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kerala plum cake recipe, kerala christmas fruit cake recipe without eggs & alcohol

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kerala plum cake recipe with step by step photos. one easy and tasty recipe for making a kerala christmas fruit cake without eggs and alcohol.

we love fruit cakes. so no wonder, i already have two eggless fruit cakes posted on the blog – eggless wine fruit cake and eggless christmas fruit cake. this year i wanted to share an eggless version of a kerala style plum cake. one major difference in this and the other fruit cake recipes, is the addition of caramel. this does give a nice brown color to the cake.

this fruit cake recipe is made without alcohol. i have made this cake both with fresh orange juice and apple juice on various occasions. soak the dry fruits in either of the juice overnight in the fridge. with orange juice, you need not worry as the cake does not become bitter.

i have used organic apple juice and 100% whole wheat flour (atta) in the recipe. so this is a healthy bake. the amount of sugar and oil added is also not too much. the sweetness of the dates, golden raisins and black currants used in the recipe, compensates for less sugar being added. to make the caramel syrup for this kerala plum cake, i did check the method on nag’s blog. preparing the caramel is not difficult. so don’t worry on that. just cook the sugar+water on a low flame and keep on stirring often.

this fruit cake is soft, moist and crumbly. the recipe yields about 1 kg of fruit cake. i have used a 8 inch round pan. though you can even use a loaf pan with 8.5 x 4.5 x 2.5 dimensions.

do use dry fruits of your choice, but do not skip on the candied orange peels. these give lovely bitter notes in some bites while savoring the fruit cake.

if you are looking for eggless cakes recipes then do check sponge cake, black forest cake, pound cake, mawa cake, banana cake  and basic eggless chocolate cake recipe.

kerala plum cake recipe below:

4.88 from 16 votes
kerala plum cake recipe, kerala christmas fruit cake recipe without eggs & alcohol
prep time
1 d
cook time
1 hr 15 mins
total time
1 d 1 hr 15 mins
 

one easy and tasty recipe for making a kerala christmas fruit cake without eggs and alcohol. in the recipe apple juice is used instead of alcohol. 

course: desserts
cuisine: world
servings: 1 kg
author: dassana amit
ingredients (1 cup = 250 ml)
to be mixed and soaked overnight:
  • 25 grams walnuts or ¼ cup walnuts
  • 15 to 20 grams golden raisins (raisins) or 2 tablespoon golden raisins
  • 20 grams black currants or 2 tablespoon black currants
  • 30 grams cashews or ¼ cup cashews (kaju)
  • 100 grams dates or ½ cup dates ( i used 7 kimia dates)
  • 25 grams almonds (badam) or 2 tablespoon almonds
  • 20 grams pistachios (pista) or 2 tablespoon pistachios
  • 25 grams glazed cherries 8 to 10 glazed cherries
  • 40 to 45 grams candied orange peels
  • 1 cup apple juice
dry ingredients:
  • 2 cup whole wheat flour levelled (atta) or 240 grams whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon cinnamon powder (dalchini powder)
  • ¼ teaspoon nutmeg powder or grated nutmeg (jaiphal powder)
  • ¼ teaspoon cardamom powder (choti elaichi powder)
  • 1/8 teaspoon clove powder (lavang powder)
for caramel:
  • ½ cup sugar or 100 grams sugar
  • 2 tablespoon water
  • 1 cup water
wet ingredients:
  • 1/3 cup olive oil, can also use sunflower oil
  • 1.5 tablespoon lime or lemon juice or vinegar (apple cider or regular vinegar)
how to make recipe
soaking dry fruits:
  1. take all the dry fruits and nuts in a bowl. i just rinse them once or twice and then drain them very well. if you want you can rinse them.
  2. now finely chop all of them and collect in a mixing bowl.
  3. add the apple juice and mix very well.
  4. allow the fruits to soak in the apple juice for a day. keep covered in the fridge.
  5. bring the dry fruits + apple juice mixture to room temperature before you proceed with the recipe.
preparing caramel:
  1. in a sauce pan, take 1/2 cup sugar (100 grams) and 2 tbsp water.
  2. mix and stir very well. keep this pan on the stove top on a low flame. i used organic unrefined cane sugar.
  3. bring this sugar solution to a boil on a low flame. you will see the mixture bubbling initially.
  4. continue to cook and do keep on stirring often.
  5. at one point it might look that the sugar is getting crystallized.
  6. continue to cook and stir frequently till you see the color changing to a dark brown. switch off at this point.
  7. remove the pan from the stove top and place it down. immediately add 1 cup water to the caramel. be careful while doing so, as the mixture splutters.
  8. the caramel will harden as soon as you pour the water. keep the saucepan back on the stove top on a low flame. stir often and bring to a gentle simmer till all the hardened caramel is dissolved. do stir often so as to aid in dissolving the caramel.
  9. let this caramel solution cool completely.
  10. once the caramel has cooled down, add 1/3 cup oil. i used olive oil. you can also use sunflower oil or melted butter. if using melted butter than add it when the caramel solution turns warm.
  11. mix the oil with the caramel solution very well.
  12. next add 1.5 tbsp lemon juice or apple cider vinegar. i used lemon juice. you can also use regular white vinegar. mix again very well.
preparing kerala plum cake batter:
  1. grease a 8 inch round pan very well with oil or butter. also preheat the oven at 180 degrees celsius before 15 mins you bake.
  2. in a seive, take 2 cups whole wheat flour/atta (240 grams), 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp cinnamon powder, 1/4 tsp nutmeg powder, ⅛ tsp clove powder and 1/2 tsp cardamom powder (optional).
  3. sift all the dry ingredients.
  4. next add the soaked dry fruits + apple juice mixture to the sifted dry ingredients.
  5. with a spatula just mix lightly.
  6. add the caramel solution.
  7. now fold the flour ingredients with the caramel solution to a smooth batter.
  8. pour the batter in a prepared pan.
  9. gently shake and tap the pan so as to even out the batter.
  10. place the pan in a preheated oven and bake the cake at 180 degrees celsius for 1 hour or 1 hour:15 minutes. the tooth pick should come out clean and dry when inserted in the cake. this cake has to be baked very well. if the top gets browned too much, then cover with an aluminium foil and bake. baking time varies with various brands and models of oven.
  11. you can sift some powdered sugar on top of the cake to hide the cracks on the top. slice and serve the cake. the cake can also be refrigerated. it keeps good for 10 to 12 days in the fridge. sliced the cake in slices and stored the slices in an airtight box.


making kerala christmas fruit cake recipe without eggs & alcohol:

soaking dry fruits:

1. take all the dry fruits and nuts in a bowl. i just rinse them once or twice and then drain them very well. if you want you can rinse them.

2. now finely chop all of them and collect in a mixing bowl.

3. add the apple juice.

4. mix very well. allow the fruits to soak in the apple juice for a day. keep covered in the fridge.

5. this is the dry fruits + apple juice mixture the next day. bring this to room temperature before you proceed with the recipe.

preparing caramel solution:

6. in a sauce pan, take ½ cup sugar (100 grams) and 2 tbsp water.

7. mix and stir very well. keep this pan on the stove top on a low flame. i used organic unrefined cane sugar.

8. bring this sugar solution to a boil on a low flame. you will see the mixture bubbling initially.

9. continue to cook and do keep on stirring often.

10. at one point it might look that the sugar is getting crystallized.

11. continue to cook and stir frequently.

12. the pale brown color is still there.

13. continue to cook and stir and you will see the color changing to a dark brown.

14. here the caramelization process has started. since i was also handling the camera, i stopped here fearing that the caramel should not get burnt. the color should become a little more brown and you will also get the caramel aroma.

15. remove the pan from the stove top and place it down. immediately add 1 cup water to the caramel. be careful while doing so as the mixture splutters.

16. the caramel will harden as soon as you pour the water. keep the saucepan back on the stove top on a low flame. stir often and bring to a gentle simmer till all the hardened caramel is dissolved. do stir often so as to aid in dissolving the caramel.

17. below is the caramel liquid. let this caramel solution cool completely. filter this solution and keep aside. you can see the impurities from the unrefined sugar in the picture below. you can also use brown sugar instead of preparing the caramel solution. then just dissolve the brown sugar in 1 cup water and proceed to the next step – 18.

18. once the caramel solution has cooled down, add ⅓ cup oil. i used olive oil. you can also use sunflower oil or melted butter. if using melted butter than add it when the caramel solution turns warm.

19. mix the oil with the caramel solution very well.

20. next add 1.5 tbsp lemon juice or apple cider vinegar. i used lemon juice. you can also use regular white vinegar. mix again very well.

preparing cake batter:

21. grease an 8 inch round pan very well with oil or butter. also preheat the oven at 180 degrees celsius/356 degrees fahrenheit, 15 mins before you bake.

22. in a seive, take 2 cups whole wheat flour/atta (240 grams), 1 tsp baking soda, ½ tsp baking powder, ¼ tsp cinnamon powder, ¼ tsp nutmeg powder, ⅛ tsp clove powder and ½ tsp cardamom powder (optional).

23. sift all the dry ingredients. keep aside.

24. next add the soaked dry fruits + apple juice mixture to the sifted dry ingredients.

25. with a spatula just mix lightly.

26. add the caramel solution.

27. finish off the entire caramel solution in one go.

28. now fold the flour ingredients with the caramel solution. don’t mix. to see how folding is done, you can check this youtube video.

29. fold to a smooth batter. if the batter looks thick, then you can add some more water.

30. pour the batter in a prepared pan. gently shake and tap the pan so as to even out the batter.

31. place the pan in a preheated oven and bake the cake at 180 degrees celsius//356 degrees fahrenheit for 1 hour or 1 hour:15 minutes. the tooth pick should come out clean and dry when inserted in the cake. this cake has to be baked very well. if the top gets browned too much, then cover with an aluminium foil and bake. baking time varies with various brands and models of oven. so do keep a check. in case you remove the cake and find that it has not baked and has a sticky or too moist a texture, then keep the cake back in the pan and continue to bake.

32. here’s the base of the cake. i was in a hurry and while the cake was still hot, i removed it from the pan. result is a crack on the base. do remove the cake gently from the pan once it becomes warm or cools down. all the time, keep the pan while cooling on a baking rack.

33. you can sift some powdered sugar on top of the cake to hide the cracks on the top. slice and serve the eggless fruit cake. the cake can also be refrigerated. it keeps good for 10 to 12 days in the fridge. i sliced the cake in slices and stored the slices in an airtight box.




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This post was last modified on February 23, 2018, 9:46 pm

    Categories Eggless CakesInternational CuisinesKids RecipesVegan Recipes

View Comments (96)

  • perfect recepie for the holiday season :)
    I have 2 questions :
    1 Can we replace atta with Maida?
    2 Can this recepies be halved and how? 1 kg cake is too big for our small family :)

    • yes raman you could use whole wheat flour and maida in 1:1 proportion. secondly just reduce the quantity to half for smaller sized cake. Hope this help's you :)

      • Hello mam! I am a big fan of your food recipes. I have tried few of them at home which turned out great, thanks to you.
        Regarding the above cake recipe, l have a query.Can this cake be baked in a pre-heated cooker? Thank you!

          • Hi Mam
            I Am reader and follower of your blog.I love your recipes that too particularly your baking ,since you are using a healthy version.mam for this cake can I use corn oil.

          • hi saradha, i have never used corn oil in any of the baking that i do. so i have no idea how the cake will turn out. i do not know the consistency of corn oil, so not sure.

          • Hi amit,

            I love all your recipes, my sister-in-law suggested me the website. I made few recipes from your cook book. And i tried the cake but i didnt get it so well. i have done it in a cooker. And once i done a chocolate cake with weikfield cocoa powder it ruined my cake. Can you suggest me the cocoa powder and can you post few cake recipes done in cooker.

          • this cake will take a longer time to be done in the cooker. so you can bake it for some more time. i use hintz cocoa powder and no issue with it till now. i have also used cadbury's cocoa powder before. i plan to add some cake recipes that can be done in the cooker.

  • Hi,

    I like it very much the eggless fruit cake, as I am a vegetarian, I am very much eager to do it and prepare. I will surely save this as one of my most very important recipe for my family.

    Till your next post then.

    eddie v

  • hi, I am a silent reader of your blog from a long time. This cake look so yummy .. but I don't have microwave. can you share a cake recipe without microwave.

  • Hi
    Thanks for this recipe. Will surely give it a try. By any chance, do you have an eggless ghee cake recipe which also seems to be a kerala speciality?

  • Does the baking time gets reduced if we halve the ingredients should we decrease the amt of baking powder and soda Thanks

    • yes we should also reduce the quantity of baking powder and soda yes even the baking time would reduce. hope this help's you.

  • Hi dassana.
    I am a silent reader of u r blog.i am eager to make this cake. But i have microwave oven only. That too a basic model without convection.plse tell me hw to bake in a microwave? I will be thankful to u.plse.my son loves eggless cake very much.i want to do for him.

  • I dont have Microwave so I always bake cake with egg in pressure cooker. Never tried egg less in cooker. Do you think it will work as I am very eager to try this wonderful recipe.

    Thanks

  • Hi.. i have been looking for eggless fruit cake since long and finally found it in your blog. I plan to make it for my kid's bday next week, just have one question, can we replace the wheat flour with maida fully? If yes what are the changes that I need to make in the proportion.

  • Big fan of ur recepies.I hv tried Christmas cake it was awesome. I hv almost tried ur all cake recipes they always cm out v well.Thanks for all ur efforts to make every thing easy for us.☺

  • Hi, I've always loved your recipe as it really helps us vegetarians to bake easily. I would love to see you posting a recipe on eggless butter cake soon! Thanks in advance.

    • thankyou so much sri :) glad you liked our recipes. have taken your request for eggless butter cake on our file.

  • Hi, would like to know if I can use water to soak the dry fruits in instead of apple juice.also, what is the purpose of soaking, is it for added flavour? Would like to also know what serves as the binding agent in this recipe? Thank you!

    • soaking does add a lot of flavor. traditionally the dry fruits are soaked for months or a year in rum. but in this recipe, apple juice is used as substitute for rum and the soaking is just for some hours or a day. the binding agents are oil and caramel. with water you will have to experiment. i am not sure how the final result will be when water is used.

      • Thank you for your reply. How does it work when brown sugar is used?? Is it supposed to be heated on the stove just till the sugar dissolves in the water?

        • no. just dissolve the brown sugar in 1 cup water and then add the oil, vinegar in it. mix very well and then add to the flour + dry fruits mixture.

  • hello dear, yesterday tried this cake and results were awesome....thanks for a lovely recipe.....

  • Thank you for this wonderful recipe. We all loved the taste and the texture. I made a couple of changes, added orange juice as I did not have apple juice and secondly boiled the dry fruits in the juice as I did not soak them overnight. I used white sugar and the caramel was not the same color as yours, could it be because of white sugar? The cake was soft and delicious.

    • thanks for this positive feedback lakshmi. i have also made a fruit cake with the dry fruits boiled in orange juice. the results were too good. whether you use white sugar or not, the color of caramel is same. its just that sometimes we stop some few seconds before getting the dark brown color. i do that at times, just to make sure that the caramel does not burn. so this could be the reason for the cake not having a dark color.

  • Hi..I am new to baking. I tried this recipe. Everything was great..the taste, the aroma but inside of the cake remained soft even after baking for almost 1:30 hours.. Any insight on what could be the reason?

    • at what temperature did you bake. did you preheat the oven and which oven you used?

        • okay. looks like the temperature is on the lower side in your oven. some more time like more 15 to 30 minutes, would have improved the texture of the cake. oven temperatures vary with make, model and size. so when baking, firstly do not open the oven door many times. open to check when at least 3/4th of the baking is done. also the timing will vary from oven to oven. i hope this helps.

  • Have u made apple juice at home or brought it from a store.......how can we make apple juice at home

  • Thanks Amit for sharing this recipe. It is really useful. I find it healthy as it doesn't use all purpose flour. Also I tried it yesterday and it turned awesome. I just added 3 ripped bananas and 2 tbsp pineapple juice too to make it more flavourful.

    • wow ruby, addition of bananas and pineapple juice is so yum. thanks for sharing and also thanks for the feedback.

  • Hi, your cake looks so yummy! May I know if I can prepare the caramel a few days in advance? If pre-prepared, do I keep the caramel in fridge or just room temperature in airtight container? Thanks!

      • I did it yesterday. so yummy! and its really not too sweet. wholesome, light, and soft, but a bit on crumbly side... probably is my skill problem.. thanks for the great recipe!

        • thanks for letting me know joyce. as you bake more, you will also learn more. its more about practicing and learning. then you can easily make good bakes at home.

  • hi Dassana

    love the recipe.Will it stay fine if I courier it as well.It will take 4 to 5 days for delivery

    thanks

    • in courier, my only concern would be that the cake should not crumble. firstly as this is an eggless cake and will be more prone to crumbling if its too much shaken and badly handled. its not a delicate cake, but compared with the egg based ones, it more on the softer side and not very firm. so i would not suggest to courier it.

  • Hi dasanna, I m a fan of your recipes . I m going to try this cake . I have store bought 100% apple juice and I m going to bake thr cake on 24th December. Can I leave the dry fruits and nuts in apple juice for 10 days in fridge?

  • Hi Dassana.... I question plz.... can I make cupcakes with this same mixture for the kids... if yes then at what temperature and for how long... thanks

    • archana, you can make cupcakes. temperature will be same that is 180 degrees celsius but time will reduce. so it can take 30 to 45 minutes. do note that a toothpick or a skewer should come out clean. you may see some stickiness on the toothpick due to the dry fruits like dates inside. but batter stickiness should not be there.

  • Thank you soooooooo much for this recipe. Tried it today and the result was a fabulously tasty cake!
    Merry Christmas and a Happy New Year to you!

  • Dear dassana....here instead of apple juice orange juice can b added na...means the juice which v get from fresh oranges?....should it b boiled???also can the apple juice be replacedd by wine?

    • shubha, orange juice from fresh oranges. you can boil it also with the dry fruits. yes you can replace apple juice with wine.

          • Dear dassana the cake is very tasty...thank you for the recipe...even though kept in fridge..it is soft unlike other wheat cakes which will b harder wen kept in fridge

          • thanks a lot shubha. the cakes which become dense in fridge are the ones where butter is used. if oil is used, the cake does not become dense. it also depends on other ingredients used in the recipe.

    • shilpa, dry fruits really soak up well if soaked overnight. but you can even soak them for a few hours.

  • Hi I prepared when I tasted the dough it was tasting bitter ,I used grape juice made at home pls tell me why

    • Divya, was the grape juice bitter?. other than that i don't see any other ingredient which will make the cake on bitter side. however i have not added grape juice in the recipe. I have made this fruit cake with orange juice and apple juice.

  • HI! THE RECIPE'S AMAZING. CAN U PLEASE TELL THAT IF WE CAN ALSO BAKE THIS CAKE IN THE MICROWAVE INSTEAD OF OVEN?

  • Hi , This turned out very well .Thanks for sharing such nice recipes and now able to make stuff which were thought to be impossible to make at home.

    • do not use fresh orange peels as cake will become bitter. instead you can use orange zest. orange zest is the orange part of the orange peel. using a grater or a zester, grate the orange part of the skin (peel) and not the white part. it gives a good aromatic orange flavor in the cake. you can use two to three oranges to get the zest.

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