Plum cake with rum, Christmas plum cake recipe

Christmas plum cake with rum/ Fruit and nuts rum cake is a very aromatic cake with distinct flavors and tastes different from any other regular cake and is usually prepared during Christmas as the name goes. Christmas cake/ Plum cake with rum is made with all purpose flour, caramelized sugar syrup, eggs, spices and loaded with dry fruits and nuts. People who are so used to having this cake will know that apart from taste, its color is also one important factor in getting this cake right.

The original plum cake/ Christmas cake’s preparation actually starts 20 to 30 days before its making, yes, by soaking dry fruits in rum, which is one of the main essence in turning this cake an yummy one. And yes here is that cake for you guys!! I made this cake last year but couldn’t share it with you guys so this post waited for almost a year to be posted and I am really really glad it is here!! If you are looking for an instant and ALCOHOL FREE PLUM CAKE here is the recipe NO ALCOHOL CHRISTMAS PLUM CAKE for beginners. In that same post I have written much about the story of why we like the cake.

My grandpa (mom’s dad) used to make this cake at home I meant the batter is prepared from scratch at home, and we used to love watching the soaking process and mixing all the ingredients and the batter will be sent to a known bakery shop nearby in the town which will be baked to perfection I am talking about 20years back (now don’t guess my age). Good old memories of Pondicherry. My grandparents are pure vegetarian (brahmin, I should be that way too 😂 love marriage brings all the difference 😊 ) so my grandpa prepares eggless cake, wish I could get every trick of its making if he was there.

So with tricks that I remembered and some screwed from my mom I have made this cake and hope you like our family plum cake. Do let me know your feedback!! Also if you are looking for a simple fruits and nuts cake recipe is here ALCOHOL FREE DRY FRUITS AND NUTS CAKE , EGGLESS FRUIT RAVA CAKE and EGGLESS FRESH FRUIT CAKE

MERRY CHRISTMAS!!!

You may be interested in other recipe below:

Plum cake with rum, Christmas plum cake recipe

2020-12-08 21:47:56

Serves 6

Prep Time

20 min

Cook Time

50 min

Total Time

1 hr 10 min

Prep Time

20 min

Cook Time

50 min

Total Time

1 hr 10 min

Ingredients

1. All purpose flour – 1 cup
2. Salt – ¼ tsp
3. Baking powder – ½ tsp
4. Baking soda – ¼ tsp
5. Cocoa powder – 1 tbsp
6. Unsalted butter – ½ cup
7. Eggs – 3
8. Vanilla syrup – ½ tsp
9. Sugar - ½ cup

Dry fruits

1. Apricot – ¼ cup
2. Mango peels – 2
3. Raisins – ¼ cup
4. Cherry – ¼ cup
5. Dates – ¼ cup
6. Rum – 1 cup

Nuts

1. Almonds – ¼ cup
2. Walnut – ¼ cup
3. Cashews – ¼ cup

Spices

1. Cardamom – 2
2. Cloves – 4
3. Cinnamon stick – ½
4. Kalonji seeds – ¼ tsp
5. Sugar – 1 tbsp (for grinding purpose)

For caramelization

1. Sugar – ¼ cup
2. Water – 1 tbsp

Note

* 1 cup = 235 ml

Instructions

Take all the dry fruits and them finely. Now add 1 cup rum to the chopped dry fruits and let it soak for 15 to 20 days. Keep it undisturbed at room temperature.
After 15 to 20 days when the fruit are soaked well in rum, you will notice very little rum/ no rum left it in the box. Now is the time to bake the cake.
Heat a pan add sugar and 1 tbsp water. Mix well and let the sugar dissolve. Put the flame to medium and let the sugar syrup start bubbling and change its color. We want the syrup to be dark brown in color. Do not panic with the smell. Put off the flame when it reaches dark brown color and add 2 tbsp water so that it does not turn hard. Keep it aside.
Now add 1 tbsp all purpose flour to the dry fruits and toss well. This step helps the dry fruits not to sink to the bottom of the cake.
In a pan dry roast blender cloves, kalonji seeds, cinnamon stick and cardamom in low flame until aromatic. When it is aromatic put off the flame and let it cool down. After it has cooled add it in a blender along with 1 tbsp sugar and grind it into powder. Keep it aside.
Preheat oven 350F. In a bowl add all purpose flour, cocoa powder, baking soda and baking powder. Mix well and keep it aside.
In another bowl break 3 eggs (room temperature) and add butter (room temperature). Using a hand blender blend it for 3 minutes. (If using whisk blend it for 10 to 12 minutes).
Now to the egg butter mixture add sugar and combine it well.
When the sugar looks combined add all purpose flour mixture, caramel, vanilla syrup, spice powder and dry ginger powder. Blend it gently.
Lastly add the dusted fruits and chopped nuts. Fold it in the batter.
Grease a loaf pan/ cake pan with butter/ oil. Now pour the batter in it and garnish it with few cashews.
Now place it in preheated oven at 350 degree and bake for 40- 50 minutes. Mine took only 40 minutes. If it is not done in the prescribed time keep it for some more time.
When done insert a toothpick in the center of the cake to check if it is fully baked. Keep it in a cooling rack and allow it cool down. Using a knife slice them and serve. The cake remains good for a week at room temperature and gets better in taste day after day.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Plum cake with rum with step by step images

Take all the dry fruits and them finely.
Now add 1 cup rum to the chopped dry fruits and let it soak for 15 to 20 days. Keep it undisturbed at room temperature.
After 15 to 20 days when the fruit are soaked well in rum, you will notice very little rum/ no rum left it in the box. Now is the time to bake the cake.
On the day of baking, heat a pan add sugar and 1 tbsp water. Mix well and let the sugar dissolve. Put the flame to medium and let the sugar syrup start bubbling and change its color. We want the syrup to be dark brown in color. Do not panic with the smell.
Put off the flame when it reaches dark brown color and add 2 tbsp water so that it does not turn hard. Keep it aside.
Now add 1 tbsp all purpose flour to the soaked dry fruits and toss well. this step helps the dry fruits not to sink to the bottom of the cake.
In a pan dry roast blender cloves, kalonji seeds, cinnamon stick and cardamom in low flame until aromatic. When it is aromatic put off the flame and let it cool down. After it has cooled add it in a blender along with 1 tbsp sugar and grind it into powder. Keep it aside. Chop the nuts and keep it aside.
Preheat oven 350F. In a bowl add all purpose flour, cocoa powder, baking soda and baking powder. Mix well and keep it aside.
In another bowl break 3 eggs (room temperature) and add butter (room temperature). Using a hand blender blend it for 3 minutes. (If using whisk blend it for 10 to 12 minutes).
Now to the egg butter mixture add sugar and combine it well.
When the sugar looks combined add all purpose flour mixture, caramel, vanilla syrup, spice powder and dry ginger powder. Blend it gently.
Lastly add the dusted fruits and chopped nuts. Fold it in the batter.
Grease a loaf pan/ cake pan with butter/ oil. Now pour the batter in it and garnish it with few cashews. Now place it in preheated oven at 350 degree and bake for 40- 50 minutes. Mine took only 40 minutes. If it is not done in the prescribed time keep it for some more time.
When done insert a toothpick in the center of the cake to check if it is fully baked. Keep it in a cooling rack and allow it cool down. Using a knife slice them and serve. The cake remains good for a week at room temperature and gets better in taste day after day.