Traditional Christmas Fruitcake | Indian Plum cake Recipe

Rich, moist, totally decadent, boozy Christmas fruit cake. Loaded with fruits, almonds and spices, this plum cake will leave you wanting for more.

Course Dessert

Cuisine British

Keyword Christmas Cake

Prep Time 1

Cook Time 1 30

Soaking time 12

Total Time 14 30

Servings

Calories 385kcal

Author Niveditha

Chop all of the listed dry fruits into little pieces and put in an airtight glass jar.
Measure 150ml rum and pour over the chopped dry fruits into the jar.
Add the zest and juice from the orange and lemon, into the jar. Close the jar and leave it in the fridge overnight or up to 20 days.

Preheat the oven at 150 C for 10 mins. Butter and line a 9 inch cake spring form cake pan.
Measure up the dry ingredients listed above. Give it a good mix and set it aside.
Beat the butter and brown sugar using a hand mixer or a stand mixer till it's light and fluffy. About 5 minutes.
Add in the eggs, one by one. Whisking after addition of each egg.
Once all the eggs are in, whisk until light and pale. About 5 minutes.
Tip in half the dry ingredients into the wet batter. Gently fold until combined
Repeat with the other half of the dry ingredients.
Once thoroughly mixed, add the dry fruits with any left over juices. Give it a good mixed.
Pour the batter into the pan. Spread it out to the corners, gently. Firmly tap the pan to release any air bubbles.
Bake for 60-90 minutes. Check for doneness with a toothpick after 60 minutes.
Once done, remove from oven and let it completely cool down.
Remove the cake from pan, smear marmalade generously and store in a box or wrap it in cling film.

Should you choose to soak it for more than a night, give it a good stir every few days. You can let it soak for a maximum of 20 days.
You can substitute eggs with 4 tbsp condensed for each egg. If using sweetened condensed milk, you'll have to reduce the added sugar to 100g for this recipe.
You can substitute alcohol with orange juice for soaking.