Caramel Folded Plum Cake Recipe

Delight your senses with the rich and indulgent flavors of the Caramel Folded Plum Cake, a delightful treat that weaves together the sweetness of dried fruits, the warmth of spices, and a luscious caramel syrup, creating a cake that is perfect for any occasion. This recipe is a wonderful way to incorporate the essence of Kerala cuisine into your baking repertoire, and it’s best enjoyed alongside a cup of Masala Chai or served with crispy Achappam for a truly festive experience.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

Instructions

Step 1: Soak the Dry Fruits

To commence the Caramel Folded Plum Cake, begin by soaking all the mixed dry fruits in rum or your choice of fruit juice, such as apple juice or orange juice. For the best flavor infusion, it is recommended to soak the dry fruits for at least one week, allowing them to absorb the essence of the liquid fully.

Step 2: Prepare the Caramel Syrup

On the day you plan to bake, preheat your oven to 350°F (180°C). Next, prepare the caramel syrup: take a heavy-bottomed pan and spread the sugar evenly across the base. Set the pan over low to medium heat and allow the sugar to melt gradually. Do not use a spoon; instead, gently swirl the pan as the sugar begins to melt and transform into a rich amber color.

Once the sugar has turned a lovely brown, remove the pan from the heat and carefully add an equal amount of hot water. Be cautious, as the sugar syrup may bubble and solidify upon contact with the water. Return the pan to the stove and allow the mixture to simmer, stirring occasionally until the sugar fully dissolves—this process will take approximately 10 to 15 minutes. Set aside to cool.

Step 3: Prepare the Cake Batter

After your caramel syrup has cooled, drain the rum or juice from the soaked dry fruits, reserving any liquid for later. Lightly coat the soaked fruits with 2 to 3 tablespoons of flour to prevent them from settling at the bottom of the cake during baking.

In a mixing bowl, whisk together the unsalted butter and sugar until the mixture is light and fluffy. Next, add the whole eggs one at a time, whisking well after each addition to ensure a smooth consistency.

In a separate bowl, combine the dry ingredients: Vivatta maida, baking powder, baking soda, spices, and salt, and mix thoroughly. Gradually add this dry mixture to the wet ingredients, folding gently with a spatula to create a well-blended batter.

Once combined, fold in the drained dry fruits, mixed nuts, tutti frutti, and cooled caramel syrup alternately, ensuring everything is evenly distributed throughout the batter.

Step 4: Bake the Cake

Grease a baking pan with butter, then pour in the cake batter, smoothing the top with a spatula. For an extra burst of flavor and color, pour the reserved drained rum over the batter in the pan before placing it in the oven. Bake the cake in your preheated oven for 40 to 50 minutes.

After 30 to 40 minutes of baking, keep an eye on the top of the cake. If it begins to darken too much, cover it loosely with aluminum foil to prevent burning. To check for doneness, insert a toothpick into the center of the cake—if it comes out clean, the cake is ready.

Step 5: Cooling and Serving

Once baked, remove the cake from the oven and allow it to cool completely in the pan. For the best flavor, it is often suggested to serve the cake the following day, as the flavors have time to meld beautifully.

When ready to serve, slice the Caramel Folded Plum Cake into generous pieces and enjoy it alongside a steaming cup of Masala Chai, or pair it with crispy Achappam for a delightful snack experience that truly embodies the spirit of Kerala cuisine.

Indulge in this decadent Caramel Folded Plum Cake, which is not only a feast for the palate but also a visual delight, making it an impressive addition to any gathering or a special treat to savor with loved ones. Happy baking!