Christmas is incomplete without a perfect classic Christmas plum cake. Agree? Here is the detailed procedure of how to make one. I am sure this christmas is going to be fun!
Course Dessert
Keyword christmas cake, plum cake
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Ingredients
To make Soak:
1/2cupChopped Nutsalmonds, cashew, walnuts
1/2kgDry Fruitsapricot, fig, raisins, black currants, cranberry
1tbspCandied Orange Peel
1tbspCandied Ginger Peel
1tspCinnamon Powder
1/2tspGinger Powder
1/2tspAll Spice Mix/ Garam Masala
1/2cupRum or any other liquor
To make Cake:
113g1/2 cup Unsalted Butter
130g1 cup All purpose Flour/ Maida
80g1/2 cup Brown Sugar
2Eggs
50g1/2 cup Ground Almonds
1tspOrange and Lemon Zest
1/2tspBaking Powder
Pinchof Salt
1/4cupsoaked liquor
Instructions
Preheat the oven to 160 C for 10 min. Prepare a rectangle tin of 6" with at least 3 layers of butter paper on all the sides. Since fruit cakes cook longer, it might burn if you use 1 layer.
Whisk the flour, ground almonds, salt and baking powder.
Toss the soaked Fruits and nuts in 2 tbsp flour (check below how I soaked fruits)
In another bowl, using an electric mixer, beat butter and sugar till creamy.
Add 1 egg at a time. Just mix till incorporated.
Mix in the tossed nuts and dry fruits.
Fold in the flour mix. Add rum.
Place it in the prepared pan and bake at 160 C for about 60-90 minutes.
After 60 min, check using a toothpick inserted in middle comes out clean.
Usually Fruit cakes are best eaten next day.
Soak your fruits and nuts:
Chop all the fruits and nuts.
Mix all the spice powders, orange and ginger peel.
Pour in rum and mix well.
Put it in a glass jar. Add some more rum.
Let it soak, turn the jar twice a week. Since the liquor settles down at the bottom.
There should be enough liquid when you soak. If it dries out, add some more liquor. See that it doesn't totally dry up. Check at least once a week.
Once soaked, leave it in a cool place, not in fridge. You can soak it for 1 month up to 1 year. Mine is a year old soak.