Plum Cake |Rich Fruit Cake |Christmas Cake| Christmas Special by Flavors

Plum Cake or Fruit Cake is a cake made with candied or dried fruit, nuts, and spices and soaked usually in Rum. In this recipe I have used orange juice instead of rum and it turned out delicious. 

Plum Cake or Fruit Cake

  • Servings: 2-3
  • Difficulty: medium
  • Print

 

Wat (18)

 

Ingredients:

  • Dried and Dry Fruits:
  • Apricot and Anjeer 1/4 Cup
  • Dates 1/4 Cup
  • Raisins and Sulatan 1/4 Cup
  • Cashew
  • Almond
  • Pista
  • Walnut
    (All 4 mixed 1 Cup)

Mixed Spices:

  • Cloves 5
  • Mace 1
  • Dalchini 1
  • Fennel seeds 1 tsp
  • Cardamom powder 1/2 tsp
  • Nutmeg powder 1/2 tsp
  • Pepper powder 1/2 tsp
  • Start anise 1

Other Ingredients :

  • Orange Juice 1 1/2 Cup
  • Maida Baking Flour 1 3/4 Cup
  • Sugar 1 Cup
  • Salt 1/2 tsp
  • Vanilla essence 1 tsp
  • Butter 1/2 Cup

Preparation:

Step 1: Take a bowl add all the dried fruits and add orange juice. The quantity of the orange juice should be as such that the dried fruits are completely dipped.Keep it in fridge overnight or more.
Note ( Orange juice is a substitute of Rum. Incase of Rum just replace orange rest everything remains the same)
(You can also prepare this recipe with water add 2 cups water to the dried fruits and microwave for 10 minutes)
Step 2: Sift all the dry ingredients.
Step 3: Seperate dried fruits from orange juice.(Don’t throw away the juice as we will be using it in the batter preparation.
Step 4: Add Sugar, butter, dried fruits, vanilla essence, mixed spices and juice in parts and make a thick consistency batter. You can add more orange juice if you feel the batter is too thick.
Step 5: Tranfer it to the baking tray and bake in a preheated oven at 160 degrees for 35-40 minutes or more till the toothpick comes out clean.

Allow it to cool down in a cooling rack and enjoy this sumptuous delicious Plum/Fruit Cake this Christmas.

Step by Step Recipe with pictures:

Step 1 : Add one cup orange juice to a bowl. You can use fresh orange juice, I have used tropicana for this recipe.

Snapshot_114

Step 2 :  Add 1/4 Cup of Black raisins and Sultana

Snapshot_115

Step 3 : Add 1/4 cup Dates cut into small pieces.

Snapshot_116

Step 4 : Add 1/4 Cup anjeer and apricot cut into small pieces.

Snapshot_117

Step 5: Add prunes 1/4 cup

Snapshot_118

 

Snapshot_119

 

Snapshot_120

The next day :

Step 6 : Add all the dry ingredients, sift and set aside.

Snapshot_121

 

Snapshot_122

 

Snapshot_123

 

Snapshot_124

 

Snapshot_125Snapshot_126

Step 7 : You get mixed spices in the market, if you are unable to get here’s the secret recipe to prepare the mixed spices.

Snapshot_127

Step 8 : Add cloves 5-6

Snapshot_128

Step 9 : Add mace 1

Snapshot_129

Step 10 : Add star anise 1

Snapshot_130

Step 11 :  Add fennel seeds 1 tsp

Snapshot_131

Step 12 : Add Dalhini stick medium sized 1

Snapshot_132

Step 13 : Add nutmeg powder 1/2 tsp

Snapshot_133

Step 14 : Add black pepper powder 1/2 tsp

Snapshot_134

Step 15 : Add cardamom powder 1/2 tsp

Snapshot_135

Step 16 : Grind it to a fine powder and mix to the dry ingredients.

Snapshot_136

Step 17 : Add powdered sugar or castor sugar 1 cup

Snapshot_137

Step 18 : Add melted butter 1/4 cup

Snapshot_138

 

Snapshot_139

Step 19 : Add all the fruits that were soaked in orange juice.

Snapshot_140

Step 20 : Add any 4 dry fruits of your choice 1 cup

Snapshot_141

Step 21 : Now start adding the orange juice that was used to soak the fruits. keep adding it in parts to make the batter. if you feel the batter is too thick even after adding all of the orange juice you can add additional 1 tbsp or more of juice to get a perfect consistency.

Snapshot_142

Step 22 : Sorry adding vanilla essence too late but it won’t affect the taste though! you can add vanilla essence while adding the soaked fruits.

Snapshot_143

 

Snapshot_144

Step 23 : Add this stage put your oven in a preheating state. Preheat at 160 degrees. Line up butter paper on all sides of the mould and grease with butter too. Start adding the batter and set it on all sides. Do not over fill the mould as cake will rise once baked so leave some space for it to rise.

Snapshot_145

Step 24 : Every oven has a different settings and heat at different level . I am covering this mould with aluminium foil so that my top layer of the cake don’t harden or burn. You can use butter paper instead or just leave it open.

Snapshot_146

 

Snapshot_147

Step 25 : Since I covered the top layer with aluminium foil, it took a little more time to bake. My cake was ready in 45 minutes. Insert a toothpick and check it should come out clean , if not bake further. Also always set you baking time to 45-50 minutes but the cake should be ready earlier then that. This step is helpful when you set your bake time to 35 minutes and the cake is not ready , you have to again preheat your oven and bake the cake, this might affect the quality of the cake. Setting a +time helps a lot but make sure you keep an eye on the time.

Snapshot_148

 

Snapshot_149

 

Snapshot_150

 

Snapshot_151

 

Snapshot_152

 

Snapshot_153

 

Snapshot_154

Watch full video at :

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s