This is the time of year when I make plum cakes, and you know the reason why I call it Royal Plum cake? Ok let me tell you, because my Plum cakes would have all the nuts and dry fruits which I can catch hold of. Plum cake is the most loved cake at my home, and I used to bake big multiple batches of it and stock during this season.
My amma and achan are not big fans of other cakes and they rarely even taste some of the buttery, creamy, chocolaty icing cakes I make. Same with my in laws. But Plum cakes are always their favorites and the whole family can munch over it during the family chit chats around a table.
Very lately I realized that Plum cake is not an easy recipe and it is a cake choice of class. Growing up as a kid, I was thinking plum cake is the easiest and cheapest one, as it doesn't have any beautiful icing or designs around, and look so bare and naked. But realized that this cake doesn't need an advertisement, and it is the word of mouth of it's own. The class of this cake lies within, which doesn't need to scream out loud, "Hey I am a really good cake" :)
Now that I started baking plum cakes for every Christmas, I do know the effort behind it. It starts 2 weeks before, to gather the nuts and dry fruits, and of course the soaking time in liquor. Each time I use a different liquor, brandy, home made grape wine, rum etc. You can also make a non alcoholic version by soaking them in Orange juice, Grape juice, Pineapple juice etc. When it is non alcoholic, I prefer cooking the nuts and dry fruits till it forms a jam texture, for better flavor. Adding to those are the queen of spices (according to me), Cinnamon powder and dry Ginger powder, which enhance the rest of flavors. This time I used black Rum for soaking, and you won't believe; This time I baked the best ever Plum cakes in my life.
Here comes picture of Rum soaking ceremony, I used to call each step a ceremony in cooking, as each step is inevitable and should be celebrated; may be because I am so much passionate about the entire process :D
Below is the recipe.
Ingredients:
For soaking
Dry fruits - raisins, dates pitted, cranberries, cherries, tutti fruitti, black currants, prunes (this is the most portion as its anyway plum cake) - 2 cups
Rum - 250 ml
Golden syrup
Sugar - 1/2 cup
Water - 2 tbsp + 1/4 cup
Juice of 1/2 lemon
For cake batter :
All purpose flour - 4 cup
Baking powder - 4 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Butter - 1 1/2 cup
Brown Sugar - 1 1/2 cup
White sugar - 1/2 cup
Vanilla essence - 2 tsp
Eggs - 5 nos
Buttermilk - 3/4 cup
Cinnamon powder - 2 tbsp
Ginger powder - 3 tsp
Method :
Soak the dry fruits and nuts in rum for 2 weeks. Reserve the extra rum. Chop it and coat with 3 tbsp all purpose flour before using in batter.
For golden syrup, caramelize the sugar in 2 tbsp water. Once it is golden brown, remove from heat and add lemon juice and water. It bubbles back, be careful at this step. Keep it in heat for 1 more minute. Adding lemon juice will help to maintain the syrup consistency and avoid forming crystals. It is better to make it 1 day prior to cake baking, as we don't have to wait for cooling it down before pouring in batter.
For cake batter,
Sift together all dry ingredients and keep aside.
Cream butter and sugars together until light and fluffy. Add vanilla essence, eggs, reserved rum and golden syrup and beat until pale. Add flour and butter milk alternating starting and ending with flour.
Gently fold in soaked dry fruits. Line with parchment or butter and bake in a preheated oven at 180 C for 35 to 40 minutes.
Note: Baking time depends on type of oven. In convection oven it took me 40 to 45 minutes and in OTG it took 30 to 35 minutes.
I know there are many photos :P Couldn't stop myself adding this beauty's photos :)
 |
| Made in bunt pan |
Very lately I realized that Plum cake is not an easy recipe and it is a cake choice of class. Growing up as a kid, I was thinking plum cake is the easiest and cheapest one, as it doesn't have any beautiful icing or designs around, and look so bare and naked. But realized that this cake doesn't need an advertisement, and it is the word of mouth of it's own. The class of this cake lies within, which doesn't need to scream out loud, "Hey I am a really good cake" :)
Now that I started baking plum cakes for every Christmas, I do know the effort behind it. It starts 2 weeks before, to gather the nuts and dry fruits, and of course the soaking time in liquor. Each time I use a different liquor, brandy, home made grape wine, rum etc. You can also make a non alcoholic version by soaking them in Orange juice, Grape juice, Pineapple juice etc. When it is non alcoholic, I prefer cooking the nuts and dry fruits till it forms a jam texture, for better flavor. Adding to those are the queen of spices (according to me), Cinnamon powder and dry Ginger powder, which enhance the rest of flavors. This time I used black Rum for soaking, and you won't believe; This time I baked the best ever Plum cakes in my life.
Here comes picture of Rum soaking ceremony, I used to call each step a ceremony in cooking, as each step is inevitable and should be celebrated; may be because I am so much passionate about the entire process :D
Below is the recipe.
Ingredients:
For soaking
Dry fruits - raisins, dates pitted, cranberries, cherries, tutti fruitti, black currants, prunes (this is the most portion as its anyway plum cake) - 2 cups
Rum - 250 ml
Golden syrup
Water - 2 tbsp + 1/4 cup
Juice of 1/2 lemon
All purpose flour - 4 cup
Baking powder - 4 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Butter - 1 1/2 cup
Brown Sugar - 1 1/2 cup
White sugar - 1/2 cup
Vanilla essence - 2 tsp
Eggs - 5 nos
Buttermilk - 3/4 cup
Cinnamon powder - 2 tbsp
Ginger powder - 3 tsp
Method :
Soak the dry fruits and nuts in rum for 2 weeks. Reserve the extra rum. Chop it and coat with 3 tbsp all purpose flour before using in batter.
For golden syrup, caramelize the sugar in 2 tbsp water. Once it is golden brown, remove from heat and add lemon juice and water. It bubbles back, be careful at this step. Keep it in heat for 1 more minute. Adding lemon juice will help to maintain the syrup consistency and avoid forming crystals. It is better to make it 1 day prior to cake baking, as we don't have to wait for cooling it down before pouring in batter.
Sift together all dry ingredients and keep aside.
Cream butter and sugars together until light and fluffy. Add vanilla essence, eggs, reserved rum and golden syrup and beat until pale. Add flour and butter milk alternating starting and ending with flour.
Gently fold in soaked dry fruits. Line with parchment or butter and bake in a preheated oven at 180 C for 35 to 40 minutes.
Note: Baking time depends on type of oven. In convection oven it took me 40 to 45 minutes and in OTG it took 30 to 35 minutes.
I know there are many photos :P Couldn't stop myself adding this beauty's photos :)
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