PLUM CAKE RECIPE (पल्म केक)

Christmas time is here…what’s better than a plum cake…honestly…celebrations of Christmas is incomplete without the yummy alcoholic plum cake…

INGREDIENTS

Tooty Fruity = 1/2 cup.

Assorted chopped dry fruits (Almonds, cashew nuts and walnuts) = 1/4 cup.

Black current = 2 tablespoons.

Raisins= 2 tablespoons.

Chopped candied peels = 1/4 cup.

Chopped ginger peel = 2 tablespoon.

Dark rum= 180 mL.

Eggs = 5.

Unsalted butter = 250 grams.

Brown sugar = 250 grams.

Vanilla essence = 2 teaspoons.

Cinnamon powder = 1 pinch.

Nutmeg powder = 1 pinch.

Baking powder = 8 grams.

Flour = 225 grams.

Milk -=50 mL.

METHOD

·        In a glass bowl, take all the dry fruits, tooty fruity, candid peels, raisins, and mix all together.  Now pour 180 mL of rum and cover it with cling wrap and keep the mixture for at least two weeks at room temperature.

·        Sieve twice all the dry ingredients (flour, baking powder, cinnamon and nutmeg powder) all together.

·        In a mixing bowl, crack five eggs and start beating with electric beater till it forms ribbon consistency and keep aside.

·        In a large mixing bowl, take butter at room temperature and add brown sugar and start beating it till it becomes fluffy and soft.

·        Add vanilla essence and soaked dry fruits mixture and give it a light mix.

·        Now, add the flour mixture and fold it gently.

·        Now add the beaten egg and start gently folding it with cut and fold method. 

·        Add milk, mix it gently.

·        Now pour the mixture in a silicon bread mold and keep it in a preheated oven at 180 degrees for 15 minutes, then reduce the temperature at 160, bake it for one and a half hours, check it with a knife, if it comes out clean, take the cake out from the oven, if not bake it for some more time, till is bakes completely.

·        Take the cake out and cool it for sometime then unmold it, keep it on a wire rack overnight and then cut into slices and serve.

NOTE:

·        Do not over mix the mixture.

·        The size of the cake mold should be according to the quantity of cake mix.  It should be filled only three-fourth.