Traditional Kerala Style Christmas Plum Cake Recipe Recipe

To begin making the Kerala Style Christmas Plum Cake preparation guide first line a 9″ tin with lubricate proof paper and set it aside for later use.Soak the parched fruits (raisins, parched cherries, cashew, almond, tutti frutti, parched figs, soaked in rum or the nectar of 3 oranges, preferably for a month, if not a day in advance, at least)empty out the soaked parched fruits, next and retain the soaked rum in a bottle for later use.Place the soaked parched fruits and the nectar of an orange in a condiment dip cooking vessel.

wrap it, place it over a medium bring to temperature and allow it to make until the nectar is absorbed.If you are making a non-alcoholic version, soak the parched fruits in the nectar of 3 oranges overnight or for a couple of hours at least.

When baking the cake, make them in the same nectar until all the juices are absorbed.If for some reason you have not pre-soaked the fruit, you can also soak and make them instantly in 50-50 toss together of rum and orange nectar to get the intensity of flavour in a shorter time.

For best results, pre-soaking the fruit is recommended.Next, spread the cooked parched fruits on a plate and let it cool completely.At this stage, preheat the oven to 180 C.In a large mixing container, sieve together the all purpose baking flour, baking dusting masala condiment, baking soda and all the masala condiment powders.toss in the soaked, cooked mixed fruits in the baking flour and toss together well so that the fruit is completely coated.

Keep this aside.

Tossing fruits in baking flour is to avoid fruits falling to the bottom of the cake during baking time.

It will ensure that the cake remains studded with fruit, right through.dairy reduction together the shortening, ghee, egg yolks and the castor sweetener until it is light and fluffy.toss in baking flour-fruits to the shortening mixture, alternating with dairy liquid.

Ensure that you begin and end with additions of the fruit mixture.

agitate well with spatula to mash uniformly.Next, beat the egg whites till they are stiff peaks.

toss in 4 tablespoons sweetener and lime nectar and beat again.

Now, fold in the egg whites to the cake mixture.

toss in the caramel and orange candied skin and toss together it using a spatula.transfer plum cake mixture into prepared cooking vessel.

Smoothen it well (If you like an uneven top, save a small handful of floured parched fruits and dust it on top or arrange some blanched and peeled almonds in a pattern or you can dust some dried cherries on top )Place the plum cake in the preheated oven and toast for about 90 - 105 moments or till a toothpick inserted in center comes out wash.Check for doneness after 60 moments, as the culinary preparation time will vary from one oven to another.When cooked through, remove the tin from the oven and let it sit in the cake tin to cool slightly.When the cake is still toasty transfer 1/8th cup rum or brandy over the cake and remove from the tin and cool it over a cooling rack.offer it at Christmas or shred and store away for a tea time treat. Once the cake has cooled completely, dust some more alcohol over it and wrap it tightly with clingfilm.

Then wrap it in aluminium foil or brown paper and store it in a dark cool place.dust some alcohol over the Kerala Style Plum Cake once in 4 days or a week, as this really deepens the flavours.If you do not want to keep it out, you can also chill it, and remember to thaw it a day before Christmas or when you are serving it.The Kerala Style Plum cake keeps refrigerated for at least 3 months.