Go Back

Eggless Plum Cake

Ingredients
  

For The Dry Fruits Mixture

  • Golden Raisins-1/2 cup
  • cup Apricot-1/4 chopped
  • cup Dried Figs-1/4 chopped
  • Candied Orange Peel-1/8 cup
  • Orange Juice-1/4 cup
  • Cashew Nuts-1/2 cup

For The Caramel Syrup

  • Sugar-3 tbs
  • Water-1 ½ tbs
  • Lemon Juice-a few drops
  • Boiling Water-1/4 cup

For The Cake

  • Butter-1/2 cup
  • Caster Sugar-1 ¼ cups
  • Apple Puree-1/2 cup click on the link to see the procedure of making the puree
  • Curd-1/3 cup
  • Almond Essence-1/2 tsp
  • Flour- 1 ¼ cups
  • Baking Powder-3/4 tsp
  • Powdered Cinnamon-1/4 tsp
  • Powdered Ginger-1/8 tsp
  • Powdered Nutmeg-1/8 tsp
  • Powdered Clove- 1/8 tsp

Instructions
 

For The Dry Fruit Mixture

  • Add chopped figs, apricots and golden raisins in orange juice.
  • Bring it to boil, simmer and cook for 1 minute.
  • Add the cashew nuts and cook for one more minute.
  • The mixture will become dry.
  • Remove from stove and allow it to cool.

For The Caramel Syrup

  • In a sauce pan add sugar, water and lemon juice.
  • Heat the mixture. Do not stir.
  • The sugar will start caramelizing.
  • When nicely brown, add the boiling water and swirl.
  • When it boils, remove from flame. There should not be any sugar lumps in the solution. You will end up with a nice brown syrup.

For The Cake

  • Sift flour with all the spices and baking powder. Keep it apart.
  • Preheat oven to 170C.
  • Cream butter and sugar until fluffy.
  • Add the caramel syrup and beat.
  • Add apple puree, curd and almond essence and beat until incorporated. The mixture may look curdled but it is fine. Add the dry fruits mixture and beat.
  • Now add the flour and mix with a wooden spoon gently.
  • Line an 8” loose bottomed pan or a spring form pan.
  • Grease the pan. Pour the batter into it.
  • Bake for 1 ¼ hours.
  • By 15 minutes the top will start browning. Place a piece of foil on top of the cake to avoid the burning of top.
  • Insert a knife and check if it comes out clean.
  • When done, remove from oven and allow it to cool for 1 hour before removing it from the tin.
  • Loosen the sides of the cake with a knife.
  • Place the pan on a tumbler and gently remove the outer ring.(if using a loose bottomed tin)
  • Place on a wire rack and allow it to cool completely before removing the base plate and the butter paper.
  • Slice it and enjoy.