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Plum Cake Recipe Savor the Sweetness in Every Bite!

Plum Cake Recipe

This Plum Cake recipe is caramel based and also has whole wheat flour incorporated into it, making it a wholesome treat the whole family can enjoy.
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Course: Dessert
Cuisine: World
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Author: Anne Carter
Servings: 12

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Spatula
  • Baking Pan

Ingredients

  • 1 cup plain flour maida or all purpose flour
  • 1/2 cup cashew nuts raw unsalted, chopped
  • 1/4 cup black raisins
  • 1/2 cup mixed dried fruits dates cherries, orange peels, etc
  • 1/2 cup white sugar for sugar syrup
  • 3/4 cup white sugar for cake batter
  • 2/3 cup unsalted butter at room temperature
  • 3 eggs
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon clove powder see notes
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Melt 1/2 cup sugar in a pan over medium heat until dark brown.
  • Add 1/4 cup water to the caramel and heat until sugar dissolves.
  • Let the caramel cool and set aside.
  • Preheat oven to 350F / 180C.
  • Coat dry fruits and nuts with 3 tablespoons of flour and set aside.
  • Mix remaining flour, baking powder, spices, and salt.
  • Beat butter and 3/4 cup sugar until fluffy (10 mins by hand, 3-4 mins with electric beater).
  • Add vanilla and eggs alternately with flour mixture, folding gently.
  • Fold in cooled caramel and dredged fruits.
  • Pour batter into greased cake pan and bake for 50-55 mins until dark brown and a skewer comes out with moist crumbs.

Notes

  1. Feel free to choose any combination of dry fruits and nuts you like, but remember not to go overboard. For every 1.5 cups of flour, you can add anywhere between 2 to 3 cups of dry fruits.
  2. Don't forget to include caramel syrup in your recipe! It adds a lovely deep brown color and delicious flavor to the cake.
  3. Be cautious not to add too many nuts. Just the right amount will enhance the texture and flavor without overwhelming the cake.
  4. When making caramel syrup, keep in mind that it thickens quite quickly once it's done, so don't let it sit for too long before using it in your recipe.
  5. Be careful not to overbake the cake, as it can become tough. Bake it until a toothpick inserted into the center comes out clean.
  6. Instead of boiling the dry fruits mixture in water, you can use orange juice instead and skip adding orange zest if you prefer.
  7. For the perfect flavor, consider adding more black raisins to your plum cake. Prunes are also a great addition if you like.
  8. If you're looking to make a lower-fat version of the cake, you can skip the caramel part and use 3/4 cup of sugar. Try using whole wheat flour with the same measurements for the other ingredients.