Eggless,Whole Wheat,Christmas Rum Cake Kerala Style
Christmas delicacies can never be complete without a piece of Fruit cake or Plum Cake or Rum Cake. Here is a guilt free and healthy recipe for a Kerala Style Christmas Rum Cake which is made of Whole Wheat flour and is eggless.
Fruitcake is a rich dense cake packed with dry fruits and nuts flavoured with spices usually made during the Christmas. In India, this is found everywhere during Christmas season.
The history of fruitcake goes way back, all the way to ancient Rome. A recipe from 2000 years ago had pomegranate seeds, pine nuts and raisins mixed into a cake made out of barley mash. Later in the Middle Ages, fruitcakes with honey, preserved fruit and spices were popular.
The first step for this delicious Eggless,Whole Wheat,Christmas Rum Cake Kerala Style is to soak the dry fruits. Traditionally Rum is used to soak fruits. This process can start as early as you can but at least 3-4 weeks before you want to make the cake.
In place of Dark Rum, you can use Red Wine, Brandy, Medium Sherry or Whisky.
If you are not able to soak fruit for long, then there is a last minute option too. Mix Dry fruits with Rum and simmer for about 20 minutes on low flame. Turn off the flame and let it cool for 2 hours. Then use it in the usual manner.
Non Alcoholic Version of Christmas Rum Cake
For a non alcoholic version, you can replace alcohol with any Fruit Juice. Grape, Apple or Orange juice go best with this cake. If using fresh juice, then the soaking time should be just overnight and preferably refrigerated as otherwise sometimes juice gets fermented and gives a foul smell.
Shelf Life and Storing of Christmas Rum Cake
Alcohol acts as a natural preservative. So if the cake uses Alcohol, it can be preserved for a very long time, almost for 6 months to a few years. Though I have personally never saved it beyond 3-4 months. You need to feed a few spoonfuls of alcohol once in two days. You can also brush the cake with Alcohol. cover with a foil and store in a dark place like inside the cupboard. In cold climate, the cake can be stored at room temperature. If you live in a warm climate, then refrigerate the cake and slightly warm it when you want to consume it.
If making a non- alcoholic version, then the shelf life will not be as long. Consume the cake within a week of making and keep it refrigerated.
Festivals bring cheer to our lives. Please go through some more festival recipes of mine here.
Eggless,Whole Wheat,Christmas Rum Cake Kerala Style
Soaking of Fruits
- 1 cup Soft Dates. Finely chopped.
- 1 cup Mixed candied Peel.
- ½ cup Walnuts. Finely chopped.
- ½ cup Cashew Nuts. Finely chopped.
- ¼ cup Almonds. Finely chopped.
- ¼ cup Pistachio. Finely chopped.
- ¼ cup Golden Raisin.
- ¼ cup Black Raisin.
- ¼ cup Dried Cranberry.
- ¼ cup Dried Apricot.
- ¼ cup Dried Plum/Prunes.
- ¼ cup Candied Ginger.
- ½ cup Fresh Orange Zest.
- 2.5 cups Dark Rum. Traditionally Dark Rum is used to soak fruits. You can replace Rum with Red Wine, Whiskey, Medium Sherry or Brandy. For Non Alcoholic Option, Use Grape or Apple or Orange Juice. Use Fresh juice without any chemicals.
- 1½ cup Jaggery or Brown Sugar.
- ¼ cup Water
- 2 cups Hot Water
- ⅔ cup Oil. Use any unflavored or mildly flavored oil.
- 3 tbsp Vinegar or Lime juice.
- 1 tbsp Vanilla Essence
- 4 cups Whole Wheat Flour
- ¼ cup Unsweetened Cocoa Powder.
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Cinnamon Powder
- ½ tsp Nutmeg Powder
- ¼ tsp All Spice Powder or Garam Masala Powder.
- ¼ tsp Salt
- You can use dry fruits in any combination. You can use 1.25 cups of dry fruits for every cup of flour for a rich cake.
- Add all dry fruits to a clean and dry container.
- Pour Rum and stir well.
- Fill this into a clean Glass Jar.
- Cover and let soak anywhere between 3 weeks to 6 months. The longer you soak, the better.
- Everyday or every alternate day, give a good mix using a dry spoon.
- Shake the jar periodically so that fruits are always coated with Alcohol.
- If the entire alcohol gets absorbed, top with a few spoonfuls.
- If using Fruit juice, then soak overnight in the refrigerator.
- For a last minute recipe, add dry fruits to Rum in a Pan and simmer for 20 minutes.
- Turn off the flame and let it cool.
Prepare Wet Ingredients
- Take Jaggery in a Pan.
- Add 1/4 cup water and let boil till it starts to caramelize and thicken.
- Add 2 cups of Hot Water.
- Turn off flame. Strain.
- Add Oil.
- Add Vinegar or Lime Juice.
- Add Vanilla Essence.
- Preheat Oven to 360°F/180°C.
- Add soaked fruits to Dry ingredients.
- Mix gently.
- Add wet ingredients.
- Gently fold to mix everything.
- Grease a Baking Tin. The Baking Tin should be big enough to accommodate 2 Kg cake.
- Pour cake batter in greased Pan.
- Tap to remove air bubbles.Bake in a preheated oven for an hour.
- Take out and cover top with an aluminium foil.
- Make some slits in the foil for the steam to escape.
- Bake again for 40 minutes till the cake is baked thoroughly from inside.
- Take out and let cool.
- Unmould cake only when it cools.
- For preserving the cake, feed a few spoonfuls of alcohol every alternate day. Cover with a foil and keep in a cupboard. In cold climates, the alcoholic version can be preserved in normal room temperature. In warm climates, keep the cake refrigerated. The non-alcoholic version can be preserved only for a week.
- You may dust the cake with some icing sugar when ready to consume.
30 servings per container
- Amount Per ServingCalories334
- % Daily Value *
- Total Fat
- Saturated Fat 1.43g 8%
- Sodium 127.7mg 6%
- Potassium 221.21mg 7%
- Total Carbohydrate
- Dietary Fiber 6.05g 25%
- Sugars 25.78g
- Protein 5.1g 11%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.