Plum Cake


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Discover the secret of preparing the best tasting Plum cake and serve it to your friends and family on Christmas or birthdays. Find many cake recipe, plum cake recipe, chocolate cake recipe at tarladalal.com

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Preparation Time: 1 hr
Cooking Time: 1 hr


Ingredients


1/2 kg plain flour (maida)
1/2 kg butter or ghee
1/2 kg powdered sugar
1/4 kg semolina (rava)
15 big sized eggs
1 tsp (level) salt
3 tsp (flat) baking powder
1/2 bottle (each) vanilla essence + banana essence
1 bottle all spice powder
1 nutmeg (jaiphal), scraped
2 dried Pineapple Flowers (Anasee Poo) - powdered
1 small bottle of mixed fruit jam or plum jam
1/2 rum or brandy
1/4 kg white butter to soak Rava
1/4 kg cashewnuts (kaju)
100 gms each of candied peel
raisins (kismis)
black raisins
cherries
crystallized ginger
plums
tutti-frutti
1/4 kg dates (khajur), deseeded

To caramelize sugar for colouring the cake
2 cups sugar
2 cups water

Method


    To Soak Fruits:

    1. Clean all the fruits deseed them & divide them into two parts; divide the cashewnuts into two parts
    2. Mince one part of the fruits & cashewnuts in the mincing machine
    3. And finely cut the other half of the fruits & cashewnuts - now mix both the minced fruits & cashewnut + the cut up fruit & cashewnuts
    4. Put this in a ceramic bow add the rum/brandy + spice powder + scraped nutmeg + the powdered pineapple flower
    5. Mix well cover & leave to soak do this the previous day morning.
    6. Melt the 1/4 kg white butter (if you don''t get white butter use the normal butter - i use lurpak unsalted butter).
    7. Take a bowl put the 1/4 kg rava pour the melted warm butter over it mix well & leave to soak do this the previous day morning.
    8. The next day before you start making the cake cut & grease the butter paper for the base & sides of the cake trays with butter sprinkle a little flour over the greased paper & line the cake trays & keep.
    9. Sieve the maida/baking pwd, & salt & keep aside.
    10. Separate the eggs - beat the yolks well & keep - beat the whites till stiff & keep aside.
    11. To the soaked fruit sprinkle a little flour & toss or mix nicely - this helps the fruit not to sink to the bottom of the cake.
    12. Now take a big mixing bowl put the butter & churn till the butter is light & fluffy,
    13. Add the powdered sugar & continue churning till the grating of the sugar.
    14. Add the soaked rava & continue to churn till the rawa has bloated well, add the beaten egg yolks little at a time & churn till light & fluffy,
    15. Add the jam & the caramelized sugar syrup and mix well.

    To caramelize sugar for colouring the cake.

    1. 2 cups sugar add 2 cups water place on heat & keep on stirring till sugar dissolves & the colour starts changing.
    2. When the colour becomes brown go on adding a little water at a time ( do this 2 or 3 times)till you get a good rich dark brown colour- remove from heat & keep warm.
    3. To check if the cake is done insert a metal skewer into the center of the cake - if the skewer comes out clean - your cake is done - if there is still batter sticking to it lave to bake till done.
    4. Pn: if you plan well - you could soak yr. fruits 6 months in advance & make the cake.
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    This recipe was contributed by Pearlie on 28 Feb 2004


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