Eggless Plum Cake
Eggless Plum Cake is the perfect baked treat to make for Christmas. It is packed with dried fruit and nuts, still light and delicious.
Baking during the holidays is one of my favourite things to do with the family and/or for the family. Be it cookies, cakes, or breads! This Eggless Plum Cake recipe is my personal favourite over the holiday season. Christmas will not be the same without plum cake. In my baking experience, I have made many fruit cakes that were dense and not very appealing. From that experience, I can definitely say that this eggless plum cake recipe is one of the best that can be enjoyed with children and grownups alike.
I prefer marinating the dry fruits and nuts in orange juice instead of rum so my children can enjoy it too. Marinating in the fruit juice adds a delicious flavour to the cake. This cake is soft, fluffy, and packed with dried fruit with lots of flavour in each bite. I make this cake with homemade caramel as it adds a perfect flavour to this decadent cake.
For Soaking Dry fruits
2 tablespoons chopped dried dates
2 tablespoons chopped dried black raisins
2 tablespoons dried blueberry
2 tablespoons chopped dried cranberries
2 tablespoons raisins
2 tablespoons dried cherries
1 cup orange juice
For Dark Caramel
¼ cup sugar
¼ cup jaggery
½ cup unsalted butter
½ cup orange juice
1 tablespoon brown sugar
1 cup condensed milk
1 cup plain flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon powder
¼ teaspoon nutmeg powder
¼ teaspoon clove powder
2 tablespoons orange zest
¼ cup finely chopped unsalted almonds
2 teaspoons lemon zest
2 tablespoons chopped unsalted walnuts
2 tablespoons chopped unsalted pistachios
1 tablespoon dried cranberries
1 tablespoon finely chopped unsalted almonds
1 tablespoon finely chopped unsalted walnuts
Soak the dates, black raisins, blueberry, cranberries, raisins and dried cherries in orange juice. Cover and keep it in the fridge overnight or for 7-8 hours to soak the dry fruits.
Once the fruits have soaked for 12-14 hours strain the dry fruits and nuts. Keep any remaining soaking liquid aside.
Heat sugar in a pan on medium heat. Once all the sugar has melted, lower the heat. Keep the hot caramel on the heat and add the jaggery. Cook the jaggery and sugar on medium heat until the colour changes to dark brown. Turn off the heat and keep aside.
Heat the butter in a pan. Add the orange juice, caramelized sugar/jaggery and brown sugar. Stir on medium heat to dissolve the brown sugar and turn the heat off. Add the soaked dry fruit and nuts, condensed milk and vanilla essence and mix.
In a bowl mix together plain flour, salt, baking powder, baking soda, cinnamon powder, nutmeg powder, and clove powder. Sift the mixture.
To the sifted flour add the dry fruits and nuts mixture, orange zest, almond, lemon zest, walnuts, and pistachios. Gently fold in all the ingredients. If the batter is too thick, you can add some dry fruits and nuts soaking liquid.
Preheat the oven to 180C/fan160C/gas 4.
Grease the pan lightly using butter or spray it with non-stick cooking spray.
Pour the batter in the pan and smooth the top by gently tapping the tin. Garnish with cranberries, almonds and walnuts. Bake the cake for about 40-50 minutes.
Check if the cake is ready by inserting a toothpick, skewer, or fork in the center and if it comes out clean, then it is ready. Gently remove the cake from the pan.
Cake is ready to be served!