Bake time | 55 minutes at 170 C |
Level | Difficult |
Total Number of pieces | 24 |
A plum cake is a type of cake that traditionally contains dried fruits, such as raisins, currants, and sometimes candied fruits, but surprisingly, it doesn't usually contain plums. The name "plum cake" is historical and stems from the fact that in older times, the term "plum" referred to a variety of dried fruits, not just the specific fruit we know as a plum today.
Key characteristics of a plum cake:
Dried Fruits: The defining feature of a plum cake is its inclusion of various dried fruits. These can include raisins, currants, sultanas, candied citrus peel, dried apricots, and sometimes even dried cherries. The dried fruits are often soaked in alcohol, such as brandy or rum, to plump them up and infuse them with flavor.
Spices: Plum cakes are typically spiced with warm and aromatic flavors like cinnamon, nutmeg, cloves, and allspice. These spices contribute to the cake's rich and festive aroma.
Nuts: Some variations of plum cake also include chopped nuts like almonds, walnuts, or pecans. Nuts add texture and flavor to the cake.
Batter: The cake batter is usually made with ingredients like flour, butter, sugar, eggs, and sometimes molasses. The soaked dried fruits, spices, and nuts are incorporated into the batter.
Baking: The cake is baked at a relatively low temperature for a longer period of time, resulting in a dense and moist texture.
Aging: Many plum cake recipes call for aging the cake by periodically brushing it with alcohol, which not only enhances the flavor but also contributes to the cake's longevity.
Decorating: Once the cake is baked and aged, it can be decorated in various ways. Some plum cakes are frosted or glazed, while others are left plain and dusted with powdered sugar.
Holiday Tradition: Like Christmas fruit cakes, plum cakes have a history deeply intertwined with holiday traditions, and they are often associated with festive celebrations and family gatherings.
It's worth noting that while the name "plum cake" might seem misleading to those expecting actual plums, the cake's popularity and tradition have persisted over time. Variations of plum cakes can be found in different cultures, each with its own unique twists and ingredients. The cake's dense texture, rich flavor, and combination of dried fruits, nuts, and spices make it a beloved treat during the holiday season and beyond.
Ingredients
1. For Caramel syrup
Sugar – 3/4 cup
Hot water – 1/2 cup
2. Dry fruits soaked
3 colour tutti fruiti – 1/2 cup
Cherry – 1/4 cup
Black raisins – 1/4 cup
Golden raisin – 1/4 cup
Dates chopped – 1/4 cup
Cashew nuts chopped – 1/4 cup
Almonds chopped – 1/4 cup
Total dry fruit mix = 2 cups
3. Dry ingredients
All purpose flour – 1.5 cups + 2 tablespoon
Baking powder – 1 teaspoon
Baking soda – 1/4 teaspoon
Cinnamon powder – 1/2 teaspoon
Dry ginger powder – 1/2 teaspoon
Salt – 1/4 teaspoon
4. Wet ingredients
Eggs – 3
Melted butter – 3/4 cup
Vanilla essence – 1 teaspoon
Method of preparation
1. Preparing caramel
Add 3/4 cup of sugar to a pan and switch on the flame
When the sugar starts to melt, prepare 1/2 cup of hot water. Make sure the flame is between medium to low.
After sometime we can see that the sugar has melted completely and became golden brown in color.
By this time add hot water, slowly and carefully.
Boil the caramel for 5 minutes and then switch off the flame.
Allow the caramel to cool down.
2. Preparing dry fruit mix
If you have pre- soaked fruit mixture in rum or wine, you can take two cups of that dry fruits mix.
Else, soak the freshly chopped dry fruits in a small portion of caramel kept aside.
3. Mixing of dry ingredients
To a sieve, add purpose flour, baking powder, baking soda, cinnamon powder, dry ginger powder and salt
Sieve this dry ingredients for 2 to 3 times and keep it aside.
4. Preparing wet ingredients
In a large mixing bowl, add 3 eggs.
Using egg beater or spatula, mix them till fluffy.
Add vanilla essence and mix well
Then add powdered sugar and mix again
Now add melted butter and mix everything properly.
Add the prepared caramel syrup and mix gently.
5. Preparation of Plum cake
Mix the dry fruits with 3 tablespoon of all purpose flour, so that they don’t get settled at the bottom of the cake.
Now to the wet ingredients mix, add the dry flour mix which is kept aside.
Mix the dry ingredients using spoon or spatula. Do not use beater.
Add the dry fruit mix to the batter and mix well everything.
Line 7 inch cake tin with butter paper.
Add batter to the cake tin.
Preheat the oven for 10 minutes at 170°C
Bake the cake for 55 to 60 minutes or until a tooth pick or skewer comes out clean, when checked at the center portion of the cake.
Allow the cake to cool and then cut it into slices.