Eggless Christmas Plum Cake
A rich and moist cake, full of candied fruits and nuts. This non alcholic last minute no soak recipe is so loved as it doesnot compromise on the taste.
Equipment
- Cake pan
- Medium Pan
- Whisk & Spatulla
Ingredients
- 1½ cup All Purpose Flour (Maida)
- ¼ tsp Cinnamon
- ⅛ tsp Ginger
- ⅛ tsp Nutmeg (or) few scapes of nutmeg
- ⅛ tsp Clove
- 1 ½ tsp Orange Zest
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ cup Oil
- ¾ cup Dark Brown Sugar
- 1 cup Yogurt
To Soak
- ⅔ cup Orange juice use 1/3 cup juice and 1/3 cup water also
- 1 tbsp Lemon juice
- 1 cup Tutti Frutti
- ¼ cup Dried Apricots
- ¼ cup Dried Cranberries
- ⅛ cup Raisins
- ⅛ cup Prunes or Currants (or) any dried fruits
- ⅛ cup Dates
Nuts (for folding)
- ¼ cup Almonds
- ¼ cup Cashews
- ¼ cup Pecans
- ¼ cup Walnuts
Instructions
- Pre-heat the oven to 160 degree C / 320 F. Grease a baking tray with butter or oil and line with parchment paper
- Chop nuts and dried fruits to small pieces
- In a saucepan , add orange juice and lemon juice.
- Add dried fruits and bring to boil and turn on the heat when the fruits become plum and juicy. Let cool.
- Sieve all purpose flour, salt, spice powders, baking powder and baking soda. Set aside.
- In a bowl whisk together dark brown sugar and oil till mixed. Add yogurt and whisk till creamy and soft.
- Add the orange zest , flour. and cooked fruits and mix till the flour is combined.
- Fold nuts gently and transfer to the cake tin and bake in preheated oven for 55 - 60 minutes.
- Remove when toothpick comes out clean in the center and cool completely before slicing.
- Top with extra nuts and fruits and serve.