuously. Turn off the heat and let it cool down for 5 minutes (image 8).

Four-step collage showing mixing wet and dry ingredients and baking in the oven.

Step 7: Add the sifted dry ingredients to this liquid mixture. Take the reserved orange juice from the soaked fruits and add ¼ of the juice to the batter. Mix the batter well. If the batter is thick, add 1-2 tablespoons of orange juice and adjust the consistency (images 9 and 10).

Step 8: Pour the batter into the prepared tin. Place in the preheated oven and bake for 1-1½ hours. Do not open the oven door for the first hour of baking. To check if the cake is done, insert a skewer in the middle and see if it comes out clean. The cake can take between 1 hour to 1½ hours to be fully baked, depending on the oven (images 11 and 12).

Take the cake out of the oven and let it cool in the pan for 30 minutes. Take it out of the pan and let it cool completely on a wire rack at room temperature before slicing.

Expert Tips

Use a variety of dried fruits and nuts in this eggless Christmas fruit cake recipe. My recipe uses raisins, tutti frutti (candied papaya), and dried berries. Indian rich plum cake also includes black currants, prunes, figs, candied orange peels, and dates as other common dried fruits. This cake uses cashews, walnuts, almonds, pistachios, and hazelnuts as some of its standard nuts.

I am soaking the dried fruits in the refrigerator for 24 hours. However, if you want to make it on the same day, place the dried fruits and juice in a saucepan and place it on low heat for 5-6 minutes. You can soak them in the refrigerator for up to one week. I have used orange juice to soak them. Other good options are grape juice, apple juice, and cranberry juice.

Making dark caramel is a critical step in getting the right taste and color in the cake. I am adding jaggery to give the caramel a deep color; however, if you can't access it, use brown sugar instead. Do not disturb the sugar for the first 3-4 minutes. Add the jaggery only after the sugar begins to caramelize, and keep stirring after adding the jaggery.

The batter consistency can vary slightly depending on how much the fruits have soaked the juice. To adjust the batter consistency, use strained orange juice that you get after the soaking process. Add one tablespoon of the juice at a time and mix. Check the consistency and add more as needed. I have used six tablespoons in this recipe to get the batter to a dropping consistency.

Recipe FAQs

Can I use different types of dried fruits and nuts?

Yes, you can customize the selection of dried fruits and nuts according to your preference. Popular choices include raisins, berries, tutti frutti, currants, candied peels, cashews, and almonds. Feel free to use dry fruits of your choice to create your desired flavor profile.

How long should I soak the dried fruits?

Soaking the dried fruits allows them to absorb moisture and impart a rich flavor to this Kerala-style plum cake. Soak the fruits for a minimum of a few hours or preferably overnight. This helps to plump them up and enhance their texture.

Can I adjust the level of spices in an Indian plum cake?

Absolutely! Indian plum cake often features warm spices like cinnamon, nutmeg, cloves, and ginger. However, you can adjust the intensity of these spices according to personal taste preferences. You can increase or decrease the amount of spices or even experiment with additional spices like Allspice to create a flavor profile that suits your liking.

How do I properly store a plum cake?

Allow the cake to cool completely before storing it. Place the cooled cake in an airtight container or a cake tin with a tight-fitting lid. Store the cake in your kitchen or pantry's cool and dry area. It can be stored in the refrigerator for up to one month. When ready to serve, allow the cake to come to room temperature before serving it. If you want to store the cake for a more extended period, freezing is a suitable option. Wrap the cake tightly in two layers and store it for 4-5 months.

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