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Christmas Plum Cake - Treat from generations!

Kriti Singhal
20 minutes
Prep Time
100 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Christmas Plum Cake - Treat from generations! RECIPE

I was very enthusiastic to prepare the Christmas Cake last year. Since the inception of my food blog in May 2015, I was keen to end the year with a blasting recipe and here I am, presenting my favorite and my best recipe of 2015.

Recipe Tags

  • Hard
  • Christmas
  • European
  • Baking
  • Dessert

Ingredients Serving: 10

  1. For Dry fruit ritual-I used mixture of 9 dried fruits – Cranberry, Blueberry, Raisins, Black raisins, sultanas, Apricots, Figs, Cherries and Dates.Soak them in a mix of McDowells and Old Monk Rum in a glass jar. Keep the same in a dark cupboard at room temperature only. You can soak this mixture as per your choice, even 4 months beforehand.
  2. For Spice mix-1 tsp cinnamon powder
  3. 1 tsp nutmeg powder
  4. 1/2 tsp ginger powder
  5. 1/2 tsp clove powder
  6. 1/2 tsp Cardamon powder
  7. 1/2 tsp Black Cardamon or Badi elaichi powder
  8. For Caramel-1 cup sugar
  9. 1 tbsp water
  10. 1 tbsp water
  11. 3/4 cup Hot Boiling water
  12. For the cake-100 gms butter (I used Amul unsalted butter)
  13. 1.5 cups Icing sugar
  14. 3 eggs ( Whites & Yolk separated)
  15. 1.5 cups all purpose flour or Maida
  16. 1 tsp Baking powder
  17. 1 tsp baking soda
  18. 1 cup powdered almonds & Cashews
  19. 6 tbsp Orange Marmalade ( I used simple Kisan’s one)
  20. 2 tbsp powdered sugar granules


  1. Sieve APF, Spice mix, Baking powder. Baking Soda. Sieve for at least 4-5 times. Grease your cake tin and cover it well with parchment paper.
  2. Caramel syrup - Heat sugar in a pan along with 1 tbsp water. Let it simmer slowly. Once it starts changing its color, stir it lightly. Let it be on gas till it changes it’s color to dark black. Once it is done, take it off the gas and add hot boiling water to it carefully.
  3. Take your soaked fruits and drain the extra rum. Now add fresh tutti fruitis, coarsely powdered almonds and cashews for the crunch. Add 3 tbsp flour and mix it well.
  4. Pre-heat your oven at 140 degrees.Beat butter and icing sugar together till smooth.Add yolks, one at a time and keep beating it lightly.Now fold in the dry ingredients and mix it well though slowly.
  5. Add powdered almonds & cashews. Mix well.Add Vanilla essence, orange marmalade and caramel syrup. Combine them finely. Mix well and let it rest for few minutes.
  6. Now, take egg whites in a separate bowl and start beating it. Beat till soft peaks are formed. Now add powdered sugar granule and keep beating till glossy peaks are formed. Fold it gently into your cake batter. Pour the batter into the prepared tin and bake at 140 degrees.
  7. Once baked, let it cool down for 15 mins outside the oven. Invert the cake over a wire rack and let it cool for at least 30 mins.Once cooled, brush rum all around the cake and cover it with aluminium foil. Wrap properly and keep in a tight container at dark place.

Reviews (26)  

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Savitha Gopi
Savitha Gopi   Dec-03-2017

Hi kirti nice receipe. Would like to try it. Just concerned about sugar .

Anjana Chakraborti
Anjana Chakraborti   Jan-01-2017

Hey Kriti Thanks for this wonderful recipe. The cake came out really well. I baked it in my OTG.I had a problem though. The batter overflowed. Could you please specify the size of the vessel(cake tin) to be used.

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