Kerala Plum Cake/Christmas Fruit Cake

Wishing You All Merry X'mas and Happy Holidays



Ingredients
All purpose flour :1cup
Butter :3/4cup at room temperature
Sugar :1cup
Baking powder :1tsp
Vanilla Extract :1tsp
Eggs :2nos
Tutti Frutti :1cup
Raisins :1/4cup
Cashew nuts :1/4cup (chopped)
Almonds and Walnuts :1/4cup (chopped)
Dates:1/4cup (chopped)
Rum/Wine :1cup or enough to soak the fruit

For the Caramel :
Granulated Sugar :1/2cup
Water :1tbsp
Water :1cup

For the Spice Powders :
Caraway seeds powder :1tsp
Powdered Cinnamon :1/4tsp
Powdered Nutmeg :1/4tsp
Ginger powder :1/4tsp
Cloves powder :1/4tsp

Method of Directions :
1.Chop and Soak the dry fruits in rum/wine and keep it in a bottle overnigh at room temperature.(Note:You can make this a 2-3 months ahead or even a week before baking the cake. Do shake the jar once in a while. Longer the fruits steep, better the flavor.I prepared the dried fruits a week ahead before baking).
2.Heat a heavy bottomed vessel and add the sugar with a tbsp of water on medium high heat. You will find that the sugar will melt and start to change color. Don?t stir, you can swirl the vessel, once or twice. When you find that the color has changed to a little darker golden brown color, turn off heat. Immediately, pour half a cup of water very carefully into the caramel and stir and mix well.(Note: Be Careful, the liquid will splash when you pour the water into the hot caramel). Cool the caramel before adding to the cake batter.
3.Preheat oven to 350 degrees F/180 degree C.
4.Sift the flour, baking powder and keep aside.
5.Separate egg yolks from the whites. In a separate bowl, whisk egg yolks with vanilla.
6.Cream butter and sugar till creamy and combined well.
7.Add the egg yolk mixture little by little, alternating with a tbsp of the sieved flour and combine till smooth.



8.Pour in the 1/2cup caramel syrup and spice powders and beat thoroughly till everything is creamy and combined.
9.Add the flour in small quantities and fold in with a wooden spoon.
10.After mixing well,drain the soaked fruits and add them; mix well again.
11.Whisk egg whites till it forms peaks and gently fold into the cake batter till well combined.
12.Grease the cake tins and line with parchment paper. Pour batter up to half of the prepared cake tins.
13.Bake for 45 to 50 minutes or until a tooth pick inserted into the center of the cake; If it comes out clean.
14.Remove from the oven and cool in the pan for 10-15 minutes and invert them onto wire rack and let it cool completely before cutting.

Note:
Cover the cake with plastic wraps and keep it 4 to 5 days for a better
taste.
Caramel can be made ahead and stored in the refrigerator for a few days.
You can substitute rum/wine with apple juice or pineapple juice.