A plum cake is perfect for Christmas which is rich, moist and flavourful. It is loaded with dry fruits which are soaked in alcohol and has the goodness of spices. The cakes are usually prepared well in advance before Christmas. This gives the fruit cake a subtle alcohol flavour and a moist texture. The alcohol acts as a preservative so that the cake can be stored for many days without refrigeration.
Ingredients
Items To be soaked
1. Black raisins – 50 gm
2. White raisins – 50 gm
3. Candied orange peels – 50 gm
4. Dates dry – 50 gm
5. Plum dry – 50 gm
6. Apricot dry – 2 Tbsp
7. Cranberries dry – 2 Tbsp
8. Cherry dry – 2 Tbsp
9. Candied ginger – 2 Tbsp
10. Fig dry – 2 Tbsp
11. Brandy/whisky/rum/wine - as required
Soaking the dry fruits
1. Chop all the dry fruits, removing the seeds if any.
2. Transfer to a glass jar.
3. Pour the alcohol over the dry fruits up to ¼ of the jar. Close the jar tightly and shake well.
4. Keep it soaked at least for 2 weeks before using.
5. Shake the jar on alternate days to allow even spread of liquor.
Ingredients for the cake
1. Maida – 200gm
2. Baking powder – ½ Tbsp
3. Spice mix – ½ Tbsp (recipe already in the blog)
4. Cake jeera – 1 tsp (optional)
5. Soaked dry fruits – 300-400 gm
6. Cashew nuts crushed – ½ cup
7. Brown Sugar – 200 gm
8. Eggs – 3 big
9. Butter (at room temperature) – 200 gm
10. Boost – 1 Tbsp
11. Ghee – 1 Tbsp
12. Condensed milk – 1 Tbsp
13. Almond essence (optional) – ½ tsp
14. Plum essence – 1 tsp
15. Vanilla essence – ½ tsp
16. Pineapple jam – 1 Tbsp (or pineapple essence – 1 tsp)
17. Orange essence – ½ tsp
Preparation of caramel
1. Heat a pan and add ½ cup of white sugar on medium flame.
2. When it starts changing the color to golden brown lower the flame and slowly add ½ cup of hot water stirring continuously.
3. Stir and boil for 2-3 minutes till the sugar is melted completely. Cool and keep aside.
Preparation of cake
1. Grease the baking tray and line with butter paper at bottom and sides.
2. Strain the soaked dry fruits and mix with 2 Tbsp maida. Keep aside the dry fruits and strained liquid.
3. Mix maida with baking powder, spice mix and cake jeera. Keep aside.
4. Powder the sugar and mix with soft butter and beat well till it becomes soft and fluffy.
5. Add eggs one by one and beat well.
6. Add caramel and mix well. Then add boost, ghee and condensed milk. Mix and beat well.
7. Add the dry ingredients (at step 3) and soaked dry fruits and nuts alternately, little by little, folding well or low speed.
8. Add the essences and jam and the strained liquid (at step 2). Mix well.
9. Transfer to a baking pan layered with butter paper.
10. Decorate the top with nuts and raisins.
11. Bake in a preheated oven at 170 degrees for 1 to 1½ hours or till done.
12. Remove from the oven and sprinkle or brush some alcohol.
13. Cool and cover tightly. Brush alcohol for few days.
Tips
1. All ingredients should be at room temperature and without any water content.
2. Any dry fruits and nuts of your choice can be added.
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