Whole wheat plum cake recipe, No alcohol plum cake

Whole wheat Christmas plum cake/ No alcohol plum cake is one such delicious and aromatic cake that can be prepared instantly with whole wheat flour, spices, dry fruits, nuts and most importantly without alcohol/ rum.

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, so here I have tried to make this cake with whole wheat flour not just for perfect texture and color also to keep it healthy. I had wanted to try the plum cake with whole wheat flour/ atta for the longest time and trust me guys this tastes exactly like the bakery ones, even though it involved no soaking of dry fruits and without alcohol/ rum. So that’s why I call it instant cake which requires no pre preparation and involves very less time in its making but tastes amazing. I have already posted another version of no soaking plum cake like this NO ALCOHOL PLUM CAKE also a simple tea time cake with dry fruits and nuts like this EGGLESS RAVA FRUIT CAKE and TEA TIME FRUIT CAKE.

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 I had already posted the recipe in the beginning of December like this PLUM CAKE WITH RUM. If you are looking for a delicious, instant, ALCOHOL FREE PLUM CAKE beginner friendly and bakery style then this cake is the last minute resort. MERRY CHRISTMAS TO ALL THE READERS!!!

Whole wheat plum cake recipe, No alcohol plum cake

2020-12-23 00:57:19

Serves 5

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Ingredients

1. Whole wheat flour/ Atta – 1 cup
2. Sugar– ½ cup
3. Salt – a pinch
4. Baking powder – ½ tsp
5. Baking soda – ¼ tsp
6. Cocoa powder – 1 tbsp
7. Unsalted butter – ½ cup
8. Eggs – 2

Dry fruits

1. Apricot – 2 tbsp
2. Mango peels – 2
3. Raisins – ¼ cup
4. Cherry – ¼ cup red and green)
5. Dates – ¼ cup

Nuts

1. Almonds – 2 tbsp
2. Walnut – 2 tbsp
3. Cashews – 2 tbsp

Spices

1. Cardamom – 1
2. Cloves – 2
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 nuts, chop them finely.
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.
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 cream butter and sugar using a hand blender. (If using whisk blend it for 5 to 8 minutes). Now to the butter mixture add 1 egg and combine it well.
Now break another egg and blend it well until combined.
Now to the egg mixture add whole wheat flour, salt, baking soda, baking powder, caramel, unsweetened cocoa powder, ground spice powder and dry ginger powder. Blend it gently.
Lastly add the chopped dry fruits and chopped nuts. Fold it in the batter.
Grease a loaf pan/ cake pan with butter/ oil. Now pour the batter and place it in preheated oven at 350 degree and bake for 30- 35 minutes. Mine took only 30 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 whole wheat plum cake with step by step images

Take all the dry fruits and nuts, chop them finely.
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.
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 cream butter and sugar using a hand blender. (If using whisk blend it for 5 to 8 minutes).
Now to the butter mixture add 1 egg and combine it well.
Now break another egg and blend it well until combined.
Now to the egg mixture add whole wheat flour, salt, baking soda, baking powder, caramel, cocoa powder, spice powder, dry ginger powder. Blend it gently.
Lastly add the chopped fruits and chopped nuts. Fold it in the batter. the batter will be really thick which will give the excellent texture.
Grease a loaf pan/ cake pan with butter/ oil. Now pour the batter in it and now place it in preheated oven at 350 degree and bake for 30 to 35 minutes. Mine took only 30 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.