Topic started by judy (@ a020-1106.orld.splitrock.net) on Sun Dec 30 21:21:36 .
All times in EST +10:30 for IST.

Hi,
I've been searching many sites to get a receipe for this cake.It is very famous in central 'TRAVENCORE' and is common during the X'MAS.If any one know the receipe for this please reply me.

Responses:

• From: funcook (@ toronto-ppp228631.sympatico.ca) on: Sun Oct 20 01:46:06
  
  Why Travencore? I mean Where is Travencore? Never mind. A generic recipe for this type cake would be for every 250 gms of ap flour use the same amount of butter, sugar, dried candied fruits, 1/4 tsp baking powder, some dark rum or brandy and 2 eggs. To the candied fruits, sprinkle some flour, add the liquor and mix, keep aside. Sift ap flour with the baking powder. Whisk butter in a bowl. Add sugar and whisk till creamy. Add eggs and beat really well as this might curdle. Add dark caramel, which could be made by browning and burning sugar in a thick pan. Fold in the flour and mix gently. Fold in the candied fruits. Pour cake mix in a tin lined with brown paper. Make a dent in the center, so that when cake rises in the proces of baking, it dies not peak too much in the middle. Place in a preheated oven at 170 C. Cook for almost 1 1/2 hours or till done. Remove, let stand for 1/2 hour, unmould cake carefully and place on a wire rack for some time to cool. Leave it in the lined paper until ready to consume.
  
  
• From: abimani (@ 24-161-176-30.san.rr.com) on: Mon Nov 25 01:33:45
  
  I am from Trivandrum.I have tasted that cake. I have never seen that type of cake anywhere else. Can anyone pl post the recipe for that.
  
  
• From: Chitra (@ user-0ccsvp3.cable.mindspring.com) on: Sat Nov 30 15:20:22
  
  Hello Judy and Abimani,
  I hope this is the recipe you are looking for.
  Fruit-Nut Christmas cake:
  Ingredients to make FOUR loaves of fruit cake:
  Raisins 1 pound
  Dates 1 pound
  Candied fruits and Orange and Lemon peel 1 cup
  Gold Rum 1 cup
  Cashews 2 cups
  All Purpose flour 4 cups
  Baking powder 3 teaspoon
  Butter 1 pound
  Sugar 4 cups
  Sugar 1 cup (To make caramelized syrup)
  Eggs 12
  Cinnamon powder 1 heaped teaspoon
  Nutmeg powder 1 heaped teaspoon
  Cloves powder 1 heaped teaspoon
  Dry Ginger powder 1 heaped teaspoon
  Salt 3 teaspoon
  Pure Vanilla essence 4 teaspoon
  Method:
  Dice the fruits and coat them with 3 tablespoon flour. Add 1 cup Rum and mix well. Keep this at room temperature over night. Dice or crush the nuts to small pieces. You can do these steps the day before you plan to make the cake.
  Place the eggs and butter at room temperature the night before you make the cake.
  
  Preheat the oven to 350 degree F.
  Measure and keep ready the flour, sugar and the flavorings.
  To make the caramel, use a white enameled pot, if you have one. The light surface will help to see exactly the caramelizing process. If you don’t have one, use a medium saucepan. Place 1 cup sugar in the saucepan and add 2 tablespoon water. Turn the stove to high and place the pan on the stove and let it boil. Don’t stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice.
  Within 7 -10 minutes, a cherry wood colored caramel forms. Immediately remove the pan from the stove and very carefully add 1 cup water to the caramel. You may hold the pan above the sink, and slowly add the water for it may splash. Now stir the contents well to dissolve the caramel. Keep this aside.
  Sift flour and baking powder, a couple of times and keep ready.
  Use a large container to whisk the butter and sugar. Whisk butter first, and then add 4 cups of sugar and whisk again, until it is creamy. Now add the eggs and whisk well. Pour in the caramel syrup, the flavoring powders, salt, and vanilla extract, and mix everything together. Now add the flour-baking powder mix, and fold this in with a wooden or plastic spatula or spoon. When they are well mixed, add the candied fruits and nuts and mix again.
  Spoon this into a 10 inch non stick loaf pans and bake for 1 hour at 350 degree F. (You may line the pan with parchment paper or brown paper.) Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake another 10- 15 minutes and check again.
  Remove the cake from the oven and place it on a cooling rake. Pierce the cake with toothpick, and pour Brandy (about 3-4 tablespoon on each) on top and let it soak. This will enhance the flavor, and gives a longer shelf life.
  Remove the cake from the pan only after it is allowed to cool completely. Before storing, cover the cake completely with wax paper first, and then with aluminum foil and keep in the refrigerator.
  
  
  
• From: Chitra (@ user-0ccsvp3.cable.mindspring.com) on: Sat Nov 30 15:28:41
  
  Oops! Please don't fill the pan fully with the batter. Fill upto the 1/2 mark, for the cake will rise and fill the pan completely when done.
  
  
• From: :)punnahai (@ d150-35-51.home.cgocable.net) on: Sat Nov 30 19:09:40
  
  Chitra:
  Is this recipe for the plum cake from erstwhile Travancore?
  
  
• From: Chitra (@ user-0ccsvp3.cable.mindspring.com) on: Sat Nov 30 20:10:08
  
  Hello Punnahai,
  This is a little modified version of the recipe followed by families in erstwhile Travancore and current Kottayam and Palai.
  
  
• From: punnahai (@ d150-35-51.home.cgocable.net) on: Sat Nov 30 21:27:10
  
  chitra,
  If you have the original recipe, could you please share it with me if it is not too much of a hassle. Thanks so much.
  
  
• From: Chitra (@ user-0ccsvp3.cable.mindspring.com) on: Sat Nov 30 23:36:59
  
  Hello Punnahai,
  In the original recipe, the eggs are separated into egg whites and yolk. Egg white is beaten and set aside.
  Candied Orange and Lemon peels are not added to the fruits. Instead 1 cup of candied cherries (diced) alone is used.
  The diced fruits are coated with flour, but the Gold Rum is not added.
  The butter and sugar are whipped, and then the egg yolks are added to this and mixed.
  To the sifted flour – baking powder mix, add the diced nuts and fruit and mix well. Then add egg whites and mix, followed by caramelized sugar syrup, flavoring powders, and the whipped butter - sugar -egg yolks.
  Instead of dry ginger powder, powdered caraway seeds are used.
  Salt is not added to the batter.
  Once baked, it was not soaked in Brandy.
  Hope this helps.
  
  
  
  
  
  
  
• From: :)punnahai (@ d150-35-51.home.cgocable.net) on: Sun Dec 1 07:59:11
  
  Hi Chitra:
  Thank you so much!
  
  
• From: Arpana (@ 65-102-181-89.sttl.qwest.net) on: Sat Nov 22 18:23:12
  
  Does anyone have a recipe for the traditional Christmas plum-cake from South India, but without the rum or brandy? The kind u get in Nilgiris bakery....:-)
  
  
• From: Beulah Kishore (@ cache-mtc-ab01.proxy.aol.com) on: Wed Dec 3 14:32:39
  
  Hi, I need a recipe for Kerala kokoos murukku, you know, you dip the batter in a kokoos achu and do it, if anyone knows that recipe, please share. Kind of in a hurry!!!thanks.
  
  
• From: :) (@ d150-184-242.home.cgocable.net) on: Thu Dec 4 11:44:42 EST 2003
  
  wow kokoos hmmmmmmmmmmmmmmmm I have heard the name kokoos used only in the nagercoil area. I think in Kerala it is called achchappam.
  
  
• From: D (@ stratford.cuc.com) on: Thu Dec 4 13:36:13 EST 2003
  
  Source: Spiderkerala.com
  
  Enjoy!
  
  Description
  
  
  Ingredients
  4 cups Rice
  1/4 litre Milk
  2 cups Powdered sugar
  3 nos. Eggs
  1 teaspoon Cardamom powder
  Coconut oil As required
  
  Preparation
  Wash and soak the rice for two hours. Grind the rice with milk to a thick batter. Beat the eggs thoroughly and add to the batter along with sugar and the cardamom powder. Mix well.
  Heat oil in a pan and dip the achchappam mould in it for a minute. Dip the mould into the batter and then dip it in the hot oil. Fry along with the mould. Tap the mould for the appam to separate. Repeat the same till the batter is over.
  
  - D
  
  
• From: SUNAINA (@ 64-6-184-50.t1.orc.megapath.net) on: Fri Dec 5 09:39:00 EST 2003
  
  HI ALL,
  
  I SIMPLY DON'T UNDERSTAND WHY PEOPLE GIVES DIFFRENT RECIPE FOR PLUM CAKE. IS ANY ONE KNOW RECIPE FOR KERALA BAKERY STYLE PLUM CAKE OR WHICH IS THE REAL ONE.THEY ARE DELICIOUS WHICH IS AVAILABLE IN X MAS SEASON.
  THANKS
  SUNAINA
  
  
• From: sunaina (@ 64-6-184-50.t1.orc.megapath.net) on: Fri Dec 5 09:44:16 EST 2003
  
  hi,
  my email is smathewtx@aol.com
  thanks
  sunaina
  
  
• From: nameeta (@ ) on: Sun Dec 21 04:06:27
  
  pls send me the receipe for fruit rum cake and black forest cake as well as how to make icing
  
  
• From: shans (@ adsl-68-126-184-213.dsl.pltn13.pacbell.net) on: Fri Jul 30 14:24:42
  
  hey all,
  
  i'm from mumbai, well, bandra to be specific & we get delicious plum cakes in the local bakeries. its somewhat of a basic chocolate or cocoa batter i guess 'coz its of a deep dark chocolate colour, i guess with black currents & walnuts rather than plum in it. well maybe there is some in it!!the cake has everything mixed in the batter rather than just as a topping. ! if anyone know the recipe to that kind of a plum cake please write back!!
  
  
• From: Seema (@ ) on: Tue Sep 28 01:04:22
  
  I would like to receive plum cake recipe which should taste like Annes plum cake.Can anybody help me please.
  
  
• From: L (@ syru202-193.syr.edu) on: Tue Sep 28 09:06:53 EDT 2004
  
  Anyone knows where we can get tutty fruity in US? Please respond asap. thanks
  
  
• From: Praveena Suresh (@ 82.128.1.61) on: Thu Oct 7 18:26:52 EDT 2004
  
  Thank you all soooooooooooooooooo much. I was searching the receipe for plum cake and kokoos. I belong to Nagercoil and now I am living in Nigeria.
  
  

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