PLUM CAKE
"VEGETABLES AND FRUITS ARE MUST ON A DIET, I SUGGEST CARROT CAKE, ZUCCHINI BREAD, PUMPKIN PIE, APPLE PIE AND A PLUM CAKE..........."
Plum Cake is a Fruit cake made in India and it definitely doesn't taste a bit like what we eat here. The Fruit cake we get here is groooooooosss!!!!!!!!!!
This is my mom's recipe for Plum Cake and as usual I try adding some Ingredients thinking it would taste better than my mom and I fail every single time.
INGREDIENTS:
Mixed Fruits soaked in Rum or Brandy
Butter - 3/4 cup (room temperature)
Eggs - 3
Granulated Sugar - 1 1/2 cups
All Purpose Flour/Cake Flour (1 1/2 cup, measured and sift)
Baking Powder - 1 tsp
Vanilla Essence - 1 tsp
FOR THE CARAMEL:
Granulated Sugar - 1/2 cup
Water - 1tsp & 1/2 cup
Lemon Juice- 1tbsp
SPICE POWDERS:
Cinnamon Powder-1/4tsp
Nutmeg Powder -1/4tsp
Mixed Spice Powder -1/4tsp
TO SOAK FRUITS:
Raisins - 100gms
Pistachios - 100gms
Almonds - 100gms
Cashews - 100gms
Tutti Fruti - 100gms
Dried Figs - 100gms
Rum/Brandy - 1-2 cups till the fruits are completely soaked
DIRECTIONS:
Chop all the dry fruits into pieces and soak them in Rum or Brandy for atleast 2-3 days. The more you soak the better it tastes. The fruits should be stored in a air tight jar and please shake the jar once in a while.
Next, make the caramel sauce. Place the granulated sugar in a pan. Add 3 tbsps water and the tsp of lemon juice. Mix lightly with a spoon. Place the saucepan on high heat and allow the sugar and water to start boiling/ bubbling. Do not stir but you may tilt the pan a bit a couple of times to let the melted sugar spread out. Let the sugar melt and caramelize to a golden brown (do not burn it). Take it off the heat and it will start darkening. Carefully pour the 1/4 cup boiling water (it will spit and splutter) into the caramel and stir with a spoon. Place the caramel sauce back on the stove and just bring it to a boil. Then take it off the heat and keep aside.
Now prepare the cake batter. Put the soft butter in a big bowl and beat, with an electric beater, till fluffy. Add the powdered sugar and beat, on slow speed, till combined. Keep aside about 1/3 cup of the flour aside and sieve together the remaining flour, baking powder and baking soda. Add this to the bowl along with all the powdered spices. Mix well (do not beat too much), using the beater on slow speed, until combined.
Sprinkle the 1/3 cup reserved flour on the cooled fruit and nuts and mix with a spoon so the fruit is well coated with the flour. Add this, the vanilla extract, Spice Powders and the warm caramel sauce to the batter and mix with a wooden spoon till combined.
Beat the egg whites to soft peaks, in another clean bowl, and gently fold this into the batter till well incorporated. Pour the batter into two medium greased and lined/ floured loaf or cake tins (I used a 7” round tin and a medium loaf tin. Bake the cakes at 325F for about 1 to 1 1/4 hours or till a skewer comes out clean, when it is inserted into the centre. Ensure the cake is well baked.
Let the cakes cool in the tins for about 15 minutes, then gently unmould and cool on a rack. You can serve the cake immediately but it does taste even better the next day. Cover the cake with waxed paper and then foil before storing or the cake will dry out.
"VEGETABLES AND FRUITS ARE MUST ON A DIET, I SUGGEST CARROT CAKE, ZUCCHINI BREAD, PUMPKIN PIE, APPLE PIE AND A PLUM CAKE..........."
Plum Cake is a Fruit cake made in India and it definitely doesn't taste a bit like what we eat here. The Fruit cake we get here is groooooooosss!!!!!!!!!!
This is my mom's recipe for Plum Cake and as usual I try adding some Ingredients thinking it would taste better than my mom and I fail every single time.
INGREDIENTS:
Mixed Fruits soaked in Rum or Brandy
Butter - 3/4 cup (room temperature)
Eggs - 3
Granulated Sugar - 1 1/2 cups
All Purpose Flour/Cake Flour (1 1/2 cup, measured and sift)
Baking Powder - 1 tsp
Vanilla Essence - 1 tsp
FOR THE CARAMEL:
Granulated Sugar - 1/2 cup
Water - 1tsp & 1/2 cup
Lemon Juice- 1tbsp
SPICE POWDERS:
Cinnamon Powder-1/4tsp
Nutmeg Powder -1/4tsp
Mixed Spice Powder -1/4tsp
TO SOAK FRUITS:
Raisins - 100gms
Pistachios - 100gms
Almonds - 100gms
Cashews - 100gms
Tutti Fruti - 100gms
Dried Figs - 100gms
Rum/Brandy - 1-2 cups till the fruits are completely soaked
DIRECTIONS:
Chop all the dry fruits into pieces and soak them in Rum or Brandy for atleast 2-3 days. The more you soak the better it tastes. The fruits should be stored in a air tight jar and please shake the jar once in a while.
Next, make the caramel sauce. Place the granulated sugar in a pan. Add 3 tbsps water and the tsp of lemon juice. Mix lightly with a spoon. Place the saucepan on high heat and allow the sugar and water to start boiling/ bubbling. Do not stir but you may tilt the pan a bit a couple of times to let the melted sugar spread out. Let the sugar melt and caramelize to a golden brown (do not burn it). Take it off the heat and it will start darkening. Carefully pour the 1/4 cup boiling water (it will spit and splutter) into the caramel and stir with a spoon. Place the caramel sauce back on the stove and just bring it to a boil. Then take it off the heat and keep aside.
Now prepare the cake batter. Put the soft butter in a big bowl and beat, with an electric beater, till fluffy. Add the powdered sugar and beat, on slow speed, till combined. Keep aside about 1/3 cup of the flour aside and sieve together the remaining flour, baking powder and baking soda. Add this to the bowl along with all the powdered spices. Mix well (do not beat too much), using the beater on slow speed, until combined.
Sprinkle the 1/3 cup reserved flour on the cooled fruit and nuts and mix with a spoon so the fruit is well coated with the flour. Add this, the vanilla extract, Spice Powders and the warm caramel sauce to the batter and mix with a wooden spoon till combined.
Beat the egg whites to soft peaks, in another clean bowl, and gently fold this into the batter till well incorporated. Pour the batter into two medium greased and lined/ floured loaf or cake tins (I used a 7” round tin and a medium loaf tin. Bake the cakes at 325F for about 1 to 1 1/4 hours or till a skewer comes out clean, when it is inserted into the centre. Ensure the cake is well baked.
Let the cakes cool in the tins for about 15 minutes, then gently unmould and cool on a rack. You can serve the cake immediately but it does taste even better the next day. Cover the cake with waxed paper and then foil before storing or the cake will dry out.
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