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Christmas Cake/ Fruit Cake/ Plum Cake

 

 

Whenever anybody mentions ‘Plum Cake’, the first thought that comes to my mind is from my childhood days. Back in those days, for every Christian wedding, guests were served a piece of dark plum cake, neatly wrapped in a butter paper and sealed with a sticker bearing the name of the bakery. I developed a hatred for this cake, so much that I even refused to taste them, no matter who made it. Whenever my Mom made cakes during Christmas season, I would request her to bake a cake separately for me, minus the dark caramel and dried fruits, to which she always obliged. As time flew past, the intensity of my hatred reduced to dislike. However I always hesitated to bake plum cakes.

Couple of years back, we were at J’s cousin’s place and the conversation veered towards Christmas cakes. She mentioned that she uses a concoction of coffee, cocoa and caramel. That triggered my curiosity. One requesting, she promptly shared her recipe with me. Though the recipe has been lying with me, I never tried it. So this time, with my parents around, I decided to give it a shot. Under my Mom’s watchful eyes, I set about preparing the cake with the dried fruits that was soaked 2 weeks back. I had to warn my mom that I was following a different recipe, lest she tries to correct me 😛

For a change, I was eagerly waiting to taste this cake. Needless to say, I was pleased with the result. Got the thumbs up from my parents as well. Looks like I will be making plum cakes more often 🙂 A big thanks to Jency, who shared her recipe with me. I tweaked the recipe a bit. If you want more dried fruits in it, you can add more. Make sure to increase the quantity of caramel and liquor. Do NOT soak the nuts. There are two ways to caramelise the sugar, which is mentioned below.

 

 

Christmas Cake/ Fruit Cake/ Plum Cake

Whenever anybody mentions 'Plum Cake', the first thought that comes to my mind is from my childhood days. Back in those days, for every Christian wedding, guests were served a piece of dark plum cake, neatly wrapped in a butter paper and sealed with a sticker bearing the name of the bakery. I develo

Ingredients
  

For Soaking

  • 1/8 teaspoon Clove powder
  • 50 gms Tutti frutti
  • 50 gms dates Chopped
  • 4 tablespoons Brandy Rum /
  • 4 tablespoons Sugar
  • 2 tablespoons Water

For the Cake Mix

  • 200 gms Flour (Maida)
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Cinnamon powder
  • 1/8 teaspoon Clove powder
  • 1/2 teaspoon Cardamom powder
  • 200 gms Sugar (powder the sugar for easy mixing)
  • 200 gms Butter
  • 200 gms Eggs (approximately 4 eggs)
  • 1 tsp Cocoa powder (mixed with 5 tbsp of hot water)
  • 1 tsp Coffee powder - (mixed with 5 tbsp of hot water)
  • 1 teaspoon Vanilla essence
  • 75 gms Nuts Chopped - (I used wal, almonds and cashew )
  • 2 - 3 tablespoons flour dried fruits Extra for mixing the

For Caramel (Optional)

  • 4 tablespoons Sugar
  • 2 tablespoons Water

Instructions
 

  • As we are already adding the cocoa and coffee, the cake will be dark. But if you want it darker, you can add some caramel too. As mentioned above, there are two ways to caramelise sugar. One is a time consuming method whereas the other takes less time, but one needs to be extra cautious.
  • Easy method:- Heat sugar in a pan till it turns dark brown in colour. Away from heat, carefully add water, a little at a time, into the caramel. It is better one keeps a safe distance, as the contents may splash.
  • Time consuming method:- Take sugar and water with few drops of lime juice. Heat till it turns dark brown in colour. Set aside to cool.
  • Once cool, add the brandy/rum and mix well. Now add the dried fruits, except the nuts, and mix well. This can be prepared and stored in an airtight container for a long time. Make sure to shake the container once in a while.
  • Preheat the oven at 180C.
  • Sieve the flour along with baking powder, cardamom powder, clove powder and cinnamon powder a few times. Keep aside.
  • Add the chopped nuts to the soaked fruits. Sprinkle 2-3 tablespoons of the extra flour onto the dried fruits and mix well. This is to ensure that the dried fruits don't sink to the bottom of the pan.
  • Cream the butter and sugar together till pale in colour. Add one egg at a time, and mix well. Gradually fold in the flour mixture.
  • Add the fruit mix, cocoa decoction as well as the coffee decoction and mix well (if using more caramel, you can add it now). Pour the cake mixture into a greased baking tin.
  • Bake in the preheated oven for 30-40 minutes, till the cake is cooked through. Insert a toothpick into the centre of the cake. The cake is cooked if it comes clean. Remove the cake from the oven and allow to cool completely before slicing the cake.

Notes

 
 
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