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Indian Plum Cake

Indian Plum Cake

Although the name would suggest, bizarrely, this recipe does not contain any plums. However, in Kerala in southern India during November and December, shops are teeming with plum cakes for people to take home as one would in the UK with Christmas Cakes.

bar Indian Plum Cake
My mum doesn’t really have a sweet tooth, but she’s nuts about nuts and there are pistachios and cashew nuts in this recipe.

Picture by Manju Malhi

Makes 8 slices

125g butter
150g sugar
1 tsp vanilla extract
3 eggs
175g flour
1 tsp baking powder
1/4 tsp cinnamon powder
seeds of 4-6 cardamom pods, ground
1/4 tsp ground ginger
25g mixed peel
25g pistachio nuts, coarsely chopped or crushed
25g cashew nuts, coarsely chopped or crushed
25g dates, chopped
40g currants


Preheat the oven to 180C/350F/Gas 4. Lightly oil or grease a deep 20cm cake tin. Line with greaseproof paper. 
Beat the butter and sugar and vanilla extract together in a large bowl until pale and creamy.
Add the eggs one at a time, beating well after each addition.
Fold in the flour, baking powder, cinnamon powder, cardamom and ground ginger.
Then tip in the mixed peel, nuts, dates and currants.
 Put into the cake tin. Level the mixture with a spatula.
Place in the centre of the oven and bake for about 50-55 minutes until risen and firm or until a skewer inserted in the centre comes out clean. 
Leave to cool in the tin for at least 10 minutes. Turn out onto a wire rack, peel off the greaseproof paper, then leave until cold.
The cake will keep for 5 days in an airtight container. 


(c) 2012

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