Christmas Fruit Cake/Kerala Plum Cake

Prep Time

1 hr

Cook Time

1 hr 5 mins

Total Time

2 hrs 5 mins

 

Indulge yourself to a Holiday Treat, loaded with Fruits n Nuts soaked in Rum… an Old fashioned Christmas Fruit Cake aka Kerala Style Plum Cake…! Moist, Rich, and Luscious… just how you would have wished your perfect fruit cake to be…!

Course: Dessert

Keyword: christmas fruit cake, fruit cake, kerala plum cake, plum cake

Servings: 12

Author: Akhila

Ingredients

For soaked dry fruits

• ½ cup raisins
• ½ cup dried cranberries
• 6-8 apricots
• 5 dates (seedless)
• ½ cup cashews
• ½ cup almonds
• 1 cup rum (or more)

For caramel syrup

• 1 cup sugar
• ½ cup water

For cake

• 2 cup flour + 2tbsp
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 sticks unsalted butter (softened at room temperature)
• 1½ cup powdered sugar
• 4 eggs (at room temperature)
• zest of one orange
• 2 tsp vanilla extract
• ½ tsp cinnamon powder
• ½ tsp dry ginger powder
• ¼ tsp nutmeg
• 2 tbsp rum (from the soaked dry fruits)

Instructions

Preparation of fruits

1. Chop dry fruits n nuts into bite size pieces, and transfer to a dry glass container. Pour the rum into the container and ensure that the contents are completely immersed in it. Place its lid and keep the container tightly closed.
2. Soak the fruits for at least 2 days, you can even preserve them up to 6 months; I soaked mine for 4 weeks. Shake the jar every alternative day and keep refilling it with extra rum as the fruits start absorbing it.
3. You can use 2 to 2 ½ cups of soaked fruits and nuts while baking a cake.
4. For soaking instructions and other tips, refer the notes section below.

Preparation of caramel syrup

1. Add the sugar and 1 tbsp water into a pan and heat on a medium flame.
2. As the sugar melts, turns golden in color, and bubbles, lower the flame and give it a quick stir. When the color changes to dark brown, switch off the flame and take the pan off the heat.
3. Now carefully add the rest of the water a tablespoon at a time and stir. Your dark colored caramel syrup is ready. Keep it aside to cool down, stir in between.

Preparation of cake

1. Preheat oven to 350 degrees F.
2. Line a 9 inch nonstick springform pan with parchment paper; on the bottom and and along the sides extending 2 inches above the rim of the pan. Butter the paper thoroughly and set aside.
3. Drain the rum soaked fruits and keep the liquid aside for later use. To the drained fruits, add 2 tbsp flour and mix to coat the fruits; this helps preventing them from sinking to the bottom of the cake while baking. Keep aside.
4. Separate egg whites and yolks. Beat the egg whites until soft peaks form, set aside.
5. Prepare the dry ingredients by sifting flour, baking powder, baking soda and salt in a bowl. Keep aside.
6. In a large bowl, using a hand mixer or a stand mixer, beat butter and powdered sugar until smooth and creamy. Scrape down the sides of the bowl as needed, this helps to mix it evenly.
7. Add egg yolks followed by grated orange zest, vanilla extract, cinnamon powder, nutmeg and dry ginger powder. Beat well.
8. Add the cooled caramel syrup, dry ingredients, and the beaten egg whites in two batches, beat lightly until well combined.
9. Now add the flour coated dry fruits into the batter along with 2tbsp of the drained rum. Do not beat, instead fold in all the ingredients thoroughly with a spatula. The batter is ready, it will have a slightly thick consistency.
10. Pour the batter carefully into the prepared baking pan and bake for 55-65 minutes, until a skewer inserted in the center comes out clean. Allow the cake to cool for 10-15 minutes.
11. Gently run a knife around the edges of the pan and then unlock it. Move the cake to a wire rack keeping the lined parchment paper intact and let it cool completely. Dust with powdered sugar (optional).
12. Once cooled you can remove the paper, and the cake is now ready to be served.
13. To store, you can wrap the cake in an aluminum foil and keep in an air tight container at room temperature for a week. Refrigerate thereafter.

Notes

1. Soak dry fruits in alcohol to enhance the flavour. I recommend soaking for at least 48hrs but you may do so for days, weeks, or even up to 6 months. The more it soaks, the better it tastes.
2. Chop the fruits to be soaked into bite sized pieces. Use a clean air tight glass container to soak and store. Shake the jar or stir every alternate day as it helps to rehydrate the fruits and not dry out. Fill with extra rum as needed.
3. After draining the soaked dry fruits before baking the cake, coat them in a few spoons of flour. This helps the fruits to stick on to the batter while baking and prevents from setting down to the bottom.
4. Be cautious while preparing the caramel syrup, the melted sugar is very hot and will boil intensely when water is added. It can burn you if not carefully handled, also ensure to remove the pan from the flame when adding water.
5. After removing the baked cake from the pan, allow it sit on a wire rack to cool down at room temperature. Do not remove the parchment paper from the pan when the cake is hot, it might crumble.
6. Wrapping the cake in an aluminum foil helps it to retain moisture and prevent drying out.
7. You can keep the cake in an air tight container at room temperature for a week. Refrigerate thereafter.
8. If you want to make your cake boozy, you can brush the left over drained rum from the soaked fruits over the cake, once it is cooled from the oven. For those who prefer an aged/matured cake, you can bake it in advance and daily brush it with the remaining rum and wrap it back in the foil, until the day of serving / Christmas. 

RICH DARK CHOCOLATE AND STOUT FRUIT CAKE

250g butter, chopped
3 cups mixed dried fruit
1 cup raisins
1 cup prunes, chopped
1/3 cup red glace cherries, quartered
1/2 cup dark brown sugar
1/2 teaspoon bicarbonate of soda
4 eggs, lightly beaten
3 cups plain flour
2 teaspoons mixed spice
2 tablespoons Cocoa
2/3 cup stout
200g dark chocolate, chopped
Blanched almonds, to decorate

EQUIPMENT
6cm-deep, 20cm square cake pan

METHOD

Step 1

Place butter, mixed dried fruit, raisins, prunes, cherries, sugar and 1/2 cup water in a saucepan over medium-high heat. Cook, stirring occasionally, until butter is melted. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Remove from heat. Stir in bicarbonate of soda. Set aside to cool completely.

Step 2

Preheat oven to 150C/130C fan-forced. Line a 6cm-deep, 20cm square cake pan with 3 layers of baking paper, extending paper 3cm above edges of pan.

Step 3

Add eggs to cooled fruit mixture. Stir to combine. Sift over flour, spice and cocoa. Mix well. Stir in stout and chocolate. Spoon mixture into prepared pan. Level top. Tap pan gently on bench to remove any air bubbles. Level top. Arrange almonds on top of cake in a decorative pattern, pressing gently to secure.

Step 4

Bake for 3 hours or until a knife inserted into cake comes out clean (cover cake loosely with foil during cooking if over-browning).

Step 5

Place a sheet of foil over cake in pan, wrapping foil down sides of pan. Place a wooden board on top of cake and turn upside down to cool completely in pan. Remove cake from pan and serve.

Baileys Chocolate Mousse Cake

Baileys Chocolate Mousse Cake

Chocolate cake and Baileys Mousse come together for a rich and decadent Baileys Cake. Each layer is infused with the smooth, creamy taste of Irish Cream.

Prep Time7 hrs

Cook Time35 mins

Total Time7 hrs 35 mins

Servings: 10

Ingredients

FOR THE CAKE:

• 6 TB unsalted butter room temperature
• 1 c. granulated sugar
• 6 TB sour cream
• 1/2 tsp vanilla
• 1 egg room temperature
• 1 egg white room temperature
• 1 c. AP flour
• 6 TB cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 c. Baileys Irish Cream

FOR THE MOUSSE:

• 1 1/4 tsp unflavored powdered gelatin
• 1 1/2 TB water
• 1 2/3 c. semi sweet chocolate chips
• 1/2 c. Baileys Irish Cream
• 1 3/4 c. heavy cream ice cold
• 1 tsp vanilla
• 1/2 c. confectioners sugar

FOR THE GANACHE:

• 2/3 c. dark chocolate chips
• 2 TB heavy cream
• 2 TB Baileys Irish Cream

FOR THE WHIPPED ICING:

• 1/2 c. heavy cream ice cold
• 1 TB cocoa powder
• 1/3 c. confectioners sugar
• 1/4 tsp vanilla

Instructions

FOR THE CAKE:

• Preheat the oven to 350°F and line the bottom of a 8″ round cake pan with parchment paper. Butter the sides.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3-4 minutes.
• Add the sour cream, vanilla and irish cream, then add the egg and egg white in one at a time, mixing in between additions.
• Sift together the flour, cocoa powder, baking powder and salt in a separate bowl.
• Add the flour mixture to the mixer about 1/2 c. at a time, making sure it is fully combined before adding the rest.
• Pour the batter in the prepared cake pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
• Let cool for 5 minutes before removing to a wire rack or a decorator’s turntable. Use a cake wire or large serrated knife to slice the top of the cake, leaving a flat surface.

FOR THE MOUSSE:

• Pour the water in a small bowl and sprinkle the powdered gelatin over it in a single layer. Set aside for about 5 minutes.
• In a small saucepan, bring the irish cream and 1/4 c. of the heavy cream to a boil. Remove from heat and add the gelatin to the mixture. Stir until fully dissolved.
• Add the chocolate chips and stir, then let sit, covered, for about 5 minutes. Whisk until the chocolate melted and the mixture is smooth. Set aside to cool.
• In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 1/2 c. of heavy cream, vanilla and powdered sugar on high speed until stiff peaks form.
• Gently fold in the chocolate mixture half at a time, making sure the mousse is light and fluffy and fully combined.

FOR THE GANACHE:

• In a small saucepan, bring the heavy cream and irish cream to a boil. Add the chocolate chips and stir, then let sit, covered, for about 5 minutes.
• Stir until the chocolate is fully melted and combined and set aside to cool.

TO ASSEMBLE:

• If using a cake collar, wrap it around the base of your already trimmed cake and secure it. Make sure the parchment paper has been removed from the bottom.
• If using parchment paper, place about 24 inches of plastic wrap in the bottom of the 8″ round cake pan with at least 6 inches hanging off each side of the pan. These will be your handles to remove the cake later.
• Remove the parchment paper from the bottom of the cake and place inside the pan. Trim the parchment so that it is the circumference of your cake + about 2″ and at least 4″ high. Wrap it around your cake so that it sits between the cake and the pan.
• Pour the ganache on top of the cake, spreading it in an even layer.
• Spread the mousse in an even layer on top of the ganache.
• Chill in the fridge for at least 6 hours, enough to firm up.
• Once firm, remove from the fridge. If you used a cake collar, slowly peel it off of the sides. If you used parchment paper, use the plastic wrap to remove the cake from the pan then slowly peel the parchment off of the sides.
• If you need to fix the sides of the cake, run a spatula or butter knife under hot water and smooth the sides.

FOR THE WHIPPED ICING:

• In the bowl of a stand mixer fitted with the whisk attachment, whip together the heavy cream, cocoa powder, confectioners sugar and vanilla until stiff peaks form. If you’d like a more substantial frosting, add more confectioners sugar 1 TB at a time until you reach desired consistency.
• At this point, you can either use the icing to frost the top of the cake in an even layer, or you can place a piping bag in a drinking glass, tip at the bottom and fill with the icing.
• Pipe round peaks, stars, or large roses. Then garnish with fruit, sprinkles, chocolate shavings, candy or whatever you like!