Christmas Cake/ Fruit Cake/ Plum Cake
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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.
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