This is a deliciously rich and moist plum cake packed with soft dry plums and is a specialty during Christmas.
Ingredients
1. Maida – 1½ cup
2. Soft unsalted butter – ¾ cup
3. Brown sugar powder – ¾ cup
4. Eggs – 2 large
5. Baking powder – 1 tsp
6. Salt – ¼ tsp
7. Vanilla essence – 1 tsp
8. Grated lemon rind – 1 tsp
9. Grated orange rind – 1 tsp
10. Mixed spices – 1 tsp (dry ginger, nutmeg, cloves, cinnamon in equal quantities)
11. Soaked and drained plums – 600 gm
12. Drained liquid from the plums – ½ cup
13. Caramel – 3 Tbsp
14. Orange juice – ¼ cup
Preparation
1. Chop the dried plums and soak in brandy, whisky, rum or wine for one week at least.
2. In a bowl mix maida, baking powder, salt and the powdered spices and keep aside.
3. Mix the drained plums with 4 Tbsp of maida. Mix well and keep aside.
4. In another bowl mix butter, sugar and cream nicely. Add eggs, one at a time, beating well.
5. Add the lemon rind and orange rind. Mix well to make a soft batter.
6. Add the maida mix and orange juice alternately to the batter and mix well.
7. Add caramel and mix well. Add the drained liquid from the plums and mix well.
8. Transfer to a greased baking tray and level the surface.
9. Preheat the oven at 170 degrees celcius and reduce to 160 degrees and bake the cake for 30 minutes and reduce temperature to 150 degrees and bake until done.
10. Brush the surface of the cake with the same alcohol used for soaking the plums.
Tips
1. The spices can be powdered along with sugar also.
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