Think Christmas, think Plum Cake! The journey of this traditional treat can be traced back to the 16th century, when oatmeal in the Christmas pudding was replaced by wheat flour, eggs and butter to create the plum cake recipe. There are various versions of this fruitcake—Italians make it using yogurt and dry fruits. We like it with a touch of brandy or rum. Here’s the classic plum cake recipe you can bake in your kitchen.
Plum Cake Recipe
1 ½ cup Maida or refined flour
1tsp Baking Powder
1tsp Spice mix powder
125g Castor sugar
25g Chopped toasted almonds
25g Candied orange peels
25g Tutti frutti
25g Coloured tutty fruity
Cashewnuts as required
Plums as required
1tsp Vanilla essence
3tsp Caramel colour
- Pre-heat the oven at 200o C for 10 minutes.
- In a bowl, sift maida or refined flour, baking powder and spice mix powder. Keep the mixture aside.
- Take another bowl, put butter and castor sugar. Beat the butter until it is light and fluffy.
- Add one egg at a time and whip it.
- After whipping all the eggs, add vanilla essence and caramel colour. Beat the ingredients again and keep it aside.
- Take the dry mix and add dates, chopped toasted almonds, candied orange peels, tutti frutti, and raisins.
- Mix it well so that every piece is covered with the dry mix.
- Gently combine the two mixes together to form the plum cake batter.
- Grease the baking tin and dust with refined flour. Pour the plum cake batter in it.
- Place the baking tin in a pre-heated oven and bake your plum cake at 200o Celsius for 10 minutes. After 10 minutes, reduce the temperature to 180o Celsius and bake the plum cake till a skewer comes out clean.
- That's it! Your Christmas plum cake is ready!
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