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Rich Plum Cake / Indian Fruit Cake Recipe / Christmas Fruit Cake

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4.8 from 21 reviews

Rich Fruit cake recipe.

  • Total Time: 26 hours
  • Yield: 2 loaves / 20 servings 1x



For Soaking Fruits

  • Total Fruits Used – 700 grams
  • 300 grams dried Black grapes / Dark Raisins – seedless
  • 200 grams dried Apricots
  • 100 grams Golden Raisins / Kishmish
  • 100 grams Currants
  • 1/2 Cup Dark Rum / brandy

Spice Mix One ( Dry roast and Grind to a fine powder)

  • 6 Cloves
  • 4 Cinnamon sticks (Cassia) (1 inch each)
  • 1/4 teaspoon Nutmeg
  • 6 Cardamom
  • 1 tablespoon Coriander Seeds
  • 1/2 teaspoon Cumin Seeds

Spice Mix Two

  • 1 teaspoon Instant Coffee Powder
  • 1 teaspoon Dry Ginger powder
  • Zest of one lime
  • Zest of one orange

For the cake

  • 200 grams brown sugar or demerara sugar
  • 200 grams white regular granulated sugar
  • 2 Cups (500 ml) Water
  • 100 grams butter
  • 1 teaspoon salt
  • 4 eggs
  • 420 grams All purpose flour ( Maida)
  • 2 teaspoon Baking Soda


  1. Add the dark rum / brandy to the chopped fruits and leave it to rest in a draft free place in your kitchen. Rest it for a minimum of one day.
  2. Dry roast all the ingredients listed under Spice Mix One. Dry roast on low flame until the spices are fragrant. Remove from heat and let it cool. Grind the spices in a small mixie jar / spice grinder to a very fine powder.
  3. Take a pan and add in the soaked dry fruits, finely ground Spice Mix One, all of the ingredients listed under Spice Mix Two, water, butter , salt and both the sugars. Bring the mixture to a boil. Once its boiling, reduce the flame to low and let the mixture simmer for 5 minutes. Remove from heat and cool to room temperature.
  4. Preheat the oven to 325 F / 160 C.
  5. Whisk the eggs in a cup. Add it to the cooled fruit mixture. Mix well.
  6. Sift the dry ingredients together namely flour and baking soda. Add it to the cooled fruit mixture. Fold the flour with a wooden spatula and mix well to combine. Grease and flour “two 9 x 5 bread loaf pans” or “three 6 x 3 inch round cake pans”. Line the pan with parchment paper. Transfer the cake batter to the pan. Level the batter with the back of a spatula.
  7. Bake for 45 minutes to 1 hour.
  8. Remove the cake from the oven and let it cool in the pan until room temperature. Gently invert the pan and remove the cake from the pan and store it in an air tight container.
  9. The flavor of the cake improves the next day.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 24 hours
  • Cook Time: 2 hours
  • Category: Dessert
  • Cuisine: British / Indian
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