Kerala-style plum cake
A rich eggless fruit cake with caramel depth, soaked fruit and warm spices—an approachable Christmas bake.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 1 day 1 hour 30 minutes
- Makes
- One 1 kg cake
- Oven, conventional
- 175°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 20 cm round tin
- Baking paper
- Saucepan
- Mixing bowl
Keep the soaked fruit chilled and use a low, steady heat for the caramel. Never add hot caramel to the batter.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Soak the fruit and nuts in apple juice in the refrigerator overnight. Make a dark caramel syrup and cool it completely.
- 2
Heat the oven to 175°C (350°F). Grease and line the tin.
- 3
Whisk flour, raising agents and spices. Stir caramel, oil, sugar and vinegar together, then fold in the dry ingredients and soaked fruit.
- 4
Bake for about 1 hour, covering loosely if the top browns early. A skewer should come out clean from the centre.
- 5
Cool fully before slicing; the flavour improves after resting overnight.
Your baking notes
Notes stay on this device.