Christmas Plum Cake, known as "Plum Cake" or "Fruit Cake," is a traditional dessert served by Indian Christians during the holiday season. It reflects the British colonial influence, where the original fruit cake was adapted with local ingredients like candied orange peel, nuts, and Indian spices, creating a uniquely Indian festive treat.

In North India, the cake often includes cardamom, saffron, and a heavier use of candied citrus peel, while in South India, coconut and cashew nuts are added. Some regions also use rum or brandy for extra richness, but the core concept of a dense, spiced fruit cake remains the same.

The cake is usually served at room temperature, sliced thinly, and sometimes brushed with a light apricot or orange glaze. It is accompanied by tea or coffee and is a centerpiece on the Christmas dessert table, often enjoyed with family and guests after the main feast.

Besides Christmas, the cake is also prepared for New Year celebrations, wedding receptions, and church festivals. Its long shelf‑life makes it a popular gift item during the holiday season.

The use of yogurt in the batter gives the cake a moist, tangy crumb, while the dark caramelized syrup adds deep, almost burnt‑sugar flavor. Combined with Indian spices like cinnamon, ginger, clove, and nutmeg, it creates a flavor profile that is both familiar and distinctly Indian.

Authentic ingredients include candied orange peel, mixed dried fruits, nuts, yogurt, and Indian spice powders. Acceptable substitutes are dried apricots for orange peel, Greek yogurt for regular yogurt, and all‑purpose flour for cake flour, though texture may vary slightly.

A hot cup of masala chai or Indian filter coffee complements the cake’s richness. For a fuller meal, serve it alongside a light fruit salad or a simple vanilla custard to balance the dense texture.

Common errors include over‑cooking the caramel (which makes it bitter), using cold yogurt (causing the batter to split), over‑mixing the batter (resulting in a tough cake), and opening the oven too early, which can cause the cake to collapse.

Yogurt provides moisture and a slight tang that keeps the dense cake tender without the need for eggs, making the cake suitable for vegetarians and giving it a unique crumb texture compared to traditional egg‑based fruit cakes.

Yes, the cake improves with age. After baking, let it cool completely, then wrap tightly in plastic wrap and store in the refrigerator for up to 5 days or freeze for up to 2 months. For best flavor, slice and serve after it has rested overnight.

The YouTube channel CookingShooking Hindi specializes in Indian home‑cooking tutorials presented in Hindi, focusing on traditional recipes, festive dishes, and practical cooking tips for everyday cooks.

CookingShooking Hindi emphasizes simplicity, using readily available ingredients and minimal equipment while still delivering authentic flavors. The host often shares personal anecdotes and cultural context, making the recipes feel like family traditions rather than just step‑by‑step instructions.