Traditional Plum Cake For The Festival!

Make Traditional Plum Cake For The Festival!

It’s time to revel in the celebrations with a delicious plum cake. What excites us most about winters are the festivities in the air.

Plum cake refers to a wide range of cakes made with either dried fruit (such as currants, raisins, or prunes) or with fresh fruit.

Ingredients:

• 1 cup raisins
• 1 cup figs chopped
• 1 cup dried apricots chopped
• 1/2cup dried ginger chopped
• Half cup candied orange peel chopped
• Three-Fourth cup Brandy
• 225 gms butter melted
• 380 gms flour
• 1.5 tsps baking powder
• 1 tsp ground cinnamon
• Half tsp ground ginger
• Half tsp ground cloves
• Half tsp salt
• 300 gms breakfast sugar
• 150 gms packed brown sugar
• 4 large eggs
• 2 tbsp molasses
• 1 tbsp vanilla extract
• 1 cup toasted walnuts
• Half cup apricot jam
• Half cup warm water

Directions:

• Stir together dried fruit, candied ginger, candied orange peel and brandy. Keep overnight.
• Preheat oven to 180 degrees C. Butter two 9/5 inch loaf tins. Line them with butter paper.
• In a bowl mix dry ingredients. Flour, baking powder, spices and salt.
• In a mixer beat butter and both the sugars until smooth. Mix eggs one at a time followed by molasses and vanilla. Gradually add the flour mixture. Mix till smooth. Add the fruit mixture and walnuts.
• Divide the batter between the two tins. Bake for 1 hour and 35 minutes or till the tester comes out clean. Remove from oven and brush the top with more liquor. Remove and place on a wired rack.
• Heat the jam and water till smooth and glaze the top of the warmed cake.

Tips:

• You can boil the dried fruit and candied fruit, strain and use immediately if running low on time.
• Brandy can be substituted with any other dark rum or orange flavored liqueur.
• Use the best quality dried fruits available.
• Unglazed cakes can be shrink-wrapped and stored for up to one month in the fridge.

Read Also : Make a Brazilian Prawn Stew in 30 Minute

Plum Cake
Cook Time: 1.35 hours
Difficulty Level: Easy
Recipe servings: Two 5/9 inch loaf tins
Preparation Time: 30 mins