Christmas Plum Cake | Fruit Cake Recipe | with step by step photos and video. A popular and flavoured fruity cake recipe made with dry fruits of your choice. This is the season of cheer, love and of course, a lot of desserts.
WHAT IS A TRADITIONAL PLUM CAKE?
Plum Cake refers to a wide range of cakes made with either dried fruit (such as currants, raisins or prunes) or with fresh fruit. There is a wide range of popular plum cakes and puddings. In India, it has been served around the time of the Christmas holiday season, and may have additional ingredients such as rum, wine or brandy added.
This cake has reached every corner of the world. Moreover, every country, region and family has a different version of this recipe. Some are made with nuts soaked in rum, some are fed with sherry or brandy for weeks after being baked, and some have no alcohol at all.
How to make christmas plum cake recipe without soaking?
Christmas Plum Cake | Fruit Cake Recipe | with step by step photos and video. Traditionally, dry fruits are soaked in rum/brandy for months or even years before using them for baking a Christmas Plum Cake. The recipe shared here is done without soaking the dry fruits. The color of the cake is dependent on the part of caramelising the sugar. But make sure do not burn the sugar as it adds a burnt flavor to the cake.
Even though it is generally known as Christmas cake, but it is widely known as fruit plum cake known for its fruit punch in each bite. Unlike other cakes, it has less density of cake flour and has more different types of dried fruits.
Christmas Plum CakeCourse: Dessert, CakeCuisine: InternationalDifficulty: Medium
Christmas Plum Cake | Fruit Cake Recipe | with step by step photos and video. A popular and flavoured fruity cake recipe made with dry fruits of your choice
3/4 + 1/4 cup Brown Sugar or Normal Sugar
1/4 cup Butter
1/4 cup Tutti-Frutti
3 tbsp Golden Raisins
3 tbsp Red Cherries (Chopped)
3 tbsp Black Raisins (Chopped)
3 tbsp Cashew Nuts (Chopped)
1 tbsp Orange Zest/Lemon Zest
1/2 cup + 1/4 cup Water
1 tsp Vanilla Essence
- Dry Ingredients
11/2 cup Maida
1 tsp Cinnamon Powder
1 tsp Ginger Powder
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
- Prepare the cake tin
- For 11/2 cup of maida use 8 inch round pan. Brush some oil & place baking paper over all the sides. Keep it aside.
- Cooking Dry Fruits
- In a pan add 3/4 cup of brown sugar, 1/4 cup Butter, 1/4 cup Tutti-Frutti, 3 tbsp Golden Raisins, 3 tbsp Red Cherries (Chopped), 3 tbsp Black Raisins (Chopped) and 1/2 cup of water.
- Mix it and place it on a stove. Once it starts to boil turn to low flame & allow to boil for 5 minutes.
- Add 3 tbsp Cashew Nuts (Chopped) and 1 tbsp Orange Zest/Lemon Zest. Mix & switch off the flame.
- Keep it aside.
- Sugar Caramelizing
- Heat a pan and add 1/4 cup of brown sugar. Heat it & let the sugar melt. When the color of the melted sugar becomes brown, add 1/4 cup of warm water to this. You need to be very careful at this stage since the water tends to splash and can cause burns. Switch off the flame.
- Pour this sugar syrup to the dry fruits mix.
- Mix well and allow this mixture to cool down completely.
- Preparing Egg Mixture
- Take 2 eggs in a bowl, and add 1 tsp vanilla essence.
- Beat it lightly using a fork or spoon.
- Pour this egg mix to the cooled dry fruits mixture.
- Preparing Dry Ingredients
- In another bowl add 11/2 cup of maida,1 tsp Cinnamon Powder, 1 tsp Ginger Powder, 1 tsp Baking Powder, 1/4 tsp Baking Soda and 1/4 tsp Salt.
- Mix it well.
- Prepare the Cake Batter
- Seive the dry ingredients into the prepared wet ingredients mix. Fold the batter well making sure everything is combined well.
- Pour this cake batter into the prepared cake tin.
- Place a stand and a plate in a kadai as shown. Now close and preheat the kadai for 10 minutes over a low flame.
- After 10 minutes, place the cake tin and bake for 50 to 60 minutes over a low flame or bake for 50 to 60 minutes in a preheated oven.
- After 55 minutes, cake is completely done. Check it by inserting a tooth pic.
- Allow the cake to cool down completely.
- Demold the cake from the cake tin and baking paper.
- Slice and enjoy the dry fruits in every bite.
- While caramelising the sugar, while adding water you need to be very careful since the water tends to splash and can cause burns.
- Baking time can vary based on the size of the cake tin, around 45 to 60 minutes, so be careful to check every 5 minutes after 45 minutes.