A proper Christmas plum cake is not decided on Christmas Eve, it is decided in October when you start soaking the fruits. This is the method Pune and Kerala bakeries have used for decades.

The fruit soak (start 6 to 8 weeks ahead)

For a 2 kg cake: 200 g raisins, 200 g black currants, 150 g glazed cherries (halved), 150 g mixed peel, 150 g dried figs (chopped), 100 g dates (chopped), 100 g almonds (chopped), 100 g cashews (chopped), 100 g candied ginger.

Soak in 400 ml dark rum + 100 ml brandy in a glass jar. Cover tight. Shake every 3 days. Top up rum if fruits look dry. Six weeks is minimum, three months is better.

The caramel (do not skip)

Melt 100 g sugar in a dry pan until deep amber. Kill the heat, add 60 ml hot water carefully (it will splutter). Stir smooth. Cool completely. This caramel gives the cake its dark colour and bittersweet edge, not just cocoa.

The batter

300 g butter (soft) creamed with 250 g brown sugar until light. Add 5 eggs one at a time. Fold in 350 g maida sifted with 1 tsp baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp clove, and 1/2 tsp allspice. Fold in the soaked fruits (with liquor), caramel, and zest of 1 orange.

The bake

Line a 9 inch square tin with 3 layers of parchment (fruit cakes burn fast). Pour batter. Wrap the tin outside with damp newspaper tied with string, this insulates for a slow even bake. Bake at 150 degrees Celsius for 2 hours to 2 hours 30 minutes. Test with a skewer, moist crumbs are good.

Feeding and storage

Cool completely. Prick top with a skewer and brush with 2 tbsp rum. Wrap in parchment then foil. Feed with 1 tbsp rum every week for 3 weeks. Stored this way, the cake lasts 6 to 8 weeks and gets better every week.

Shop the ingredients

FAQs

Can I make it alcohol free?

Yes, soak fruits in orange juice + apple juice mix, but the shelf life drops to 10 days refrigerated.

Why did my cake come out dry?

Overbaked, or too little fat. Do not reduce butter below 250 g for a 2 kg cake.