RICH PLUM CAKE/ CHRISTMAS CAKE

Plum cake also known as Christmas Cake are prepared much prior to Christmas. Lots of candied peels, dry fruits are used to prepare this cake. Traditionally dry fruits are soaked in rum for a month before using them in the cake. I have soaked for just 2 days and that works fine. The more you soak them, the more better is the taste. The burnt sienna colour of the cake comes from the caramel syrup.

For some reason I did not bake a plum cake till recent times. Now I have mastered the art of baking a plum cake.I had baked a number of plum cakes for my friends and to be gifted to others. It is a rich cake, less sweet and has a christmasy flavour to it. Ideally a plum is not very spongy. No plum cake from market can match to the home baked one. People who do not like fussy recipes would definitely like to try this one.

Recipe for Plum Cake/ Christmas Cake

Ingredients

• 1 cup plain flour
• ½ cup brown sugar/ dermerara sugar
• ½ cup butter
• ¾ cup candied peel, dried plum, soaked dry fruits (almonds, cashews, raisins, sultanas, walnuts)
• 2 eggs
• ½ tsp baking powder
• 1 tsp vanilla essence
• 3 tbsp caramel syrup
• 1 tbsp rum

How to make Caramel Syrup

In a saucepan heat 3 tbsp of sugar and 1 tbsp of water on low heat. Sugar will start melting. Initially avoid stirring.

When the sugar changes its colour from golden to amber add 1 ½ tbsp of boiling water and stir to get a shiny syrup.

How to make the plum cake

Preheat the oven at 180 degree. Grease a baking tin (8”x8”). Line with a butter paper.

Sift the flour and baking powder.

Cream the butter and sugar until light and fluffy. It is fine if the sugar doesn’t dissolve completely.

Add an egg, beat to form a smooth mixture. Add another egg and beat again.

Add the essence and caramel syrup and mix well.

Fold in the dry ingredients, dry fruits, candied peel with light hand.

Transfer the batter in the baking tin. Bake at 180 degree for 35 minutes.

Remove from the oven and keep aside for 15 minutes. When the cake has slightly cooled down 

drizzle the rum over it.

Serve with tea or coffee.

Tips

• The rum can be substituted with rum essence which should be added in place of vanilla essence.
• Caramel should be removed from heat at correct time so that it doesn’t become bitter in taste.