Christmas Special Plum Cake / Rich Moist Fruit Cake / Instant Plum Cake without Soaking !!

Hey, there this is a simple and instant plum cake recipe without soaking the dry fruits and nuts in any alcohol or any fruit juice. Fruitcake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are typically served in celebration of weddings and Christmas.
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Christmas Fruit Cake Recipe – a delicious and easy step by step recipe for fruit cake or 
 plum cake, that’s perfect for Christmas or really, all year round.


  • All-Purpose Flour / Maida- 1 ½ Cups 
  • Unsalted Butter or margarine - ⅓ cup (115 gms)
  • Sugar- ½ cup
  • Baking Powder-½ Tablespoon.
  • Salt-¼ Teaspoon
  • Plum cake essence /Vanilla Extract-1 Tsp
  • Eggs : 3 nos at room temperature
  • Orange zest:1 Tsp + 1/2 Teaspoon.
  • Orange Juice- 1 Cup.
  • Brown Sugar-1/4 Cup
  • Black raisins-¼ cup
  • Golden Raisins: 2 Tablespoons
  • Roasted Cashew nuts: ¼ cup (chopped)
  • Roasted Almonds:¼ cup (chopped)
  • Dates: ½ cup (chopped)
  • Candied Cherry - 2 Tablespoons, Chopped
  • Tutti Frutti - 1/4 Cup.
For the caramel:
  • Granulated Sugar: ½ cup
  • Hot Water: ½ cup
  • For the spice powder:
  • Cinnamon Stick: 2″ inch.
  • Clove : 5to 6 no.s
  • Cardamom : 7 no.s
  • Nutmeg: 2small pieces.
  • Dry ginger-½ " piece.
Method of preparation:
  1. Grind cinnamon, clove, cardamom, nutmeg, and dry ginger to make a fine powder. Keep this aside for later use. Grate or peel the outer peel of orange without its white part. Keep this orange zest aside.
  2. Heat a pan and add fresh orange juice. and brown sugar. Boil and let it thicken and sticky.
  3. Add chopped dates, black raisins, golden raisins, tutti frutti, roasted cashew nuts, and almonds. Mix well over low heat. Add 1/2 teaspoon ground spice powder. Let it cool down to room temperature.
  4. In a heavy-bottomed pan heat sugar and allow to caramelize. Once it turns a dark golden color turn off the flame and adds hot water. Be careful while doing this process, water may splash.
  5. If the sugar will harden, turn the heat back and slowly heat the mixture. Allow this to cool completely.
  6. Sift together all-purpose flour, salt, and spice powder. Keep this aside.
  7. Grease the tin (rectangular tin 8'' with oil or butter. Then line with parchment/butter paper.
  8. Preheat the oven to 180-degree Celsius.
  9. In a large bowl add powdered sugar and margarine. Beat and mix well until light and fluffy.
  10. Add eggs(one egg at a time) to this and beat well.
  11. Add 1/2 teaspoon orange zest and mix well.
  12. Add in vanilla extract/plum cake essence and mix well.
  13.  Now fold in the flour mix and dry fruits (in three additions) 
  14. Add prepared caramel syrup and mix well.
  15. Pour the cake batter into the prepared cake tin and tap to remove air bubbles.
  16. Bake in preheated oven for 60 minutes or till the toothpick inserted comes out clean.
  17. Let the cake cool completely. Remove the butter paper and wrap it in aluminum foil and store in room temperature. 
  18. Slice and serve the next day for better results.