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    Whisk Affair » Recipes » Baking » Cakes » Christmas Fruit Cake

    Published: Dec 12, 2014 | Last Updated On: Dec 30, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Christmas Fruit Cake

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    Christmas in my family is not complete without this traditional Christmas Fruit Cake or as commonly called plum cake (although there are no plums used to make this cake).

    Christmas Plum Cake ready to be served

    I soaked my fruits almost a month before, but even if you soak the fruits and nuts in rum and brandy a week before making this cake, the results are pretty boozilicious.

    I have been making this cake since many Christmases and it is a hit with my friends and family. The rich dark color comes from the use of brown sugar and caramel, and the rum and brandy soaked fruits and nuts gives it an amazing flavor.

    Here is my favorite recipe to make this delicious Christmas Fruit Cake or Plum Cake.

    This cake makes for a great gift for friends and family, or you can accompany this with One Bowl Oreo Brownies. To find out how to make the other ingredients for this rich plum cake, please go through the links below,

    Candied Ginger
    Candied orange peel
    How to soak fruits and nuts in rum and brandy

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★

    Christmas Fruit Cake / Plum cake

    This is a must bake cake for Christmas. This can be served during the holidays or used as a gift
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour 20 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 6 people
    Calories: 1128kcal
    Author: Neha Mathur

    Ingredients 

    • 3 cups Fruits soaked in rum and brandy

    To make caramel

    • 1 cup Granulated sugar
    • 1 cup Water

    For the Cake

    • 2 and ½ cup All purpose flour (3 tablespoon for tossing)
    • 1 teaspoon Instant coffee powder
    • 2 teaspoon Baking powder
    • 1 teaspoon Cinnamon powder
    • 1 teaspoon Clove powder
    • ½ teaspoon Cardamom powder
    • ½ teaspoon Nutmeg powder
    • ¼ teaspoon Salt
    • 1 cup Unsalted butter
    • 1 and ½ cup Dark brown sugar (packed)
    • 5 Eggs
    • 2 teaspoon Vanilla extract
    • 1 cup Caramel
    • 2 cups Soaked fruits
    • 2 teaspoon Rum
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    Instructions

    To make the caramel

    • Take sugar in a pan.
    • Keep the pan on heat and keep whisking the sugar it till it melts.
    • Keep swirling the melted sugar till it turns a dark brown color.
    • Be careful not to burn the sugar.
    • Remove the pan from heat once the sugar has darkened.
    • Add water.
    • Be careful as it will splash.
    • Use a spatula and mix well.
    • Cook for a minute.
    • Remove from heat and let the caramel cool.

    To make the cake

    • Pre heat the oven to 160 degrees C.
    • Grease and line 2, 8 x 2 inch pans. ( You can use a single taller pan, but the baking time will vary )
    • Toss the soaked fruits in 3 tablespoon of all purpose flour.
    • Mix all purpose flour, coffee powder, baking powder, cinnamon powder, clove powder, cardamom powder, nutmeg powder and salt in a bowl.
    • Whisk butter and sugar in the bowl of your electric beater till light and fluffy. ( Approx 5 minutes on high speed )
    • Add egg, one at a time and mix well after each addition.
    • Add vanilla extract and mix well.
    • Add the caramel and mix well.
    • Add the dry mixture gradually and mix till combine.
    • Fold in the soaked fruits and mix.
    • Pour the batter in the prepared pans.
    • Bake for 55-60 minutes till a toothpick comes out clean.
    • Cool the cakes in the pan.
    • Remove from the pan.
    • Poke holes in the cakes and drizzle a teaspoon of rum on each cake.
    • Store in an airtight container.

    Notes

    This cake is best eaten after 2-3 days of baking.

    Nutrition

    Calories: 1128kcal | Carbohydrates: 188g | Protein: 13g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 221mg | Sodium: 281mg | Potassium: 623mg | Fiber: 5g | Sugar: 135g | Vitamin A: 1756IU | Vitamin C: 5mg | Calcium: 226mg | Iron: 4mg
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      Recipe Rating




    1. Shalina

      December 12, 2014 at 1:03 am

      Those are some gorgeous pictures!! And a fabulous looking cake

      Reply
      • msnehamathur

        December 13, 2014 at 1:14 am

        Thnx Shalina

        Reply
    2. Sneha Gupta

      June 21, 2016 at 8:00 am

      Hi Neha,

      I love your blog and follow the same everyday. Your write ups are superb and recipes delicious. I would love to bake every cake and breads that you have but get stuck as I do not use egg at home!

      Would you please help me with something that can replace egg?

      Thanks and loads of luck!!!
      Sneha.

      Reply
      • msnehamathur

        June 21, 2016 at 9:27 am

        Although I am not a big believer in replacing eggs with anything else as the result is never the same, try using the same quantity of yogurt. I hope it helps.

        Thnx

        Reply
        • Vamp

          June 04, 2021 at 5:54 pm

          That cake looks so tasty-
          But is there any substitute for rum, cause am a “kid” 🥺

          Reply
          • Neha Mathur

            June 07, 2021 at 7:20 am

            You can skip adding it.

            Reply

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