Cakes / Pastries / Cookies/ Bread/Muffins.

Plum Cake

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Plum Cake – It always brought back memories of Christmas holidays, time off from school, colorful stars outside homes, carols at school, and of course Plum Cake from the local bakery. It was truly a master piece and every bite would burst with sweet, tang from the raisins, the caramel sauce and the whole gamut of flavors that are so complex tapping in your taste buds in a way that  you have never known before…I love this cake so much that I had decided I was going to make the egg less version of the Fruit Cake at  home as often as I can. This is a more to go version and I love the compelling tastes in both of them a lot! It might seem like a lot of ingredients but once you actually bite in to this cake, you will agree that its completely worth it. The source of this recipe is from a friend R who got it from a post on a Facebook group.

INGREDIENTS:

Dry Ingredients:

1 1/5 Cups All Purpose Flour.

1 Tsp Baking Soda.

A pinch of salt.

Wet Ingredients:

1 Cup Dark Raisins soaked in water for 30 minutes.

1 Cup Golden Raisins soaked in water for 30 minutes.

Handful of dates chopped.

1/4 Cup Butter.

1 Cup Brown Sugar.

1/2 Tsp Cinnamon Powder.

1/2 Ginger Powder.

1/4 Tsp Candied Ginger.

1/4 Tsp All Spice Powder (Garam Masala )

1/4 Tsp Orange Zest.

1/2 Cup Orange Juice.

1/2 Cup Tuitti Fruiti.

1/2 Cup Water.

2 Eggs at room temperature.

1 Tbsp Date Syrup/ Golden Syrup/ Caramel Syrup.

1 Tsp Vanilla Extract.

PREPARATION:

  • Soak the tuitti fruit in the orange juice for at least 1 hour and set aside.
  • Remove the water from the golden raisins and black raisins and discard the soaked water.
  • Take  a pan and add the black raisins, golden raisins, butter, brown sugar, cinnamon powder, all spice powder, ginger powder, and salt.
  • Add the 1/2 cup of water and allow to boil the mixture for about 3-4 minutes.
  • Remove from the flame and allow to cool.
  • Drain the tuitti fruity , save the orange juice and add the tuitti fruity to the mixture.
  • Beat two eggs with a whisk and add it to the mix after it  has cooled down COMPLETELY.
  • Add vanilla essence, chopped dates, orange zest, date syrup and orange juice.
  • Mix completely and slowly add in the dry ingredients – all purpose flour, baking soda and salt.
  • Preheat the  oven to 350F and bake the cake for about 45-60 minutes or until a toothpick that’s inserted in to a cake comes out clean.
  • Cool it on a wire rack and when completely cool, cut in to slices and serve.

 

 

 

 

 

 

 

 

Eggless Cakes

Eggless Fruit Cake – Christmas Special!!!

All through my childhood, I have always had a fancy for the Kerala Style Plum Cake. It is available in Kerala Bakeries, in Chennai, and as you even pass through them, one simply cannot walk by. The  aromas of freshly baked bread, cup cakes, vanilla sponge cakes, biscuits, vegetable puffs, and  yes my favourite – the plum cake, all linger around you as you walk past them. One whiff of this aroma, and you are a goner. Almost every time these bakeries are “conveniently” found near auto stands, crowded bus stops or colleges and schools. It is inevitable to ignore these bakeries without tasting their sweet and tart delicacies! When I found Anu`s Eggless Fruit Cake , Jyothi`s Plum Cake and so many others on the websites, it was really time to put  my thoughts on paper and try them out…My daughters and TH loved them and finished them up almost in two days flat!!! Shall definitely try them again!!!

INGREDIENTS:

Dry Ingredients:

2 Cups All Purpose Flour.

1 1/2 Tsp Baking Powder.

1/2 Tsp Baking Soda.

1/4 Tsp Nutmeg Powder.

1/4 Tsp Cinnamon Powder.

1/4 Tsp Nutmeg Powder.

Wet Ingredients:

2 Cups of a Mixture of  Dark Raisins, Currants, Figs, Dates Tutti Fruiti – (Green Cherry Halves, Orange Peel Halves, Red Cherries) Apricots, Cashews and other nuts.

1 Stick of Butter at Room temperature.

1/2 Cup Melted Margarine.

1/2 Cup Orange Juice.

1 Cup Light Cane Sugar.

1 Cup Water.

1 Tsp Baking Soda.

1 Tbsp Orange Zest.

2 Tbsp Yoghurt.

1 Cup Smoothly Mashed Boiled Potatoes.

1/2 Overripe Banana.

1 Tsp Vanilla Essence.

1 Tsp Rose Essence.

2 Tbsp Cranberry Jam.

PREPARATION:

  • The first step is essentially preparing the wet ingredients. For this take a saucepan and add all the dry fruits, sugar, butter, maple syrup, orange juice  and water.
Tuitty Fruit, Raisins, Candied Orange Peel etc.
  • Stir it all well and place over heat on medium flame until the sugar melts.
  • Once the sugar melts, and the liquid boils, lower the flame to medium low and keep stirring for about 20 minutes. Switch off the flame, allow to cool and then add the 1 tsp baking soda to it. Set aside. By now all the dry fruits would have plumped up and absorbed all the flavours, and in turn drawn out their flavours to be absorbed by the fluids.
  • Preheat the oven to 350F and grease a round 9 inch cake pan with melted butter. Set aside.
  • Mash the boiled potatoes in to a soft creamy mix, devoid of any clots. Mash the overripe banana.
  • Once the mixture has reached room temperature, stir in the whisked boiled potatoes, whisked yoghurt, vanilla essence, cinnamon powder, and nutmeg powder, banana, and whisk well until you see a soft creamy mix. Fold in the flour, nuts and carefully incorporate it until you get a homogeneous mix.

  • Slowly spoon out the batter in to the greased cake pan and gently smooth the top with the help of a spatula.
  • Decorate with almonds and other nuts on the top, but my daughter shares a love-hate relationship with almonds and I decided to best leave it out when I am making her a cake…
  • Cover the cake pan with an aluminum foil and bake for around 45 mins to 1 hour depending on whether the cake is completely done and a toothpick inserted in to the cake comes out clean.
  • Allow the cake to cool well before you flip it on to a cake plate.
  • Allow sufficient time for the cake to set – around 2-3 hours before you try to slice it. Since this cake is very dense, it takes a little time to set, and so any attempt to cut it might cause the cake to crumble a little.
  • Dollop some fresh cream or eat it like me just like that and allow the tastes of sweetness from the maple syrup and dry fruits, and a little tang from the orange zest to take over your senses.