With Christmas round the corner it is only fair that I share my tried and tested recipe of Plum Cake with you all.
For the fruits you should soak them in rum at least a week before baking. What I do is I soak them somewhere in August/ September and let them be in the fridge. I always have soaked fruits in the fridge.
I soak equal quantities of sultanas, raisins, candied ginger peel, candied orange peel, walnuts, cashew nuts, dried apricots, tuti fruity and almonds. The fruits should be completely immersed in rum. For a first time you can start with 50 gms of each.
To make the cake more boozy , you can prick the hot cake with a satay stick and pour some rum over it ( according to your taste) . I personally prefer not to.
All Purpose Flour 1 1/2 cups
Oil 1/2 cup
Brown Sugar 3/4 cup tightly pressed
Eggs 3Baking pd 1 tsp
Baking soda 1/2 tsp
Mixed spice pd 1 tsp
Cinnamon pd 1/2 tsp
Mixed fruits soaked in rum 1 1/2 cup
Sugar 3 tbsp
Water 1tbsp + 1 tbsp rum
- Grease and flour an 8" round pan. Line the bottom and sides with baking paper.
- Preheat the oven to 200 degrees Celsius . Once you put the cake cake batter in , reduce the temp . To 160 degrees Celsius.
- Measure the fruits and keep them in a sieve placed over a bowl so that all the excess rum can drain out. Use a tbsp of this rum for making caramel and the remaining pour back into soaked fruits.
- Sieve APF , baking pd, baking soda , cinnamon pd and mixed spice pd and keep it aside.
- In a large bowl beat sugar and oil using a hand blender for a 2 minutes.
- Add eggs one by one and beat well after each addition.
- Add the caramel. Beat well.
- Mix the fruits with the dry ingredients.
- Gradually add the fruits and dry ingredients mix to the wet ingredients, beating slowly till everything is incorporated properly.
- Pour the batter into the prepared tin and bake at 160 degrees Celsius for 50-60 minutes.
- Check after 50 minutes.
- Each oven takes different time.
- Let it be in the pan for 10 minutes.
- Cool it completely on a wire rack before slicing it.
- Heat sugar in a deep pan on low heat.
- Slowly the sugar will melt and start turning golden on the edges.
- Now keep a hawk's eye on the sugar. Don't stir.
- When it turns dark golden. Remove from fire and care fully add water and rum. Mix well so that you get smooth and uniform caramel. Keep it aside