Traditional Christmas Plum Cake / Fruit Cake

Traditional Christmas Plum Cake / Fruit cake preparation is something I look forward to every year, and enjoy all the activities that goes into the preparation; right from the soaking, mixing of dry fruits, the elaborate baking procedures, the enchanting aroma that fills the entire house, the cutting of Christmas cake amidst all cheers and joy and indulging in the delicious rum soaked fruit cake. The enchanting feeling of Christmas is in the air and I can’t wait to start making all the Christmas goodies! Last year, I was tied up and had to adjust with my quickie Christmas cake ” The Dates and Banana Fruit Cake“. But I missed this special and classic Christmas cake, so I made sure I was well prepared this year!

The dry fruits are all soaked in Rum, Brandy and Wine, and ready for the baking endeavor. Thank you all for joining in my Fruit Cake mixing/ Soaking; it was my dear friend Subha, who suggested a virtual Cake mixing, so, all thanks to darling Subhachi for her super idea. I am so happy for all your wonderful responses and hope all of you are ready and eager to bake the traditional Christmas Fruit cake, just as I am. Soaking the fruits well in advance brings out the flavors and the rum/ brandy act as preservatives, ensuring long shelf life (well, it never lasts long; as long as I can remember, it gets over very quickly, unless you manage to find a very safe secret place. 🙂 ). If you have missed the soaking procedure, check this link to know how to mix/ soak fruits for Christmas cake. For those who think soaking is hard work and fruit cake is complicated recipe, check my No soak, easy Christmas Fruit cake. You just need to boil the fruits and prepare the cake. Super easy! Also, check another Rich Plum Cake recipe with variety dry fruits and Rum cake with Cashews and Almonds.

Now that you have got all the ingredients ready, it is time to share this special Traditional Christmas Fruit cake recipe with you all. It is my dear Mom’s tried and trusted recipe, a never failing antique recipe that has mesmerized our Christmas celebrations and memories since long! Although we have many contemporary style fruit cakes and new recipes, I always have a special feeling / sentiments for this traditional Christmas Plum cake / Fruit cake. Maybe it is the efforts that goes into the preparation or the family memories / associated with it or the magical feel of Christmas, or the rich Plum Cake aromas that fills the house, I am not sure, but I can assure you one thing, it is worth all the efforts!!

All fruit based cakes are special and refreshing. Check my Apple and Carrot CakeBlack Forest cake, Honey Cake, Chocolate Orange cakeOrange cake, Pineapple Swiss roll, Cinnamon Rolls,  Dates and carrot cake, Strawberry chocolate cake all are refreshing fruit delights. Also, check my delicious Rum soaked Mocha Cake with Coffee Butter Cream, another festive cake recipe to cherish. If you are looking for more baked goodies,  check my baker”s basket for more wonderful recipes. If you are looking for home made wine recipes to pair with the cake, check my Grape wine, Dates Wine and Banana Raisin Wine.

Here is the special recipe that you have all waited for, and wishing you all a very Merry Christmas and Happy New Year and may your homes and hearts be filled with all joy, love and loads of Christmas cheer!!


Flour/ Maida: 450 gms (3 cups approx.)
Baking Powder: 1 ½ tsp
Salt: 1 pinch
Brown Sugar / Demerare sugar: 400 gms (2 cups approx.)
White sugar for caramalizing: 4-5 tbsp
Hot water: 1 cup
Butter: 225 gms (1 cup)
Eggs: 4 nos.
Vanilla Essence: 1 tsp
Cake Masala: 1 ½ tsp
Soaked Dry Fruits: 1 cup – 1 ½ cups
Dates: 1/4 cup
Drained Rum/ Brandy: 2 – 3 tbsp


Ingredients for Cake Masala:

Cinnamon: 3 – 4 sticks
Cardamom: 5 nos
Cloves: 4 nos
Nutmeg: half nutmeg (small)
Cake Jeera / Shajeera (optional): a small pinch

Traditional Chistmas Cake / Fruit Cake


Measure all the ingredients. Drain one and half cup soaked fruits and keep aside. Keep aside 2 – 3 tbsp of drained Rum, Brandy mix. Put 3 tbsp of white sugar in a thick bottom pan and melt over medium flame. Put in a heap and allow to melt slowly. First it will turn to light brown then dark brown and then to almost black. After switching off the flame, add boiling water slowly, little by little, and stir with a spoon. Be careful to keep a distance as the boiling water may splash out. So add little by little. Keep aside.

Traditional Chistmas Cake / Fruit Cake Traditional Chistmas Cake / Fruit Cake Traditional Chistmas Cake / Fruit Cake

Grind the Brown Sugar (400 gms) to fine powder. Sieve the flour (450 gms) with salt and Baking Powder. Sieve three to four times to mix well. Grind the Cinnamon, Cloves, Cardamom, Nutmeg and Cake Jeera to a fine powder. Mix it with the flour. Combine the dry fruits, Chopped dates and flour well. Take two table spoons of the preserved Rum/ Brandy and keep aside. Grease the tins and line it with butter paper. Again grease and dust it with flour and keep ready.

Traditional Chistmas Cake / Fruit Cake Traditional Chistmas Cake / Fruit Cake Traditional Chistmas Cake / Fruit Cake

Cream the butter till soft and fluffy. Add the powdered Brown Sugar and cream well. Add eggs one by one and beat well till fluffy. Now, mix the vanilla essence. Preheat the oven to 170o C (338 F).

Traditional Chistmas Cake / Fruit Cake Traditional Chistmas Cake / Fruit Cake Traditional Chistmas Cake / Fruit Cake

Add the flour mix and caramelized sugar syrup alternately and gently fold in. Lastly add the preserved Rum/ Brandy syrup and fold again.

Traditional Chistmas Cake / Fruit Cake Traditional Chistmas Cake / Fruit Cake Traditional Chistmas Cake / Fruit Cake Traditional Chistmas Cake / Fruit Cake

Pour to the greased tins and then bake in the preheated oven for 30 minutes then change the temperature to 160o C (320 F) and bake again for 10 – 15 minutes till the top part is brown and the inserted toothpick comes out clean.

Traditional Chistmas Cake / Fruit Cake

Check the top part and if it is dry brush with some brandy or rum to retain the moisture and for better preservation. Allow to cool. It is advisable to cover it with butter paper and store it till Christmas. Enjoy with your family and friends! Merry Christmas to all. God Bless!


  • Always make sure you have the correct measurements. (It is better to have weighing scales or cake measuring cups, to get exact measures.
  • While caramelizing Sugar, care should be taken as the hot water could splash out. Pour little by little.
  • 1 cup flour is 125 gms approx.. So adjust the measures accordingly.
  • 1 Cup Sugar is 200 gms approx..
  • Use good quality butter and Baking Powder.
  • Please follow the fruit soaking link for best results. The more time you soak, the more flavors and longer shelf life. The Alcohol helps in preservation.
  • You may use 1 cup soaked dry fruits for this recipe. If you need that Rich Plum cake feel, add half cup more.
  • Cinnamon and Nutmeg and other spices should be of good quality for the rich Plum Cake aroma.
  • Fresh eggs should be used for a better result.
  • Tapping the pans will force any air bubbles to the surface, which can help avoid holes in your finished cake.
  • Flour, baking powder and salt should be mixed well. Sieve 3 -4 times to release air bubbles.
  • You may also try soaking the fruits in Wine alone, if you need to avoid Alcohol.

Hope you liked this Traditional Christmas Plum Cake / Fruit Cake recipe. Enjoy with family and friends. Please continue to encourage me by commenting below or by sharing to your friends using the links on the side. God Bless!!

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