Christmas can never be completed without plum cakes. I
love plum cakes and used to wait for the Christmas season for the cakes, This Christmas
season I got very tasty cake from my friend, took the recipe from her and this
is my first attempt with plum cake… and the result was good.
My husband and kids are not plum cake lovers, that’s the
main reason for not trying this before. But
I’ve some good friends who loves plum cakes the way I do, got certified that my
attempt was a success… :)
So here I’m sharing the recipe…
This recipe doesn't need you to soak the dry fruits in
advance and it's alcohol-free so you can make it instantly just before
you need it.
Ingredients:
2 ½ cups all purpose flour
1 ½ cups dry fruits.
2 ½ cups all purpose flour
1 ½ cups dry fruits.
2 cups powdered white sugar
2 cups vegetable oil
5 eggs
1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (ground together to powder)
1 tsp baking powder
1 tsp vanilla extract
1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (ground together to powder)
1 tsp baking powder
1 tsp vanilla extract
Method
First preparatory step is to caramelize sugar.
In a pan on medium heat, melt 1/2 cup sugar slowly turn into a dark brown goop. Keep stirring and let it turn a deep dark brown colour. Don't let it burn. Turn off heat and add about 1/4 cup water. The sugar will harden. Turn the heat back on and slowly heat the mixture to get a dissolved caramelized sugar. Let this cool and set aside.
Take the dry fruits and add 2-3 table spoons of flour to coat it. This is to avoid sinking to the bottom of the batter while baking. Set aside.
Beat the egg whites in a bowl until they turns fluffy and a soft peaks form.
Mix the baking powder, flour and spices until well combined. Sift 2-3 times.
Beat together the oil and sugar in a bowl until they turns creamy, add one egg yolk at a time and blend well. Add the vanilla extract and beat well, gradually add the flour little by little and blend well. Add the caramelized sugar and blend, finally add the dry fruit mixture to the mixing bowl and gently mix it.
Fold gently the egg whites to the cake batter.
Preheat oven to 350F / 180C
Pour this cake batter to the greased baking pan and bake for 45-50 minutes or a skewer inserted comes out clean.
Remove the cake from the oven and allow it to cool completely.
In a pan on medium heat, melt 1/2 cup sugar slowly turn into a dark brown goop. Keep stirring and let it turn a deep dark brown colour. Don't let it burn. Turn off heat and add about 1/4 cup water. The sugar will harden. Turn the heat back on and slowly heat the mixture to get a dissolved caramelized sugar. Let this cool and set aside.
Take the dry fruits and add 2-3 table spoons of flour to coat it. This is to avoid sinking to the bottom of the batter while baking. Set aside.
Beat the egg whites in a bowl until they turns fluffy and a soft peaks form.
Mix the baking powder, flour and spices until well combined. Sift 2-3 times.
Beat together the oil and sugar in a bowl until they turns creamy, add one egg yolk at a time and blend well. Add the vanilla extract and beat well, gradually add the flour little by little and blend well. Add the caramelized sugar and blend, finally add the dry fruit mixture to the mixing bowl and gently mix it.
Fold gently the egg whites to the cake batter.
Preheat oven to 350F / 180C
Pour this cake batter to the greased baking pan and bake for 45-50 minutes or a skewer inserted comes out clean.
Remove the cake from the oven and allow it to cool completely.
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