Eggless Plum Cake
Immerse yourself in the spirit of the festive season with our eggless classic plum cake, a masterpiece of flavor and tradition. Meticulously crafted, this cake is packed with the goodness of soaked raisins, prunes, apricots, and cranberries, each bite offering a burst of rich, fruity delight. The slow infusion of flavors and the absence of eggs make it a thoughtful choice for all to enjoy. Whether you are sharing it with loved ones or savoring it on your own, this timeless holiday treat is sure to bring warmth and joy to every celebration.
Preparation Time
10 minutes
Soaking Time
Nil
Cooking Time
20 minutes
Makes
1
INGREDIENTS
- 1 ½ Cups Maida
- 2 tbsp cocoa powder (optional)
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- ¼ tsp cinnamon
- 1 tsp orange zest
- ½ Cup brown Sugar
- ¾ Cup Curd
- ¾ cup milk
- 1 tsp vinegar
- ½ cup oil
- 1 tsp Vanilla essence
- ½ cup orange juice
- ¾ tbsp lemon juice
- 1 cup tutti frutti
- ¼ cup raisins
- 2 tbsp dried cranberries
- 2 tbsp dried apricots
- 2 tbsp prunes
- 4 tsp chopped almonds
- 4 tbsp walnuts
- 4 tbsp cashews
To sieve
Wet ingredients
For soaking
To add to batter
METHOD
- In a bowl sieve together flour, salt, baking powder, baking soda, orange zest, cocoa powder (optional), and set aside.
- Whisk together brown sugar and oil in a bowl.
- Add the curd, milk, vinegar, and vanilla essence to the mixture.
- Add the dry ingredients to the wet ingredients and mix well.
- Add half the soaked dry fruits to the mixture along with the chopped walnuts, cashews, and almonds.
- Line a nine-inch cake pan with butter and flour.
- Transfer the batter to the cake pan.
- Add the balance dry fruit.
- Bake in a preheated oven at 180°C for 20 minutes or until a toothpick comes out clean.
- Let the cake cool down and soak it with the balance orange juice mixture.
- Refrigerate and serve at your convenience.
- In a pan add orange juice and lemon juice
- Cook on a slow flame, add all the dry fruits.
- Set aside.
