Indulge yourself to a Holiday Treat, loaded with Fruits n Nuts soaked in Rum… an Old fashioned Christmas Fruit Cake aka Kerala Style Plum Cake…! Moist, Rich, and Luscious… just how you would have wished your perfect fruit cake to be…!
Add the sugar and 1 tbsp water into a pan and heat on a medium flame.
As the sugar melts, turns golden in color, and bubbles, lower the flame and give it a quick stir. When the color changes to dark brown, switch off the flame and take the pan off the heat.
Now carefully add the rest of the water a tablespoon at a time and stir. Your dark colored caramel syrup is ready. Keep it aside to cool down, stir in between.
Line a 9 inch nonstick springform pan with parchment paper; on the bottom and and along the sides extending 2 inches above the rim of the pan. Butter the paper thoroughly and set aside.
Pour the batter carefully into the prepared baking pan and bake for 55-65 minutes, until a skewer inserted in the center comes out clean. Allow the cake to cool for 10-15 minutes.
Gently run a knife around the edges of the pan and then unlock it. Move the cake to a wire rack keeping the lined parchment paper intact and let it cool completely. Dust with powdered sugar (optional).
Once cooled you can remove the paper, and the cake is now ready to be served.
To store, you can wrap the cake in an aluminum foil and keep in an air tight container at room temperature for a week. Refrigerate thereafter.