Christmas celebrations remains incomplete without devouring the delicious plum cakes. Here we found the traditional Christmas cake recipe for you.
About Christmas Plum Cake Recipe: Soak in the goodness of rich dry fruits, cinnamon and nut along with the flavourful mix of rum, lemon and orange zest with this delicious Christmas plum cake recipe for the festivities!
Ingredients of Christmas Plum Cake750 gms mixed dry fruits (raisins, black currants, cranberries, sultana, prunes, figs)200 ml rum1 Lemon zest1 Orange zest1/4 tsp clove powder1/2 tsp ginger powder1/2 tsp cinnamon powder50 gms tooti fruity250 gms butter200 gms brown sugar1/2 tsp baking powder100 gms almond powder1 tsp vanilla essence4 EggsIcing sugar (for decoration)Christmas toppings (for decoration (small santa, mini reindeers)
For the soak
Traditionally, dry fruits are soaked in rum/brandy for months or even years before using them for baking a Christmas Plum Cake. But let’s be honest, not everybody remembers to do this and if this sounds like you, then you’re at the right place. For this eggless plum cake, I don’t use alcohol and use a very quick, cheat method of cooking my dry fruits with orange juice, lemon juice and some water. What this does is make the dry fruits extremely flavorful for the cake. I use tutti frutti, raisins, dried apricots, dried cranberries and prunes for this plum cake. But you can use any dry fruits you have in your kitchen!
For the cake
Moreover, I make this plum cake eggless and use yogurt to make a moist, soft cake. I recommend using Yogurt as a substitute to eggs. It gives the cake a very similar texture and makes it fluffy and light. I also use brown sugar in the cake batter to give it a better depth of flavor and beautiful deep color.
Since I didn’t pre-soak my fruits in liquid this year, I show you a quick cheat version of soaking your dry fruits! What I do is, I simply take orange juice, lemon juice, and water along with my dry fruits and cook them over low heat till the fruits absorb the liquids and become nice and plump. This takes literally minutes and makes your dry fruits as juicy as pre-soaked!
The key process in the making of this plum cake is the time this cake spends in the oven. We cook this cake slowly at a lower temperature so that it becomes really flavorful and the texture comes out just right. A normal cake is cooked for 30 to 40 minutes while this cake is cooked for 50-55 minutes at 160 degrees temperature.
It’s also rather important to prepare the cake batter well. It’s really easy- just make sure to cream the sugar and oil well before adding the yogurt and the rest of the ingredients. This makes sure that the cake comes out moist and fluffy rather than dense and oily. Make sure you chop the almonds, cashews, and walnuts before folding them in the batter.
This has to be the most asked question on all my social media platforms. Can we bake the recipe in a microwave? And the answer is YES! I am so glad that I am creating a recipe that can be made both in an oven and a microwave so everyone can bake and rejoice with this beautiful eggless plum cake.
If your microwave has a convection mode, you can also bake this cake in it! To bake these cake in the microwave, preheat until 160 degrees celsius. Place the cake pan on your tray, and allow it to bake for 30-40 minutes only. Again, microwaves differ, so keep a sharp eye out for the golden edges.
This cake can also be made in a cooker or kadhai, the options are endless. Basically, I just want you to make this recipe and share the joy it brings to you!
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